The definition of a stovetop custard made with a starch is discussed. The benefits of using a starch when making a custard is explained. Learn why you can bring a custard with a starch added to the boil and not have it curdle. Chef Sokol walks you through a delicious, stovetop custard recipe made with a starch known as vanilla pastry cream. She discusses its many uses in desserts. 

Rich and creamy custards are first defined in detail. The science behind how eggs thicken custards is discussed giving the listener an appreciation of the versatility of the egg, especially the yolk. Chef Sokol shares a stovetop custard recipe known as crème anglaise and its many uses. 

Chef Sokol defines egg foams and discusses how useful they are in certain baked goods. The three types of egg foams are explained and when each is used. Tips to create the fluffiest egg foams or meringues are shared.

Eggs are one of the most versatile ingredients to a baker. Chef Sokol begins with a discussion of the anatomy of the egg and the importance of each part. Learn how eggs affect batters and doughs through their own super powers. From their ability to hold air to their natural emulsifying capabilities, the egg is a true wonder of the kitchen packaged in its’ own little shell.

We all love that perfect apple pie with just the right balance of filling to crust.  Learn to create the perfect flaky pie crust, and the perfect apple pie filling that will complement it. Chef Sokol will take you through all the nuanced steps of pie baking. Listen as she helps you learn to make the flakiest pie dough ever, and gives you all her hard earned tricks for shaping the dough and getting it into the pie pan. Tips to get the apple slices perfectly spiced will be discussed. 

Different types of pie crusts are discussed in detail. Chef Sokol will teach you which pastry is best suited for which specific pie or tart. Understand how the protein matrix, gluten, is formed, and how to control it to reduce toughness in pie crusts. Learn what goes into making the flakiest pie crusts.

Learn how to make the French concoction known as Ganache. The ratios of chocolate and cream will determine what you can do with it. Chef Sokol will discuss the multiple uses for this incredibly, rich addition to any dessert.  A simple recipe for ganache is given.

The One Stage Method of cake making is discussed.  Learn how to make the fudgiest of all chocolate cakes using this simplest of mixing methods. Chef Sokol will show you how to recognize this method just by reading the recipe. An easy and delicious recipe is discussed in detail. 

There are many reasons why we love to frost cakes. Some of them may surprise you. Learn how to get your cake layers ready to be frosted. Chef Sokol will take you by the hand and teach you all of her special techniques and tips on exactly how to frost those layers expertly.

Learn how to create one of the richest and most decadent of all buttercream frostings. Chef Sokol will walk you through a simple French buttercream frosting that you can use to frost any cake. You will feel as if she is right by your side guiding you all the way to success.