Not A Single Fork

This episode will surprise you because it's all about BAKING! Yep, you heard right. Why is this surprising? Well, if you know anything about us, you know we absolutely hate baking. Now, it's not that we don't like baked goods. It's that we don't want to bake them. We're into more of the free-form arena of cooking so baking is simply outside of what we do.So consider this episode an anomaly of sorts because you're not going to hear about baking again for a long time. Why we are talking about baking? Well, the holidays simply conjure up all the warm and fuzzies associated with baking holiday goodies.I actually used to be a very good baker until I discovered how much more I loved cooking. But we take you on a baking journey this time from my ex's Swedish grandmother to a much loved cookbook to well, today. And, yes, I made a fruitcake. I made several fruitcakes over the years so you'll get to hear all about that as well as a drunken cat.All that and more in this week's episode.Thanks for listening and we'll be back next Friday.

It's hard to not talk about the holidays during the holidays. I guess it's expected and it is only once a year.Today's episode is no exception...it is holiday themed although we do take our occasional side road into Rantville with Natalia. She doesn't expect much from food industry people or actually any people at all, just do your eff-ing job. She says it much more colorfully but you get the idea. And she will definitely get the message across.This month's new videos are also dropping in the website Membership Area next week so get ready! It's a lot of Facebook Live recipes plus because members get special treatment, there's a retro holiday recipe that probably everyone has either made or eaten in their lifetime. It is not one of my personal favorites but hey...I've got to take one for the team occasionally. Also everyone on set LOVED them.We also do the coolest Skill Drill since the 2-minute, fool-resistant mayo from J. Kenji Lopez-Alt. This one is from him as well. He's really genius and one of my fave chefs out there. He's also got a new cookbook out that's all about wok cookery so you'll probably need that.Hope you love this week's episode. We sure love recording them for you!Please subscribe, download, rate and review...we really appreciate that, too!!

As you work your way through the Thanksgiving leftovers, give this episode a listen. We're taking you on a journey through holiday parties, Italian food and pasta making and finally, wait for it...cuffing. Do you know what cuffing is? It's apparently really big in Alaska. I won't spoil it for you but you'll want to listen for that.I tried out my birthday mattarello, an Italian rolling pin. I will be using it for pasta going forward and it works like a champ. I have become a big supporter of Chef Evan Funke and his #fuckyourpastamachine now that I have rolled out my first batch of pasta. It is so great to not be limited by the narrow strips of dough that a machine produces. Don't get me wrong, machines are great but are not my first choice anymore.We also give you some alternatives for holiday eating with pasta. It is hearty and satisfying and great for those vegetarians in your life who don't eat turkey, etc. In particular, we recounted our recent cooking segment with the News on 6 at 9 where the pumpkin pasta (rigatoni, in this case) was likened to a suitcase of flavor. Thank you, @DaveDavisTV.More food and cooking and holiday shenanigans coming up next Friday. Be sure to subscribe, download, rate and review!Love you guys!

We made it! We always say that as if we're not going to make it but we manage to get through Thanksgiving every year.This was an especially good one and we share those highlights with you along with ideas for your Turkey Day leftovers. I mean, it was just yesterday and you know you have got a bunch of food that still needs to be eaten. We cover a lot of ground with our ideas, too. Everything from my "famous" turkey tetrazzini that my girls love to quesadillas and enchiladas to egg rolls with cranberry dipping sauce. We, of course, don't leave out the everything Thanksgiving sandwich!Our FB Live that we shot in early November is not online anymore. Sorry! We forgot that our social media guru insisted we take it down since it includes a lot of our December video recipes that will drop on December 15th so...if you're looking for holiday appetizers, go take a look at our Online Recipe Collection (https://www.thegirlcancookschool.com/class-style) and join us. We walk you through lots of fun, actually stupid easy and delicious appetizers that you can make not just for the holidays.There's a little Christmas preview and then we'll be back with lots more next Friday!

Happy Almost Thanksgiving! We're gearing up for the cooking extravaganza, how about you? Not ready? Well...we're here with some more tips, tricks, hacks, advice and the occasional movie review.More kryptonite!This time in the form of what to do with appliances and broader food questions.Broiler talk. You can't really cook under your broiler. It's for finishing food. In a restaurant kitchen, it's known as a salamander and we use it to turn things a beautiful brown or melt cheese so take it from the pros, that's what it's for.We have a fairly long discussion about pie dough and even call out Alton Brown for his advice. I probably will email him at some point with my question.Then, what's the trick to making just the right amount of food. It's not magic, it's just math. And don't come over to our houses unannounced. Natalia will still look at her cameras before opening the door, by the way.Then, let's talk some turkey. Do you like it, love it, hate it? Brined or not? Deep fried? Spatchcocked? What are you doing about it this Thanksgiving? How about...let's be thankful we can all get together in the house this year?We even include a big jet flyover that freaks out Natalia.Yes, we've got an action-packed and a lot of information-packed episode for you.Enjoy and have a wonderful Thanksgiving!Keep listening and spread the word!

You know us. We're all about breaking traditions or more accurately, creating new ones.But before we get into that, we had to make our usual side trips. Our distractions included Superman and Batman movies and then the actual characters. Who to have a relationship with and who to just have sex with.Then we got into the meat of things (so to speak). More food kryptonite and solutions for the issues. I summoned Alton Brown in the midst of the discussion (hope he's listening) of eggs. We also discussed cornstarch and how to use it to thicken your sauces.Finally, we made it to Thanksgiving. In the November online recipe classes, we'll share some sides that are a little bit different and definitely worth trying. Alternatives were also a topic and in the next episode, turkey!Keep listening. We love you guys!!

It's November (in case you didn't notice) and we're jumping head first into holiday food and cooking.Our Facebook Live Holiday Spectacular was a great success. I think everyone had a great time. If you missed it, you can catch up on on Facebook page, Chef Candace Conley The Girl Can Cook!. Additional questions? Bring them on by commenting or emailing us. We're here for you!We failed to mention that we appeared on a different podcast recently. In The Biz is a food industry podcast that profiles those of us behind the scenes (and there are lots of us). You can hear stories that are scarier than fiction and more. Listen to In The Biz on Apple Podcasts. And, thanks, Tany. We had a great time with you.Now to the matter at hand, what's your Kryptonite? Your food Kryptonite, that is? In this episode, we start working our way through a great Buzzfeed article all about cooking and food problems from rice to roux and more.There are lots of those, too, including, why in the world would you want to make croissants at home?Enjoy this episode wherever you listen to podcasts and please subscribe, download, rate and review or at least one of those things.Thanks for listening and see you next Friday!

Our favorite time holiday is just around the corner!And, yes, in this episode, I totally get it wrong. Halloween is not on Sunday. Not sure why I was fixated on that but I was.Halloween is Monday. Still not a great day for it but on the bright side, it is a fun way to start your week.Spend this episode hearing about childhood Halloween stories and how much fun it is to actually be able to start cooking food...in the kitchen without having a heat stroke. That's is definitely NO fun.As usual, we start off (and end) with the spookiest music we could find. Why? Well, because that's about as scary as I like Halloween to be.So settle back for a little bit of spooky fun with us.We'd love it if you would subscribe, rate and review as well.Thanks and we'll be back next Friday when we start talking turkey!

We don't usually talk about specific recipes but there are always exceptions, right? And this is one.In our last recipe video drop, surprisingly, we showed you a lot of vegetarian options. I say surprisingly because it's not necessarily a focus for us. Vegetarian cooking, that is. We don't dislike it. It's just not something we seek it out so when we end up sharing vegetarian recipes...it just happens. No planning, really.But there are a lot of vegetarian recipes that we both like.So that's what is on the menu today. A really good, different and satisfying sweet potato recipe. It's so good, I have made it several times since the video drop.Then Natalia's fave is a blast from her homeland of Serbia with her mom, Rose. Rose dropped by the recording kitchen to share several Serbian recipes with us. Natalia's favorite bears some resemblance to the Greek tiropita (cheese pie) but only because it uses phyllo and cheese. That's where the similarities stop.We are fast approaching Halloween so that is, of course, something we can't ignore but we'll bring you more in next week's Halloween episode.We've got contests and a Dinner Party Package and more to talk about so stay tuned.Be sure to subscribe, rate and review us. And, if you have something you want us to talk about, email us at [email protected]..

Like it or not, the holidays are coming and people can actually entertain again. But can you remember how? I mean, it's been two years since we can have people in the house and feed them.So we're here to help you with the food and cooking part.This episode is all about what's coming to your screens on October 18th. It's the video version of Dinner Party 101. Now, we got a blog post on the website so you can read all about it but wouldn't it be great to be able to just watch it?And, just in time for the holidays! We've put together a basic guide for getting all your food on the table at the same time. But don’t try this for the first time on Thanksgiving dinner. Practice on kinder simpler meals first. Then, if you put your mind to it, you might be ready to give this a go for one of those holiday meals.There are some very basic steps that you need to go through to get food on the table when you want it. Some are preliminary so that you have things ready and in place before you start while others boil down to thinking about it AND ABOVE ALL, don’t get stressed out about it. In the video version, Natalia and I walk you through everything from prep to reading the recipes to cooking and presentation.If anything will get in your way, it is having an anxiety attack about whether you’ll be able to make it happen. So, take a deep breath, read through the helpful hints and put them into action step-by-step. Organization and preparation are your friends…get to know them VERY WELL!Ready to listen? Then here we go. Don't forget to subscribe, rate and review our new episodes. Or email us at [email protected]!