The Crumb - Bake from Scratch

Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent…

We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the po…

Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids int…

The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Ginge…

For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Pu…

Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new cookbook, The Book of Pie, and will be answering lis…

This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incor…

Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic …

For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided,…

Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s R…

Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academ…

In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford, the sourdough genius behind the new cookbook Ne…

Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking educa…

Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School. John opens up about falling back in love with b…

Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to brin…

We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a…

Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of in…

Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and Kyle Grace break down the amazing new recipe, Van…

Brian and Kyle Grace give a sweeping overview of Bake from Scratch: Volume Four, our new cookbook that features more than 650 recipes. Brian highlights some of his favorite recipes, from Twice-Baked …

Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto on taking versatile base recipes and transformin…