Kitchen Tape

This week on Kitchen Tape, Rose and Crystal sit down with Dorie Greenspan, one of the most beloved and trusted voices in baking. We talk about the decades-spanning body of work that has made Dorie such a constant presence in home kitchens, from her collaborations with icons like Pierre Hermé and Julia Child to the warmth, clarity, and curiosity that define her own books. The conversation invites us into her sweet world and moves through intuition, endurance, recipe writing, family, the choice for a fully illustrated book and the quiet discipline of making people feel cared for through food. And at the very end, Dorie receives a reveal that’s been building quietly across the entire season! LEAVE A COMMENT TO WIN A COPY OF HER NEW BOOK! United States shipping addresses only.Mentioned in this episode:• Dorie’s Anytime Cakes: A James Beard Award Winner's Collection of 100+ Simple Illustrated Recipes• Baking with Dorie: Sweet, Salty & Simple• Everyday Dorie: The Way I Cook• Dorie’s Cookies• Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere• Around My French Table: More than 300 Recipes from My Home to Yours• Baking: From My Home to Yours• Baking with Julia: Savor the Joys of Baking with America's Best Bakers• The Settlement Cookbook by Simon Kander• The New York Times Cookbook by Craig Claiborne• Sift by Nicola Lamb• A Book of Mediterranean Food by Elizabeth David• Salt, Fat, Acid, Heat by Samin Nosrat

This week on Kitchen Tape, Rose and Crystal sit down with Ella Quittner, author of Obsessed with the Best, to talk about what happens when curiosity meets obsessive recipe testing. Built around dozens of head-to-head comparisons, Ella’s book asks not just what tastes best, but how we arrive there — through repetition, methodology, instinct, and the strange culture of mass food discourse. We discuss the lineage of deeply practical cookbooks, the rise of personality-driven food media, and how humor, rigor, and experimentation can coexist on the same page. We dig into the epic photography in her cookbook, including, a portrait in bed with dessert. And why the perfect whipped cream matters!Mentioned in this episode:• Obsessed with the Best: 100+ Methodically Perfected Recipes Based on 20+ Head-to-Head Tests• Joy of Cooking• The New Basics Cookbook by Sheila Lukins and Julee Rosso• The Food Lab by J. Kenji López-Alt• Sweet Enough by Alison Roman• Food Is a Feeling by Carla Lalli Music• Will This Make You Happy by Tanya Bush• Hello, Home Cooking by Ham El-Waylly

This week on Kitchen Tape, Rose and Crystal sit down with Tanya Bush, author of Will This Make You Happy, to talk about baking as a way of moving through a year — emotionally, creatively, and practically. We discuss what it means to write from inside your own life, how recipes can hold both structure and feeling, and how Tanya expands the cookbook form through narrative, gently pushing against its traditional boundaries. We talk about what it means to break the mold without losing usefulness, and why baking often becomes a way to ask questions rather than answer them. The conversation moves between storytelling, routine, and the quiet search for meaning in everyday acts of making.Mentioned in this episode:Will This Make You Happy: Stories and Recipes from a Year of Baking by Tanya Bush“Party Girl” (1995) TrailerBrooks Headley's Fancy Desserts: The Recipes of Del Posto’s James Beard Award–Winning Pastry Chef by Brooks HeadleyCooking As Though You Might Cook Again by Daniel LichtRuby TandohChloe Rose Crabtree, Bake Street LondonOliver Lee Costello, Toad BakeryHome Cooking: A Writer in the Kitchen: A Memoir and Cookbook by Laurie Colwin

This week on Kitchen Tape, Rose and Crystal sit down with Carrie Bachman, a renowned publicist and longtime champion of cookbook authors, to talk about advocacy, trust, and the quiet power behind a book’s success. From shaping long-term author careers to navigating launches, festivals, and press cycles, Carrie shares how taste, timing, and deep belief in a project help books find their readers — and why publicity, at its best, is about stewardship as much as strategy.Mentioned in this episode:• Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun by Kat Ashmore• Gluten-Free Orange-Ricotta Company Cake (Kat Ashmore)• Dorie Greenspan (including Dorie’s Anytime Cakes)• Ina Garten• Marcella Hazan• Tom Douglas’ Seattle Kitchen• The Betty Crocker Cookbook• William Morrow (now part of HarperCollins)• Barbara Kafka• Julia Child• Jacques Pépin• Emeril Lagasse• Heartland Masala by Jyoti Mukharji• Umma by Sarah Ahn and Nam Soon Ahn• American Library Association Conference• Fancy Food Show• Sisterly Love Collective• The New Making of a Cook by Madeleine Kamman• Nathan Myhrvold• Darlingside

This week on Kitchen Tape, Rose and Crystal sit down with Aran Goyoaga, the James Beard Award–winning creator of Cannelle et Vanille and author of multiple groundbreaking gluten-free baking books, including The Art of Gluten-Free Bread. We talk about building technical authority in a space once dismissed as niche, how Aran’s work has reshaped expectations around gluten-free bread and pastry, and what it means to evolve from blogger to bestselling author while holding onto craft. We also cover Aran's evolution, workflow and recommended practices for someone who wants to photogragh their own books. The conversation moves through innovation, testing, photography, and the discipline required to make alternative baking feel both rigorous and deeply nourishing.Mentioned in this episode:• The Art of Gluten-Free Bread• Cannelle et Vanille• Small Plates and Sweet Treats• Cannelle et Vanille• Cannelle et Vanille Bakes Simple• 101 Cookbooks by Heidi Swanson• Orangette by Molly Wizenberg• Smitten Kitchen• Dorothy Brand• Baking with Julia by Dorie Greenspan• The Pioneer Woman Cooks by Ree Drummond• Justine Doiron• Hetty McKinnon• America’s Test Kitchen

This week on Kitchen Tape, Rose and Crystal sit down with Maxine McCrann to talk about her work on By Heart — including the now-iconic cover — and what it’s like to build visual language for a cookbook versus other forms of commercial work. We dig into the slower, more intimate rhythm of cookbook making, how trust and authorship shape creative decisions, and what changes when an image is meant to live with a reader over time rather than circulate quickly.Mentioned in this episode:• The Newlywed Table• One-Bowl Meals• Boards, Platters, Plates• Cook Color• The Hostess Handbook• Sunday Suppers at Lucques by Suzanne Goin• Tartine by Liz Prueitt and Chad Robertson• Yotam Ottolenghi (all books)• Baking and the Meaning of Life by Helen Goh• Sift by Nicola Lamb• A Thousand Feasts by Nigel Slater• Acme Bread Company• I Love You by Pamela Anderson and Maria Zizka• Panadería Rosetta• Chez Panisse cookbooks• Cooking by Hand by Paul Bertolli• Deborah Madison (all books)

This week on Kitchen Tape, Rose sits down with Yossy Arefi while Crystal takes a break— New York Times bestselling author, NYT contributor, and creator of the Substack Have a Little Something — to talk about what it means to fully author a baking book from the inside out. We dig into Yossy’s unique practice of writing, styling, and photographing her own work, how that continuity shapes voice and restraint, and why everyday baking resonates most when it’s grounded, seasonal, and deeply usable. How writing for a cookbook differs from her usual work with NYT, etc. The conversation moves between creative control, reader trust, and the quiet rigor behind recipes that feel effortless but are anything but.Mentioned in this episode:• Sweeter off the Vine: Fruit Desserts for Every Season• Snacking Cakes: Simple Treats for Anytime Cravings• Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More• Nigel Slater• Yotam Ottolenghi• Ron Ben-Israel• The Last Course by Claudia Fleming• Pure Dessert by Alice Medrich• Good to the Grain by Kim Boyce• Apartment 2B Baking Co.• Apt 2 Bread by Carla Finley• L’Appartement 4F• Cherry Bombe — Cooks & Books event (2022)

This week on Kitchen Tape, Rose and Crystal sit down with Natasha Feldman, author of The Dinner Party Project, to talk about what it actually takes to host well without burning out. We discuss Natasha’s approach to dinner parties as a creative practice, how her workflow shifts when she’s authoring her own book versus styling for others, and what changes when responsibility moves from supporting someone else’s vision to holding the full arc yourself. The conversation gets practical about how the book was made — planning menus, testing and editing recipes, styling and shooting within real constraints, and building a process that could sustain the work from proposal to finished pages.Mentioned in this episode:• The Dinner Party Project: A No-Stress Guide to Food with Friends• Space Camp Organizing• The Art of Simple Food by Alice Waters• Yotam Ottolenghi (all books)• Alana Kysar• Hetty McKinnon• Gluteus Minimus — Natasha Feldman’s Substack

This week on Kitchen Tape, Rose and Crystal sit down with Alana Kysar, author of Aloha Kitchen and Aloha Veggies, to talk about her food education from bakes to salad scores, home cooking as cultural record, the evolution of vegetable-forward food, and moving through recipe failures. We also dive into Alana’s dual role as both author and photographer on her books (and others!)— unpacking what that workflow looks like in practice, pros and cons, how creative decisions shift when one person holds both lenses, and what it takes to balance vision, logistics, and stamina across an entire project.Mentioned in this episode:• Aloha Kitchen: Recipes from Hawai‘i• Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai‘i• Salad Freak by Jess Damuck• Salt, Fat, Acid, Heat by Samin Nosrat• Community cookbooks• Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs• Kimi’s Kitchen: An Ocean Woman’s Guide to Wild Home Cooking by Kimi Werner• Hetty McKinnon

In this episode, Crystal turns the mic toward Rose for a deep dive into the creative process behind her recipes and writing. They talk about rhythm, ritual, and how words find their way through flour-dusted kitchens and late-night edits. From Bird by Bird and Will Write for Food to Daily Rituals and Ratio, Rose shares the tools, books, and mindset shifts that shaped her approach — plus a few tricks (and traps) for writing when the spark won’t come.Mentioned in this episode:Anne Lamott, “Bird by Bird: Some Instructions on Writing and Life”Pomodoro methodMason Currey, “Daily Rituals: How Artists Work”Barbara Gibbs Ostmann, Jane L. Baker, “The Recipe Writer’s Handbook”Simon Quellen Field, “Culinary Actions: The Everyday Chemistry of Cooking”Dianne Jacob, “Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More”Michael Ruhlman, “Ratio: The Simple Codes Behind the Craft of Everyday Cooking”Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

This week, Rose and Crystal sit down with Samantha Seneviratne — cookbook author, food stylist, and NYT recipe superstar — to talk about craft, curiosity, and the quiet joy of sweets that meet you where you are. From The Joys of Baking and The New Sugar and Spice to Simply Cake and Bake Smart, Sam shares what she’s learned about writing recipes that last and why her 2024 hit Microwave Chocolate Pudding Cake became the most popular dessert on The New York Times. The conversation winds through her inspirations — from Diana Henry and Dorie Greenspan to Zoe François, Yossi Arefi, and Jessie Sheehan — and lands, as always, in the kitchen, where tenderness meets technique.Mentioned in this episode: Diana Henry, “How to Eat a Peach: Menus, Stories and Places”yolt.nycRegan Daley, “In the Sweet Kitchen: The Definitive Baker's Companion”Yossi ArefiDorie GreenspanZoe FrancoisJessie Sheehan-“How To Write A Cookbook” author unknown -Publisher’s Weekly2024 most popular NY Times Recipe - Microwave Chocolate Pudding Cake, Samantha Seneviratne

This week, Rose and Crystal welcome baker, author, and She’s My Cherry Pie host Jessie Sheehan for a conversation about joy, nostalgia, and the new golden age of home baking. Jessie shares the story behind her hit cookbooks — Snackable Bakes (one of The New York Times’ Best Cookbooks of 2022), The Vintage Baker, Icebox Cakes, and her newest, Salty, Cheesy, Herby, Crispy Snackable Bakes — and how she turned her one-bowl, easy-peasy philosophy into a movement. They also swap thoughts on classics like Sweet Enough, The Last Course, and How to Be a Domestic Goddess, tracing the dessert books that shaped them all.Mentioned in this episode: Alison Roman, “Sweet Enough: A Dessert Cookbook”Claudia Fleming, “The Last Course: The Desserts of Gramercy Tavern”Nigella Lawson, “How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking”Martha Stewart, “Martha Stewart's Baking Handbook”“The King Arthur Baking Company's All-Purpose Baker's Companion”“Baking Illustrated: A Best Recipe Classic”Lauren Chattman, “Icebox Cakes: Simply Irresistible No-Bake Desserts”Baked NYC founders: Matt Lewis and Renato PoliafitoRica Allannic of David Black AgencyEverything Cookbooks Podcast: 137: Being a Cookbook Editor with Sarah Billingsley of Chronicle BooksShe’s My Cherry Pie podcast NY Times Cooking, “Sheet-Pan Garlicky Chicken With Blistered Tomatoes” by Yasmin FahrSarah Ahn & Nam Soon Ahn, “Umma: A Korean Mom’s Kitchen Wisdom & 100 Family Recipes” (America’s Test Kitchen)Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

In this episode, Rose and Crystal talk with Amanda Faber author of cult beloved Cake Portfolio, about taking the road less traveled — publishing a cookbook completely on her own. From skipping agents and traditional houses to handling editing, printing, and promotion herself, Amanda shares what she learned (and what she’d never do again). It’s a conversation about creative control, community, and what happens when you decide to bet on your own voice instead of waiting for permission.Mentioned in this epsiode:Better Homes and Gardens New Cook BookThe Great American Baking ShowBookWright by BlurbNow Serving - Bookstore in LAQuick Copyright InformationKitchen Tape Season 1: Who owns a recipe? with Rick RobinsonJeremiah Duarte Bills, Portuguese Baking SchoolKitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.