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Audience Interest
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Publishing Consistency
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Est. Listeners
Based on iTunes & Spotify (publisher stats).
- Per-Episode Audience
Est. listeners per new episode within ~30 days
1 - 1,000 - Monthly Reach
Unique listeners across all episodes (30 days)
1 - 5,000 - Active Followers
Loyal subscribers who consistently listen
1 - 500
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Reach across major podcast platforms, updated hourly
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
Recent episodes
Baking Through Cookbooks with Laura Cortes
Mar 1, 2024
44m 40s
Tuscan Cooking and Baking with Giulia Scarpaleggia
Jan 20, 2024
30m 52s
Seasonal Baking with Belle English
Dec 16, 2023
47m 49s
A Very Sweet Holiday Episode with Eleonora Lahud
Dec 7, 2023
35m 09s
All About Eggs with Lisa Steele of Fresh Eggs Daily
Nov 22, 2023
39m 45s
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| Date | Episode | Description | Length | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 3/1/24 |  Baking Through Cookbooks with Laura Cortes | Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman Follow Laura on Instagram: @chubbeekitchen | 44m 40s | ||||||
| 1/20/24 | Tuscan Cooking and Baking with Giulia Scarpaleggia | Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman Follow Giulia on Instagram: @julskitchen | 30m 52s | ||||||
| 12/16/23 | Seasonal Baking with Belle English | Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check at the family’s restaurant to where she is now. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman Follow Belle English on Instagram: @belle_English | 47m 49s | ||||||
| 12/7/23 | A Very Sweet Holiday Episode with Eleonora Lahud | Brian Hart Hoffman talks with C&H Sugar expert, Chef Eleonora Lahud, about all things sugar, how we use it, and holiday baking. This episode wouldn’t be possible without our amazing baking partner, C&H Sugar. Learn more about their products here: C&H Sugar: https://www.chsugar.com Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman... | 35m 09s | ||||||
| 11/22/23 | All About Eggs with Lisa Steele of Fresh Eggs Daily | Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms. This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here: Ankarsrum https://www.ankarsrum.com/us/ C&H Sugar htt... | 39m 45s | ||||||
| 9/20/23 | 100 Morning Treats with Sarah Kieffer | Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Sarah on Instagram: @sarah_kieffer Follow Brian on Instagram: @brianharthoffman | 30m 05s | ||||||
| 5/17/23 | Stuffed with Heather Mubarak | Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch. This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here: AnkarsrumC&H SugarFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow B... | 39m 09s | ||||||
| 4/26/23 | Welcome Back to The Crumb | Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook. This episode wouldn’t be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here: Red Star YeastC&H Sugar Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefro... | 46m 36s | ||||||
| 4/6/22 | Life is What You Bake It with Vallery Lomas | Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here: Red StarLe Creuset Follow Bake from Scratch: Instagram: @thebakefeed&n... | 41m 52s | ||||||
| 12/28/21 | Holiday Hotline: Answering Burning Baking Questions | Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we’ve compiled our best tips to help you conquer any challenge this holiday season. A special thank-you to our sponsors for this episode: Red Star YeastOregon FruitAnkarsrumKerrygoldCheck out their products from the links above. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com&n... | 27m 52s | ||||||
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| 12/27/21 | Holiday Baking with Eleonora Lahud | Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. A special thank-you to our sponsor for this episode, C&H Sugar. Check out their products here. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharth... | 36m 40s | ||||||
| 12/20/21 | Inside the World of Competitive Baking with Tiffany Aaron | Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she’s made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. A special thank-you to our sponsors for this episode Red Star Yeast, C&H Sugar, and Kerrygold. Check out their products here: Red Star YeastC&H SugarKerrygold Fo... | 45m 08s | ||||||
| 10/1/21 | Better Baking Academy: Focaccia with Karlee Flores | For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into th... | 29m 06s | ||||||
| 9/21/21 | Mooncake Magic with Kristina Cho | Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warnin... | 44m 01s | ||||||
| 9/3/21 | Better Baking Academy: Gluten-Free Coffee Cake with Amanda Powell | This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and ... | 24m 21s | ||||||
| 7/2/21 | Better Baking Academy: Roulade with Karlee Flores | The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight... | 24m 08s | ||||||
| 5/26/21 | Better Baking Academy: Conchas with Mely Martinez and Kimberlee Ho | Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the histor... | 33m 48s | ||||||
| 3/23/21 | Better Baking Academy: Classic Cheesecake with Amanda Powell | For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A C... | 26m 29s | ||||||
| 3/12/21 | The Traveling Baker: Britney Breaks Bread | Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she plans to bake next. Plus, she shares her top picks from her brand new e-cookbook, Britney Breaks Bread Holiday Cookbook! A special thank-you ... | 46m 00s | ||||||
| 2/19/21 | Better Baking Academy: Chocolate Cream Cheese Pound Cake with Karlee Flores | With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream cheese into the batter and incorporating rich flavors like coconut and bourbon. Our Chocolate Cream Cheese Pound Cake is a perfect blend of classic... | 29m 54s | ||||||
| 2/5/21 | Baking Science with Cheryl Norris | 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 and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, and the epic Bundt-themed present she received from her husband. Be prepared to fall in love with her many recipes, including her Kentucky Butter Ca... | 45m 45s | ||||||
| 1/26/21 | Better Baking Academy: Dutch Oven Bread with Kimberlee Ho | 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 power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk about the versatility of the recipe and the many mix-ins you can add. Plus, Kim talks about her Dutch Oven Bread with Cheddar and Everything Bagel S... | 36m 50s | ||||||
| 12/24/20 | From Scratch with Maria Provenzano | 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 into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year. A special thank-you to our sponsors for this episode Red Star. Check out their products! Follow Bake from Scratch: Instagram: @thebakefeed Website: bake... | 45m 23s | ||||||
| 12/17/20 | Better Baking Academy: Gluten-Free Baking with Ciara Siller | 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 Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill ... | 31m 52s | ||||||
| 11/20/20 | Better Baking Academy: Pie with Yossy Arefi | 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-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it... | 29m 30s | ||||||
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Chart Positions
2 placements across 2 markets.
Chart Positions
2 placements across 2 markets.