A Piece of the Pie with Erin Jeanne McDowell

11/04/20 • 44 min

Erin wrote the book on pie (literally). Her newest cookbook, The Book on Pie, comes out on November 10, and in it, Erin offers a buffet of different crust recipes, toppings and garnishings for you to mix-and-match, as well as 140 pie recipes. Erin’s first cookbook, The Fearless Baker, was one of the New York Times Best Baking Books of 2017, and The Book on Pie is sure to be another hit. Award winning food stylist, host of Food 52’s Bake It Up a Notch, and regular contributor to NYT Cooking, Pure Wow, and Food 52, Erin is a baking guru. Tune in to this episode of Live to Eat as we chat about how to make leftover pie, why water is better than vodka (don’t worry, only when it comes to pie crusts), and simple ways you can add some drama to your holiday pies this season.

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Liz Roth on passion, perseverance, and philanthropy

Liz Roth is a bomb ass baker. What started as a charitable campaign selling her signature olive oil cake to friends quickly became a successful small business, and Liz went from a one-woman baking powerhouse to the founder of Little House Confections, a cake shop and bakery. With a passion for philanthropy and a desire to support the local community, Liz has a heart of gold. Even in the midst of a pandemic, Liz is following her dreams and bringing joy (and cake) to the greater LA area. Join us on this episode of Live to Eat as we talk about the olive oil cake that became a quarantine phenomenon, the secret to starting a business, how you can support the Covenant House of California, and all the tasty treats on Liz’s menu.

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Exploring the science and culture of food with Kenji López-Alt

Kenji López-Alt is an innovator—in and out of the kitchen. Chief culinary advisor of Serious Eats, columnist for the New York Times, and editor for The Best American Food Writing 2020, Kenji is a savvy food writer who offers straightforward tips and techniques for experts, home chefs, and parents alike. The mastermind behind The Food Lab, a NYT Bestseller and winner of the James Beard Award for General Cooking, Kenji shares the science of cooking at home. His latest book, Every Night Is Pizza Night, is a children’s picture book about open-mindedness and community, that also includes an easy (and kid-friendly) pizza recipe. As a chef, restaurateur, and father, Kenji recognizes the need to appreciate and value people, their culture, and of course, food. Join us on this episode of Live to Eat as we talk about the secret to cooking steak at home, the best way to roast your turkey, how to get kids to try new foods, and three ways to avoid toxic culture in the workplace.