Baking

The Upper Valley cookbook author and baking instructor shares kitchen time-saving suggestions for the holidays.

Up until about 20 years ago, you would have been hard-pressed to find wheat fields in Vermont — it hasn’t been grown for baking here since it was planted by early European settlers. When colonial America expanded West, the crop largely disappeared from the Northeast. With its return, so too is bread made from 100% local ingredients and related industries like grain milling.

Multiple pounds of butter, sugar, honey, flour and eggs make up the Woodstock Inn and Resort's giant gingerbread house.

Host Mikaela Lefrak chats with a California-based pastry chef about his Vermont roots.

Connor Cyrus speaks with the Vermont Land Trust about an awareness-raising initiative around eating invasive plant species (and what you should know before you attempt your own invasive baking).

This hour, Vermont Edition discusses where to find some of Vermont's best ice cream, creemees and nondairy ice cream.

In this encore rebroadcast, host Mikaela Lefrak talks with local bagel makers about the tricks of their trade, and hears from listeners about the best bagels in our region.

Vermont Edition talks with local bagel makers about the tricks of their trade.

Your dreams of creating a wonderful cake — delicious, decorous and delightful — are possible. And the 'Cake Lady' Gesine Bullock-Prado will provide…