PODCAST

Baking the Best of It

Fiona and Roxie

A home baking podcast hosted by two best friends and lifelong bakers!

arts food

All Episodes

01:09:05

Stick a Fork In 2025 We're Done

Baking the Best of It ·

2025/12/19

A more casual end-of-the-year wrap up plus a silly winter holiday baked goods quiz! Looking forward to baking and podcasting in the new year and sending everyone warm and safe winter wishes. Thank you for listening and supporting us!!

01:34:19

It's Pumpkin October

Baking the Best of It ·

2025/10/20

For each Halloween season we must select a theme, and this year Roxie's decided it's pumpkins! We don't really get to the baking of it all until over halfway through, but the history for this one was too fun not to dive into. A twisting and turning tale of the history of the jack-o-lantern followed by all of our favorite pumpkin bakes that aren't pumpkin pie. Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky:

01:14:49

Baklava & Fiona's Birthday!

Baking the Best of It ·

2025/09/20

It's Fiona's birthday so she chose this episode's topic and selected the deceptively easy-to-make baklava, one of our shared favorite desserts. Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social Sources

01:29:25

Sourdough, The First of Many

Baking the Best of It ·

2025/08/15

Are you sick of sourdough after 2020-2021? Too bad, we're not!! Of course we have to explore sourdough, a topic that occupies its own world in baking all to itself. Lots of excitement around microbes in this one, and of course clarification on the pre-industrial history of bread-baking. Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social Sources

01:33:27

Dream Cake + Chocolate

Baking the Best of It ·

2025/07/18

We're celebrating Roxie's birthday by baking a cake that literally came to her in a dream. Because the cake is complete with tempered chocolate decorations, we thought this would be a great introductory episode to some of the history and a lot of the science of chocolate in baking! Plus, a discussion of recipe development: how do we approach it? Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social

01:32:02

Hello Miss American Cake!

Baking the Best of It ·

2025/06/20

For all the inexplicable Star Wars jokes in this episode, not a single mention of Weird Al's version of American Pie. We're sorry and we hope you enjoy this episode anyway! We discuss the history of cakes and cake mixes in the U.S., and bake a goofy little cake from the turn of the century! Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social Sources

01:18:53

Bagel the Best of It

Baking the Best of It ·

2025/05/30

The unexpectedly complex history of the iconic and delicious bagel and our very expected experience of making our own and learning quite a lot firsthand! Leave us a review of the show and let us know your favorite kind of bagel and your bagel order! Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social Sources

01:09:00

Jesus Christ Superstar Bonus + Announcement!

Baking the Best of It ·

2025/05/25

Announcement about our release schedule, addressing our recent absence, and a bonus in which we discuss 1973's Jesus Christ Superstar. Our patreon will have lots of this kind of content: more casual and off-the-cuff conversations about baking and non-baking topics! Thank you for listening, we're looking forward to sharing more with you both on the main feed and with bonus content.

01:33:05

Malinda Russell & 19th Century Recipes

Baking the Best of It ·

2025/04/12

Malinda Russell was the first Black American to publish a cookbook and is a fascinating historical figure, despite the little information we have about her. We also discuss the task of adapting 150-year-old recipes and bake two of Malinda's: one successfully and one slightly foolishly. Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social Sources

01:34:26

The Sweet and Buttery World of Frostings

Baking the Best of It ·

2025/03/21

This week we examine the somewhat divisive topic of frosting, particularly on cakes. Frosted cakes are a relatively modern convention. Despite their short history, many types of buttercream have evolved. Plus, we make two types of frosting: German buttercream and Ermine flour frosting. We want to hear from you where you stand on the frosting divide: is it your favorite part of a cake or is it just too sweet and in the way? Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on

01:15:38

Brioche & Enriched Breads

Baking the Best of It ·

2025/03/07

Why is brioche so good and how did it get like that? We dive into the science and history behind adding butter, eggs, and milk to bread to create tender, pillowy bready magic. Also, in case we're the first ones to tell you: no, Marie Antoinette never said that. Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on instagram: @bakingbestpod / bluesky: @bakingthebestofit.bsky.social

01:16:47

Thank Birds for Savory Pie

Baking the Best of It ·

2025/02/22

Welcome to Season 2!! We're in the last slog of winter, and what could be better to take us through it than savory pie? But first, we test you by presenting the somewhat challenging history of savory pies. Birds do not get enough credit for their role in the history of savory pies. Maybe you're thinking we mean, like, chicken. As an ingredient. While that's true, it's just the tip of the birds-and-savory-pies-iceberg Support us on Patreon: https://www.patreon.com/bakingthebestofit Follow us on

01:20:33

Gingerbread: From Armenian Monks to Houses

Baking the Best of It ·

2024/12/22

Happy Holidays and Happy Season 1 Finale! We've officially brought our gingerbread house success rate up from 0% to 50%. In this episode, we share the history of gingerbread with each other and build a festive little house. We hope everyone has a safe and enjoyable winter holiday season, and we'll be back in 2025 for season 2! We've got a bonus episode coming on our patreon all about the Christmassy bakes in our families, and we'll have more bonus content and recipes coming in the new year. Support

01:24:54

Baking Brian Jacques' Redwall

Baking the Best of It ·

2024/12/07

The food in fantasy fiction is so important, and Brian Jacques was among the most memorable fantasy authors to write great feasts. These books are beloved by Roxie, and Fiona is a newcomer to them, so we compare our perspectives and discuss the series as a whole and the food in particular. We bake one of Redwall Abbey's beloved nut breads and enjoy it with a cheese, apple, and sage terrine!

01:37:30

Pietatoes and Molasses

Baking the Best of It ·

2024/11/16

If you've been listening for a while, you've probably gathered that we are pie afficionados. So we've finally done The Pie Episode! We also developed a new pie recipe based on Potatoes and Molasses from Over the Garden Wall (yes). This pie episode is truly exhaustive enough that we go above and beyond to make a pie nobody asked for.

01:49:41

Halloween Food History & Brain Cake

Baking the Best of It ·

2024/10/31

Roxie takes Fiona through some Halloween treat history before they bake a Charlotte Royale together! Come for the brain cake, stay for the hot takes about Halloween baking and style over substance. Happy Halloween!

01:13:39

How Did The Bánh Mì Come To Be?

Baking the Best of It ·

2024/10/18

The Bánh Mì is a perfect sandwich, a glorious harmony of crunch, acid, fat, freshness, and, of course: the shattery-on-the-outside, fluffy-on-the-inside bread. You may know that France's colonization (derogatory, always derogatory) of Vietnam contributed to the existence of the Bánh Mì, but the exact details of how are quite specific and, we think, fascinating. Fiona takes Roxie through the history before we detail how we made our own Bánh Mì bread and sandwiches!

01:33:18

An Apple Episode That Is Definitely Not About Pie

Baking the Best of It ·

2024/10/04

This episode might be a little bit about pie. Our intentions here were to cover autumnal apple bakes and recipes that are not apple pie, and we did do that! But because we're so passionate about pie, piessonate, we also talk quite a bit about pie. Plus, a little something called Concord Grape Corner. Cozy up with a mug of tea or mulled cider and enjoy! A good starter pie crust recipe: https://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ Sources: Oxford Companion to

01:51:32

More Work for Cake

Baking the Best of It ·

2024/09/20

The ratio of historical context to baking content in this extra-long episode is approximately 75/25 because we feel that's appropriate! Angel food cake is so much more than a dry ring of fatless sponge found on grocery store shelves across the United States, it's a distillation of the historical role of "housewife" and how it evolved post-Industrial Revolution. Fiona tells Roxie about how domestic labor roles have evolved in Europe and the United States over the last 800 years and how that evolution

01:43:55

Getting Silly with Long Breads

Baking the Best of It ·

2024/08/30

The story of the baguette involves Napoleonic military garb, microbes, (alleged) knife fights on underground construction sites, and ultimately a very tasty bread. Come get your crouquissant on with us. Patreon / Instagram / Twitter Sources: https://en.wikipedia.org/wiki/Baker%27s_yeast https://wearegoodinbread.com/all-about-the-french-baguette/#:~:text=By%20a%20law%20enacted%20in,have%20sourdough%20starter%20in%20them. https://www.britannica.com/topic/baguette-bread

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