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November 24, 2024 36 mins

Get ready to elevate your holiday table with expert pie-decorating tips and creative Thanksgiving dessert alternatives! This week on Knead to Know, Chef Gemma Stafford, Ami Shukla, and Tianna Cohen share their insights on holiday baking and beyond. Plus, we dive into the ultimate debate: Sweet potato casserole—love it or hate it? Is it truly baking? Join the conversation!

Knead To Know is the #1 baking entertainment podcast focused on only the best entertainment, news, tips, and trends in baking. Sign up for the exclusive K2K newsletter at http://kneadtoknowpod.com/ and stay up to date with everything hot in baking!

Episode #72:

🔥🔥HOT FROM THE OVEN 🔥🔥

Reba McEntire’s Sweet Potato Casserole 

Gemma’s Sweet Potato Souffle

History of Sweet Potato Casserole

Alternative Desserts for your Thanksgiving Table

Gemma’s Pumpkin Cheesecake

https://www.biggerbolderbaking.com/cheesecakes/

Man’s Pie to the Underworld

Recipe: https://imgur.com/gallery/sirsalmoncats-portal-pie-to-underworld-h88QUpY

🥣🥣IN THE MIX 🥣🥣

Pie Decorating Tips and Tricks

  • https://www.biggerbolderbaking.com/pie-design/

Pie Crust Recipes:

☎️Bold Baking Hotline ☎️

https://www.biggerbolderbaking.com/homemade-marshmallows/

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ABOUT GEMMA STAFFORD

Gemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network’s Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. 

ABOUT THE BOLD BAKING NETWORK

The Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma S

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