Baking basics, Torture Orchard, Iranian food, sorrel

Good Food

KCRW

Society & Culture

4.5 • 1K Ratings

🗓️ 25 April 2025

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

What baking beliefs can you do without?

Nicole Rucker rekindled her love for baking by tinkering with her favorite recipes and eliminating the fuss
Gabriela Glueck visits the "Torture Orchard," where California's nut trees are pushed to the brink so they can withstand the curveballs thrown by climate change
Nasim Alikhani spent decades working various jobs before realizing her calling — opening a restaurant to showcase the food of Iran
Evan Kleiman recalls the crazy ride of the 1980s LA restaurant scene with Francis Lam, host of The Splendid Table
Often overlooked among springtime greens, chef Dashiell Nathanson is anything but sorry to use sorrel in his cafe dishes

Transcript

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0:00.0	From KCRW, I'm Evan Klyman, and this is good food.
0:04.8	While the world was perfecting their sourdough starter during the pandemic,
0:09.4	pastry darling Nicole Rucker fell out of love with baking.
0:14.1	Like many in the food industry, she was thrust into a forced sabbatical.
0:19.1	Scared, stressed, and tired,
0:21.1	she took a step back from the kitchen
0:22.9	only to return with a collection
0:25.1	of stripped down recipes
0:26.8	that simplify the process.
0:29.4	It's called Fat and Flower,
0:31.4	the same name as her bakery,
0:33.2	and it's baking unplugged, if you will.
0:36.2	Hi, Nicole.
0:37.5	Hi, nice to be here.
0:40.0	I find this book really, really interesting.
0:43.2	It's so different from your previous book, Dappled, which was a deep dive into fruit.
0:49.2	Let's just dive right in.
0:50.9	The first chapter is cookies.
0:53.3	Can you explain what you call the CBM or the
0:57.3	shortcut cold butter method? Yeah. So cold butter method is essentially what could be called reverse
1:05.6	creaming. When you're making cookies and you're making thousands of them a week, one of the
1:10.7	obstacles is when you're creaming butter you're making thousands of them a week, one of the obstacles
	...

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