"Lovin' Oven" is the first single off our third album "Pimp & Ho" by Eden's Slutz.

Lovin' Oven (Disco Mix)

Lovin' Oven (Muffin Mix)

Lovin' Oven (Synth Mix)

This episode has got noods! The sexy kind. Not those gross pictures featuring various genitalia.  No, we talking bout nooooodles.  Hand pulled. Sensual. Voluptuous. Delicious. Listen! 

Like, subscribe, follow @gabbingwithbabish on instagram, gabbingwithbabish.bsky.social on Bluesky, and electronically mail us @ gabbingwithbabish@gmail.com!

Episode 295 - All Things In All Places Most of the Time

Mac and cheese has long been a comfort food favorite, but when you add the rich, smoky flavor of bacon and cook it in a Dutch oven, you elevate this classic dish into something truly special. This version offers the perfect balance of creamy, cheesy goodness with the salty crunch of crispy bacon—ideal for family dinners, potlucks, or just a cozy night in.

The Power of Bacon  

Bacon brings a smoky, savory element that perfectly complements the creamy cheese sauce in mac and cheese. Whether you prefer thick-cut, applewood-smoked, or peppered bacon, its bold flavor cuts through the richness of the dish and adds a welcome texture contrast. For the best results, cook your bacon until it’s crisp, then crumble it and fold it into the cheese and pasta mixture. Don’t forget to reserve a few pieces for a crispy topping.

Why Use a Dutch Oven?  

A Dutch oven is perfect for dishes that benefit from even heat and slow cooking. Its thick walls and heavy lid trap heat and moisture, allowing the pasta to cook perfectly while the cheese sauce remains smooth and velvety. It also helps to create a beautifully browned top layer, especially when you uncover it toward the end of baking.

Preheat your oven to 325°F while preparing the dish. Lightly butter the inside of your Dutch oven to prevent sticking and to help develop a nice crust on the edges of the pasta.

The Cheese Sauce  

Begin with a roux by melting butter and whisking in flour until smooth. Slowly pour in warm milk or half-and-half, whisking continuously to avoid lumps. Once the mixture thickens, stir in your cheeses—sharp cheddar, smoked Gouda, and a little Parmesan work wonderfully in this recipe. Fold in the cooked, drained pasta and most of the crumbled bacon.

After combining everything, cover your Dutch oven and bake the mac and cheese for about 30–40 minutes. For the final 10 minutes, remove the lid and sprinkle the remaining bacon on top to crisp up and create that irresistible bacon-cheese crust.

Variations to Try  

While bacon is the star, you can experiment with other mix-ins like caramelized onions, chopped jalapeños, or sautéed mushrooms. For added texture, top with a buttery breadcrumb crust or a sprinkle of crushed crackers before the final bake.

Conclusion

This bacon-enhanced version of mac and cheese delivers everything you love about the original dish with an extra layer of flavor and texture. Cooking it in a Dutch oven ensures a creamy interior and a perfectly crisped top. Whether you're serving it at a dinner party or saving it for leftovers, this dutch oven macaroni and cheese recipe is sure to impress with its smoky twist on a beloved classic.

Dutch Oven Mac and Cheese with Bacon A Smoky Twist on a Classic

Eltefrie brød eller rundstykker er helt perfekt for deg som vil ha saftig og luftig resultat, med minimal innsats. Det er også midt i blinken hvis du trenger mat til mange. Samme metode kan du bruke til focaccia og pizzadeig. Veldig enkelt, veldig godt!

Gjør det enkelt med eltefri bakst

* Uh... y'know you're supposed to combine the ingredients first, right?

* Oh I didn't think about it like that

Beat It

Breads That Bond is a country-pop celebration of baking, friendship, and family. With acoustic strums and a pop beat, this track captures the joy of a fine lady and her mom friends sharing love through bread. Listen and feel the warmth! #country #countrypop #uplifting

Breads that Bond

Bakin’ and Eggs is a lively country-bluegrass track about joyful summer days on the farm with my kids. With bright acoustic guitar, fiddle, and banjo, it captures the fun of gathering eggs and baking together. Join our wild crew! #country #bluegrass #family

Bakin’ and Eggs

Scaling up is the process of moving from small product batches to large-scale, high output production. As small and artisan bakeries seek to expand business opportunities, production scaling (https://bakerpedia.com/how-thermal-profiling-can-help-scale-up-bread-production/) is one of the major challenges these operations may face. Fortunately, there are experts who can help guide you through the process of scaling your bakery business.

In this episode of BAKED in Science, host Mark Floerke is joined by Jacinta Kemboi, Senior Food Scientist and Director of Product Development and Innovation at Cama Research & Development Consulting. Cama Research (https://camaresearch.com) aims to support small health food businesses to navigate growth with ease. They offer the support and strategy necessary to allow health food businesses thrive in a landscape that demands clarity and confidence.


Maximizing Growth and Scaling Bakery Businesses

Some topics covered include:
The pitfalls of scaling a food business
Shelf-life considerations
Putting together relevant documentation
The importance of costing
Leaning on your network and resources
Gaining support through consultants

EP98: Scaling Up in the Bakery

The Boyz bring the heat while Babish makes a bland cake in a bland episode. So this episode serves mostly as a PSA, all you Cowards should be hydrating. Can't be having you all out there getting charlie horses for lack of proper water and potassium intake.

Also, ya'll be celebrating the day you started dating your wifes? 

Like, subscribe, follow @gabbingwithbabish on instagram, gabbingwithbabish.bsky.social on Bluesky, and electronically mail us @ gabbingwithbabish@gmail.com!

Episode 297 - Hydration Station and a Bland Cake

Lasagna is a comforting, hearty dish that can feed a crowd or serve as multiple meals throughout the week. But what makes it even more convenient is its ability to freeze beautifully. Whether you're preparing meals in advance or saving leftovers, freezing lasagna is a great way to ensure you always have a delicious homemade meal ready when you need it. Here are some helpful tips on how to freeze lasagna properly so you can make it ahead and enjoy it later—without sacrificing flavor or texture.

1. Choose the Right Ingredients  

When preparing a lasagna specifically for freezing, consider ingredients that hold up well in the freezer. Use sturdy noodles (regular or no-boil), and go for cheeses like mozzarella, ricotta, and Parmesan, which freeze well. Sauces with a thicker consistency, like a chunky meat sauce or a well-drained marinara, help prevent sogginess after thawing.

2. Assemble in a Freezer-Friendly Container  

Use an aluminum baking pan or a freezer-safe glass dish to assemble your lasagna. If you're short on space or want individual portions, consider dividing the lasagna into smaller containers. This makes it easier to thaw only what you need. If using a dish you plan to use in the oven, make sure it’s labeled freezer-to-oven safe to avoid cracking from temperature changes.

3. Don’t Bake It First (Optional)  

You can freeze lasagna either before or after baking, but freezing it unbaked helps preserve the texture and flavor of the dish. Assembling and freezing the lasagna before baking gives you a freshly baked result when you're ready to eat. Just ensure it is fully thawed before baking for the best outcome.

4. Cool Properly Before Freezing  

If you’re freezing leftover or already baked lasagna, let it cool completely before placing it in the freezer. Putting hot food directly into the freezer can raise the internal temperature and affect other items. Cooling it also helps prevent excess moisture buildup, which can lead to freezer burn.

5. Wrap It Well  

Proper wrapping is key to avoiding freezer burn and preserving freshness. Cover the lasagna tightly with plastic wrap and then add a layer of aluminum foil. If using a lid, still wrap the dish to create an airtight seal. Label the package with the date and contents so you can keep track of your freezer meals.

6. Thaw Before Reheating  

To reheat frozen lasagna, transfer it from the freezer to the refrigerator at least 24 hours before baking. This slow thaw helps maintain the integrity of the dish. If you're short on time, you can bake it directly from frozen—just add an extra 30–45 minutes to the cooking time and cover it with foil to prevent the top from overbrowning.

7. Bake and Enjoy  

Once thawed, bake your baked lasagna at 375°F until it’s bubbly and heated through, usually around 45–60 minutes. Let it rest for 10 minutes before serving so the layers can set and it’s easier to cut.

In conclusion, freezing lasagna is a smart and efficient way to prepare ahead. With the right preparation and storage techniques, you can enjoy homemade baked lasagna any night of the week with minimal effort.

Tips for Freezing Lasagna How to Make It Ahead and Enjoy Later

American_Female _Narration_NonFiction_Cookbooks_DMEVoiceover

Our new episode features Kimberle Lau, '01 founder of Bake Me Healthy, a company that offers plant-based, allergen-free and upcycled baking mixes and cookies. Yum!

Episode 45: Kimberle Lau wants to treat your sweet tooth, but in a healthy way

Discover how to make chewy, vibrant ube bars, a classic Filipino bakery treat! Follow this easy recipe for soft, sweet purple yam bars rolled in sugar, perfect for sharing or enjoying at home. Includes tips for substitutions and creative serving ideas. For more recipes, visit us www.MyRecipeCast.com

Ube Bars Recipe: How to Make Filipino Purple Yam Bars at Home

Look for our new album "Whorlando" cuming out on 7/7/25!

What happens when you take a group of prostitutes and turn them into popstars? You get Eden's Slutz!

We are Eden's Slutz, from Las Vegas, Nevada. We're a new kind of girl group, comprised of legal sex workers. Our songs are fun, funny, cheeky, sexy and downright naughty.

Our story began back in 2016, when our "manager", Madam Eden Slutz, opened her brothel outside of Las Vegas, called "Slutopia" as well as her escorting service called "Eden's Slutz Escorting Agency". When the 2020 global pandemic hit, Eden needed to find another way to keep her girls in business. She decided to venture into another form of prostitution: the music industry. With modern innovations such as autotune and AI, now anyone can be a popstar. From prostitutes to "popstitutes", get ready to "Slut It Up" with Eden's Slutz!

Eden's Slutz are:

-Chantelle: "Barbie Slut". 
    She's a living doll.

-Giselle: "Picante Slut". 
    A spicy and saucy woman.

-Janelle: "Sakura Slut". 
    A exotic fragrant blossom from the far east.

-Kristelle: "Cocoa Slut". 
    A warm, earthy, velvety smooth tall drink.

-Raquel: "Redheaded Slut". 
    She's sweet but a little tart and packs a bite.

Like what you hear? Feel free to "like", comment, repost and follow us.

PARENTAL ADVISORY WARNING: EXPLICIT CONTENT

©2024 Nonvirgin Records

I Matprat-podden får du vite mer om maten du spiser, og inspirasjon til å kaste deg ut i nye eventyr på kjøkkenet. Matprat-ekspertene gir deg rådene du trenger for å naile det.

Hi! I’m Emma Johnson, a Snacks Industry Specialist with over five years of experience. I am not the owner of the content which has been published here. This content is only for knowledge purposes. This content belongs to the respective owners and I do not hold any right to this content.

We’re the Morris Family behind MyRecipeCast!
Serving up quick audio guides for all kinds of homemade desserts, simple baking tips, and a peek into our family kitchen. Whether you love classic treats or want to try something new, our goal is to make sweet recipes fun and easy for everyone.
Listen in for dessert inspiration and step-by-step narrations, then check out www.MyRecipeCast.com for the full recipes and more of our story.

Setting up shop where baking and science meet, this podcast is focused on all the technical aspects of the commercial baking industry. It covers everything from food safety, ingredient and equipment solutions and innovation. With guests from all corners of the industry, talking on some of the hottest topics and trends, BAKED in Science is right in the midst of the mix!

We have a podcast where we talk about Binging with Babish, a YouTube cooking show where Andrew Rea makes the food from film and television.

Startup Cornell is a podcast hosted by Entrepreneurship at Cornell that explores the bold entrepreneurial ideas coming from our students, faculty, staff and young alumni.

i music on occasion
https://www.youtube.com/channel/UCW0Y9J4UFVwOEauFbAZDYPQ
https://twitter.com/jeeflymania

New tracks tagged #baking