The Baking Wizard

Greg Patent

Greg describes two baking workshops he attended recently, taught by pie baker Kate McDermott and pastry chef Mindy Segal. Greg learned that the fats he uses for pie crust - butter and rendered leaf lard - are also favored by McDermott, who keeps her mixing bowls, flour, and fats chilled till it's time to make pie dough.


Greg shares his recent successful improvisation of two appetizers, or canapés, which he accomplished with some basic know-how and the ingredients in his freezer and cupboard. If you know how to make pâte à choux (cream puff) dough, a Mornay sauce, and blanched greens, you, too, can carry off these hors d'oeuvres with the panache of A Food Guy. Or, as Jon would recommend, just improvise your own.

Flickr user, Kim

Greg and Jon discuss Greg's recipe for crisp, gluten-free chocolate chip cookies, inspired by Ruth Wakefield's original Toll House "chocolate crunch" cookie recipe. Brown rice flour, tapioca starch and potato starch substitute for wheat flour. "For any chocolate chip cookie, you must refrigerate the dough at least overnight," Greg commands. "It's the magic of chemistry at work in your refrigerator."

Greg Patent

“Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

Jon and Greg's annual homage to apples. Below is Greg Patent's recipe,  Classic American Apple Pie (from The Baking Wizard).

(Broadcast: "The Food Guys," 10/26/14. Listen at 11:20 a.m. Sundays or via podcast.)

Rhubarb And Strawberry Galette

Jul 20, 2014
Two Peas and Their Pod

Now that local strawberries and rhubarb are in season, Greg offers his recipe for strawberry-rhubarb galette.

(Broadcast: The Food Guys, July 20, 2014)

Strawberry-Rhubarb Galette: