As August winds down and the temperatures stay high, we’re looking close at a deliciously refreshing topic: frozen treats.

In this episode, we’re breaking down the differences between ice cream, sherbet, frozen yogurt, milkshakes, frappes, and more.

Resources
Stay cool this summer with these websites and resources mentioned in the episode:

• Visit Storied.com or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.
• What’s The Difference Between Ice Cream, Frozen Custard, And Gelato?
• What’s the Difference Between Ice Cream, Gelato, Sorbet, and Sherbet?
• Frappe Shake or Smoothie: Differences, Benefits & Recipes
• Soft Serve
• Granita
• Semifreddo
• Tyler Florence’s Spiced Honey Semifreddo with Dried Fruit and Almonds
• Peanut Butter Banana Milkshake with Bacon (without Ice Cream!)
• The Black Cow Coffee Co.
• The Blue Pig Ice Cream

Whether you’re a fan of a classic cone or prefer your dessert sipped through a straw, join this "chill" conversation! See show notes at www.passingtheplate.org/67

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

In honor of National Farmers Market Week (August 3–9, 2025), this episode shines a light on the essential role farmers markets play in connecting communities with fresh, local food. We’ll explore why these markets matter—economically, culturally, and socially.

From supporting local growers to creating space for community engagement, farmers markets are more than a place to shop—they’re a vital part of our food system.

Resources
Keep learning and exploring with these resources mentioned in the episode:

• Visit Storied.com use and use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.
• Nation Farmers Market Week 2025
• State Farmers Market – Raleigh | NC Agriculture
• Farmers Market Directory
• Bee pollen

Tune in for insights, inspiration, and ideas on how to make the most of your local market. See show notes at www.passingtheplate.org/66

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

What happens when Korean flavors meet Southern comfort food? Our guest Cynthia Christensen of But First We Brunch knows exactly how magical this combination can be.

Growing up in a household where kimchi shared fridge space with cornbread, Cynthia learned early on that the best meals happen when different food traditions come together. We talk about growing up between two rich food cultures, how to introduce Korean ingredients into your everyday cooking, and why brunch became her culinary calling.

Cynthia shares practical advice for anyone curious about Korean cooking, plus her thoughts on adapting family recipes for modern kitchens. See show notes at www.passingtheplate.org/65.

Resources
Keep exploring and learning with these resources mentioned in the episode:

• Visit Storied.com or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.
• But First We Brunch Website
• Instagram @butfirst_webrunch
• Keum Ho Garden Korean BBQ in Edison, NJ
• Kitchen scissors
• White Lily self-rising flour
• Gochujang (Korean chili paste)
• Braised Korean Short Ribs
• Gochugaru (Korean chili flakes)
• Quick and Easy Rough Puff Pastry
• Flaky Buttermilk Biscuits
• Melt-in-Your-Mouth Buttermilk Chocolate Cookies

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

In this episode, we're getting a little corny and taking a closer look at sweet corn—a seasonal staple with a strong presence in summer meals and memories. From its agricultural roots to its place in regional dishes, sweet corn offers more than just flavor.

We’ll explore how it’s been prepared, shared, and celebrated across time, and why it continues to be a highlight of the summer table.

See show notes at www.pasingtheplate.org/64

Resources
Keep the learning and exploration going by visiting these websites and resources mentioned in the episode:

• Visit Storied.com and use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.
• Freekeh
• Sous Vide Double Cut Pork Chops with Raw Summer Corn & Tomato Salad
• Bluecoast’s Raw Tuna with Pickled Peach & Corn Relish
• Libby App
• Grilled Corn + Cheddar Quinoa from How Sweet Eats
• Slow Cooker Corn Pudding – Reddit
• Corn zipper/prep peeler tool
• Collapsible popcorn popper

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Ever wonder how poundcake got its name? Or what makes shortcake, well, short? In this episode, we're taking a close look at the origins of two dessert staples: poundcake and shortcake.

Explore old-world baking traditions to their modern-day variations, and get the stories, ingredients, and cultural moments that helped shape these treats into the classics we know today.

History buff, baking enthusiast, or just someone with a sweet tooth? We've got plenty for you to chew on! See show notes at www.passingtheplate.org/63

Resources

Learn more about pound cakes and shortbread with these websites and links mentioned in the episode:

• Visit Storied.com and use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.
• Copycat Starbucks Lemon Loaf Recipe ​​
• The Delicious History of Strawberry Shortcake
• How Strawberry Shortcake Has Evolved Over the Years
• The Legend of Sleepy Hollow: The Original 1820 Edition
• Dessert shells
• Strawberry pastry filling
• Tolon’s Strawberry Basil Shortcake
• Biscuit Strawberry Shortcake
• 2-Ingredient Biscuits
• More biscuit recipes from Cynthia at But First We Brunch
• White Lily self-rising flour

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Two herbs with rich histories that continue to enhance our cooking today. Mint was used medicinally by ancient Egyptians and Romans, while basil traveled from India to become essential in Mediterranean cuisine.

This episode connects ancient herbal wisdom with their culinary applications throughout history.

**This episode of is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

Keep the learning going with these websites and resources.

• The History Of The Mint Plant
• The Cool, Refreshing History of Mint – Tablet Magazine
• Sahara Collapsible Dehydrator
• Mast-o-Khiar with Walnuts and Raisins
• Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce
• Skillet Lasagna with Lamb, Ricotta, + Mint
• Middle Eastern Fattoush Salad with Homemade Pita Chips
• Blueberry and Feta Bulgur Salad with Mint Dressing
• Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
• Fresh Mint Tea
• Arabic Tea with Fresh Mint
• The History of Basil
• Balsamic Roasted Tomato Caprese Pasta Salad
• Pasta Salad Skewers with Creamy Balsamic Vinaigrette
• Tolon’s Strawberry Basil Shortcake
• Antipasto Bloody Mary
• Zoodle Frittata

See show notes at www.passingtheplate.org/62.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

When you think of baked fruit desserts, pie might steal the spotlight, but there's a world of regional sweet treats waiting to be known.

Learn about these rustic, practical desserts - from North Carolina sonkers to French Tarte Tatin - that have satisfied hungry families for generations.

**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

Keep the learning going with this websites and resources:

• Surry Sonker Trail
• Crisp, Crumble, Cobbler, and Buckle: Here’s the Lowdown on These Easy Fruit Desserts
• Old-Fashioned Apple Pan Dowdy Recipe | The Kitchn
• Crisp, Crumble, Betty, Or Buckle: Which Is Which? – Farmers’ Almanac – Plan Your Day. Grow Your Life.
• What’s the Difference Between a Crisp, Crumble, Cobbler, Slump, and Buckle?
• Curnonsky
• Recreating a 1933 Apple Pandowdy

See show notes at www.passingtheplate.org/61.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!

Meet the woman behind the recipes! This week, Lisa sits down with Ashley to uncover the journey that led her to become a food writer, recipe developer, and cooking class instructor.

This candid conversation serves up a fresh perspective on Ashley's food-focused life.

Find Ashley at:

• Visit the Big Flavors from a Tiny Kitchen website
• Big Flavors events schedule
• Big Flavors newsletter
• Follow Big Flavors on your favorite social media channel!
  • Instagram
  • Facebook
  • Pinterest
  • YouTube
  • TikTok
  • Bluesky
  • Threads

Keep exploring and learning about Ashley’s food world!

• Freeze your veggie scraps to make stock in the slow cooker
• Jacques Pépin
• Broiler Kebab
• Spatchcocked Roasted Turkey

**This episode of Passing the Plate is sponsored by StoriedBook Recipes from Storied. Visit storied.com/plate or use code PLATE to save 20% off your first StoriedBook and create something your family will treasure forever.

See show notes at www.passingtheplate.org/60.

Thanks for tuning in to the Passing the Plate podcast! Ready to dig deeper into your kitchen adventures? Make sure to visit:

• Check out the Passing the Plate website.
• Check out our webinar and ebook on our Resource page.
• Ashley at Big Flavors from a Tiny Kitchen: Get inspired by delicious recipes and start cooking delicious food at home no matter your skill level.
• Lisa at Are You My Cousin?: Learn how to find your ancestors, grow your family tree and uncover fascinating family histories and stories that connect us through food.

Stay hungry for knowledge, keep the stories simmering, and join us again for our next delicious episode!