How to make marshmallows from scratch - gelatin, sugar syrups, and pastry science

Brioche cinnamon rolls - baker’s percentage, enriched dough & cinnamon roll technique

French nougat explained: sugar cooking, meringue science & professional technique

Ina Garten brownie pudding explained: baking science, egg foam, pans and water bath

How to build a gingerbread house - dough, royal icing, and construction basics

Checkerboard cookies: professional icebox method explained

Ginger Molasses Cookies: Ingredient Function, Mixing Method, and Professional Baking Lecture

How to Make a Yule Log (Bûche de Noël) the PoP Baking Club with CEPC M. Kathleen Meisinger

Pinched Orange Macaroon Tutorial - Almond Paste Cookie Technique, Ing. Function & Pro Baking Tips

How Baking Helped Her Rebuild Her Life - Ms Ola’s Story

Inside the Cake Workshop: Dorie Greenspan, Rose Levy Beranbaum & Ms Ola on Baking-Mentorship - IACP

Classic French Chocolate Mousse - Pâte à Bombe Technique Explained by CEPC M Kathleen Meisinger

Soft Dinner Rolls; Straight dough, Ing. Function, Proof - PoP Baking Club CEPC M. Kathleen Meisinger

Scott’s Pastry Shop 1970s Cut-Out Butter Cookie - the PoP Baking Club

Holiday Cookie Box Ideas: How to Plan, Package, and Design Like a Pastry Chef

Inside Cake Picnic LA 2025 the PoP Baking Club Chef Interviews

Caramelized Ganache Tart with Sea Salt - Pâte Sucrée Tutorial (the PoP Baking Club)

Why Every Baker Needs ServSafe: The Professional Standard for Food Safety & Sanitation

Sixth Street Brownie-Caramelized Chocolate Ganache, Ingredient Function & Baking Science

Torie’s Chocolate Cherry Chunk Toffee Cookie; Creaming Method & Ingredient Function- PoP Baking Club

Crumb Cake Lecture-Ingredient Function, Mixing Method & Recipe Conversion - the Practice of Pastry

Kitchen Organization for Bakers – Studio Tour with Pastry Chef Kathleen Meisinger

The Formulator Launch Party - Recipe Conversion, Scaling & Baker’s Percentages Explained

Valerie Gordon on Flavor, Confidence & Craft - The Art of Recipe Development M Kathleen Meisinger

Chef Jacquy Pfeiffer on The Art of French Pastry - Education, Precision & Mastery in Baking

Chocolate Lava Cake - Ingredient Function, Technique, and Baking Science -Chef M. Kathleen Meisinger

Caramelized Chocolate Ganache - Professional Pastry Lecture and Demonstration - PoP Baking Club

How to Make Crème Brûlée - Custard-Tempering-Torch - PoP Baking Club CEPC M. Kathleen Meisinger

Key Lime Pie - Professional Pastry Lecture and Demonstration - PoP Baking Club

Valerie Gordon’s Chocolate Granola - PoP Baking Club with M Kathleen Meisinger

Bohemian Poppy Seed Cake - The Practice of Pastry with Chef M. Kathleen Meisinger

Perfect Cinnamon Rolls Every Time - Proofing, Glaze, and Baking Tips

Cinnamon Buns Part One: How to Mix Yeast Dough - the PoP Baking Club with CEPC M. Kathleen Meisinger

Chocolate Chip Cookie Breakdown - Melted Butter vs Brown Butter vs Thin & Crunchy

How to Make a Jelly Roll (Swiss Roll) - the PoP Baking Club with CEPC M. Kathleen Meisinger

How to Make Madeleines: Sponge, Emulsification & Folding - the PoP Baking Club M. Kathleen Meisinger

Carrot Cake with Cream Cheese Icing - The Practice of Pastry with Chef M. Kathleen Meisinger

RLB Chocolate Passion Cake: Ing. Function & Technique - PoP Baking Club with M Kathleen Meisinger

Cafe Annie’s Chocolate Cake + Sour Cream Ganache - Pastry Chef M. Kathleen Meisinger-Baking Science

Blueberry Muffins - Creaming Method Tutorial with the PoP Baking Club

Banana Bread with the Muffin Method - POP Baking Club with Pastry Chef M. Kathleen Meisinger

Flaky Galette Dough: Sweet & Savory Techniques - PoP Baking Club with M Kathleen Meisinger

How to Make Perfect American Biscuits - The Science of Flaky Layers with M. Kathleen Meisinger

Pie Crust - Part Two - Filling, Egg Wash, Baking, and Freezing - The PoP Baking Club

Pie Crust Part One - The Practice of Pastry

Cheesecake - Part 2 Topping, Pairing & Plating with Pastry Chef Kathleen Meisinger - PoP Baking Club

Cheesecake-Part 1 - Rose Levy Beranbaum’s Classic Recipe Explained by Pastry Chef Kathleen Meisinger

French Sponge Cake (Part 2 of 2) - Rolling, Syruping & Classic Technique with M. Kathleen Meisinger

Brownie Extravaganza Top 6 Playoffs

French Sponge Cake (Part 1 of 2) - Classic Biscuit Roulade Technique with M. Kathleen Meisinger

Pavlova Assembly & Decoration: Meringue Stability, Toppings, and Baker’s % PoP Baking Club Part 2

pâte à choux

Pavlova Explained: French Meringue Technique & Ingredient Science - PoP Baking Club Part 1

Pâte à Choux Part Two - Advanced Applications & Professional Techniques with M Kathleen Meisinger

Pâte à Choux Part One - Professional Pastry Lecture & Demonstration with M Kathleen Meisinger

High-Yield Yellow Cake - The PoP Baking Club Part 2 - Finish, Frost & Professional Cake Techniques

High-Yield Yellow Cake - The PoP Baking Club Part 1 - Baking Lecture by M. Kathleen Meisinger, CEPC

Buttercream Explained: The Ingredient Science - PoP Baking Club Part 2

3 Types Buttercream Explained-American, Swiss & Italian-POP Baking Club-Chef M. Kathleen Meisinger

Lemon Pound Cake - the PoP Baking Club - Part 2 of 2 - Flour Function & Flavor Layering Explained