BraveTart is back! Stella Parks is here to set the record straight on baking. From buttermilk to pie dough, Parks reveals what can go so wrong and how to get it right. And we’re not done with the sweets yet: We also get a taste for real Vermont maple syrup with veteran sugarer Peter Gregg, we take the anxiety out of baking with blender cakes, “A Way With Words” explores the sticky history of honey, and Cheryl Day returns to answer your baking questions.

Read more on Stella's interview here.

Questions in this Episode:

“I’m looking for some help replicating a Swedish pastry I ate on a trip last year."

"I accidentally rolled out my laminated pastry dough too large. What would be the best way to fix that?"