HeyJaredThis Old Baker Podcast
This Old Baker brings you time tested and adapted recipes that will bring your family around the kitchen table. Sit back as Kim Artlip shares her favorites with you as well as some tips and tricks to make the kitchen more inviting and fun.
- Indexed episodes, last 90 days
- 19
- Latest publication
- Sep 15, 2026
- Audience
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- Earliest in this view
- Jul 7, 2026
Latest episodes
This Old Baker Podcast Episode 70: The Cold Water Trick For Pork Gravy Mix (opens the original)
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Why does homemade gravy from a dry mix turn out lumpy — and what's the one-step fix? I break down the pork gravy mix that skips the roux entirely, the cold-water technique that keeps it smooth, and how it's different from a classic gravy method.
This Old Baker Podcast — Episode 69: Homemade Strawberry Milk Mix (opens the original)
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Why does homemade strawberry milk mix turn out clumpy instead of smooth like the canister version? I walk through the ingredient that actually makes it work, the dehydrated-versus-freeze-dried mistake to avoid, and the one-step trick for a lump-free glass every time.
This Old Baker Podcast — Episode 68: Crockpot Kielbasa Corn Chowder (opens the original)
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Why doesn't kielbasa need to be browned before it goes in the crockpot, and which potato actually holds up through a six hour cook? I break down what makes this crockpot kielbasa corn chowder turn out thick and smoky instead of thin or starchy, plus a couple of ways to change it up.
This Old Baker Episode 66: Copycat Starbucks Brown Sugar Shaken Espresso (opens the original)
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Want to know how to make a Starbucks brown sugar oat milk shaken espresso at home? Kim breaks down the exact technique, why the shake and the dissolve order actually matter, and how to get the same foam and layered look for under a dollar.
This Old Baker Podcast Episode 65: Pumpkin Spice Everything (opens the original)
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It's September, which means pumpkin spice is suddenly on everything from your coffee to your dog's treats. I dug into where this whole thing actually started (hint: the original Pumpkin Spice Latte didn't have any real pumpkin in it for twelve years) and why one spice blend turned into a half-billion dollar season. Plus, how I get the same flavor into my coffee, my cocoa, and my favorite fall dessert from one jar in my pantry.
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