Welcome To GailSokol.com

Gail’s new full color cookbook Baking with Success is now available at bookstores worldwide! Packed with over 60 step-by-step recipes, Gail makes baking fun and approachable for people of all ability levels!

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Award Winning Chef, Educator & Author Gail Sokol has dedicated her career to excellence in the culinary arts.

Recipes & Step-by-Step Videos

Enjoy these time tested recipes from Gail Sokol's kitchen. Find these recipes and many more in Gail's new book Baking With Success!

Frozen Desserts

Salted Caramel Ice Cream, Earl Grey Ice Cream, Rich Vanilla Bean Ice Cream, Pumpkin Ice Cream, Salted Chocolate Malted Crumbs, Mini Baked Alaskas and More!

Cakes & Frostings

Almond Cake, Lemon Pound Cake, Molten Chocolate Cakes, Chocolate Caramel Pecan Torte, St. Germain Bundtlette Cakes and More!

Pies, Tarts & Fruit Desserts

Linzer Torte, Pavlova, Lattice-Topped Peach Pie, Heirloom Tomato Tart, Strawberry Rhubarb Crumbles, and More!

Cookies

Coconut Macaroons, Pistachio Shortbread Cookies, Nutty Fudge Cookies, Homemade S’more Cookie Sandwiches, French Macaroons and More!

Recent Blog Posts

Baking Radio Podcast Episode #39: How to Bake Chiffon Cake From Scratch! + Chef Sokol’s Citrus Chiffon Cake Recipe

The Chiffon cake as a special type of separated egg foam cake is discussed in detail. This type of cake contains two ingredients that no other sponge cake has- baking powder and oil. Chef Sokol explains what each of these ingredients does for the texture of this...
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Baking Radio Podcast Episode #38: Make Sponge Cakes from Scratch!

Cakes that use the Sponge method are explored in detail. Sponge cakes are leavened with air, and have less fat than other types of cakes. They are made from egg foams or meringues. The two basic categories of sponge cakes are discussed in detail- Whole Egg Foams and...
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Baking Radio Podcast Episode #37: How to Bake French Chocolate Mousse, with Recipe!

Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these...
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