You don't need cup after cup of granulated sugar to make your desserts shine. Former White House pastry chef Bill Yosses shares recipes from his new book, The Sweet Spot: Dialing Back Sugar and Amping Up Flavor. Plus, Faith and the gang share ideas for light appetizers and a big, bold, beautiful red wine from France—Gigondas—for the holidays.

<p>You don't need cup after cup of granulated sugar to make your desserts shine. Former White House pastry chef Bill Yosses shares recipes from his new book, <em>The Sweet Spot: Dialing Back Sugar and Amping Up Flavor</em>. Plus, Faith and the gang share ideas for light appetizers and a big, bold, beautiful red wine from France&mdash;Gigondas&mdash;for the holidays.</p>

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

Faith and the gang dish about holiday appetizers and Former White House pastry chef Bill Yosses shares recipes from his new book, The Sweet Spot: Dialing Back Sugar and Amping Up Flavor.

Advertisement