Jay from Popping Mustard Seeds will be demonstrating how to make idlis, a steamed cake eaten in south India for breakfast, made using fermented rice and urad dhal (black gram lentils).

Rachel Bernier-Green of ‘Laine’s Bake Shop in Chicago IL will demo her Mexican Hot Chocolate Brownies, using a dark rye flour from Janie’s Mill. These fudgy brownies use melted chocolate and cocoa powder combined with just the right amount of spice for a superb Fall treat.