Very, very rarely can you binge watch a show in all its entirety and then find that you actually learned something from it.
In this remarkable instance it was the wonderfully produced Great British Bake-Off. Granted it is a cooking show, but I can’t say I ever watched Cutthroat Kitchen and was like “Um that totally inspires me to make a botched up version of egg’s benedict.” Or after I watched Chopped I wasn’t like “Hey I should totally go get myself a cow’s tongue!”
But when you are watching the infamous duo of Merry Berry and Paul Hollywood (and also the nicest and sweetest home bakers of all of Britain) it turns out this show isn’t just something to binge watch on a dull, rainy Sunday with no other prospects.
After plummeting through five seasons of custard tarts, sweet buns and suet puddings I actually found myself learning a lot of cool and useful things (like people actually bake with hart fat from the kidneys and loins aka. suet aka. that sounds gross). There is something really special when you get to watch a person who has been baking for almost 40 years in a sort of personal setting (like when they are handling suet). I feel like you don’t really see that on television much!
One thing that I loved was how they experimented with different flavors and spices! They were so willing to experiment with ingredients like anise, lavender, ginger and chai but the one that caught my attention (and tastebuds) the most was cardamom!