Baking a traditional English sponge cake with strawberries.
Zoe makes a raspberry cream filled pastry called a Paris-Brest.
Zoë seeks new twists on Hanukkah classics with her doughnuts and latkes.
Zoë puts a spin on one of her favorite pies after a trip to the bakery.
Zoe makes a grab and go snack and small portions of tiramisu.
Zoë's mom is in town during a Minnesota summer scorcher; to help them stay cool, Zoë makes an icebox cake with homemade chocolate wafers and caramel cream; she makes a refreshing no-bake British dessert called a posset topped with tropical fruit.
Zoë is preparing to go to her friend's cabin, and since wild blueberries are in season, she makes lattice bars with a blueberry filling and lemon thyme shortbread crust along with blueberry scones to snack on when they hit the road.
Zoë makes a State Fair-inspired angel food cake and orange cream pops.
Zoë bakes Oatmeal Raisin Cookies and a Raspberry Linzer for her new book.
Zoë makes a multi-tiered chiffon cake infused with coffee for her mentor.
Zoë bakes a showstopping carrot cake decorated with candied peels.
After walking her poodles on a chill weekend morning, Zoë makes a grab and go breakfast favorite, blueberry muffins.
When hosting a dinner party for some chef friends, Zoë prepares a dish to impress: a baked Alaska with a sorbet bullseye.
Zoë tackles her son's favorite dessert, cheesecake; she prepares one version with a blueberry swirl as well as a savory version topped with roasted tomato and feta after a visit to a local creamery.
Zoë demonstrates the versatility of crêpes, by preparing a stack to fill with bananas foster and roll into a savory crêpes manicotti; for more inspiration, Zoë visits a local pastry chef to see how a crêpes cake is made.
Zoe finds inspiration at a farmer's market, turning purple sweet potatoes into a vibrant version of the classic pie; she also picks up tips from inspiring local baker, Rose McGee.
Zoë prepares jelly doughnuts to share with her mom before they bake another filled pastry together based on her great-great-grandmother's recipe. They also visit a local baker who makes challah bread with three generations of her family.
Zoe hosts a brunch for her women's small business group, The Ladybrainers, and prepares a rustic apple tarte tatin; to expand her French-themed menu, she visits a renowned chef and native Frenchman to learn practical tips for making soufflé.
Zoe pays tribute to her Nordic heritage by preparing Swedish cream and krumkake, a pressed cookie, and visiting a ladies' church group for a lesson in making the traditional Norwegian flatbread, lefse.
When the Minnesota weather turns cold, Zoe stocks her freezer with easy, bake-and-take hand pies; she makes both sweet strawberry and savory chicken curry pies, then visits a local Mexican café to prepare empanadas.
To stave off cabin fever, Zoë hosts a potluck party complete with s'mores and a dessert twist on a Minnesota staple: hotdish; she visits a friend to learn what makes hotdish so popular in the Midwest.
Zoë celebrates New Year's Eve by baking a cream puff tower coated in caramel, known as croquembouche, for a party with her closest friends.
Zoë François bakes up a table full of pies and cooks up one of her favorite desserts to share with friends and family, as they kick off their annual tradition of welcoming spring back to Minnesota.
Zoë is invited to a backyard barbecue and visits a local chef known for his biscuit baking.
Zoë dives into the magic of meringue when she bakes it into a Pavlova, a whipped cream and fruit-filled dessert, for a dinner party with friends.
Zoe surprises her best friend for her anniversary by making a devil's food cake topped with champagne buttercream.
Zoë visits a pizza farm to learn about her new wood fired pizza oven and how to use it for baking at home.
Zoë François' dad is a beekeeper; so for his birthday, she bakes him a special beehive-shaped cake complete with marzipan bees and a variety of honey she gets from a visit to a honey farm; Zoë also whips up some baked donuts with a honey glaze.
Zoë kicks off apple season by visiting an orchard and picking new varieties to put a twist on her classic apple bundt cake; she also whips up a few childhood favorites like dutch baby and pink applesauce to share with a friend.
Zoë explores a Scandinavian tradition called fika, a coffee break with sweets, when she visits a local bakery and finds inspiration for a new twist on her Cinnamon Braid; she also makes a Cardamom Pear Cake and enjoys both with an old friend.
When Zoë's sons come home for a visit, she heads to a pumpkin patch to get ingredients for their favorite fall desserts; Charlie joins her in the kitchen to make sweet scones with squash they picked, and Henri enjoys pumpkin creme brulee.
Zoë shares her passion for baking bread daily with a simple recipe anyone can master; She explores the benefits of using fresh flour when she visits a local mill and reveals tips for shaping boules, baguettes and epis.