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Zoë hosts a barbecue during peak season for sweet corn; to compliment the savory meat, she makes a golden cornbread and sweet corn flavored ice cream drizzled with homemade caramel sauce for dessert.

Zoe Bakes

Corn Ice Cream

It's harvest season in Minnesota and Zoë is inspired to bake with all the locally grown, fresh produce that's available; she uses fresh carrots to make a carrot cake with cream cheese frosting and candied peels.

Carrot Cake

Zoë makes a multi-tiered chiffon cake infused with coffee for her mentor.

Coffee Chiffon Cake

As she works on a new book about cookies, Zoë relies on her two sons to judge her recipes; a family-favorite oatmeal raisin cookie is a no-brainer, but she must start over on a raspberry linzer that doesn't pass the boys' taste test.

Cookie Bake Off

Zoë makes a State Fair-inspired angel food cake and orange cream pops.

Angel Food Cake

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.

Blueberry Bars

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.

Icebox Cake

Zoe makes a grab and go snack and small portions of tiramisu.

Small Portions

Zoë puts a spin on one of her favorite pies after a trip to the bakery.

Perfect Peach Pie

Hanukkah is extra special for Zoë this year because her mom is in town; exploring new twists on Jewish holiday classics, Zoë makes cake doughnuts topped with a saffron glaze, crushed pistachios and rose petals along with latkes and an array of toppings.

Hanukkah Latkes

Zoe makes a raspberry cream filled pastry called a Paris-Brest.

Paris-Brest: Pastry Wheel

Baking a traditional English sponge cake with strawberries.

Victoria Sponge Cake

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S3 E8 | Angel Food Cake