On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Pam Stein, founder of In Pam's Kitchen. Stein loves to experiment with flavors and textures. And there's no better time for it than creating fun hamentaschen for Purim.

"The traditional filling for hamantaschen is the poppy seed, because they were originally called… mohn," Stein explains. "Prune became the second [most popular flavor], because of the popularity of prunes at the time and the availability of them."

Modern times call for creativity in the kitchen. You could do anything with hamentaschen, sweet or savory - and in all different sizes. Stein's new flavors this year: bourbon chocolate chip pecan pie hamantaschen and tacotaschen.

No matter what your hamentaschen, the base is fundamentally the same. And you can add a glaze or toppings after it bakes.

"For the bourbon chocolate chip pecan pie… I also put some bourbon in the dough," she explains. "I topped the tacotaschen with a spicy corn salsa."

Pam Stein shares tons of hamentastchen tips, along with recipes for bourbon chocolate chip pecan pie hamantaschen and tacotaschen, which you can find at JewishJournal.com/podcasts. Happy Purim!

For more from Pam Stein, follow @InPamsKitchen on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Elaine Hall, founder of The Miracle Project and contributor to "A Different Spirit: Creating Meaningful B'nai Mitzvah for Children with Disabilities."

The Miracle Project is a fully inclusive theatre, film and social program for neurodivergent, autistic, disabled and non-disabled individuals. "A Different Spirit" addresses creating a similar, but different type of community experience.

The book, compiled by Howard Blas and Ilana Trachtman, offers guidance around celebrating b'nai mitzvah for youth who experience the world differently. It brings together educators, parents, and advocates — including Hall — to share models of ceremonies that are creative, accessible, and personal.

"I had created one of the first b'nai mitzvah programs for autistic youth a number of years ago, called Nes Gadol, through Vista Del Mar," she explains. "My son, Neal, was the first bar mitzvah, so they asked me to share my ideas."

Celebrations are often built around food, but Hall believes they should also be built around awareness. When planning a b'nai mitzvah or any large gathering, she encourages families to think beyond tradition.

"Each child is different; each person is different," she says. "Tune into what that child wants and what makes them happy … If the child loves French fries … even though that may not be typical at a celebration, make sure there's French fries on that table."

Inclusion is not just something to recognize during February for Jewish Disability Awareness and Inclusion Month (JDAIM); it is something to practice all year long.

"To be inclusive is really natural," Hall says. "It takes 60 seconds to be open, willing, and curious."

Elaine Hall talks about "A Different Spirit," and offers her recommendations for inclusion and belonging for B'nai Mitzvah, as well as everyday gatherings, and living a life of harmony. She also shares her recipe for papaya boats, which you can find at JewishJournal.com/podcasts.

Learn more about Elaine Hall at TheMiracleProject.org, get a copy of "A Different Spirit" and/or contact CoachE@CoachEProductions.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Michelle Weissman Heston of Heston Cakes. A cake artist with a passion for designing, building, and presenting showstopping desserts, Heston says, "Ultimately, all cake … in my mind should be chocolate."

From hyper-realistic cakes shaped like sneakers, Big Macs, and lox and bagels to simple but dramatic Valentine's Day chocolate cakes, Michelle offers tips for adapting any recipe (yes, even box cake), mastering chocolate ganache, and decorating with intention. She also shares easy ideas for Valentine's flair — including candy-heart surprises baked right into the cake.

"It is my great passion to design, build, and present cakes," she says. "I love talking about cake, I like thinking about cake, and I really like eating cake."

Michelle Heston talks about how food has always been a common thread in her family, why dessert gets the spotlight, and why a truly special cake should tell a story — whether through flavor, filling, or over-the-top décor. She also shares her recipe for chocolate ganache, which you can find at JewishJournal.com/podcasts.

For more cake inspiration, follow @HestonCakes on Instagram.

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.