Things Bakers Know: The King Arthur Baking Podcast

Today on the show, we’re investigating the surprising link between sports and baking — and to do so, we’ve got a special guest co-host: Things Bakers Know producer Rossi Anastopoulo is stepping in for David on this episode.   From similar approaches to training to the mental flow state each can achieve to the many (many!) athletes who bake, Jessica and Rossi discuss how baking and sports have a su...

What do cakes, cookies, brownies, blondies, and more have in common? They’re all made with eggs, one of the true backbones of baking.   Today on the show, we’re celebrating the humble egg. Jessica and David each nominate their eggiest bakes before David sits down with cookbook author (and egg enthusiast) Nicola Lamb to talk more about the important role this versatile ingredient plays in all kinds...

This week on the show, we’re gathering around the table and tearing into a big loaf of fluffy challah.   David opens the show by sharing challah’s importance in his family and the broader cultural significance this bread holds for Jewish communities. He then sits down with cookbook author Laurel Kratochvila, who reports live from Europe to showcase the origins and evolution of this special bread,...

This week, we’re waking up early and starting the day the right way: with a big batch of pancakes.   Jessica and David kick off the show by sharing a bit about the history of pancakes — which goes back much longer than you may realize. Then, things take a wild turn when David reveals a truly shocking revelation about his pancake consumption habits. Next, David sits down with cookbook author Carla...

It’s fall, which means it’s time to talk about baking with apples!   David and Jessica kick off the show by talking about apple pie versus apple cake, then dig into the best apples for baking. Unsurprisingly, they have a lot of opinions! Then David sits down with one of the best all-around bakers in the country and the undisputed pie queen, Erin Jeanne McDowell, to get her top tips for apple bakin...

We’re back with a brand-new season, and we’re celebrating with — what else? — cake!   Specifically, the best chocolate cake in the world, as made by this episode’s guest, James Beard award-winning cookbook author Helen Goh. Helen joins the show to talk about the recipe the New York Times named the “World’s Best Chocolate Cake” (spoiler alert: her family hates it) and the power of baking to help us...

Things Bakers Know, the official podcast from King Arthur Baking Company, is back with a ten episode fourth season — starting October 5th! Join King Arthur’s Jessica Battilana and David Tamarkin as they explore every corner of the baking world. Each episode dives deep into a different baked good — its history and lore, tips and tricks, trends and takes — and they'll always leave time to answe...

A new Chad Robertson venture is always a big deal, and we have all the details.   In May, Jessica talked to the Tartine co-founder for our episode all about his bread and the enormous influence it has had on baking around the world. During that conversation, Chad talked at length about his forthcoming bakery and cafe in Brooklyn, Altbau. But those details weren’t quite ready for prime time when th...

It’s bagel week on the show, and this time, David is bringing all the opinions.   Together, he and Jessica discuss bagels in New York and beyond, including the burgeoning world of California-style bagels and the different styles that abound. Then, Southern California bagel maker Carlos Perez joins the show to share his perspective on West Coast bagels. Next, Jessica and David dive into your bagel-...

Today, we’re dedicating a whole episode to a single loaf of bread. But not just any bread: the loaf from San Francisco’s Tartine bakery, which kicked off a sourdough revolution in the States.   David and Jessica start the show by unpacking just what made Tartine and its bread so influential; together, they dig into the ways this loaf's impact continues to resonate today, plus their own person...

Heat up your fry oil — today, we’re talking doughnuts!   After sharing a slightly traumatic, mostly doughnut-filled childhood story with David, Jessica talks to Fany Gerson of Fan Fan Doughnuts in New York. They discuss Fany’s relationship to doughnuts, her biggest sources of inspiration, and the enduring power of this timeless treat. Then, Jessica and David jump into your listener questions, incl...

With their shattering layers and honeycomb interior, croissants are perhaps the ultimate pastry achievement. And they’ve never been hotter than right now.   In this episode, David and Jessica unpack what makes croissants so special, including the intricacies of the lamination process, the irresistible appeal of a perfect pastry, and the “croissant theory” that powers many patisseries. They are the...

What can’t tortillas do? Whether they’re made with corn or wheat, masa or masa harina, homemade tortillas are a thing of beauty.   No one knows that better than today’s guest, Pati Jinich. One of the foremost experts on Mexican cuisine, Pati has traveled all over Mexico and the US to eat tortillas. She shares her vast knowledge of these special flatbreads, as well as her top tips for making them a...

Young or old, everyone loves a brownie. But we all have our own preferences: fudgy or chewy, edge piece or center. The options are endless!   Today, we’re discussing all the ways you can make your brownies, from the ingredients you choose to the method you make them with. We also invite one of our favorite bakers, David Lebovitz, to share his thoughts on brownies, including his experience as an Am...

We think vanilla has gotten a bad reputation, so we’re here to correct the record: Vanilla is anything but boring.   To prove our point, we invited one of the country’s biggest vanilla fans (and all-around star baker) Claire Saffitz to come on the pod and argue why we should all be giving vanilla its due. Then we answer your baking questions in Ask the Bakers, covering everything from how to subst...

While we love all styles of pizza, there’s a special place in our hearts for New York pizza — and not just because David lives in its home city!   New York pizza is one of the most iconic dishes in America, and this episode shines a spotlight on the unique history and culture behind each slice. And as a special treat, we have one of the most notable people making New York pizza today on the show:...

With its fluffy crumb, dimply dough, and endless spins, focaccia has stolen the heart of countless bakers — including us. So we decided to dedicate a whole episode to it.   Jessica and David dissect the current focaccia moment and how this simple bread has evolved from its Italian origins to something truly showstopping. Then Samin Nosrat stops by the show to share the story behind the viral salt-...

We’re back, and we’re talking cheesecake! Jessica and David dive into a bit of the history behind this iconic dessert before Jessica sits down with TV host and cookbook author Carla Hall to chat all things cheesecake, including Carla’s best tips and tricks. Then, they answer your biggest cheesecake questions, covering everything from water baths to springform pans. Jessica delivers her Jess-opinio...

Things Bakers Know, the official podcast from King Arthur Baking Company, is back with a ten episode second season — starting March 23rd! Join King Arthur’s Jessica Battilana and David Tamarkin as they explore every corner of the baking world. Each episode dives deep into a different baked good — its history and lore, tips and tricks, trends and takes — and they'll always leave time to answer...

We’ve officially unveiled our 2026 Recipe of the Year, and we couldn’t be more excited to share it with you. Announcing: Flaky Puff Crust Pizza!  In this episode, David and Jessica are joined by two of our Test Kitchen stars and the creators of this exceptional recipe, Sarah Jampel and Molly Marzalek-Kelly. They discuss how and why they landed on pizza as this year’s Recipe of the Year, the bigges...

Celebrating Holiday Cookies with Dan Pelosi   ‘Tis the season to bake as many cookies as you can!   We kick off the show by unveiling King Arthur’s 2025 holiday cookie lineup before being joined by Dan Pelosi, a baker known for his annual holiday cookie party. He chats with Jessica about the keys to successfully throwing a cookie party, including his holiday cookie philosophy, then David and Jessi...

We have a very special episode today. Ahead of the busiest baking season of the year, we’ve got an entire show dedicated to answering your biggest holiday baking questions! And we’ve invited some friends to help us. We’ve assembled an all-star collection of our King Arthur colleagues, including Molly Marzalek-Kelly and Sarah Jampel from our Test Kitchen, Amber Eisler from our Baking School, Martin...

It’s high time for pie, and we couldn’t be more excited!   David and Jessica kick off the show by sharing some of their best pie tips and tricks, before bringing in a real pie expert — Stacey Mei Yan Fong, author of the award-winning cookbook 50 Pies, 50 States — to offer her advice. We’ve got some great Thanksgiving pie questions to answer, from the best way to prebake your crust to advice for pr...

Today, we’re talking about one of the world’s perfect foods: chocolate.   And who better to join us than Amy Guittard of Guittard Chocolate? For her, chocolate literally runs in the family. She explains everything from how chocolate is made to what the percentages on the bag really mean. Then David and Jessica answer this week’s listener questions, sharing their tips for better brownies and choosi...

We’re going gluten-free this week and talking about how to make the best gluten-free bread — because we believe everyone deserves great bread.   Aran Goyoaga, author of the stunning new book The Art of Gluten-Free Bread, joins us to talk about her approach to gluten-free bread baking, including some of her favorite flours and tips and tricks. We break down the dizzying world of gluten-free flours,...