This episode is all bread. Erika Council, of Bomb Biscuits in Atlanta, tells us her secrets to making world-class biscuits and we look at the rich tradition of bread baking in cold climates with Magnus Nilsson, author of The Nordic Baking Book. If you have ever wondered why New York bagels are great or not so, we get the answer from Dianna Daoheung of Black Seed Bagels and Francis learns to make Ethiopian injera with Romeo Regalli of Awash in NYC. And, don’t miss America’s Test Kitchen’s Tucker Shaw’s recipe for ridiculously simple and delicious white sandwich bread.

Broadcast dates for this episode: