Things Bakers Know: The King Arthur Baking Podcast

By King Arthur Baking Company

Join King Arthur’s Jessica Battilana and David Tamarkin as they explore every corner of the world of baking. Each episode dives deep into a different baked good — its history and lore, tips and tri

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The podcast currently has 30 episodes available.

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Number 1: Diving Deep on Doughnuts, with Fany Gerson
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, including tips to fry without fear. Finally, they close the show with a freshly fried Jess-opinion and the recipes they’re baking this week. Learn more about the history of the doughnut from Smithsonian Magazine Bake our recipes for Yeast-Raised Doughnuts and Old-Fashioned Cake Doughnuts Find our Pączki recipe Learn more about Fany Gerson and her work at FanyGerson.com Bake Fany’s recipes for Bigotes de Azúcar (Sugared Mustaches) and Puerquitos (Piggies) Learn how to fry without fear For a shortcut, get our recipe for Cinnamon-Sugar Doughnut Muffins What David’s baking this week: Jelly Doughnut Cake What Jessica’s baking this week: Cream Cheese Chocolate Chip Cookies Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
May 11, 202650min
Number 2: This Loaf Changed American Bread, with Chad Robertson
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 personal relationships to it. Then, Jessica is joined by Tartine’s Chad Roberston, who shares his baking journey, the myriad inspirations that shaped his bread baking, and his thoughts on sourdough today. Finally, they answer some of your biggest sourdough questions before closing the show with this week’s Jess-opinion and the recipes they’re baking. Recipes and other links from this episode: Pick up a copy of Tartine Bread and Tartine No. 3 (which Jessica cowrote!) Follow Chad Robertson and his work on Instagram Inspired to bake? Order a sourdough starter or make your own Read Carla Lalli’s newsletter, Food Processing Bake our Pain de Campagne recipe Learn more about autolyse What David’s baking this week: Chocolate Sourdough Babka What Jessica’s baking this week: Creamy Coconut Sheet Cake Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
May 18, 202658min
Number 3: We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage
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 then joined by Elisabeth Berthasavage, an instructor from the King Arthur Baking School known for her croissant classes. She shares her insight on how to make a perfect croissant at home (and why you should try!) before David and Jessica jump into Ask the Bakers to answer more questions about making croissants directly from listeners. Finally, they close out the show with a Jess-opinion about a particular croissant mashup and the recipes they’re baking this week. Recipes and other links from this episode: Read about The Croissant Theory in the Wall Street Journal Learn how to make croissant directly from Elisabeth in her On-Demand Class Intro to Laminated Baking Can’t get enough? Take our other croissant-focused On-Demand Class with instructor Wilhelm Wanders: Extra Flaky Croissants Find our recipe for Baker’s Croissants Read more about why more folds aren’t always better in croissants Subscribe to our new Substack: Things Bakers Know! What David’s baking this week: Salt Bread (Shio Pan) What Jessica’s baking this week: Weeknight Detroit Pizza Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
May 04, 202645min
Number 4: Talking Tortillas, with Pati Jinich
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 at home. Then, Jessica and David answer caller questions, including queries about tortilla presses and the elusive tortilla puff. Finally, they close the show with a Jess-opinion about what she likes to call the “burrito stump” and the recipes they’re baking this week. Recipes and other links from this episode: Get Pati’s recipe for Tacos Rojos (Red Tacos) Ready to make tortillas? We have recipes for Flour Tortillas, Corn Tortillas, and 50/50 Corn and Flour Tortillas Learn more about Pati Jinich, her work, and her upcoming book, Foods of La Frontera, at PatiJinich.com Get Pati Jinich’s tips for the best homemade tortillas What David’s baking this week: Masa Harina Pancakes with Blueberry Sauce What Jessica’s baking this week: Lemon Tiramisu Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
April 27, 202647min
Number 5: Fudgy vs. Cakey: A Deep Dive on Brownies with David Lebovitz
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 American brownie lover living in Paris. For our Ask the Bakers section, we dive into everything from cocoa powder to nailing the bake, before Jessica jumps in with a Jess-opinion all about a very specific type of brownie. And as usual, she and David close the show with the recipes they’re baking this week. Recipes and other links from this episode: For a real hit of nostalgia, make our Easy Frosted Brownies Learn more about David Lebovitz and subscribe to his Substack at davidlebovitz.substack.com Find the recipe David mentions for Helene’s brownies Pick up the updated release of David’s The Great Book of Chocolate Get a box of our fan-favorite Gluten-Free Fudge Brownies Mix Find your perfect cocoa powder in our online Shop If you do like brownie brittle, we have a great recipe What David’s baking this week: Sun Buns (Solskinnsboller) What Jessica’s baking this week: Mint and Cheese Ka’ak Record your question for our Ask the Bakers segment here! Thanks to Curio Spice Co., a woman-owned mission-driven spice company, for sponsoring this episode. This episode is sponsored by Supernatural. Supernatural makes imaginative baking ingredients that are colored by plants, fully traceable, and totally free from anything artificial or synthetic. Learn more at supernaturalkitchen.com
April 20, 202645min