Things Bakers Know: The King Arthur Baking Podcast

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 

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 substitute different extracts to the real difference between vanilla extract and vanilla paste. Jessica has an opinion on the surprising way to put your biggest vanilla bottle to use, and she and David close the show with the recipes they’re baking this week.  Recipes and other links from this episode:  Learn more about Claire and her work at dessertperson.com  Choose your vanilla: vanilla paste or vanilla extract (or both!)   Follow Claire’s advice to use vanilla in custard and make Vanilla Bean Flan  Find our Recipe of the Year: Flaky Puff Crust Pizza  Get your own big bottle of vanilla for gifting   What David’s baking this week: Ultra-Vanilla Cupcakes with Easy Vanilla Frosting   What Jessica’s baking this week: Simple Stovetop Vanilla Pudding  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.  Thanks to Curio Spice Co., a woman-owned mission-driven spice company, for sponsoring this episode. 

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: the legendary chef Wylie Dufresne. Wylie dishes on the secrets behind his incredible pizza, then Jessica and David are joined by The Book of Pizza co-author Martin Philip to dig into your listener questions and help you make this style of pizza at home. To close out the show, Jessica shares a Jess-opinion on a popular pizza side, and they finish up with the recipes they’re baking this week.   Recipes and other links from this episode:  Grab a copy of our new cookbook, The Book of Pizza  Find our New York-Style Pizza recipe   Try Wylie’s pizza at Stretch in New York City   Learn more about our Grains for Good program   For the crispiest pizza crust, bake with a pizza steel  Watch Martin teach you how to make New American pizza   To really nail your pies, take our New York Pizza On Demand Class, hosted by Martin    What David’s baking this week: Rossa Pizza from The Book of Pizza   What Jessica’s baking this week: Everyday Olive Oil 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.  Thanks to Curio Spice Co., a woman-owned mission-driven spice company, for sponsoring this episode. 

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-brined focaccia from her TV show Salt, Fat, Acid, Heat and dish on her latest focaccia recipe, found in her newest cookbook Good Things. As always, Jessica and David answer your biggest bread baking questions in Ask the Bakers, then Jessica shares a Jess-opinion about sweet focaccia before closing the show with the recipes they’re making this week.   Find our 2025 Recipe of the Year: Big and Bubbly Focaccia  Pick up our Big Book of Bread for even more focaccia   Order Samin’s latest cookbook, Good Things   Find Samin’s salt-brined Ligurian Focaccia   Get some bread flour to make Samin’s latest focaccia recipe   Check out our Small-Batch Cheesy Focaccia recipe   Read more about how to make an inside-out focaccia sandwich   Make our Big and Bubbly Cinnamon Roll Focaccia recipe to hop on the sweet focaccia trend   What David’s baking this week: Strawberry Lemonade Bars   What Jessica’s baking this week: Karpatka Cake  Record your question for our Ask the Bakers segment here! 

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-opinion on the best style of cheesecake (hint: It’s not from the US!) before they close the show with the recipes they’re baking this week.    Recipes and other links from this episode:  Subscribe to our new Substack: Things Bakers Know!   Find some of our favorite cheesecake recipes: NY Cheesecake, Cannoli Cheesecake, Irish Whiskey Cheesecake   Pre-order Carla Hall’s upcoming cookbook, Carla Bakes  Find our Basque Cheesecake recipe and Pumpkin Basque Cheesecake recipe   Need a springform pan? Get one here!     Find our recipe for No-Bake Chocolate Cheesecake Bars  Get our recipe for light, fluffy Japanese-Style Soufflé Cheesecake  What David’s baking this week: Super Protein Pancakes   What Jessica’s baking this week: Favorite Fudge Birthday Cake   Record your question for our Ask the Bakers segment here! 

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 baking questions from listeners. Along the way they chat with the best bakers in America to get their expert advice. Plus this season, we are on video! Things Bakers Know is available wherever you get your podcasts, and now on Youtube, or by going to KingArthurBaking.com/podcast!

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 biggest challenges of recipe development, and the keys to this recipe’s unique success. (Hint: It includes butter.) Jessica and David then answer questions from our listeners about how to maximize their pizza success, from saucing to topping, before closing out the show with the recipes they’re making this week.   This episode concludes our second season, and we’ll be back in March with the next batch of freshly baked episodes!   Bake our 2026 Recipe of the Year: Flaky Puff Crust Pizza   Find all of our past Recipes of the Year here  Preorder King Arthur Baking Company's Book of Pizza: Recipes for Every Pizza Maker, publishing April 7, 2026   What David’s baking this week: Delicata Squash Galette with Cheese and Herbs  What Jessica’s baking this week: Ultimate Flaky Biscuits   Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

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 Jessica answer your burning baking questions with their advice for avoiding cakey cookies and making cutout cookies that actually keep their shape. In this week’s Jess-opinion, Jessica gives her thoughts on the controversial inclusion of chocolate chip cookies in the holiday cookie landscape, and we close the show with the best cookies she and David are baking this season.  Introducing our 2025 holiday cookie platter   Find our list of all the classic holiday and Christmas cookies you should bake  Level up your cookies with our scoop set   Learn more about Dan and his recent cookbook, Let’s Party, on his website   Blog: Why you should always bake a few test cookies  Find our Soft Frosted Sugar Cookies recipe   We like decorating with this Simple Cookie Glaze   What David’s baking this week: Rugelach and Piped Vanilla Shortbread Cookies  What Jessica’s baking this week: Whipped Lemon Shortbread  Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

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 Philip from our YouTube channel, and Melanie Wanders from our R&D team. Together, we tackle pressing questions like how to make holiday cookies ahead of time, what to do if your cream puffs keep deflating, and the best way to make whole grain dinner rolls that are still light and fluffy. Let’s get baking!   Take Mel’s Cookie Decorating Essentials On Demand class  Find Martin (and more King Arthur bakers!) on our YouTube channel  Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com.  The recipes mentioned in this episode include:   Latke Focaccia recipe  Everyday Olive Oil Cake recipe  Gingerbread Biscotti recipe  Fluffy Frosted Orange Rolls recipe  Buckwheat-Cardamom Chocolate Chunk Cookies recipe  Olive Oil Sufganiyot recipe  Jelly Doughnut Cake recipe  Chocolate Bûche de Noël with Cookie Butter Whipped Ganache recipe 

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 preventing a runny apple pie filling, before closing the show with a Jess-opinion about the other dessert you should make for Thanksgiving and the pies Jessica and David are making this year.   Read David’s article: How My Brother-in-Law Stole Thanksgiving—and How I Got it Back  Find our Pies On-Demand Baking Class   Check out all our pie resources: How to Bake Pie   Learn more about Stacey and her book, and tune in to her Instagram page for her virtual pie hotline   Find everything you need for your holiday pies in our Pie shop   Mix it up this year with Pumpkin Cheesecake Pie   Read PJ’s blog about baking pie crust upside down   Find our Pie Thickener chart   What David’s baking this week: Cranberry Chiffon Pie   What Jessica’s baking this week: Classic Apple Tarte Tatin   Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

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 choosing cocoas. To close out the show, Jessica is back with this week’s Jess-opinion, in which she finally addresses the elephant in the room: white chocolate. And of course, she and David share the recipes they’re baking this week!   Find our (surprisingly easy!) Rich Chocolate Mousse recipe   Learn more about Guittard chocolate   Find all of our chocolate and cocoa in our Shop (including Guittard!)   On the blog: Types of cocoa, explained  Also on the blog: How to make brownies with shiny crust (or just bake our Fudge Brownies)  Learn more about tempering: A basic guide to tempering chocolate   What David’s baking this week: Fugazzeta   What Jessica’s baking this week: Jalapeño-Cheddar Pull-Apart Bread  Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

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, our tips for making gluten-free sourdough, and the differences between gluten-full and gluten-free bread doughs. And as always, we close out the show with Jessica’s Jess-opinion of the week and the (gluten-free!) recipes she and David are baking.   Recipes and other links from this episode:  Find Aran’s book: The Art of Gluten-Free Bread  Learn more about gluten-free flours: Which gluten-free flour should I use?  Read: How to substitute Gluten-Free Bread Flour for regular flour  What David’s baking this week: Gluten-Free Chocolate Mousse Cake with Raspberries  What Jessica’s baking this week: Sunken Berry Almond Cake   Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

Give kids a baked good, and you’ve fed them for a day. Teach kids to bake, and well ... you know.   We’ve been thinking a lot about baking with kids, because we’ve been hard at work writing a brand-new kids baking cookbook! And despite the mess and the chaos, we think it’s all worth it. So does cookbook author Samantha Seneviratne, who joins the show to chat with Jessica about baking with her adorable son Artie and the advice she has for anyone spending time in the kitchen with a young one. Then we have a very special edition of Ask the Bakers, featuring all questions from kids. (And boy, they’re some good ones.) Jessica shares a Jess-opinion all about the state of the restaurant kid’s menu, and we close out the show with the recipes she and David are baking this week.   Recipes and other links from this episode:  Find our new kids’ cookbook: Sweet & Salty!    Learn more about Sam and her cookbooks here, and bake Sam’s Maple Tahini Chocolate Skillet Cake and Sunken Berry Almond Cake  Learn more about leaveners: What's the difference between baking soda and baking powder?  What David’s baking this week: Easiest Sourdough Discard Crackers  What Jessica’s baking this week: Crispy Cheesy Pan Pizza  Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

It’s the best baking season of the year! So we’re celebrating all things fall baking on today’s episode.   First up, producer Rossi Anastopoulo and King Arthur editor Tatiana Bautista join David and Jessica to discuss our new list of the 49 Best Fall Recipes, Ranked. To no one’s surprise, there are a lot of opinions all around! Then cookbook author Rick Martínez stops by to dive deep into Pan de Muerto, the fragrant, buttery bread made to celebrate the fall holiday of Día de los Muertos. During our Ask the Bakers segment, Jessica and David discuss the big fall baking questions: Is it ever worth it to make your own pumpkin purée? What’s the difference between all the cinnamons out there? And is it pronounced PEA-can or puh-CON?! To close the show, we have a story about the oldest apple tree in America and the apple detective who found it (!), a freshly fried Jess-opinion, and the bakes David and Jessica are making this week.   Recipes and other links from this episode:  Get baking with our 49 Best Fall Recipes, Ranked  Our favorite fall recipes: Chili Crisp Cottage Cheese Flatbreads (Tatiana), Sweet Potato Sheet Cake with Marshmallow Frosting (Rossi), Honey Beer Miche (David), and Oatmeal-Date Smash Cookies (Jessica)  Check out our Pan de Muerto recipe   Find Rick’s cookbooks and learn more about his work here  Visit our shop for Vietnamese cinnamon and Indonesian cinnamon  Read more about John Bunker’s apple discovery: On a Maine island, historians discover one of the oldest living apple trees in North America and find his book here  Find our recipe for Fried Apple Pies   What David’s baking this week: Cinnamon-Crisp Coffee Cake   What Jessica’s baking this week: recipes from Sweet & Salty, our new kids’ cookbook!   Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

We’re talking about one of our favorite genres of baking today: the bakes of Chinatown.   From bolo bao to dan tat, we can’t get enough of the gorgeous goods lining the bakery cases of Chinatowns across the US. So of course, we had to have cookbook author Kristina Cho on the show to share more about the history of these bakeries, their place in Chinese American communities, and her tips for making the best versions of these iconic bakes at home. Along the way, David and Jessica share their experiences eating in two of the best Chinatowns in the country, plus their answers to your biggest baking questions (with some crucial help from Kristina!). Jessica has a shockingly positive Jess-opinion for once, and she and David close out the show by sharing the recipes they’re baking this week.   Recipes and other links from this episode:  Find our recipes for Pineapple Buns (Bolo Bao), Hong Kong Egg Tarts, and Red Bean Mooncakes  Learn more about Kristina’s two cookbooks, Mooncakes & Milk Bread and Chinese Enough  For more on steamed buns, check out our blog: Everything you need to know to make steamed buns  Find our Golden Milk Bread recipe in the Big Book of Bread   And for more on tangzhong and milk bread, see our blog: What is milk bread?  What David’s baking this week: Bagels (with help from our On-Demand Bagel Class)  What Jessica’s baking this week: Pumpkin Chocolate Chip Cookies  Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

We’re back, and we’re talking all about butter!   Legendary baker Dorie Greenspan joins the show to share her thoughts on all things butter, plus some stories that will make you want to move to France immediately. David and Jessica dive deep into baker Nicole Rucker’s Cold Butter Method (CBM) and their tips for baking better with butter, before answering your questions, including their thoughts on softening butter quickly and making the most flavorful brown butter using a tip from our Test Kitchen. They then take a detour to the Minnesota State Fair, where butter carving takes centerstage, and close out the episode with the recipes they’re baking this week.   Recipes and other links from this episode:  Jessica and David’s summer bakes: Swirled Rhubarb Bars (double the recipe to make in a 9” x 13” pan!) and Toasted Marshmallow Whipped Cream   Find Nicole Rucker’s book here: Fat + Flour: The Art of a Simple Bake  Jesse Szewczyk’s blog: The secret to fudgier cookies? It's all about the butter.  Dorie’s newest cookbook is almost out!: Dorie’s Anytime Cakes    Lydia’s Ultimate Brown Butter Rice Krispies Treats   Blog: Creaming butter and sugar: How to get it right  Blog: How to soften butter quickly   Blog: The baking trials: butter vs. vegan butter  Learn more about Gerry here, and find videos of him sculpting here.   What David’s baking this week: The Most Pumpkin Pumpkin Chocolate Chip Bread  What Jessica’s baking this week: Apple Pie Bars   Record your question for our Ask the Bakers segment here!  This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com. 

Things Bakers Know, the official podcast from King Arthur Baking Company, is back with a ten episode second season — starting September 29th! 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 baking questions from listeners. Along the way they chat with the best bakers in America to get their expert advice. Things Bakers Know is available wherever you get your podcasts, and now on Youtube, or by going to KingArthurBaking.com/podcast!

We’re closing out our first season with a complex, fascinating, and all-around delicious baked good: biscuits!   Historian and food anthropologist Deb Freeman is here to teach us about biscuits’ riveting history, discussing their early role in American baking and the way Black bakers’ skill and knowledge have contributed to where biscuits are today. Then, Jessica and David answer your biscuit baking questions in Ask the Bakers, covering everything from the best flour to use for biscuits (with a cameo from our Reasearch & Development kitchen!) and how to pick the right butter. Our producer Rossi Anastopoulo joins the show to share the surprising link between biscuits and basketball in North Carolina, and David and Jessica close out the episode with a Jess-opinion all about biscuits at breakfast and the best recipes they’re baking this week.   Follow Deb on Instagram and watch her PBS series, Finding Edna Lewis Read Deb’s piece The rise: a history of American biscuits Read Vonnie Williams’ piece Erika Council’s tips for better biscuits  Find our new Buttermilk Biscuit Flour Blend  Buttermilk Biscuits recipe What David’s baking this week: Braided Challah recipe What Jessica’s baking the week: Old-Fashioned Cake Doughnuts recipe Record your question for our Ask the Bakers segment here! 

It’s finally time. Today, we’re discussing a topic that produces a lot of confusion, passion, and toast: sourdough.  King Arthur’s very own Director of Baking Education Amber Eisler is here to share her considerable expertise. Amber baked in our bakery for five years and has taught at the Baking School for over 15 years, so needless to say, she knows her stuff. First, she and David chat about some of the biggest unexpected pain points bakers run into while making sourdough and how to solve them. Then, Amber sticks around to join Jessica and David for Ask the Bakers, answering your burning sourdough questions. We also have a special treat, a dispatch from our audience sharing the names of their sourdough starters. And, as always, Jessica and David finish up with a spicy (or in this case, sour) Jess-opinion and the recipes they’re baking this week.   More on Amber’s Sourdough for Beginners On-Demand Class and the Baking School Visit our Sourdough Savvy shop page for our favorite tools and ingredients  Learn more about the Big Book of Bread   Amber’s Sourdough Sandwich Bread recipe  Super Fudgy Sourdough Brownies recipe What David’s baking this week: English Digestive Biscuits recipe  Record your question for our Ask the Bakers segment here! 

Today it’s everybody’s birthday, because we’re talking about birthday cakes with two Southern baking superstars.   We’re thrilled to have both Cheryl Day, award-winning cookbook author and former owner of Savannah’s famed Back in the Day Bakery, and Bronwen Wyatt, of Bayou Saint Cakes in New Orleans, join to share their top cake secrets and best tips for beginner birthday cake bakers. In Ask the Bakers, Jessica and David dig into your urgent cake questions, from demystifying the reverse-creaming method to what to do if your cakes keep sinking in the oven. And as always, they close out the episode with a big birthday cake hot take (featuring Jessica’s opiniated protege, our producer Rossi) and the best recipes they’re baking this week.    Find Cheryl’s most recent book here: Cheryl Day’s Treasury of Southern Baking    Follow Cheryl on Instagram  Follow Bronwen on Instagram and Substack Visit our Cake Made Easy shop page for our favorite tools and ingredients  King Arthur’s 2019 Recipe of the Year: Classic Birthday Cake Try the reverse-creaming method with Vanilla Birthday Cake and Tender White Cake Bake Cheryl Day’s Southern Caramel Cake and Old-Fashioned Coconut Cake Find Rossi’s pie book, Sweet Land of Liberty: A History of America in 11 Pies   What David’s baking this week: Big and Bubbly Cinnamon Roll Focaccia recipe What Jessica’s baking this week: Mini Pizzas (aka Snacking Pizzas) recipe  Record your question for our Ask the Bakers segment here! 

Today is all about one of our favorite foods: pizza!   Best-selling cookbook author and one of America’s foremost pizza experts Dan Richer stops by the show to share his tips on baking your best pizza at home. Learn about his ideal home oven set up and his tips for nailing your bake. Then listen to David and Jessica answer your biggest pizza questions, from the best way to get a crispy crust to Jessica’s preferred method for reheating pizza. (Spoiler alert: It leaves David shocked.) Finally, they finish up with dueling Jess-opinions about pizza sauces and the recipes they’re baking this week.   Recipes and other links from this episode:   Find Dan’s book here: The Joy of Pizza Follow Dan on Instagram and visit his James Beard-nominated restaurant Razza in New Jersey Visit our Pizza Perfection shop page for our favorite tools and ingredients Our favorite baking steel: Brod & Taylor Bread Steel King Arthur’s 2020 Recipe of the Year: Crispy Cheesy Pan Pizza What David’s baking this week: Giant Hostess Cupcake Cake recipe What Jessica’s baking this week: Peanut Butter Brownies recipe  Record your question for our Ask the Bakers segment here! 

We’re kicking off our first season by talking about one of the most quintessential American bakes: chocolate chip cookies!    Hosts Jessica and David are joined by best-selling cookbook author Zoë François, who talks about the extensive chocolate chip cookie testing she did for her latest book, Zoë Bakes Cookies, as well as the surprising role cookies played in her family history. Then, Jessica and David answer your burning cookie questions in Ask the Bakers, including tips on the best chocolate to use and the necessary tool you need for consistent cookie baking. They close out the episode with a detour into space, Jessica’s soapbox on why warm chocolate chip cookies are actually bad (!), and the recipes they’re baking this week.  Recipes and other links from this episode:  Find Zoë’s book here: Zoë Bakes Cookies Follow Zoë on Instagram and Substack  Zoë’s Smash Cookies recipe (the cover star of her book!)  Oatmeal-Date Smash Cookies recipe King Arthur’s 2024 Recipe of the Year: Supersized, Super-Soft Chocolate Chip Cookies What David’s baking this week: Sesame Wheat recipe What Jessica’s baking this week: Roti Canai recipe Our favorite baking scale: Essential Digital Scale Shop all our chocolate, from chunks to chips  Record your question for our Ask the Bakers segment here! 

Introducing the official new podcast from King Arthur Baking Company, dropping April 28th! 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 baking questions from listeners. Along the way they chat with the best bakers in America to get their expert advice.