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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 the episode came out. So we held that part of the conversation back — until now. Listen as Chad gives us all the delicious details about Altbau, including the story behind it, and a preview of what to expect.
This is a bonus episode of Things Bakers Know. We’re still on a between-season break, and will be back with more episodes in the fall. Until then, follow the recipe!
Recipes and other links from this episode:
Listen to our full episode about Tartine, featuring Chad Robertson
Follow Chad Robertson and his work on Instagram
Inspired to bake? Order a sourdough starter or make your own
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.
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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-baking questions, including queries on shaping and boiling, before closing the show with a Jess-opinion about the right (and wrong) way to apply cream cheese and the recipes they’re baking this week.
This episode marks the end of season three, and we’ll be back in the fall with more freshly baked episodes for season four! Until then, follow the recipe.
Recipes and other links from this episode:
Learn to make bagels in our On-Demand class, hosted by instructor Jonathan Frishtick
Learn more about Carlos and Boil & Bake at boilbake.com
Find our Gozney outdoor pizza ovens in our online Shop
Pick up a bag of high-gluten flour
Learn more about how to shape bagels
What David’s baking this week: Small-Batch Chocolate Cupcakes
What Jessica’s baking this week: Swirled Rhubarb Bars
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.
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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!
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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!
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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!
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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.
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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.
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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
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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.
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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.
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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.
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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.
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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.
- Visa fler
