Things Bakers Know: The King Arthur Baking Podcast

King Arthur Baking Company
  • 4.6 (797)
  • Food

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 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.

  1. 2d ago ·  Video

    In Pursuit of the Ultimate Chocolate Cake, with Helen Goh

    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 find more meaning in our lives and community.  Jessica and David then dig into your cake questions, from the best way to freeze slices of cake to determining when cakes are actually done baking. As usual, Jessica brings the heat with a controversial Jess-opinion about chocolate and fruit, and the pair close out the show with the recipes they’re baking this week.   Recipes and other links from this episode:   Read Tamar Adler’s piece, What Does It Actually Take to Make the Best Chocolate Cake in the World?, featuring Jessica  Bake Helen’s World’s Best Chocolate Cake  Learn more about Helen and her cookbook, Baking and the Meaning of Life, at instagram.com/helen_goh_bakes Find out more about Cake4Kids and how to get involved  Learn more: How to tell when cake is done  What David’s baking this week: High-Hydration Whole Wheat Sourdough Bread What Jessica’s baking this week: French Onion Rolls Record your question for our Ask the Bakers segment here! Follow along with us on Substack  For 25% off any On-Demand baking class, use coupon code POD25 at shop.kingarthurbaking.com/on-demand-classes 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

  2. Season 4 Trailer ·  Video

    Coming Soon - Season Four of Things Bakers Know: The King Arthur Baking Podcast

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

  3. Jun 5 ·  Bonus Video

    Exclusive: Chad Robertson Talks About His New Brooklyn Bakery

    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.

  4. May 25 ·  Video

    The Bagel Boom, featuring Carlos Perez of Boil & Bake

    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.

  5. May 18 ·  Video

    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.

  6. May 11 ·  Video

    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.

  7. May 4 ·  Video

    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.

  8. Apr 27 ·  Video

    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.

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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 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.

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