Things Bakers Know: The King Arthur Baking Podcast

King Arthur Baking Company
  • 4.6 (622)
  • 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. SEASON 3 TRAILER

    Coming Soon - Season Three 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 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! Target 30K

    2 min

  2. JAN 5

    Reinventing Pizza for 2026

    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.  Target 30K

    43 min

  3. 12/01/2025

    Celebrating Holiday Cookies with Dan Pelosi

    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.  Target 30K

    38 min

  4. 11/17/2025

    Our Holiday Baking Q&A Spectacular!

    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  Target 30K

    53 min

  5. 11/10/2025

    It's Thanksgiving Pie Time, featuring Stacey Mei Yan Fong

    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.  Target 30K

    43 min

  6. 11/03/2025

    Chocolate, Explained, featuring Amy Guittard

    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.  Target 30K

    41 min

  7. 10/27/2025

    Great Gluten-Free Bread is Possible! featuring Aran Goyoaga

    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.  Target 30K

    41 min

  8. 10/20/2025

    Baking with Kids: Fun or Chaos? featuring Samantha Seneviratne

    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.  Target 30K

    38 min
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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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