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 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.
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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.
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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.
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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.
About Things Bakers Know: The King Arthur Baking Podcast
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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