Things Bakers Know: The King Arthur Baking Podcast

Latest Episodes:

Coming Soon - Season Four of Things Bakers Know: The King Arthur Baking Podcast Sep 22, 2026

Show notes

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!

Exclusive: Chad Robertson Talks About His New Brooklyn Bakery Jun 05, 2026

Show notes

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.

The Bagel Boom, featuring Carlos Perez of Boil & Bake May 25, 2026

Show notes

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.

This Loaf Changed American Bread, with Chad Robertson May 18, 2026

Show notes

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.

Diving Deep on Doughnuts, with Fany Gerson May 11, 2026

Show notes

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.

We're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage May 04, 2026

Show notes

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

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.

Talking Tortillas, with Pati Jinich Apr 27, 2026

Show notes

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.

Fudgy vs. Cakey: A Deep Dive on Brownies with David Lebovitz Apr 20, 2026

Show notes

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

Vanilla: Boring or the Best? with Claire Saffitz Apr 13, 2026

Show notes

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.

New York Pizza: the Iconic Slice, with Wylie Dufresne Apr 06, 2026

Show notes

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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