Things Bakers Know: The King Arthur Baking Podcast – Détails, épisodes et analyse

Détails du podcast

Informations techniques et générales issues du flux RSS du podcast.

Things Bakers Know: The King Arthur Baking Podcast

King Arthur Baking Company

Arts

Loisirs

Fréquence : 1 épisode/18j. Total Éps: 29

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.

Lire plusRéduire

Site

RSS

Apple

Classements récents

Dernières positions dans les classements Apple Podcasts et Spotify.

Apple Podcasts

🇨🇦 Canada - food
20/08/2026
#2
🇨🇦 Canada - arts
20/08/2026
#15
🇬🇧 Grande Bretagne - food
20/08/2026
#4
🇬🇧 Grande Bretagne - arts
20/08/2026
#12
🇩🇪 Allemagne - food
20/08/2026
#62
🇺🇸 États-Unis - food
20/08/2026
#3
🇺🇸 États-Unis - arts
20/08/2026
#14
🇨🇦 Canada - food
19/08/2026
#1
🇨🇦 Canada - arts
19/08/2026
#11
🇬🇧 Grande Bretagne - food
19/08/2026
#5

Spotify

Aucun classement récent disponible

Liens partagés entre épisodes et podcasts

Liens présents dans les descriptions d'épisodes et autres podcasts les utilisant également.

https://www.kingarthurbaking.com/podcast
11 partages
https://plugra.com/
6 partages

Qualité et score du flux RSS

Évaluation technique de la qualité et de la structure du flux RSS.

Qualité du flux RSS

À améliorer

Score global : 62%

Historique des publications

Répartition mensuelle des publications d'épisodes au fil des années.

Year

Derniers épisodes publiés

Liste des épisodes récents, avec titres, durées et descriptions.

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

Saison 1

mardi 1 avril 2025 • Durée 02:15

Introducing the official new podcast from King Arthur Baking Company, dropping April 28th! 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.

Lire plusRéduire

A Deep Dive Into Pizza, featuring Dan Richer

Saison 1 · Épisode 2

lundi 28 avril 2025 • Durée 34:28

Today is all about one of our favorite foods: pizza!

Best-selling cookbook author and one of America’s foremost pizza experts Dan Richer stops by the show to share his tips on baking your best pizza at home. Learn about his ideal home oven set up and his tips for nailing your bake. Then listen to David and Jessica answer your biggest pizza questions, from the best way to get a crispy crust to Jessica’s preferred method for reheating pizza. (Spoiler alert: It leaves David shocked.) Finally, they finish up with dueling Jess-opinions about pizza sauces and the recipes they’re baking this week.

Recipes and other links from this episode:

Find Dan’s book here: The Joy of Pizza
Follow Dan on Instagram and visit his James Beard-nominated restaurant Razza in New Jersey
Visit our Pizza Perfection shop page for our favorite tools and ingredients
Our favorite baking steel: Brod & Taylor Bread Steel
King Arthur’s 2020 Recipe of the Year: Crispy Cheesy Pan Pizza
What David’s baking this week: Giant Hostess Cupcake Cake recipe
What Jessica’s baking this week: Peanut Butter Brownies recipe
Record your question for our Ask the Bakers segment here!

Lire plusRéduire

Perfecting Chocolate Chip Cookies, featuring Zoë François

Saison 1 · Épisode 1

lundi 28 avril 2025 • Durée 36:53

We’re kicking off our first season by talking about one of the most quintessential American bakes: chocolate chip cookies!

Hosts Jessica and David are joined by best-selling cookbook author Zoë François, who talks about the extensive chocolate chip cookie testing she did for her latest book, Zoë Bakes Cookies, as well as the surprising role cookies played in her family history. Then, Jessica and David answer your burning cookie questions in Ask the Bakers, including tips on the best chocolate to use and the necessary tool you need for consistent cookie baking. They close out the episode with a detour into space, Jessica’s soapbox on why warm chocolate chip cookies are actually bad (!), and the recipes they’re baking this week.

Recipes and other links from this episode:

Find Zoë’s book here: Zoë Bakes Cookies
Follow Zoë on Instagram and Substack
Zoë’s Smash Cookies recipe (the cover star of her book!)
Oatmeal-Date Smash Cookies recipe
King Arthur’s 2024 Recipe of the Year: Supersized, Super-Soft Chocolate Chip Cookies
What David’s baking this week: Sesame Wheat recipe
What Jessica’s baking this week: Roti Canai recipe
Our favorite baking scale: Essential Digital Scale Shop all our chocolate, Record your question for our Ask the Bakers segment !

All About Birthday Cake, featuring Cheryl Day and Bronwen Wyatt

Saison 1 · Épisode 3

lundi 5 mai 2025 • Durée 36:44

Today it’s everybody’s birthday, because we’re talking about birthday cakes with two Southern baking superstars.

We’re thrilled to have both Cheryl Day, award-winning cookbook author and former owner of Savannah’s famed Back in the Day Bakery, and Bronwen Wyatt, of Bayou Saint Cakes in New Orleans, join to share their top cake secrets and best tips for beginner birthday cake bakers. In Ask the Bakers, Jessica and David dig into your urgent cake questions, from demystifying the reverse-creaming method to what to do if your cakes keep sinking in the oven. And as always, they close out the episode with a big birthday cake hot take (featuring Jessica’s opiniated protege, our producer Rossi) and the best recipes they’re baking this week.

Find Cheryl’s most recent book here: Cheryl Day’s Treasury of Southern Baking
Follow Cheryl on Instagram
Follow Bronwen on Instagram and Substack
Visit our Cake Made Easy shop page for our favorite tools and ingredients
King Arthur’s 2019 Recipe of the Year: Classic Birthday Cake
Try the reverse-creaming method with Vanilla Birthday Cake and Tender White Cake
Bake Cheryl Day’s Southern Caramel Cake and Old-Fashioned Coconut Cake Find Rossi’s pie book, What David’s baking this week: What Jessica’s baking this week: Record your question for our Ask the Bakers segment !

It's Time to Talk Sourdough, featuring Amber Eisler

Saison 1 · Épisode 4

lundi 12 mai 2025 • Durée 33:22

It’s finally time. Today, we’re discussing a topic that produces a lot of confusion, passion, and toast: sourdough.

King Arthur’s very own Director of Baking Education Amber Eisler is here to share her considerable expertise. Amber baked in our bakery for five years and has taught at the Baking School for over 15 years, so needless to say, she knows her stuff. First, she and David chat about some of the biggest unexpected pain points bakers run into while making sourdough and how to solve them. Then, Amber sticks around to join Jessica and David for Ask the Bakers, answering your burning sourdough questions. We also have a special treat, a dispatch from our audience sharing the names of their sourdough starters. And, as always, Jessica and David finish up with a spicy (or in this case, sour) Jess-opinion and the recipes they’re baking this week.

More on Amber’s Sourdough for Beginners On-Demand Class and the Baking School
Visit our Sourdough Savvy shop page for our favorite tools and ingredients
Learn more about the Big Book of Bread
Amber’s Sourdough Sandwich Bread recipe
Super Fudgy Sourdough Brownies recipe
What David’s baking this week: English Digestive Biscuits recipe
Record your question for our Ask the Bakers segment here!

History in the Baking: Talking Biscuits with Deb Freeman

Saison 1 · Épisode 5

lundi 19 mai 2025 • Durée 36:04

We’re closing out our first season with a complex, fascinating, and all-around delicious baked good: biscuits!

Historian and food anthropologist Deb Freeman is here to teach us about biscuits’ riveting history, discussing their early role in American baking and the way Black bakers’ skill and knowledge have contributed to where biscuits are today. Then, Jessica and David answer your biscuit baking questions in Ask the Bakers, covering everything from the best flour to use for biscuits (with a cameo from our Reasearch & Development kitchen!) and how to pick the right butter. Our producer Rossi Anastopoulo joins the show to share the surprising link between biscuits and basketball in North Carolina, and David and Jessica close out the episode with a Jess-opinion all about biscuits at breakfast and the best recipes they’re baking this week.

Follow Deb on Instagram and watch her PBS series, Finding Edna Lewis
Read Deb’s piece The rise: a history of American biscuits
Read Vonnie Williams’ piece Erika Council’s tips for better biscuits
Find our new Buttermilk Biscuit Flour Blend
Buttermilk Biscuits recipe
What David’s baking this week: Braided Challah recipe
What Jessica’s baking the week: Old-Fashioned Cake Doughnuts recipe Record your question for our Ask the Bakers segment !

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

Saison 2

mardi 16 septembre 2025 • Durée 01:41

Things Bakers Know, the official podcast from King Arthur Baking Company, is back with a ten episode second season — starting September 29th! 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. Things Bakers Know is available wherever you get your podcasts, and now on Youtube, or by going to KingArthurBaking.com/podcast!

Lire plusRéduire

Talking All Things Butter, featuring Dorie Greenspan

Saison 2 · Épisode 1

lundi 29 septembre 2025 • Durée 56:09

We’re back, and we’re talking all about butter!

Legendary baker Dorie Greenspan joins the show to share her thoughts on all things butter, plus some stories that will make you want to move to France immediately. David and Jessica dive deep into baker Nicole Rucker’s Cold Butter Method (CBM) and their tips for baking better with butter, before answering your questions, including their thoughts on softening butter quickly and making the most flavorful brown butter using a tip from our Test Kitchen. They then take a detour to the Minnesota State Fair, where butter carving takes centerstage, and close out the episode with the recipes they’re baking this week.

Recipes and other links from this episode:

Jessica and David’s summer bakes: Swirled Rhubarb Bars (double the recipe to make in a 9” x 13” pan!) and Toasted Marshmallow Whipped Cream

Find Nicole Rucker’s book here: Fat + Flour: The Art of a Simple Bake

Jesse Szewczyk’s blog: The secret to fudgier cookies? It's all about the butter.

Dorie’s newest cookbook is almost out!: Dorie’s Anytime Cakes

Lydia’s Ultimate Brown Butter Rice Krispies Treats

Blog: Creaming butter and sugar: How to get it right

The Best of Chinatown Bakeries with Kristina Cho

Saison 2 · Épisode 2

lundi 6 octobre 2025 • Durée 43:41

We’re talking about one of our favorite genres of baking today: the bakes of Chinatown.

From bolo bao to dan tat, we can’t get enough of the gorgeous goods lining the bakery cases of Chinatowns across the US. So of course, we had to have cookbook author Kristina Cho on the show to share more about the history of these bakeries, their place in Chinese American communities, and her tips for making the best versions of these iconic bakes at home. Along the way, David and Jessica share their experiences eating in two of the best Chinatowns in the country, plus their answers to your biggest baking questions (with some crucial help from Kristina!). Jessica has a shockingly positive Jess-opinion for once, and she and David close out the show by sharing the recipes they’re baking this week.

Recipes and other links from this episode:

Find our recipes for Pineapple Buns (Bolo Bao), Hong Kong Egg Tarts, and Red Bean Mooncakes

Learn more about Kristina’s two cookbooks, Mooncakes & Milk Bread and Chinese Enough

For more on steamed buns, check out our blog: Everything you need to know to make steamed buns

Find our Golden Milk Bread recipe in the Big Book of Bread

And for more on tangzhong and milk bread, see our blog: What is milk bread?

What Even is a Fall Bake? featuring Rick Martínez

Saison 2 · Épisode 3

lundi 13 octobre 2025 • Durée 48:02

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

Podcasts Similaires Basées sur le Contenu

Découvrez des podcasts liées à Things Bakers Know: The King Arthur Baking Podcast. Explorez des podcasts avec des thèmes, sujets, et formats similaires. Ces similarités sont calculées grâce à des données tangibles, pas d'extrapolations !