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 David’s baking this week: Bagels (with help from our On-Demand Bagel Class) What Jessica’s baking this week: Pumpkin Chocolate Chip Cookies 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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Talking All Things Butter, featuring Dorie Greenspan
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 Blog: How to soften butter quickly Blog: The baking trials: butter vs. vegan butter Learn more about Gerry here, and find videos of him sculpting here. What David’s baking this week: The Most Pumpkin Pumpkin Chocolate Chip Bread What Jessica’s baking this week: Apple Pie Bars 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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Coming Soon - Season Two 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 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!
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History in the Baking: Talking Biscuits with Deb Freeman
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 here!
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It's Time to Talk Sourdough, featuring Amber Eisler
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!
Over 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.
Luister naar Things Bakers Know: The King Arthur Baking Podcast, Maffe Meesterwerken en vele andere podcasts van over de hele wereld met de radio.net-app
Netherlands