Things Bakers Know: The King Arthur Baking Podcast
King Arthur Baking Company
<p>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.</p>
Recent Episodes
20 episodesWe're in Our Croissant Era, with the Baking School's Elisabeth Berthasavage
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 Read more about why more folds aren’t always better in 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
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
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
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
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.
Everyone Loves Focaccia, featuring Samin Nosrat
With its fluffy crumb, dimply dough, and endless spins, focaccia has stolen the heart of countless bakers — including us. So we decided to dedicate a whole episode to it. Jessica and David dissect the current focaccia moment and how this simple bread has evolved from its Italian origins to something truly showstopping. Then Samin Nosrat stops by the show to share the story behind the viral salt-brined focaccia from her TV show Salt, Fat, Acid, Heat and dish on her latest focaccia recipe, found in her newest cookbook Good Things. As always, Jessica and David answer your biggest bread baking questions in Ask the Bakers, then Jessica shares a Jess-opinion about sweet focaccia before closing the show with the recipes they’re making this week. Find our 2025 Recipe of the Year: Big and Bubbly Focaccia Pick up our Big Book of Bread for even more focaccia Order Samin’s latest cookbook, Good Things Find Samin’s salt-brined Ligurian Focaccia Get some bread flour to make Samin’s latest focaccia recipe Check out our Small-Batch Cheesy Focaccia recipe Read more about how to make an inside-out focaccia sandwich Make our Big and Bubbly Cinnamon Roll Focaccia recipe to hop on the sweet focaccia trend What David’s baking this week: Strawberry Lemonade Bars What Jessica’s baking this week: Karpatka Cake Record your question for our Ask the Bakers segment here!
Cracking the Cheesecake Code, featuring Carla Hall
We’re back, and we’re talking cheesecake! Jessica and David dive into a bit of the history behind this iconic dessert before Jessica sits down with TV host and cookbook author Carla Hall to chat all things cheesecake, including Carla’s best tips and tricks. Then, they answer your biggest cheesecake questions, covering everything from water baths to springform pans. Jessica delivers her Jess-opinion on the best style of cheesecake (hint: It’s not from the US!) before they close the show with the recipes they’re baking this week. Recipes and other links from this episode: Subscribe to our new Substack: Things Bakers Know! Find some of our favorite cheesecake recipes: NY Cheesecake, Cannoli Cheesecake, Irish Whiskey Cheesecake Pre-order Carla Hall’s upcoming cookbook, Carla Bakes Find our Basque Cheesecake recipe and Pumpkin Basque Cheesecake recipe Need a springform pan? Get one here! Find our recipe for No-Bake Chocolate Cheesecake Bars Get our recipe for light, fluffy Japanese-Style Soufflé Cheesecake What David’s baking this week: Super Protein Pancakes What Jessica’s baking this week: Favorite Fudge Birthday Cake Record your question for our Ask the Bakers segment here!
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!
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.
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.
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
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.
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.
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.
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.
What Even is a Fall Bake? featuring Rick Martínez
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 here Visit our shop for Vietnamese cinnamon and Indonesian cinnamon Read more about John Bunker’s apple discovery: On a Maine island, historians discover one of the oldest living apple trees in North America and find his book here Find our recipe for Fried Apple Pies What David’s baking this week: Cinnamon-Crisp Coffee Cake What Jessica’s baking this week: recipes from Sweet & Salty, our new kids’ cookbook! 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 Best of Chinatown Bakeries with Kristina Cho
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.
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.
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!
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!