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.

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.

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.