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.

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.

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.

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.

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!

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!