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

Summary

Things Bakers Know: The King Arthur Baking Podcast
Episode: Coming Soon – Things Bakers Know: The King Arthur Baking Podcast
Released: April 1, 2025
Hosts: Jessica Battilana & David Tamarkin

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Episode Overview

This “coming soon” episode is a teaser introducing the upcoming podcast, Things Bakers Know, by King Arthur Baking Company. Hosts Jessica Battilana and David Tamarkin explain the podcast’s mission: to explore every facet of baking. Each episode will zero in on a classic baked good, investigating its history, sharing practical baking tips, and featuring expert guests from the world of baking. The hosts briefly touch on the kinds of topics and advice listeners can expect in future episodes.

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Key Points & Insights

A Deep Dive Into Baked Goods

• Exploring History & Lore

  • Every episode will focus on a different baked good, tracing its origins, global variations, and fun facts.
  • Memorable tidbit: In 15th-century Germany, birthday cakes were a luxury item for the affluent.
    • [00:22] Jessica: “In 15th century Germany, if you had any extra money at all, you might have actually purchased a birthday cake.”

• Current Baking Trends & Opinions

  • The American craving for crispy textures is highlighted, and how that manifests in home baking, especially pizza.
    • [00:32] David: “The American palate just wants crispier and crispier things, and I think that really speaks to where we are right now with home baking, with making pizza at home in American kitchens.”

Tips, Tricks & Practical Advice

• Evaluating Cake Doneness

  • The hosts will share hands-on techniques, such as alternatives to the classic toothpick test for cakes.
    • [00:42] Jessica: “Maybe you've done the toothpick test, which I sometimes think is not as reliable as you want it to be. But what I look for with doneness is like a cake that's sort of pulling away from the sides of the pan.”

• Why Pizza Is About Dough

  • There’s emphasis on dough as the heart of great pizza; key qualities like crust texture and mouthfeel are discussed.
    • [00:52] David: “Pizza is as much, if not more so about the dough because it's just bread. And what distinguishes great pizza is the crust and how it's baked, the mouthfeel of it, how oily is it? How crispy is it? How soft is it?”

• Listener Q&A Segment

  • The show will reserve time each episode to answer home baking questions, ensuring practical advice for all skill levels.
    • [01:04] Jessica: “Plus, we'll always leave time to answer your home baking questions.”

Example: Chocolate Matters

• [01:08] David: “Where do I begin? I mean, I have so many thoughts about this, I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter.”

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Meet the Guests

Future episodes promise conversations with top bakers, historians, and culinary experts, including:

• Zoe Francois
• Amber Eisler, King Arthur’s Director of Baking Education
• Dan Richer, Razza Pizzeria (New Jersey)
• Deborah Friedman, food anthropologist and historian
• Cheryl Day, Back in the Day Bakery (Savannah, GA)
• Bronwyn Wyatt, Bayou Saint Cakes (New Orleans)

[01:26–01:41] – Jessica & David introduce the show’s guest lineup.

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Notable Quotes & Memorable Moments

• [00:22] Jessica: “In 15th century Germany, if you had any extra money at all, you might have actually purchased a birthday cake.”
• [00:32] David: “The American palate just wants crispier and crispier things, and I think that really speaks to where we are right now with home baking, with making pizza at home in American kitchens.”
• [00:42] Jessica: “Maybe you've done the toothpick test, which I sometimes think is not as reliable as you want it to be. But what I look for with doneness is like a cake that's sort of pulling away from the sides of the pan.”
• [01:08] David: “Yes, the type of chocolate, the form of chocolate you use does matter.”

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Important Segments & Timestamps

• [00:05] – Hosts Introduced
• [00:17] – Show Mission and Format
• [00:22] – Birthday Cake Anecdote
• [00:32] – American Baking Trends
• [00:42] – Baking Tips: Toothpick Test & Cake Doneness
• [00:52] – Why Pizza Is About Dough
• [01:04] – Listener Baking Questions
• [01:26] – Introduction of Guest Bakers

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Tone and Style

Upbeat, inviting, and accessible—Jessica and David keep the conversation friendly and packed with genuine enthusiasm for the craft of baking. Their tone promises practical advice as well as storytelling and expert perspectives, making the show appealing to both passionate bakers and curious beginners.

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Summary

This introductory episode sets the stage for Things Bakers Know as King Arthur’s new hub for all things baking. Expect practical baking insights, interviews with industry greats, and a welcoming space to get questions answered—starting April 28, 2025.

Subscribe wherever you get your podcasts and learn more at kingarthurbaking.com/podcast.
[02:06] David: “Remember to follow the recipe.”

Transcript

[A]

I'm Jessica Batalana, staff editor at King Arthur Baking Company.

[B]

And I'm David Tamarkin, King Arthur's editorial director.

[A]

And this is Things Bakers Know, a new podcast from King Arthur where we explore every corner of the baking world.

[B]

Every episode of Things Bakers Know dives deep into a different baked good, its history and lore.

[A]

In 15th century Germany, if you had any extra money at all, you might have actually purchased a birthday cake. Trends, Takes and Opinions the American palate.

[B]

Just wants crispier and crispier things, and I think that really speaks to where we are right now with home baking, with making pizza at home in American kitchens. A lot of opinions and plenty of tips and tricks.

[A]

Maybe you've done the toothpick test, which I sometimes think is not as reliable as you want it to be. But what I look for with doneness is like a cake that's sort of pulling away from the sides of the pan.

[B]

Pizza is as much, if not more so about the dough because it's just bread. And what distinguishes great pizza is the crust and how it's baked, the mouthfeel of it, how oily is it? How crispy is it? How soft is it?

[A]

Plus, we'll always leave time to answer your home baking questions.

[B]

Where do I begin? I mean, I have so many thoughts about this, I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter. Along the way, we break bread with the best bakers, historians and restaurateurs in America, and we always get their expert advice.

[A]

Meet our guest baker Zoe Francois our.

[B]

Own Amber Eisler, King Arthur's director of.

[A]

Baking education Dan Richer from Raza Pizzeria.

[B]

In New Jersey food anthropologist, podcaster, historian and writer Deborah Friedman Cheryl Day, who.

[A]

Ran the legendary Back in the Day Bakery for years in Savannah, Georgia and Bronwyn Wyatt, the baker behind Bayou Saint Cakes in New Orleans. So join us at King Arthur as we celebrate the wide world of baking on Things bakers know.

[B]

Available April 28th. Wherever you listen. Subscribe now so you won't miss an episode.

[A]

Head to kingarthurbaking.com podcast to learn more. That's kingarthurbaking.com podc until then, please people.

[B]

Remember to follow the recipe.