
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.
| Publishes | Weekly | Episodes | 14 | Founded | 7 months ago |
|---|---|---|---|---|---|
| Number of Listeners | Categories | FoodArtsLeisureHobbies | |||

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 Pie... more
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 ... more
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 a... more
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 ... more
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As with everything to do with King Arthur Baking, this podcast is an absolute masterpiece! There are multiple segments and not just interviewing a guest. It is so insightful and there is an actual element of learning, which is sorely missed on cooking tv shows and even podcast. The two host are very pleasant and easy to listen to. Overall I definitely recommend if you are looking to have a podcast to listen to that is both learning and entertaining! They put links to EVERYTHING mentioned in the ... more
This is such a great podcast. Each episode teaches me something new. I did feel the last episode about Chinese pastry markets didn’t match my expectations of previous episodes, but that might be because it was a bigger idea and I’m unfamiliar with the cuisine. I’ll definitely be checking out moon cakes and trying out dumplings soon. Then I’ll re-listen and hopefully can think about pastries in a new way. Phenomenal work.
The hosts are so so funny! I would listen even if I weren’t a baker, just because it’s great entertainment. But as a baker, I love the content. So glad you’re back with season 2.
This is a super wholesome, fun podcast. Loved the first season and happy to see it back for another.
This is my favorite podcast! Such a fan of the entire KAF world.
Key themes from listener reviews, highlighting what works and what could be improved about the show.
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Apple Podcasts | #168 | |
Apple Podcasts | #54 |
Recent interactions between the hosts and their guests.
Listeners, social reach, demographics and more for this podcast.
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Covering a wide array of baking topics, the content focuses on various baked goods, their significance, history, and evolving trends, offering practical tips and expert insights along the way. The engaging hosts foster a sense of community by answering listener questions and inviting renowned bakers to share their expertise. Unique elements include the hosts' personal anecdotes and humor, making the overall tone both informative and entertaining, which is likely to resonate with baking enthusiasts of all skill levels.
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5. The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
this podcast launched 7 months ago and published 14 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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Recent guests on this podcast include:
1. Aran Goyoaga
2. Samantha Seneviratne
3. Rick Martínez
4. Tatiana Bautista
5. Rossi Anastopoulo
6. Kristina Cho
7. Dorie Greenspan
8. Christina Cho
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