David Tamarkin
speaker
1,765 appearances
15 recordings
2 series
first heard Apr 2025
last heard 4d ago
David Tamarkin’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 9 in all, peaking in May 2026 with 3.
Appearances
I thought podcasts were an audio format only, but... I have a face for podcasts, and yet here we are.
Here we are.
Season three launches March 23rd, wherever you get your podcasts.
Subscribe now and you won't miss an episode.
And until then, follow the recipe.
You're like, why'd my biscuits come out so thin? Because we put them in thin, baby.
From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's Editorial Director.
Today, we're talking about one of the original American baked goods, biscuits. Biscuits.
You were training.
That's the training plan I need to be on.
Wait, excuse you. I am from Ohio. Okay. i am a midwestern to my core but i was thinking yes yeah here we are a midwesterner and a new englander talking about biscuits but we do have some southerners coming in later a couple southerners
I love that quote. Biscuits are the people's food. It's so true. And it's true, Jessica. Biscuits are still popping. You know, they're all over the place. Everywhere I look, I feel like I'm seeing a new biscuit. Here where I live in Upper Manhattan, there's a Harlem Biscuit Company, which lines out the door every day.
Over at Bon Appetit, our friend Shopa, amazing baker at Bon Appetit, came out with a recipe for garlic bread biscuits, which I thought was such a fun play for Thanksgiving. And there's been a big focus on Southern baking, both modern Southern baking and historical Southern baking in cookbooks in the past few years. One of my favorites is by Cheryl Day, a friend of the podcast.
And another one is by Chef Kelly Fields. And they put a biscuit, a buttermilk biscuit on a pedestal, literally on a pedestal on the cover of their book, just to show like how important this baked good is to the South, but also to America as a whole.
You want to know what my biscuit vibe is?
Okay, great. I don't know. Yeah. I have a vibe. And I'll tell you something. I'm like a biscuit butterfly. I came out of my cocoon. And here we go. This is my biscuit truth. I am a fluffy biscuit. I'm a soft biscuit. I don't want to hear it. I know people want the flaky biscuit. They want the crispy edges on their biscuit. Give me A fluffy biscuit. Give me tall. Give me soft edges.
Make my biscuits bake together in a pan. Let me pull them apart. Let my biscuit kind of be like a roll almost, but better. Like just a heartier roll. I just think a fluffy biscuit is where I am. And I'll tell you something else, Jessica. I am not right now at this very moment.
i'm not a savory biscuit i'm a sweet biscuit so i want to be spread like spread me with clotted cream and jam i guess that's more scone spread me with butter and jam slather me in honey i don't know i was gonna say put chocolate don't put chocolate on me i'm a biscuit
Very popular and very good. I mean, there's no bad biscuit, honestly. I think I love any biscuit that you give me.
One of the ways that I learned about the history of the biscuit was on our own site. We commissioned writer Deborah Freeman, historian and podcaster and food writer, to write a story about the history of biscuits. And it was fascinating, such a good read. And we wanted her to come on the podcast to tell us more and go into maybe some more details that she couldn't fit into the piece.
Showing 1401–1420 of 1,765 · page 71 of 89
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