David Tamarkin
speaker
1,765 appearances
15 recordings
2 series
first heard Apr 2025
last heard 5d 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
This week, I'm making the sweet version of our recipe of the year, which is the big and bubbly focaccia. I've made that big and bubbly focaccia so many times. And I actually have taken it sweet before. I put sparkling sugar on top of it. I put chocolate into it. This focaccia goes sweet very well. And I really like the interplay of the olive oil with the sweetness. It It's really nice.
Yeah, me too. But Sarah John Powell, our test kitchen director, she came out with a brand new recipe for cinnamon roll, big and bubbly focaccia. And it is, I got to taste this during testing. Why is it better than focaccia and cinnamon rolls? It's so good.
How about you?
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We'll see you back here next week to talk about all things sourdough. In the meantime, don't forget, please follow the recipe. Just follow the recipe.
And me, David Tamarkin.
Every existential thought you have, you get a punch card. Oh my God.
Six inch pizzas, breakfast, lunch, and dinner. From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's Editorial Director.
I feel like you and I have been talking about pizza nonstop for the last year. Because we have, actually.
Like it was that significant. Totally. They were sort of dark and like very moody. Dark, moody.
Is that ringing any bells? It's bringing up trauma. Yeah.
It's a good reward.
Okay, but did you ever lie? Did you really read all the books?
Well, I mean, yeah, I didn't read any books. But I didn't lie either. You didn't do book it. There was no point. I mean, it would be like, you know, if you get a punch for every time you have existential thoughts as a five-year-old, I would have killed it. Every existential thought you have, you get a punch card. Oh, my God.
Six-inch pizzas, breakfast, lunch, and dinner. No, but I'm happy for you, though. I love that you have these good memories of childhood.
It sounds like an ideal meal, honestly.
I mean, you just don't go to a slice shop at 3 p.m. Like it's packed with kids getting their after school slice, which, of course, I fully support.
And part of the reason home pizza making has gotten so good is because people have leveled up their equipment, which is to say a lot of people bought pizza ovens. There are so many options out for pizza ovens, high heat pizza ovens that really change the game for making pizza at home. And having a high heat pizza oven at home means that it hugely expands the type of pizza you can make.
You can still do pan pizzas, which I've always considered to be the home friendliest pizza. Yeah. And, you know, you can still do those in a high heat oven, but you can also do super thin crust pizzas and get them truly crisp. And you can even do Neapolitan style pizza, which historically has been almost impossible to achieve at home.
That's it. Goodbye, Italy.
Showing 1601–1620 of 1,765 · page 81 of 89
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