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.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 9 in all, peaking in May 2026 with 3.
Appearances
Wow. Okay. Yeah. It's a space cookie. That's a notable achievement. Yeah.
Oh, I just assumed like normal time, like 10 minutes.
Okay. Well, based on my experience in space, gosh, I guess gravity would, maybe gravity sped things up and it was like 30 seconds.
I'm so confused. It's wild. Also worth it, probably. I mean, if you're in space and you want a chocolate chip cookie, worth it.
That's why they're in the museum.
They smell a cookie for two hours and then they don't get to eat it?
It's totally torture. These people have a lot of willpower.
Look, I applaud their willpower. I applaud their curiosity.
On my agenda is more bread. I am in a bread zone right now. I'm in a bread. I'm in a good place with my starter. It's lively. I will say shout out to my husband who is feeding the starter because if it were on me, that starter would be dead. But it's not. And so I'm going for more sesame wheat. It's on our site.
And it's also in The Big Book of Bread, which is, of course, our number one New York Times bestselling cookbook. It's just an incredible loaf to have around during the week.
Breakfast, lunch.
I just call her Scalaquin because I think that's a bad accent.
One of the best foods ever made.
Remember to like us. Remember to like us. Please, please like us. Remember to like and subscribe on Apple Podcasts, Spotify, Amazon Music, or wherever you listen.
We'll see you back here next week. In the meantime, please, people, follow the recipe. Just follow the recipe.
And me, David Tamarkin.
And I'm David Tamarkin, King Arthur's editorial director.
Every episode of Things Bakers Know dives deep into a different baked good. It's history and lore...
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. A lot of opinions and plenty of tips and tricks.
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?
Showing 1741–1760 of 1,765 · page 88 of 89
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