Jessica Badalana

Because I think, like, Vanillin is to vanilla at, you know, they're different things.

And I don't want to, you know, I don't want to co-opt this whole episode just talking about Vanillin.

No matter how many times you say it.

People will never believe from our bad name suggestions that we work with words for a living.

We'll do that on our own time because we have, you know, we're sticking with true vanilla.

And there are true vanilla.

We are not alone in thinking like that vanilla is a really dynamic and interesting flavor.

And today we have one of the country's best bakers, Claire Saffitz, who is a staunch baker.

defender and vanilla enthusiast here to talk to us.

So I want to give time for that conversation, and then I want to give time for listener questions.

So let's hear your conversation with Claire.

Thank you for having me on.

This episode is brought to you by our recipe of the year, flaky puff crust pizza.

That may sound familiar to you.

That's because we did a whole episode on this special recipe back in January.

But the pizza is so good, we think you should be baking it all year long.

It's like if a pizza and a croissant had a baby, you would have... You're just showing off with your pronunciations now.

Bonjour, hi.

So flaky, so crispy, so delicious.

And also, critically, it can be made in under two hours.