Jessica Badalana
speaker
1,485 appearances
10 recordings
2 series
first heard Apr 2025
last heard 5 Jun
Jessica Badalana’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 — 6 in all, peaking in Jun 2026 with 2.
Appearances
Yeah.
Oh yeah, that's a good idea. I do have a recipe in my cookbook repertoire. They're called oat cakes in that book, but it's my grandmother's recipe. She was honestly a terrible baker, but she grew up in Nova Scotia. She was Scottish and she made exceptional oat cakes.
And she liked to serve them with either like a smear of butter and a halved date on top of it, or with like a smear of soft blue cheese and a halved date. Yes, yes.
Me too. So I'm also thinking of baking something sweet this week because every once in a while I get tasked with developing recipe and we're working on a classic tart tatin. So I'm going to try it a bunch of different ways. But one of the things I'm going to try it with is our fast and easy puff pastry, which has sour cream in it. And it's a shortcut way to get flaky pastry.
So I'm going to try it with that and with a pie dough and kind of compare and contrast.
Sadly, we are out of time for today.
Thank you for tuning in and joining us here on Things Bakers Know. We'll be back next week with an episode all about biscuits.
And leave us a review while you're there or share this episode with a friend.
And me, Jessica Badalana.
This episode featured Amber Eisler, King Arthur's baking school director. You can learn more about the baking school as well as Amber's on-demand sourdough for beginners class at kingarthurbaking.com slash baking dash school. They're also linked in the show notes.
And I'm Jessica Badalana, Staff Editor at King Arthur Baking. Today we are talking about a topic that is very near and dear to our hearts, pizza. Pizza. You know, you and I have been talking a lot about pizza in recent weeks.
And you know, all of this conversation about pizza is in service of a project that we've been working on, which is a new pizza cookbook, which will be coming out spring of 2026. But all this conversation about pizza has definitely sent me down a sort of nostalgic road. And, you know, one of the first pizzas that I really remember eating was cheese pizza from Pizza Hut.
And I grew up in rural Vermont and going to Pizza Hut, it required a trip across state lines because the only Pizza Hut was across the river in New Hampshire. And it was a big deal. Like it felt sort of fancy there. You know, they had the faux Tiffany lanterns, the dark red leather banquets, and those giant 20 ounce red plastic tumblers. I mean, we didn't dress up for it, but we could have.
The reason that we went is because my brother and I, and later my sister, who's five years younger than me, participated in the Book It program. Do you know Book It? Yeah.
Well, if you're not familiar with Book It, this was a literacy program. It started about 40 years ago, and you would get a punch card. And for every book you'd read, you'd get a punch on your punch card. And once your punch card was filled, you could turn it in for free six-inch personal pan pizza.
And I mean, for a nerd like me, who spent most of her time in the library, I love to read. I had few friends. I loved pizza. I mean, it was basically the book it was designed for rural nerds like me. And I filled out those punch cards like nobody's business.
I read all the books. Did you not read the books?
I do. I do. And I remember the pizza also just so well. The sauce is really sweet. It's good. There was a lot of cheese, generously applied cheese. I'd have that tumbler of root beer. Life was good.
And, you know, whether or not it's a Pizza Hut memory, I think like a lot of our listeners can probably relate to those early like starry eyed pizza memories, whether it was at the brightly lit pizza parlor in the suburbs, you know, the ones that always sponsor like the little league teams, or for kids that grew up in the city, like...
a slice at an iconic New York City slice shop, which I didn't have until I was in college, you know, but is where I imagine New York toddlers take like their first bite of solid food is at these like anywhere.
Showing 1301–1320 of 1,485 · page 66 of 75
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