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.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 6 in all, peaking in Jun 2026 with 2.
Appearances
This is perhaps the original pizza.
I mean, I like a red pizza. I think you're wrong. I like cheese on my pizza. In fact, if I may counter yours, I actually prefer white pizzas to red pizzas.
I just wanted to expose you.
Yeah. I mean, if I'm yeah, if I look at a pizza menu at a pizza restaurant and I see, you know, a white option, that's interesting. I will always get that over the red option.
Well, maybe we can because we're like, you know, yin and yang.
There's no bad pizza. We are out of time. But before we go, I have one question for you, David, which is what are you baking this week?
Man, I don't know if I've ever had a Hostess cupcake.
But I have had this cake. And I think that hot milk method is very interesting because you're combining your sugar and eggs, and then you're heating up your milk and your fat and adding that. And it results in a cake with just a very fine texture. It's really tender.
Very plush in the way that like a, you know, a box cake is.
I mean, I guess we both have sweets on the brain and I'm going to make the peanut butter brownies that are on our site. You know, I did a beta test. So we have a recipe for small batch brownies, which makes a loaf pan of brownies.
I was so excited about them and I made them. But you know what? Frankly, we're not really a small batch family because we ate that batch of brownies like so fast. And I did. I took the small batch brownie recipe and I took a scaled down version of the peanut butter swirl from the peanut butter brownies, which makes a nine by 13. And so I made a small batch. peanut butter brownie.
And that was good. But like I said, we ate it immediately. And so I now I'm ready to commit to the full nine by 13. I can put some of them in the freezer for later, but they are so delicious. So, you know, I don't mind having a big batch of those kicking around.
Oh, agreed on that.
Finally, finally, something we can agree on. Well, that does it for us today. Thank you so much for tuning in and joining us here on Things Bakers Know.
And leave us a review while you're there or share this episode with a friend.
And me, Jessica Batalana.
You'll find some of our favorite pizza recipes as well as other recipes for what we're baking this week in the show notes. This episode featured Dan Richer, author of New York Times bestseller, The Joy of Pizza. He's also the owner of Raza in New Jersey. And you can learn more about his book by going to thejoyofpizzabook.com. And it's also linked in the show notes.
First of all, I'm shocked that you would order chocolate chip cookies at a restaurant.
From King Arthur Baking Company, this is Things Bakers Know. I'm Jessica Badalana, staff editor at King Arthur Baking.
Well, you know, here at King Arthur, we're committed to helping people become the best bakers they can be. We're a 200-year-old baking company. You've probably seen our flour at the grocery store, but we've also published cookbooks.
Showing 1381–1400 of 1,485 · page 70 of 75
← Previous
Next →