Heat up your fry oil — today, we’re talking doughnuts! After sharing a slightly traumatic, mostly doughnut-filled childhood story with David, Jessica talks to Fany Gerson of Fan Fan Doughnuts in New York. They discuss Fany’s relationship to doughnuts, her biggest sources of inspiration, and the enduring power of this timeless treat. Then, Jessica and David jump into your listener questions, including tips to fry without fear. Finally, they close the show with a freshly fried Jess-opinion and the recipes they’re baking this week. Learn more about the history of the doughnut from Smithsonian Magazine Bake our recipes for Yeast-Raised Doughnuts and Old-Fashioned Cake Doughnuts Find our Pączki recipe Learn more about Fany Gerson and her work at FanyGerson.com Bake Fany’s recipes for Bigotes de Azúcar (Sugared Mustaches) and Puerquitos (Piggies) Learn how to fry without fear For a shortcut, get our recipe for Cinnamon-Sugar Doughnut Muffins What David’s baking this week: Jelly Doughnut Cake What Jessica’s baking this week: Cream Cheese Chocolate Chip Cookies Record your question for our Ask the Bakers segment here! This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

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“What did the council decide on item 42?” — answered with the speaker and the moment.