We’re talking about one of our favorite genres of baking today: the bakes of Chinatown. From bolo bao to dan tat, we can’t get enough of the gorgeous goods lining the bakery cases of Chinatowns across the US. So of course, we had to have cookbook author Kristina Cho on the show to share more about the history of these bakeries, their place in Chinese American communities, and her tips for making the best versions of these iconic bakes at home. Along the way, David and Jessica share their experiences eating in two of the best Chinatowns in the country, plus their answers to your biggest baking questions (with some crucial help from Kristina!). Jessica has a shockingly positive Jess-opinion for once, and she and David close out the show by sharing the recipes they’re baking this week. Recipes and other links from this episode: Find our recipes for Pineapple Buns (Bolo Bao), Hong Kong Egg Tarts, and Red Bean Mooncakes Learn more about Kristina’s two cookbooks, Mooncakes & Milk Bread and Chinese Enough For more on steamed buns, check out our blog: Everything you need to know to make steamed buns Find our Golden Milk Bread recipe in the Big Book of Bread And for more on tangzhong and milk bread, see our blog: What is milk bread? What David’s baking this week: Bagels (with help from our On-Demand Bagel Class) What Jessica’s baking this week: Pumpkin Chocolate Chip Cookies Record your question for our Ask the Bakers segment here! This episode is sponsored by Plugra. Learn more about their premium European-style butter at plugra.com.

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