Young or old, everyone loves a brownie. But we all have our own preferences: fudgy or chewy, edge piece or center. The options are endless!

Today, we’re discussing all the ways you can make your brownies, from the ingredients you choose to the method you make them with. We also invite one of our favorite bakers, David Lebovitz, to share his thoughts on brownies, including his experience as an American brownie lover living in Paris. For our Ask the Bakers section, we dive into everything from cocoa powder to nailing the bake, before Jessica jumps in with a Jess-opinion all about a very specific type of brownie. And as usual, she and David close the show with the recipes they’re baking this week.

Recipes and other links from this episode:

For a real hit of nostalgia, make our Easy Frosted Brownies

Learn more about David Lebovitz and subscribe to his Substack at davidlebovitz.substack.com

Find the recipe David mentions for Helene’s brownies

Pick up the updated release of David’s The Great Book of Chocolate

Get a box of our fan-favorite Gluten-Free Fudge Brownies Mix

Find your perfect cocoa powder in our online Shop

If you do like brownie brittle, we have a great recipe

What David’s baking this week: Sun Buns (Solskinnsboller)

What Jessica’s baking this week: Mint and Cheese Ka’ak

Record your question for our Ask the Bakers segment here!

Thanks to Curio Spice Co., a woman-owned mission-driven spice company, for sponsoring this episode.

This episode is sponsored by Supernatural. Supernatural makes imaginative baking ingredients that are colored by plants, fully traceable, and totally free from anything artificial or synthetic. Learn more at supernaturalkitchen.com

We think vanilla has gotten a bad reputation, so we’re here to correct the record: Vanilla is anything but boring.

To prove our point, we invited one of the country’s biggest vanilla fans (and all-around star baker) Claire Saffitz to come on the pod and argue why we should all be giving vanilla its due. Then we answer your baking questions in Ask the Bakers, covering everything from how to substitute different extracts to the real difference between vanilla extract and vanilla paste. Jessica has an opinion on the surprising way to put your biggest vanilla bottle to use, and she and David close the show with the recipes they’re baking this week.

Recipes and other links from this episode:

Learn more about Claire and her work at dessertperson.com

Choose your vanilla: vanilla paste or vanilla extract (or both!)

Follow Claire’s advice to use vanilla in custard and make Vanilla Bean Flan

Find our Recipe of the Year: Flaky Puff Crust Pizza

Get your own big bottle of vanilla for gifting

What David’s baking this week: Ultra-Vanilla Cupcakes with Easy Vanilla Frosting

What Jessica’s baking this week: Simple Stovetop Vanilla Pudding

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.

Thanks to Curio Spice Co., a woman-owned mission-driven spice company, for sponsoring this episode.

While we love all styles of pizza, there’s a special place in our hearts for New York pizza — and not just because David lives in its home city!

New York pizza is one of the most iconic dishes in America, and this episode shines a spotlight on the unique history and culture behind each slice. And as a special treat, we have one of the most notable people making New York pizza today on the show: the legendary chef Wylie Dufresne. Wylie dishes on the secrets behind his incredible pizza, then Jessica and David are joined by The Book of Pizza co-author Martin Philip to dig into your listener questions and help you make this style of pizza at home. To close out the show, Jessica shares a Jess-opinion on a popular pizza side, and they finish up with the recipes they’re baking this week.

Recipes and other links from this episode:

Grab a copy of our new cookbook, The Book of Pizza

Find our New York-Style Pizza recipe

Try Wylie’s pizza at Stretch in New York City

Learn more about our Grains for Good program

For the crispiest pizza crust, bake with a pizza steel

Watch Martin teach you how to make New American pizza

To really nail your pies, take our New York Pizza On Demand Class, hosted by Martin

What David’s baking this week: Rossa Pizza from The Book of Pizza

What Jessica’s baking this week: Everyday Olive Oil Cake

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.

Thanks to Curio Spice Co., a woman-owned mission-driven spice company, for sponsoring this episode.