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.

We’re back, and we’re talking all about butter!

Legendary baker Dorie Greenspan joins the show to share her thoughts on all things butter, plus some stories that will make you want to move to France immediately. David and Jessica dive deep into baker Nicole Rucker’s Cold Butter Method (CBM) and their tips for baking better with butter, before answering your questions, including their thoughts on softening butter quickly and making the most flavorful brown butter using a tip from our Test Kitchen. They then take a detour to the Minnesota State Fair, where butter carving takes centerstage, and close out the episode with the recipes they’re baking this week.

Recipes and other links from this episode:

Jessica and David’s summer bakes: Swirled Rhubarb Bars (double the recipe to make in a 9” x 13” pan!) and Toasted Marshmallow Whipped Cream

Find Nicole Rucker’s book here: Fat + Flour: The Art of a Simple Bake

Jesse Szewczyk’s blog: The secret to fudgier cookies? It's all about the butter.

Dorie’s newest cookbook is out!: Dorie’s Anytime Cakes

Lydia’s Ultimate Brown Butter Rice Krispies Treats

Blog: Creaming butter and sugar: How to get it right

Blog: How to soften butter quickly

Blog: The baking trials: butter vs. vegan butter

Learn more about Gerry here, and find videos of him sculpting here.

What David’s baking this week: The Most Pumpkin Pumpkin Chocolate Chip Bread

What Jessica’s baking this week: Apple Pie Bars

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.

Things Bakers Know, the official podcast from King Arthur Baking Company, is back with a ten episode second season — starting September 29th! Join King Arthur’s Jessica Battilana and David Tamarkin as they explore every corner of the baking world. Each episode dives deep into a different baked good — its history and lore, tips and tricks, trends and takes — and they'll always leave time to answer baking questions from listeners. Along the way they chat with the best bakers in America to get their expert advice. Things Bakers Know is available wherever you get your podcasts, and now on Youtube, or by going to KingArthurBaking.com/podcast!