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!

With its fluffy crumb, dimply dough, and endless spins, focaccia has stolen the heart of countless bakers — including us. So we decided to dedicate a whole episode to it.

Jessica and David dissect the current focaccia moment and how this simple bread has evolved from its Italian origins to something truly showstopping. Then Samin Nosrat stops by the show to share the story behind the viral salt-brined focaccia from her TV show Salt, Fat, Acid, Heat and dish on her latest focaccia recipe, found in her newest cookbook Good Things. As always, Jessica and David answer your biggest bread baking questions in Ask the Bakers, then Jessica shares a Jess-opinion about sweet focaccia before closing the show with the recipes they’re making this week.

Find our 2025 Recipe of the Year: Big and Bubbly Focaccia

Pick up our Big Book of Bread for even more focaccia

Order Samin’s latest cookbook, Good Things

Find Samin’s salt-brined Ligurian Focaccia

Get some bread flour to make Samin’s latest focaccia recipe

Check out our Small-Batch Cheesy Focaccia recipe

Read more about how to make an inside-out focaccia sandwich

Make our Big and Bubbly Cinnamon Roll Focaccia recipe to hop on the sweet focaccia trend

What David’s baking this week: Strawberry Lemonade Bars

What Jessica’s baking this week: Karpatka Cake

Record your question for our Ask the Bakers segment here!

We’re back, and we’re talking cheesecake! Jessica and David dive into a bit of the history behind this iconic dessert before Jessica sits down with TV host and cookbook author Carla Hall to chat all things cheesecake, including Carla’s best tips and tricks. Then, they answer your biggest cheesecake questions, covering everything from water baths to springform pans. Jessica delivers her Jess-opinion on the best style of cheesecake (hint: It’s not from the US!) before they close the show with the recipes they’re baking this week.

Recipes and other links from this episode:

Subscribe to our new Substack: Things Bakers Know!

Find some of our favorite cheesecake recipes: NY Cheesecake, Cannoli Cheesecake, Irish Whiskey Cheesecake

Pre-order Carla Hall’s upcoming cookbook, Carla Bakes

Find our Basque Cheesecake recipe and Pumpkin Basque Cheesecake recipe

Need a springform pan? Get one here!

Find our recipe for No-Bake Chocolate Cheesecake Bars

Get our recipe for light, fluffy Japanese-Style Soufflé Cheesecake

What David’s baking this week: Super Protein Pancakes

What Jessica’s baking this week: Favorite Fudge Birthday Cake

Record your question for our Ask the Bakers segment here!

Target 30K