What can’t tortillas do? Whether they’re made with corn or wheat, masa or masa harina, homemade tortillas are a thing of beauty.

No one knows that better than today’s guest, Pati Jinich. One of the foremost experts on Mexican cuisine, Pati has traveled all over Mexico and the US to eat tortillas. She shares her vast knowledge of these special flatbreads, as well as her top tips for making them at home. Then, Jessica and David answer caller questions, including queries about tortilla presses and the elusive tortilla puff. Finally, they close the show with a Jess-opinion about what she likes to call the “burrito stump” and the recipes they’re baking this week.

Recipes and other links from this episode:

Get Pati’s recipe for Tacos Rojos (Red Tacos)

Ready to make tortillas? We have recipes for Flour Tortillas, Corn Tortillas, and 50/50 Corn and Flour Tortillas

Learn more about Pati Jinich, her work, and her upcoming book, Foods of La Frontera, at PatiJinich.com

Get Pati Jinich’s tips for the best homemade tortillas

What David’s baking this week: Masa Harina Pancakes with Blueberry Sauce

What Jessica’s baking this week: Lemon Tiramisu

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.

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.