We’re wrapping up this pandemic year and our pandemic podcast in a carefully-sealed bag, so as not to let the flavors intermingle with other flavors in your podcast cookie tin. For our cookie-themed episode, we‘ve got chocolate chip cookies, no-bake cookies, and smart cookie Helen Zaltzman (@HelenZaltzman), who tells us about her gingerbread creations. Plus, a Chef Detective mystery about a lost family favorite from an out-of-print magazine.
For a transcript of this episode, click here.
For more info about Samin’s jam auction, click here.
Food ideas discussed in this episode:
The Baby Boo
Make the tiniest chocolate chip cookie.
From Emily Weinstein, Distinguished Deputy Food Editor at The New York Times:
“I just went on a whole journey to try to capture the size of an idea baby boo in a photo and not sure I did it. To my mind the perfect boo contains a single chip, is bigger than a penny and smaller than a guitar pick. Also my father-in-law has labels he puts on that my sister-in-law designed a million years ago to put on his boo tins.
There’s a thousand-word document with pointers on the recipe, but I can’t find it right now. I do know that thinks the ideal scooping implement is a grapefruit spoon and that you should be able to get at least 50 boos on a cookie sheet. He cools them on brown paper supermarket bags (though I don’t know why). “
