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Cookie Kryptonite: Chocolate Peanut Butter Swirls & The Psychology of Cravings!

Welcome back to the lab, where this week Chris is playing the role of a culinary supervillain! Equipped with a recipe from the legendary baking blog Sally’s Baking Addiction, Chris heads to the ovens to bake Soft Baked Chocolate Peanut Butter Chip Swirl Cookies. His ultimate goal? To construct the absolute perfect "kryptonite" cookie designed to completely dismantle Jill’s willpower.

Before we even get to the mixing bowl, we travel back to the early 20th century to explore the history of the classic pinwheel cookie. We trace its rise during the Art Deco movement, explaining how the era's obsession with geometric symmetry, bold contrast, and hypnotic spirals leaped from architecture directly onto the bakery trays of the 1920s and 30s, turning the humble cookie into a modern canvas of design.

Once our history lesson wraps up, we move straight to the tasting table to see if Chris’s sinister plan actually works. We watch in real time as Jill takes a bite of the hypnotically swirled, ultra-soft chocolate dough studded with rich peanut butter chips and immediately succumbs to its powers. We share our unfiltered reactions to the incredible texture and discuss how the decadent contrast of dark cocoa and salty-sweet peanut butter completely overwhelms the senses, proving that Chris’s targeted strike was a devastating success.

Finally, we close out the episode with a fascinating investigation into the psychology of attraction and food cravings. We expose the science behind "sensory-specific satiety" and the highly engineered "bliss point"—the precise combination of sugar, fat, and salt that overrides our brain's satiety signals. Chris breaks down the mental mapping required to identify someone's deepest flavor triggers, teaching you exactly how to analyze a target's nostalgic food memories to bake a personalized "kryptonite" cookie of your very own. It is an episode packed with design history, sweet mind-control, and the manipulative psychology of your favorite comfort foods!

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In this episode of Cookie Lab, the inspiration strikes when Chris shares a story about a local Boy Scout troop that won a council award for creating "Kryptonite Jell-O." Taking the superhero concept to a whole new level, Jill skips the gelatin entirely and arrives at the lab with a spectacular alternative: Kryptonite Sugar Cookies designed to look exactly like glowing, crystal-filled geodes.

Inside the Episode

• The Radio Show Sabbatical: Jill dives into the surprising history of Superman's ultimate weakness. While most fans assume Kryptonite originated in the comic books, she reveals it was actually invented for the 1940s radio show. The writers created the glowing space rock as a quick plot device to keep the superhero unconscious for a week, giving the main voice actor a much-needed vacation.
• The Geode Illusion: Jill walks listeners through how she baked these stunning treats. By embedding vibrant, shattered rock candy into a classic, soft sugar cookie base, she successfully mimics the look of a natural rock formation. Chris joins Jill for the live taste test, exploring the intense texture contrast between the soft cookie dough and the high-stakes crunch of the candy crystals.
• The Earth-Science Twist: Jill breaks down the real-world science behind how geodes form in nature. She explains how volcanic gas bubbles, millions of years of mineral-rich groundwater seeping through rock, and slow cooling periods combine to create hidden crystal chambers—a process nature takes millions of years to perfect, but she recreated in a single afternoon.

The Takeaway

Whether baking for a sci-fi marathon, a geology convention, or just looking to out-do the local scout troop, Jill's recipe delivers major visual flair and scientific fascination. Just remember to chew with respect!

• Listen to the full episode now on all major podcast platforms.
• Subscribe and Review: Don't forget to rate the show and leave a review!

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The Maraschino Matrix (with Cherry Garcia Cookies)

So, I’m sitting in the lab, and Chris walks in. Chris is my co-host, and he always has this look on his face like he’s just figured out a secret about the universe, but he’s not sure if he’s allowed to tell me. He looks at me and says, "Jill. We’re doing Cherry Garcia."

And I’m like... The Ben & Jerry’s flavor? In a cookie? Chris, it’s a liquid. You’re trying to bake a liquid. Are you okay?

But he was serious. He had the apron on. There was no stopping him.

What Actually Happened

• The Bulletin Board of Destiny: Before we even get to the butter, Chris drops some history on me. Apparently, back in the 80s, the whole idea for Cherry Garcia came from a random piece of paper pinned to a bulletin board in a Ben & Jerry’s scoop shop. Just a note on a wall. That’s how history was made before iPhones. You just wrote a thought on a napkin, stuck a sharp piece of metal through it, and suddenly you’re in the Rock & Roll Hall of Fame of dairy. I leave notes for my family on the counter all the time. Usually about the trash. No one has turned them into a franchise yet.
• The Tasting: We actually eat the cookies. I take a bite, Chris takes a bite, and there’s this long, heavy pause. It’s that kind of silence where you’re processing so much sugar and nostalgia at the same time that you forget how to speak. They’re good. They’re scary good. It’s like the ice cream, but warm, which shouldn't make sense, but it does.
• The Dr. Frankenstein Twist: But then—because Chris can’t just let us be happy—he decides to explain the science of the maraschino cherry. And guys? It’s dark. It turns out a maraschino cherry is basically a normal cherry that died, went to purgatory, got bleached into a ghost, and was then dyed bright red (or green) so it could pretend to be alive again. It’s a chemical identity crisis. I was eating a zombie fruit.

You’re absolutely going to want to bake these, but you’re also going to need a minute to process what we do to food in the name of science. It’s a lot to take in. It’s a culinary roller coaster.

• Listen to the full episode now. Before Chris explains how they make hot dogs and ruins my childhood completely.
• Subscribe and review: Tell your friends. Tell your enemies. Just don't tell me what's in the cherries anymore.

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The Mediterranean Twist: Kalamata Olive Cookies! 🫒🍪

Get ready to expand your cookie horizons because this week in the Cookie Lab, Jill is taking a daring leap into the world of sweet-savory fusion with her Kalamata Olive Cookies! We start our journey by diving into the surprising history of olive-based sweets, tracing the origins of utilizing cured fruits in traditional Mediterranean baking. We explore how coastal bakers historically utilized olive oil and preserved olives in sweet biscuits and holiday pastries, proving that the boundary between dinner and dessert has always been deliciously blurry.

Next, we move straight to the tasting table to sink our teeth into Jill's unique creation. We share our unfiltered reactions to this bold flavor profile, letting you know if the salty, rich kalamata olives successfully harmonize with the sweet cookie dough or if it tastes like we dropped a spoonful of tapenade into a sugar bowl. It is a high-stakes bite that will challenge everything you thought you knew about the classic cookie jar!

Finally, we close out the episode with a deep dive into the "Science of the Brine." We examine the chemistry of olive curing, explaining how raw olives are virtually inedible off the branch due to a highly bitter phenolic compound called oleuropein. We break down how the brining process—using water, salt, and lactic acid fermentation—hydrolyzes this bitter compound, removing it from the fruit while osmotic pressure infuses the olive with the complex, savory, and tangy notes that make Kalamata olives a culinary masterpiece. It is an episode packed with ancient traditions, a wild taste test, and the essential food chemistry behind your favorite savory snack!

Recipe Link:

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Key Lime Sunshine! Aunt Sally’s Secrets & Cold-Cooked Custard 🍋🌴

Welcome back to the lab, where this week we are baking up a storm of tropical sunshine! Chris is in the kitchen recreating a sensational recipe from Bon Appétit to bring us Key Lime Thumbprint Cookies. Before we even got the butter out to soften, we sailed back in time to explore the salty history of the Florida Keys and the legendary origins of the Key lime. We dive into the mystery of "Aunt Sally," the late 19th-century cook widely credited with inventing the Key lime pie, and her fascinating relationship with local sponge fishermen. We discuss how these rugged sailors spent weeks at sea without refrigeration, carrying only non-perishable staples like canned sweetened condensed milk, wild-harvested Key limes, and eggs—a combination that would accidentally change the dessert world forever.

Once our history lesson wrapped up, we moved straight into the main event: the tasting! We bite into Chris’s thumbprint creations to see if he successfully captured that delicate balance of a crumbly, buttery graham cracker base and an intensely tart, creamy lime center. We share our unfiltered reactions to the texture and whether these bite-sized treats deliver that authentic, puckery punch of a true Florida Key lime pie.

Finally, we close out the pod with a major science bomb about the physics of the "cold cook." We explain the amazing chemical reaction that occurs when you mix highly acidic lime juice with egg yolks and sweetened condensed milk. You’ll learn all about protein denaturation—how the low pH of the citric acid structurally alters and curdle-free coagulates the proteins in the yolk, effectively "cooking" and setting the custard without ever needing to turn on a stove or apply external heat. It is an episode packed with maritime history, tropical flavors, and mind-bending kitchen chemistry that will completely change how you look at citrus!

Recipe Link: https://tinyurl.com/keylimecookielab

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The Great Kulfi Cookie Conundrum 🍦🍪

Grab your lab coats and your favorite mixing spoons, bakers! This week on Cookie Lab, we are fusing the worlds of frozen desserts and fresh-baked treats. We’re putting on our flavor-scientist hats to tackle a beloved South Asian classic and transform it into the ultimate cookie: The Kulfi Cookie.

Here’s a breakdown of our delicious experiment:

🧪 Inside the Lab This Week:

• Hypothesis Testing: What is Kulfi? Before we could bake it, we had to understand it. We dive into the history of this traditional, dense, and creamy frozen dessert that has been a staple of South Asian summers for centuries.
• The Baseline Control: For "research purposes" (totally not just because we wanted a snack), we sample authentic Kulfi ice cream. We break down its signature texture and taste profile to establish exactly what our cookie needs to live up to.
• The Main Experiment: Jill steps up to the oven! We put her freshly baked Kulfi Cookies to the ultimate taste test. Did she successfully capture that rich, caramelized, cardamom-infused magic in cookie form? Or did it crumble under pressure?
• The Deep Science of Saffron: Ever wonder why a tiny pinch of these vibrant red threads can completely transform a dish—and why it costs more than its weight in gold? We break down the food science, chemistry, and aromatics of saffron that give Kulfi its iconic golden hue and floral punch.

Did you bake along with us this week? Tag us in your cookie photos on Instagram @CookieLabPodcast or drop your cookie theories in comments.

Sweet Tip of the Week: When working with saffron, don't just throw the threads straight into your dough! Bloomy them in a tablespoon of warm milk first to extract maximum color and flavor.

Don't forget to Subscribe, Rate, and Review wherever you get your podcasts. Now, let's get baking!

Recipe link: https://www.dishbyrish.co.uk/2021/03/pistachio-kulfi-cookies/

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The Sourdough Rebirth: Pandemic Starters & Peanut Butter Dreams! 🥖🥜

Welcome back to the lab for an episode that is truly "risen" from the grave! This week, Chris is pushing the boundaries of shelf-life as he reveals his secret pandemic project: a batch of sourdough starter he made from scratch years ago, dried out, and has now successfully reanimated just for this bake. We are putting this "Franken-starter" to the ultimate test by incorporating it into a batch of Peanut Butter Sourdough Cookies. We begin our journey by traveling back nearly 6,000 years to Ancient Egypt, where the very first sourdough was discovered by accident when a bit of flour and water was left out to capture the wild yeast of the Nile. We discuss how this ancient method of leavening became a survival staple for explorers, gold miners, and eventually, bored bakers during the 2020 lockdowns.

Once the history is set, we move into the main event: the taste test of these unique, long-awaited treats. Despite the starter’s dramatic backstory, the cookies are surprisingly light, airy, and delicious, proving that sourdough isn't just for tangy loaves of bread—it adds a sophisticated depth to the classic peanut butter profile. We share our honest reactions to the texture and whether the "funk" of the sourdough overpowers the nuttiness of the butter. Finally, we wrap up the hour by geeking out over the "Science of the Starter." We take a deep dive into the fascinating symbiotic relationship between wild yeast and lactic acid bacteria. We explain how these two microorganisms work together in a microscopic "buddy system," where the bacteria create an acidic environment that protects the yeast from competitors, while the yeast provides the lift and flavor that makes sourdough so uniquely yummy. It is an episode filled with ancient legends, kitchen resurrections, and the beautiful biology of fermentation!

Recipe Link: https://littlespoonfarm.com/sourdough-peanut-butter-cookies-recipe/#recipe

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The ANZAC Legend: History, Honor, and Golden Syrup! 🇦🇺🇳🇿

This week on Cookie Lab, we are exploring a biscuit that is much more than just a sweet treat—it is a piece of living history. Jill is in the kitchen baking the iconic ANZAC Biscuit, a staple of Australian and New Zealand culture that carries a legacy of resilience and remembrance. Before we even preheated the oven, we sat down to discuss the moving history behind these oaty delights, tracing their origins back to World War I and the Australian and New Zealand Army Corps. We explore how these biscuits were carefully crafted by women’s groups and wives to survive months at sea without spoiling, which explains the unique absence of eggs and the inclusion of ingredients designed for durability and comfort on the front lines.

Once we paid our respects to the history, we moved straight into the lab for the main event: the taste test. Jill shares her secrets for getting that perfect balance of toasted oats and sweet coconut, and we weigh in on the great national debate—should an ANZAC biscuit be "chewy" or "crunchy"? We let you know if our batch achieved that signature buttery snap and how the deep, mellow sweetness of the oats pairs with the rich, caramel notes of the golden syrup. It’s a tasting session filled with nostalgia and a deep appreciation for a recipe that has remained largely unchanged for over a century.

Finally, we wrap up the episode with a fascinating dive into the "Science of the Sizzle." We investigate the specific chemical reaction that occurs when you combine baking soda with warm golden syrup. We explain the neutralization reaction that takes place between the slightly acidic syrup and the alkaline soda, creating the carbon dioxide bubbles responsible for the biscuit's unique aeration and its distinctively golden, porous texture. It is an episode that blends military history, culinary tradition, and kitchen chemistry into one perfect, oaty bite!

Recipe Link: https://www.awm.gov.au/articles/encyclopedia/anzac/biscuit/recipe

https://anzacportal.dva.gov.au/commemoration/event-planning/anzac-biscuits

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The TimTam Slamdown! (G’day from the Cookie Lab) 🇦🇺🍫

G’day, bakers! This week on Cookie Lab, we are heading Down Under—without ever leaving the kitchen—to tackle one of Australia’s most iconic and addictive exports: the TimTam. Jill and Chris are in the lab recreating these chocolate-coated, malted-cream-filled masterpieces using a stunningly accurate and delicious recipe from the baking blog A Beautiful Plate. Before we even touched a cookie, we sat down to discuss the fascinating history of this Aussie legend, tracing its origins back to the 1960s when Ian Norris at Arnott’s was inspired to create a better version of the British Penguin biscuit, eventually naming his creation after the 1958 Kentucky Derby winner.

Once the historical stage was set, we moved straight into the main event: the tasting and the legendary "TimTam Slam." For the uninitiated, this involves biting off opposite corners of the cookie and using it as a literal straw for a hot beverage, a high-stakes maneuver that requires precision, speed, and a very high tolerance for melted chocolate on your fingers. We let you know exactly how our homemade version from A Beautiful Plate held up under the pressure of the coffee soak and whether it achieved that perfect, gooey structural collapse that makes a TimTam so famous.

Finally, we wrapped up the episode by geeking out over the technical side of the filling with a deep dive into the specific chemistry of creaming confectioner’s sugar into butter. Focusing on how the fine particles affect aeration and structural integrity. We broke down the science of why this specific mixing method is the secret to achieving that professional, "melt-away" texture in the center that separates a true TimTam from a standard chocolate cookie. It is an episode full of international flair, messy fingers, and the essential physics of the perfect cream filling!

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Take Me Out to the Cookie Lab! (The Cracker Jack Episode) 🍿🥨

Get ready to step up to the plate because this week on Cookie Lab, we are swinging for the fences with a nostalgic masterpiece: Jill’s Cracker Jack Cookies! Inspired by a brilliant recipe from the website Balanced Taste.com, Jill has managed to capture the entire essence of the ballpark in a single, chewy, caramel-laden cookie. We aren't just baking with the flavors of the iconic snack; we are literally folding in the popcorn, the peanuts, and that signature molasses crunch to see if a legendary concession can survive the transition into a modern bake.

The episode takes a historical turn as Jill shares the fascinating origin story of Cracker Jack, tracing its roots all the way back to the 1893 Chicago World’s Fair. We discuss how German immigrant brothers Frederick and Louis Rueckheim introduced the world to this "popcorn-nut-and-honey" concoction, and how a random customer’s exclamation—"That’s a crackerjack!"—gave the brand its name. We also dive into the marketing genius of the "surprise inside" and how the 1908 anthem "Take Me Out to the Ball Game" cemented its place in American culture forever.

We investigate the role of moisture migration and how to achieve that perfect "cracker jack" texture without the cookie becoming soggy or the peanuts losing their snap. Finally, the team sits down for a taste test that feels like a trip to the stadium, determining if this recipe truly hits a home run or if it strikes out on the first pitch. It is an episode filled with carnival history, snack-food science, and a whole lot of caramel, so grab your prize from the box and join us for this high-energy tribute to a true American classic!

Recipe: https://balancedtaste.com/cracker-jack-cookies/

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Green Gold! Brown Butter Matcha Cookies & The Zen of Zen 🍵🍪

Prepare your palates for a sophisticated splash of color as the Cookie Lab goes green this week! We are diving headfirst into the world of Brown Butter Matcha Cookies, a bake that promises to balance deep, nutty richness with the vibrant, earthy notes of ceremonial grade green tea. We start by traveling back through the centuries to explore the fascinating history of matcha, tracing its origins from the powdered tea traditions of China’s Tang Dynasty to its spiritual home in Japan, where Zen Buddhist monks transformed the preparation of this "green gold" into a meditative art form.

The laboratory gets technical as we break down the unique science of matcha production, specifically the labor-intensive "shading" process that occurs in the weeks before harvest. We explain how depriving the tea plants of sunlight forces them to overproduce chlorophyll and L-theanine, resulting in that electric green color and a unique amino acid profile that provides a "calm alertness" unlike any other caffeine source.

The big question on everyone's mind, however, is the flavor profile: do these cookies actually taste like a serving of sautéed vegetables? We perform a rigorous live taste test to determine if the Maillard reaction from the toasted brown butter successfully tames the grassy notes of the tea, or if we have accidentally baked a tray of sweet broccoli. Tune in for an episode that is one part history lesson, one part chemistry class, and a hundred percent delicious as we find out if matcha truly belongs in the cookie jar!

Recipe Link: https://erictriesit.com/brown-butter-matcha-cookies

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The Philly Spud! Irish Potato Candies & Coconut Chemistry ☘️🍬

Happy St. Patrick’s Day from the Cookie Lab! This week, we are celebrating with a regional classic that is new to our hearts: Philadelphia Irish Potato Candies. Despite the name, Jill didn’t bring any actual vegetables into the kitchen this time; instead, she whipped up a batch of these iconic cinnamon & cocoa-dusted, coconut-cream delights that have been a Philly staple for over a century. We dive deep into the fascinating history of these treats, exploring how immigrants in Pennsylvania created a sweet tribute to their homeland that contains absolutely zero potato but looks remarkably like a tiny spud freshly pulled from the earth.

The conversation then turns to the laboratory as we investigate the incredible science of coconut, our star ingredient. We break down the unique fatty acid profile of coconut, its role as a natural emulsifier, and how its high oil content provides that signature creamy texture that melts the moment it hits your tongue. Finally, the team sits down for a taste test to see if Jill’s homemade version tastes like a spud from the 215 area code.

It is an episode overflowing with holiday spirit, botanical breakthroughs, and enough fun to make your eyes water, so grab a green drink and join us for this festive deep dive into one of America’s most unique regional sweets!

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Season 5 Launch: Hamantaschen, Foraging, and Flour Science! 🍪🕍

Welcome to the Season 5 premiere of Cookie Lab! We are kicking off a brand-new season with a bang, and a very special guest is joining us from the heart of New York City: the incredibly talented Jacob Fertig. In a brilliant bit of baking alchemy, Jacob & his partner Hunter took our classic Conversation Heart cookie dough recipe and transformed it into stunning, triangular Hamantaschen. We spend the episode chatting with Jacob about the deep cultural history and legends surrounding Hamantaschen and why they remain such a beloved seasonal treat.

Jacob also takes us into the wild as he describes foraging fruits to create artisanal jams that bring a fresh, sweet flavor to his bakes. To wrap it all up, we drop a major science bomb regarding the chemistry of gluten-free baking. We investigate exactly how cornstarch acts as a structural hero to "fix" gluten-free flours, providing the stability and bite that is so often missing in GF treats. It is an episode filled with historical insights, foraging adventures, and essential kitchen science that you won't want to miss as we begin our most exciting season yet!

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The Briny Breakthrough: Pickle Cookies! 🥒🍪

Get ready for the most polarizing episode in Cookie Lab history as Jill takes a daring leap into the world of savory-sweet fusion with her brand-new Pickle Cookies. We kick things off by traveling back in time to explore the ancient history of pickles, tracing their journey from Mesopotamian preservation techniques to their status as a beloved global deli staple. After setting the historical stage, we dive into the fascinating science of pickling itself, discussing the role of anaerobic fermentation and how acetic acid transforms a humble cucumber into a crunchy masterpiece.

Jill pulls back the curtain on her specific baking process, explaining how she managed to balance the vinegar tang and dill notes with a sweet, buttery cookie base to create something truly unexpected. We wrap the whole thing up with a live taste test where the team finally decides if these are a culinary triumph or a briny blunder that should stay in the jar. It is a jam-packed episode where we manage to cover history, chemistry, baking techniques, and a full taste test all in just eleven minutes of podcasting perfection! Tune in to see if these cookies are the real deal or if we have finally found a flavor that even we cannot handle.

Recipe Link: https://tinyurl.com/PickleCookies

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The Impossible Cookie? (Three-Ingredient PB Challenge) 🥜🥚

This week on Cookie Lab, we’re putting a minimalist miracle to the test. Can you really make a delicious cookie with just three items from your pantry? Chris is taking on the Three-Ingredient Peanut Butter Cookie—a recipe consisting of nothing but peanut butter, sugar, and a single egg.

We sit down for a taste test to answer the question every baker has: does this actually work, or are we just eating warm, sweetened paste? Chris and Jill give their honest verdict on the texture, the "snap," and whether this recipe deserves a permanent spot in your emergency baking rotation.

Join us as we investigate:

• The Science of the Missing Flour: How does a cookie hold its shape without a single grain of flour? We dive into the protein chemistry of eggs and peanut butter, explaining how they bond to create structure and why you don't always need gluten to get a great chew.
• The Verdict: Is this Chris's new favorite "lazy" bake, or is it missing that certain je ne sais quoi that only flour can provide?

Whether you're looking for a quick gluten-free fix or you're just too tired to go to the grocery store, this episode is for you!

Recipe Link: @groarkboysbbq Instagram

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I Cannot Tell a Lie... These Cookies are Amazing! 🍒🇺🇸

Happy President's Day, bakers! This week on Cookie Lab, we’re celebrating with a treat that would make George Washington proud: Cherry Pie Cookies. Jill has masterfully combined the flaky, fruity goodness of a cherry pie into a portable, buttery cookie form.

But this episode isn't just about the fruit; it’s about the truth! Join us as we explore:

• The Myth of the Cherry Tree: We dive into the history of the most famous horticultural lie in American history. We look at Parson Weems, the man who invented the "I cannot tell a lie" story, and discuss why this myth has stuck around for over 200 years.
• The Science of the Snitch: We get into the science of lying. What actually happens in our brains when we choose to deceive? And why lying actually takes more "brain power" than telling the truth.
• The Dough Deception: To put the science to the test, we stage a high-stakes challenge: Can Jill lie about her dough? Can she trick Chris, or will her "tell" give her away?

Will Jill's cookies be a presidential success, or will the truth come out during the taste test? Tune in for the history, the science, and the most honest cookie review you've ever heard!

Recipe Link: https://tinyurl.com/cherrypielie

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Sweet Talk! The Conversation Heart Valentine’s Cookie 💖🍪

Love is in the air (and the oven) this week at Cookie Lab! Chris is taking on a labor of love by recreating the iconic Conversation Heart Valentines Day Cookies, using a beautiful recipe from the one and only Sally’s Baking Addiction.

These aren't just cookies; they are edible love letters! Chris and Jill sit down for the ultimate taste test, and the verdict is in: this has officially become Chris’s new favorite sugar cookie recipe. High praise in a lab full of cookies!

Join us as we explore:

• The History of Sweet Talk: We trace the fascinating origin of Conversation Hearts. From their 1860s beginnings as "lozenge" machines to the modern-day Necco classics, learn how these chalky little candies became the ultimate messenger of romance.
• The Science of Royal Icing: How does a liquid glaze turn into a rock-hard, perfectly smooth canvas? We dive into the protein chemistry of egg whites and the role of "flooding" consistency. We explain the science of surface tension and dehydration that allows us to write "BE MINE" without the letters turning into a blurry mess.
• The New Favorite: Chris explains what makes this specific sugar cookie dough a game-changer—from its ability to hold a sharp edge to that perfect buttery finish.

Whether you're celebrating with a sweetheart or just your oven, this episode is the perfect Valentine's treat!

Recipe Credit: https://tinyurl.com/conversationheart

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Toffee Tension! The Levain Coffee Toffee Copycat 🍪☕️

This week on Cookie Lab, we are going big, bold, and incredibly crunchy! Chris is taking the lead with a recipe from the brilliant scientificallysweet.com to tackle a true titan of the cookie world: the Levain Copycat Coffee Toffee Cookie.

We’re talking about those massive, mountain-like cookies that are famous for being crispy on the outside and gooey on the inside—but this time, infused with deep espresso notes and buttery toffee bits.

Join us as we explore:

• The History of Toffee: Where did this tooth-cracking treasure come from? We trace the origins of toffee and how it evolved from a simple street sweet to a sophisticated baking staple.
• The Science of the Snap: Chris drops a science bomb on Caramelization and the Hard Crack stage. We explain exactly what happens to butter and sugar when they hit that magical 300°F (149°C) mark to create that signature toffee crunch without burning.
• The Big Taste Test: Chris and Jill sit down to face off with these giants. Does the coffee cut through the sweetness? Is the toffee texture on point? And most importantly, can they finish an entire cookie in one sitting?

Grab your favorite cup of coffee and tune in for an episode that is equal parts educational, caffeinated, and delicious!

Recipe Credit: https://tinyurl.com/coffeetoffee

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Cinnamon Roll Cookies & Super Bowl Fever! 🍪🏈

This week on Cookie Lab, we are riding the viral wave! Jill is stepping into the kitchen to recreate the TikTok sensation: Ann Michael Maye’s Cinnamon Roll Snickerdoodle Cookie. If you’ve seen these swirling masterpieces on your FYP, you know the stakes are high. Can we achieve that perfect gooey center and iconic spiral in cookie form?

Join us as we explore:

• The Swirl of History: We trace the history of the cinnamon roll, from its ancient Swedish "Kanelbulle" roots to the sticky, frosted American giant we know and love today. How did a breakfast staple become the inspiration for the world's trendiest cookie?
• The Spice of Life: We’re breaking down the science of cinnamon. We’ll discuss the difference between Ceylon and Cassia, the role of cinnamaldehyde in creating that warming sensation, and how the spice interacts with fats to create that irresistible aroma.
• Touchdown in the Lab: In a shocking turn of sports commentary, we discuss the undeniable fact that the Patriots are going to the Super Bowl! Whether you’re here for the bakes or the bracket, the energy in the lab is electric.

Will Jill’s cookies be a total touchdown, or will they fumble at the finish line? Tune in for the taste test, the science, and a healthy dose of New England pride!

Cookie TikTok Link: https://tinyurl.com/Patriotcookie

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Torticas de Morón: Cuban Lime Shortbread & Secret Science! 🇨🇺💚

This week on Cookie Lab, we're taking a sunny trip to the Caribbean as Chris whips up a batch of Torticas de Morón! These classic Cuban shortbread cookies are delicate, buttery, and bursting with fresh lime flavor—the perfect bite of sunshine.

Join us as we explore the charming history of this celebrated cookie, tracing its origins in Cuba and how it became a beloved national treat. Of course, the moment of truth is next: the taste test! We’ll see if Chris successfully captured that signature melt-in-your-mouth texture and zingy citrus kick.

Then, prepare for a fascinating science lesson that will make your head spin (in a good way): The secret life of Limes! We drop the biggest science bomb of the week by discussing apomixis—how certain limes can actually reproduce without fertilization. It's botany that sounds like pure science fiction!

Tune in for the history, the taste, and the mind-blowing science of the world's most mysterious citrus fruit!

Recipe Link: https://tinyurl.com/cubanlime

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The Arnold Palmer Cookie: A Tee-Time Treat! 🍋☕

This week on Cookie Lab, we’re swinging for the greens with a refreshing twist on a classic pairing: the Arnold Palmer Cookie! Inspired by the legendary "half-and-half" beverage, Jill is in the lab crafting a cookie that perfectly balances the zing of lemon with the earthy depth of black tea.

Join us as we dive into:

• The Legend of the Drink: We explore the history of the Arnold Palmer, from the golf courses of the 1960s to its status as a global refreshment icon. How did a simple request for "a mixture of lemonade and iced tea" become a namesake sensation?
• The Cookie Blueprint: Jill breaks down her inspired recipe, explaining how she infused the dough with those signature citrus and tea notes to create a cookie that tastes exactly like a summer afternoon.
• The Science of the Steep: We get technical with the science of tea! We discuss tannins, polyphenols, and how the temperature and timing of your tea infusion can drastically change the flavor profile and structural integrity of your bake.

Will Jill's creation be a hole-in-one, or will it get stuck in the sand trap? Tune in for the history, the taste test, and all the "tea" on this unique bake!

Recipe Link: https://tinyurl.com/Arnoldcookie

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The Busken Iced Tea Challenge: Cincinnati’s Finest! 🍋🍪

This week on Cookie Lab, we’re heading to the Queen City to tackle a regional legend: the Busken Bakery Iced Tea Cookie! Known for its unique citrusy snap and iconic icing, this cookie is a Cincinnati staple, and we’re determined to crack the code.

The stakes are high this week as Chris brings an actual original Busken cookie all the way to the lab! We hold a high-pressure "Cookie Off" as Jill performs a side-by-side taste test, comparing the bakery's original to Chris’s meticulously crafted copycat recipe. Will the student surpass the master, or is there a secret ingredient we haven't found yet?

We also dive into:

• A Sweet History: We trace the origins of the Busken Bakery, a family-owned institution that has been keeping Cincinnati sweet since 1928.
• The Science of the Shine: Ever wonder how that icing stays so perfectly glossy and soft without getting brittle? We break down the science of corn syrup! Learn how it acts as an interfering agent to prevent sugar crystallization, ensuring that signature smooth finish every single time.

Tune in to see if Chris’s copycat can stand up to the real deal, and learn how to bring a taste of Ohio into your own kitchen!

Recipe Link: https://tinyurl.com/buskencopycat

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The NYC Legend: Culture Espresso Copycat Cookies! 🍪☕

This week on Cookie Lab, we are tackling a legendary recipe from one of the most iconic coffee shops in New York City: Culture Espresso! Known for having one of the best chocolate chip cookies in the world, we’re putting Jill’s copycat version to the ultimate test.

Join us as Jill tells the story of her trek through the busy streets of Manhattan to find this award-winning shop and the moment she realized she had to recreate that magic in her own kitchen. We’ll be doing a live taste test of her homemade version to see if it captures that perfect balance of a crispy exterior and a gooey, chocolate-heavy center.

But the secret to this cookie isn't just the chocolate—it's the finish! We’re diving into the Science of Maldon Salt. We’ll explain:

• The Geometry of Flavor: Why the unique pyramid shape of these sea salt flakes creates a "crunch" and a flavor profile that regular table salt can't touch.
• The Clean Finish: How the mineral content of Maldon salt enhances the sweetness of the chocolate without leaving a bitter aftertaste.

Whether you're a New Yorker or just a cookie enthusiast, you won't want to miss this deep dive into a coffee shop classic!

Recipe Link: https://tinyurl.com/culutre-copycat

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Third Time's the Charm! The Ultimate GF Sugar Cookie 🍪✨

Is it possible? Have we finally found the "Holy Grail" of gluten-free baking? This week on Cookie Lab, we are tackling our third attempt at the classic Gluten-Free Sugar Cookie, and the results are... well, you'll have to hear the crunch for yourself!

The game-changer this time? We swapped our old flour blends for our new favorite: Mightylicious Flour. Join us as we rave about the texture, the taste, and why this flour finally ended our streak of gritty disappointments. Spoiler alert: We might be in love.

But we aren't just eating cookies; we're learning about them!

• The Sweet History: Trace the journey of the sugar cookie from its 17th-century roots in Nazareth, Pennsylvania, to the holiday staple it is today.
• The Science of Snap: We break down the chemistry of a sugar cookie—specifically how the ratio of sugar to moisture creates that signature "snap" versus a soft "pillowy" bite.

If you’ve been struggling with gluten-free baking, this is the episode you’ve been waiting for!

Recipe Link: https://tinyurl.com/cookie-labrecipe

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Bakewell Bonanza! From Mistake to Masterpiece! 🍒🥧

Grab your tea and settle in! This week on Cookie Lab, we're taking a deliciously sweet trip to England to tackle the classic Bakewell Tart (or Bakewell, as it's affectionately known).

The story of this iconic dessert is almost as sweet as the treat itself: we'll share the hilarious history that began as a simple culinary mistake at an English Inn—a mistake that thankfully resulted in one of the UK's most beloved bakes! We bring this historical treat into the Cookie Laboratory for our signature bake and taste test.

And for the science! We dive deep into the role of eggs in emulsion, the critical chemical process that gives the Bakewell's gorgeous frangipane filling that perfect, rich, and stable texture. Learn how this delicate balance of fats and liquids makes the difference between a good bake and a truly delicious one!

Tune in for the history, the taste, and the science of this accidental English masterpiece!

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Chocolate Tiffin: The British No-Bake Delight! 🇬🇧🍫

This week on Cookie Lab, we're taking another delicious trip across the pond to make the legendary British tray bake treat: the Chocolate Tiffin! This no-bake wonder is packed with chocolate, biscuit pieces, and delicious mix-ins, making it the perfect quick fix for any sweet craving.

Join us as we discuss the charming history of the Tiffin, how it became a teatime staple, and what makes it different from other tray bakes. Of course, we perform the essential taste test to see if this dense, rich, and ridiculously easy dessert lives up to its hype.

We also dive into the fascinating science of dried cherries! We explore the process of dehydration, what happens to the fruit's sugars and acids, and why they maintain that perfect chewiness and burst of flavor when incorporated into a rich chocolate base.

Grab a cuppa and tune in for all the history, taste, and science behind this delightful English treat!

Recipe Link: https://scottishscran.com/chocolate-tiffin-recipe/

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The Haunted Hobnob: Prue Leith's Spooky Treat! 👻🍪

Happy Halloween, bakers! This week, Chris is in the lab putting a seasonal, brown-and-orange spin on The Great British Bake Off icon: Prue Leith's Chocolate Caramel Hobnobs! Forget your flimsy wafer cookies; these are crunchy, caramel-filled masterpieces perfect for your adult trick-or-treating party (or just hiding in the pantry).

We’re not just baking, we’re learning!

• Biscuit Breakdown: We explore the surprisingly long and crunchy history of the Hobnob, the simple biscuit that conquered the UK and became a dunking legend.
• The Horror of Seizing: We confront a true baking nightmare: seizing white chocolate! We dive into the specific science of why even a single drop of water can ruin your melted chocolate and give you tips on how to handle cocoa butter like a professional ghostbuster.

Tune in to discover if Chris's seasonal color swap is a delicious disaster or a perfectly engineered treat!

Cookie Lab Master Gluten-Free Cookie Dough

- 226g unsalted butter, softened

- 200g granulated sugar

- 220g light brown sugar, packed

- 2 large eggs (room temp)

- 2 tsp vanilla extract

- 420g gluten-free flour blend

- 1 tsp cornstarch

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

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Peanut Butter Panic! (The Non-Newtonian Cookie) 🥜🔬

The Master Cookie Dough is back, baby, and this week Chris takes the helm to prove its versatility! With just one small, top-secret tweak, Chris transforms our perfect base into the chewy, craveable classic: Peanut Butter Cookies!

But we aren't stopping at the cross-hatch pattern. We’re diving deep into the history of how this nutty treat became America's favorite, from its early, dense origins to the creamy delight we know today.

Then, things get wonderfully weird with the science of peanut butter! Prepare to have your mind spread wide open as we explain why peanut butter is actually a non-Newtonian fluid. That's right—it acts like a solid one moment and a gooey liquid the next. It’s chemistry you can eat!

Listen now to grab Chris’s Master Dough modification, and learn the bizarre science of the paste you spread every morning!

Cookie Lab Master Gluten-Free Cookie Dough

- 226g unsalted butter, softened

- 200g granulated sugar

- 220g light brown sugar, packed

- 2 large eggs (room temp)

- 2 tsp vanilla extract

- 420g gluten-free flour blend

- 1 tsp cornstarch

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

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Breaking Down the Butterfinger Cookie! 🍫🥜

This week on Cookie Lab, prepare for a satisfyingly messy episode! We're celebrating that perfectly flaky, impossibly crunchy, and peanut-buttery treat by turning it into a spectacular cookie: the Butterfinger Cookie!

Join Jill in the lab as we reveal the recipe for incorporating the shattered pieces of gold into a chewy base. We're going beyond the bake to explore the delicious secrets of the original candy bar:

• The History: Where did the Butterfinger come from, and how did it earn its name?
• The Science: We're cracking the code on its unique texture! We explain the surprisingly simple science behind its characteristic flakiness and brittleness—a secret that sets it apart from every other candy bar.
• The Sweet Bonus: Did you know Butterfinger is naturally Gluten-Free? We discuss why this iconic ingredient is a perfect choice for our GF bakers!

Tune in to find out if this cookie lives up to the buttery, peanut-filled legacy!

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Red Velvet Masterpiece! (The Master Dough Strikes Back) 👑❤️

Last week, we forged the legendary Master Cookie Dough (listen to Cookie #191 for the recipe in the show notes)f. This week on Cookie Lab, we're giving that perfect recipe its first major upgrade!

We are taking the Master Dough and tweaking its powerful formula to create a stunning, decadent, and deep red treat: Red Velvet Cookies stuffed with Cream Cheese Frosting! You’ll hear exactly what adjustments we made to achieve that classic soft texture and rich flavor.

Then, prepare for some delicious chemistry as we dive into the science of red food coloring. We uncover the history of that iconic crimson hue and break down what makes red velvet, well, velvet.

Is this truly the best cookie we have ever created? Is it possible for a cookie to contain this much awesome? Tune in or watch us on YouTube, and find out if this Red Velvet creation deserves the Master title!

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One Dough to Rule Them All! (The Master Cookie Dough Episode) 🍪👑

Welcome, Fellowship of Bakers! This week on Cookie Lab, we've embarked on an epic quest to create the legendary Master Cookie Dough Recipe—the one dough to rule all cookie cravings! We’re putting it to the test right away with a batch of colorful M&M Cookies.

But this isn't just about mixing and baking; we’re giving you the deep dive on the secrets of the baking realm:

• The History of Leavening: We'll unveil the surprising history of Baking Soda and how this humble pantry staple transformed baking forever.
• Mixing Magic: Ever wonder what happens when you cream butter and sugar? We break down the science of mixing ingredients so you can achieve perfect texture every time.
• The Secret Scroll: We share our detailed process and, most importantly, our Master Cookie Dough Recipe! Prepare to retire all your other dough recipes.

Grab your whisk and tune in for the episode that ends the tyranny of mediocre cookies!

Cookie Lab Master Gluten-Free Cookie Dough

- 226g unsalted butter, softened

- 200g granulated sugar

- 220g light brown sugar, packed

- 2 large eggs (room temp)

- 2 tsp vanilla extract

- 420g gluten-free flour blend

- 1 tsp cornstarch

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1 tsp salt

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Swedish Fish Pizza - It's a Thing! 🍕🍬

This week on Cookie Lab, we're taking "pizza night" to a whole new level of weird and wonderful. We're making and tasting a Peanut Butter Swedish Fish Pizza! Prepare yourself for a sweet, salty, and shockingly delicious combination that you simply have to hear to believe.

We'll be diving into the surprising history of Swedish Fish, from their Scandinavian beginnings to becoming a movie-theater candy staple. And for the science geeks (and everyone else!), we're exploring the fascinating chemistry of invert sugar, a key ingredient that gives Swedish Fish their iconic chewiness and glossy look.

Is it a cookie? Is it a pizza? Is it a work of art? Tune in to find out!

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Triple Biscoff Cookies! 🍪✈️

Get ready to jet set with your taste buds this week on Cookie Lab! We're celebrating that iconic, caramelized, and impossibly crunchy cookie in a spectacular way: Triple Biscoff Cookies! That's right—we're talking crumbled Biscoff in the dough, a surprise Biscoff butter filling, and a perfect Biscoff cookie on top.

Join us as we explore the surprising history of speculoos butter, which has taken the world by storm. Plus, we're diving into the delicious and complex science behind cardamom, the key spice that gives these cookies their signature flavor.

So grab your coffee (or your favorite spread) and get ready for an episode that's all about the sweet, spiced, and scientifically fascinating world of Biscoff.

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Show Note: Biscoff Cookie Bonanza! 🍪✈️

Get ready to jet set with your taste buds this week on Cookie Lab! We're celebrating that iconic, caramelized, and impossibly crunchy cookie that you love on airplanes and in your favorite spreads: the Biscoff!

Join us as we explore the surprising history of this European classic, from its origins as a Belgian "speculoos" cookie to its global domination. Plus, we're getting into the delicious science of what makes these cookies so perfectly brown and crispy. We'll uncover the secrets behind that deep caramel flavor and brittle texture.

So grab your coffee (or your favorite spread) and get ready for an episode that's all about the sweet, spiced, and scientifically fascinating world of Biscoff.

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Movie Popcorn Cookies! A Salty, Sweet Treat! 🍿🍪

This week on Cookie Lab, we're taking our love for chocolate chip cookies to the movies! We're making and tasting Movie Teater Cookies with real popcorn and Raisinets!

We’ll explore the buttery history of popcorn, from ancient civilizations to the movie theaters we know and love. We're also popping into the fascinating science behind how a simple kernel transforms into that fluffy, delicious treat.

Is this the most cinematic cookie ever? You'll have to listen to find out! Grab your snack buddy and get ready for a fun, surprising, and absolutely delicious episode.

Also, check us out on YouTube and TikTok

Recipe at: https://www.bluebonnetbaker.com/movie-theatre-cookies-recipe/

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Waffle Iron Cookies! The Grand Chocolate Chip Finale! 🧇🍪

Get ready for the most gloriously textured, grid-marked, and delicious finale of Chocolate Chip Cookie Month! This week on Cookie Lab, we're not just baking, we're waffle-baking! In honor of National Waffle Iron Day, we’re making and tasting the ultimate mash-up: Chocolate Chip Cookies in a Waffle Iron!

We'll be diving into the rich history of the Waffle Iron, a journey from its accidental invention to its legendary status. But wait, there's more! We're also exploring the fascinating science of baking with the waffle iron itself and the surprisingly simple science behind how those iconic grids turn a glob of dough into a perfectly crispy-on-the-outside, gooey-on-the-inside cookie.

It's a celebratory episode packed with so much delicious information that you'll never look at your waffle iron the same way again. Don't miss this tasty, textured, and truly monumental episode!

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Chocolate Chip Parmesan Cookies: A Savory Twist! 🍫🧀

Get ready for an episode that's going to challenge your taste buds in the best way possible! This week on Cookie Lab, we're making and tasting something truly unique: Chocolate Chip Parmesan Cookies! We're adding a savory, nutty twist to the classic cookie you know and love.

But this isn't just about a new recipe. We're also exploring the rich history of Parmesan cheese and delving into the quirky science of butyric acid. We'll explain why this compound, a key component of Parmesan's flavor, can sometimes be associated with... less-than-pleasant smells (like vomit!). But don't worry, we're here to prove that in the right context, it's absolutely delicious and these cookies definitely do not smell like vomit!

Plus, don't forget: Cookie Lab is also available on YouTube! Head over to our channel to watch all the savory and sweet baking action unfold.

A huge thank you to our fantastic sponsor, Mightylicious Gluten Free Flour! We'll share how their flour helps us achieve that perfect chewiness, even when we're mixing sweet and savory flavors.

Tune in for an episode that proves it's okay to get a little cheesy in the kitchen!

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Blueberry Color-Changers! (Cookies that are a science experiment!) 🫐🧪

Get ready for an episode that's both delicious and educational! This week on Cookie Lab, for chocolate chip cookie month, we're whipping up a batch of Blueberry Chip Cookies that are a lot more than just tasty—they're a living science experiment! We're making cookies that double as a pH indicator, and you'll get to see the color change right before your eyes.

Join us as we explore the sweet history of the blueberry, from its wild origins to its place in your favorite desserts. Then, prepare to have your mind blown as we dive into the science of anthocyanins, the compound responsible for the blueberry's incredible color. We'll explain exactly why and how they change color in the presence of acids and bases.

But the learning doesn't stop there! We're also introducing you to the pi bond, a fundamental concept in chemistry that helps explain this colorful phenomenon. You heard it here first on Cookie Lab!

Tune in for a truly mind-bending episode that proves baking isn't just about deliciousness—it's about a little bit of chemistry, too!

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The Legend Returns! NYT Chocolate Chip Cookie (Replay!) 🍪🏆

Get ready for a classic! This week on Cookie Lab, we're hitting replay on a fan-favorite from Season 1: our deep dive into The New York Times Chocolate Chip Cookie! Why is it "THE BEST CHOCOLATE CHIP COOKIE EVER!!"? Tune in as we revisit our taste test and remind ourselves (and you!) why this recipe reigns supreme.

We're not just savoring the flavor, though. We're also unwrapping the delicious history of the chocolate chip cookie, from its accidental invention to its iconic status in kitchens worldwide.

And for all you science enthusiasts, we're breaking down the mind-blowing science of refrigerating your cookie dough for a couple of days! What magical transformations happen in that cold, dark fridge that make these cookies undeniably superior? Prepare to have your baking world rocked!

So, whether you're a long-time listener or a new fan, grab a glass of milk and join us for a masterclass in chocolate chip perfection. This is one replay you won't want to miss!

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Creamsicle Cookie Dream: Zesty, and Creamy - Not Fizzy! 🍊🍦

Get ready for a blast from the past, in cookie form! This week on Cookie Lab, we're whipping up a batch of Homemade Creamsicle Cookies! Imagine that iconic orange and vanilla swirl, but in a soft, chewy cookie. We're baking, tasting, and bringing that nostalgic summer flavor to life!

Join us as we dive into the sweet history of the original Creamsicle – how did this beloved frozen treat come to be? And then, prepare for a fizzy, mind-bending adventure into the science of "sherbet"! No, not the creamy cold treat, but the internet sensation, the powder that fizzes and pops! We'll explain the chemistry behind that delightful effervescence.

Will our Creamsicle Cookies capture the essence of summer? And what makes that fizzy sherbet so... fizzy? Tune in for an episode that's bursting with flavor, history, and surprising science!

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Clotted Cream Cookies: A British Bake-Off (and Beyond!) 🇬🇧🍪

Pip pip, hooray! This week on Cookie Lab, we're crossing the pond as Jill brings back a delicious discovery from her trip to England: Clotted Cream Cookies! Get ready for a truly unique cookie experience as we taste, and unravel the secrets of these rich, buttery British delights.

Join us as we delve into the fascinating history of clotted cream itself – a dairy marvel with a past as rich as its flavor! And for our science enthusiasts, we're breaking down the scientific magic that gives clotted cream its distinct texture and how it transforms a simple cookie into something truly extraordinary.

Of course, the moment you've been waiting for: the taste test! Will these clotted cream cookies transport us straight to a charming English tea room?

And don't forget, you can now watch Cookie Lab on YouTube! See all the baking adventures, scientific breakdowns, and our very British (or not-so-British) reactions.

A massive thank you to our wonderful sponsor, Mightylicious Gluten Free Flour! We'll share how their flour helps us achieve perfect results, even with these traditionally rich cookies.

Tune in for an episode that's steeped in history, brimming with science, and overflowing with delicious, creamy cookie goodness! Cheerio!

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Lemon Zest & Cookie Best! Levain Copycat Lemon Cookies! 🍋🍪

Get ready for a burst of sunshine in your ears (and soon, your mouth)! This week on Cookie Lab, we're tackling a legendary challenge: crafting the perfect Levain Copycat Lemon Cookie! We're aiming for that iconic thick, chewy, and intensely flavorful experience, all with a bright, zesty twist.

Join us as we peel back the layers of these famous cookies, diving into the history of their inspiration and the science of lemon zest itself!

And of course, it wouldn't be Cookie Lab without a full-on taste test! Will our homemade versions live up to the legendary Levain standard?

Plus, don't forget: Cookie Lab is also available on YouTube! Head over to our channel to watch all the zesty baking action unfold.

A huge thank you to our fantastic sponsor, Mightylicious Gluten Free Flour! We'll share how their flour helps us achieve that perfect chewiness, even when we're going for a copycat classic.

Tune in for an episode that's packed with citrusy goodness, baking secrets, and a whole lot of cookie love!

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Chocolate Salami: The Sweetest (and Strangest!) Slice! 🍪🍫

Get ready to have your mind (and taste buds) blown! This week on Cookie Lab, we're making something that sounds... well, a little unconventional: Homemade Chocolate Salami! Don't worry, no actual meat is involved – just pure, unadulterated chocolatey goodness, expertly shaped to surprise and delight.

Join us as we slice into the fascinating history of this unique confection, tracing its origins and cultural significance. And for all you curious bakers, we're unwrapping the science behind that weird white stuff on real meat salami!

Plus, fantastic news for our visual learners: Cookie Lab is still serving up delicious content on YouTube! Head over to watch us craft this intriguing treat and see our reactions as we take a bite.

And a huge shout-out to our amazing sponsor, Mightylicious Gluten Free Flour! We'll share why their incredible flour is our go-to for ensuring our gluten-free creations (even the ones that aren't cookies, technically!) are always top-notch.

Tune in for an episode that's equal parts quirky, educational, and absolutely delicious. You'll never look at dessert the same way again!

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Marshmallow Miracles! (From Root to Roast!) ☁️🌱

This week on Cookie Lab, we're taking a fluffy, fabulous dive into a sweet treat you thought you knew: Homemade Marshmallows, made with real Marshmallow Root! Forget those bland, store-bought cubes – we're crafting cloud-like confections that will redefine your marshmallow experience.

But this isn't just a sweet escape! We're digging deep into the ancient history of marshmallow root, uncovering its surprising origins and its journey from medicinal plant to beloved candy. And for all you curious minds, we're breaking down the scientific magic that turns a special root into that signature fluffy texture.

Plus, don't forget: Cookie Lab is still bringing the deliciousness to YouTube! If you haven't subscribed yet, now's the perfect time to watch all our baking triumphs (and maybe a few comical blunders!).

And a huge, heartfelt thank you to our incredible sponsor, Mightylicious Gluten Free Flour! We'll explain how their fantastic flour helps us create consistently amazing results in all our cookie (and now, marshmallow!) adventures.

Tune in for a truly delightful episode that’s packed with historical revelations, scientific wonders, and the ultimate homemade marshmallow recipe!

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Rhubarb Rendezvous! Tart & Tangy Cookies! 🍪🌱

This week on Cookie Lab, we're getting wonderfully tart and surprisingly sweet with our latest creation: Homemade Rhubarb Cookies! Get ready for a taste test that will challenge your perceptions and tickle your taste buds with this often-overlooked garden delight.

But we're not just about the bake! We're digging deep into the fascinating history of rhubarb, from its ancient origins to how it became a baking favorite. And for all you science buffs, we're exploring the scientific magic behind forcing Rhubarb.

Plus, a little reminder: Cookie Lab is now available on YouTube! If you haven't seen us in action yet, now's your chance to watch all the baking, tasting, and scientific shenanigans unfold. Subscribe and hit that notification bell!

And a massive thank you to our incredible sponsor, Mightylicious Gluten Free Flour! We'll share why their flour helps us create the perfect texture every single time, even with a tricky ingredient like rhubarb.

Join us for an episode packed with tart truths, sweet science, and a whole lot of cookie love!

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Fruity Pebbles, Cheesecake, and YouTube! 🍪🌈

This week on Cookie Lab, prepare your taste buds for an explosion of flavor and fun! We're diving headfirst into the Yabba Dabba Delicious: Cheesecake-Stuffed Fruity Pebbles Cookies! Yes, you read that right. Get ready to hear all about the wild ride of baking (and tasting!) these vibrant, creamy, and undeniably delicious treats.

But we're not just here for the munchies! We're also exploring the surprising history behind the ever-so-popular stuffed cookie and the fascinating science that makes Fruity Pebbles so pebbly!

Plus, get ready for some big news! Cookie Lab is now officially on YouTube! You can finally watch all our baking adventures, scientific breakdowns, and hilarious taste tests. Subscribe now so you don't miss a single crumb!

And a huge shout-out to our fantastic sponsor: Mightylicious Gluten Free Flour! We'll share why their flour is a game-changer for creating perfectly chewy and delicious gluten-free cookies like these.

Tune in for a vibrant, flavorful, and incredibly fun episode that's bursting with color, creaminess, and a whole lot of cookie joy!

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A Sweet Summit! Torta Tre Monti (and Our YouTube Debut!) 🎂✨

Get ready for a monumental episode of Cookie Lab! This week, we're climbing to new heights of deliciousness with the exquisite Torta Tre Monti! We're not just assembling and tasting this incredible multi-layered cookie, we're also delving into its rich history and the fascinating science behind its unique structure. Prepare to be enchanted by this lesser-known European gem!

But that's not the only big news! Drumroll please... Cookie Lab is officially launching on YouTube this week! Get ready to see all the baking action, the science experiments, and our unfiltered reactions in glorious video. Subscribe now so you don't miss a crumb!

And speaking of delicious, this episode is proudly sponsored by Mightylicious Gluten Free Flour! Get ready to hear why their flour is a game-changer for gluten-free baking.

Join us for a sweet journey into the history, science, and sheer deliciousness of Torta Tre Monti, plus all the excitement of our YouTube debut!

CookieLab #TortaTreMonti #CookieHistory #BakingScience #YouTubeDebut #Mightylicious #GlutenFree #Podcast #Foodie #Dessert #NewEpisode #BakingShow

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Salted Egg Yolk Snickerdoodle Showdown! 🍪🥚

This week, Cookie Lab is taking on a flavor fusion you never saw coming: the Salted Egg Yolk Custard Snickerdoodle! We're putting a deliciously savory spin on a classic cookie by stuffing it with a rich, creamy salted egg yolk custard.

Join us as we explore the fascinating history and science behind salted egg yolks, a beloved ingredient in many cuisines. We'll delve into what makes them so unique, from their curing process to the flavor transformations that occur.

And of course, the most important part: the taste test! We'll be biting into these Salted Egg Yolk Custard Snickerdoodles to give you our honest reactions. Will this unexpected combination be a flavor revelation or a culinary clash? Tune in to find out!

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Mightylicious Mission: Gluten-Free Cookies That Wow! 🍪✨

This week on Cookie Lab, we welcome a very special guest: Carolyn Haeler, the founder of Mightylicious Cookies! We're diving into the inspiring story behind Mightylicious, from Carolyn's personal quest for a truly delicious gluten-free cookie to building a company that's changing the game.

Get ready for a taste test! We'll be sampling Mightylicious's incredible range of cookies and discussing what makes them so good. But we're not just stopping at the deliciousness. We're also uncovering the surprising science behind gluten-free baking, with a focus on the often-misunderstood world of rice flour. Prepare to learn about the fascinating process of milling rice flour and how it impacts the texture and taste of gluten-free treats.

Tune in for a conversation with a passionate founder, a deep dive into the science of gluten-free baking, and, of course, a whole lot of delicious cookies!

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Vanilla Velocity! (Soft & Chewy Cookies in Under 20!) 🍪💨

This week on Cookie Lab, Chris & Jill are on a mission: Can we achieve peak cookie deliciousness in record time? We're tackling the Soft & Chewy Vanilla Cookie, aiming for that perfect melt-in-your-mouth texture, all in under 20 minutes!

But hold on, this isn't just about speed. We're also diving deep into the fascinating world of vanilla. Forget everything you think you know about this flavor superstar! We'll uncover the surprising history of vanilla, from ancient civilizations to modern-day extraction. And prepare for some science: we're exploring the complex chemistry of vanilla and vanilla extracts – it's way more intricate than you'd expect!

Will our quest for cookie quickness result in a soft & chewy triumph? Or will we sacrifice flavor for speed? Tune in to discover the secrets of speedy baking and the truth about vanilla!

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Royal Inspiration: From Brooklyn Furniture to Swedish Princess Cookies!

This week on Cookie Lab, prepare for a tale of transatlantic inspiration and delicious ingenuity! Chris stumbled upon the muse for this week's bake in the most unexpected of places: a Brooklyn furniture store with a surprisingly tempting cafe! There, he encountered a cookie that whispered of the legendary Swedish Princess Cake, and a culinary quest was born.

Unable to find a recipe fit for royalty (or at least, fit for Jill's discerning palate!), Chris took matters into his own hands and concocted his own magnificent version of the Swedish Princess Cookie. Get ready for layers of delicate goodness and a flavor that will transport you straight to a Scandinavian fairytale!

But we're not just sharing Chris's triumph. We'll also be diving into the rich history of the elegant Swedish Princess Cake, uncovering its regal origins and iconic marzipan crown. And for all you baking science buffs, we'll be demystifying the art of creating the perfect, luscious crème pâtissière – the creamy heart of this decadent cookie.

Tune in to hear the charming story, learn how to bake these majestic treats, and master the science of the creamiest filling imaginable! Get ready to feel like cookie royalty!

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Miso Magic: Peanut Butter Goes Zen! 🥜🍪

Prepare for a flavor adventure, Cookie Lab listeners! This week, we're taking your taste buds on a wild ride with…Peanut Butter Miso Cookies! Yes, you read that right. We're blending the salty, umami goodness of miso with the classic comfort of peanut butter, and the results are surprisingly divine.

But we're not just throwing ingredients together and hoping for the best. Jill's here to give us a deep dive into the fascinating history of miso, from its ancient origins to its modern-day culinary stardom. And because we're Cookie Lab, we've enlisted a real-life scientist to explain the magic behind miso fermentation. Get ready for some serious science, folks!

Expect surprise tastes, unexpected flavor pairings, and a whole lot of "wait, this actually works?!" moments. Will this salty-sweet combo revolutionize your cookie game? Tune in to find out!

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Air Fryer Chocolate Chip Chaos! (And Cookies!) 🍪🔥

Hold onto your spatulas, folks, because this week on Cookie Lab, Chirs & Jill are taking a leap of faith into the wild world of…air fryer cookies! That's right, we're attempting to recreate our beloved NYT Chocolate Chip Cookie in the mighty air fryer. Will it be a crispy, chewy triumph? Or a crumbly catastrophe?

We're not just throwing dough into a hot box and hoping for the best, though. We're also diving into the surprisingly fascinating history and science of air frying. How does this magical appliance work its culinary wonders? And can it really bake a decent cookie?

Plus, prepare for a tale of near-disaster! Let's just say, things got a little…toasty. We're talking near-Hindenburg levels of drama, all in the name of cookie science.

Will our taste test reveal a revolutionary new way to bake cookies? Or will we be sticking to our trusty ovens? Tune in to find out if the air fryer is the future of baking, or just a hot mess!

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April Fools' Cookies: A Colorful Conspiracy! 🍪🌈

Get ready to prank your taste buds! This week on Cookie Lab, we're celebrating April Fools' Day with a cookie recipe that's a delightful deception. On the outside, they look like your average, innocent cookie. But bite into one, and BAM! A burst of unexpected, vibrant color awaits!

We're not just revealing the recipe, though. We're also diving into the surprisingly fascinating history of our secret ingredient—the one that makes these cookies so shockingly colorful. Plus, we're getting our lab coats on to explore the science behind how this ingredient transforms a simple cookie into a technicolor treat.

What is this magical ingredient? What color will surprise you? And what makes these cookies the perfect prank? Tune in to find out how to bake your way into April Fools' Day infamy!

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March Madness: Cookie Edition! 🏀🍪

It's a crossover event of epic proportions! This week, Cookie Lab and The Wednesday Night Podcast are teaming up for a sugary showdown that's sure to make your taste buds cheer. Forget basketball, we're talking a Store-Bought Cookie Bracket!

We've pitted the titans of the cookie aisle against each other in a head-to-head battle for ultimate cookie supremacy. Who will emerge victorious? Oreos? Chips Ahoy? A dark horse contender? Tune in as we taste test, debate, and strategize our way through the bracket, all while trying to keep The Wednesday Night Podcast crew from derailing the whole operation with their… unique commentary.

But because it's Cookie Lab, we're not just throwing cookies at a wall and seeing what sticks. We're also delving into the surprisingly fascinating history and science of brackets! Where did this tournament format come from? And what's the mathematical magic behind predicting the perfect bracket?

Get ready for a hilarious, delicious, and surprisingly educational episode that's perfect for March Madness…or any time you want to settle a cookie debate once and for all!

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Khrustyky Craze! Fried Fun & Ukrainian Flair!

Get ready to crunch, munch, and maybe even do a little dance! This week on Cookie Lab, we're taking a delicious trip to Ukraine with Khrustyky, those irresistible fried cookies that are as fun to make as they are to eat!

We'll explore the fascinating history of these crispy delights, their cultural significance, and maybe even uncover some family secrets. But that's not all! We're also getting down to the nitty-gritty of deep-frying science. What makes these cookies so perfectly golden and crunchy? We'll explore the Maillard reaction, the mysteries of oil temperature, and all the sizzling secrets of the fryer.

So grab your apron, crank up some Ukrainian folk tunes, and prepare for a fried cookie adventure you won't soon forget!

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Whoopie! It's a Maple Pecan Showdown!

Get ready for a sweet and sticky adventure, cookie lovers! This week on Cookie Lab, Chiras & Jill are diving into the delightful world of Maple Pecan Whoopie Pies. Think fluffy, maple-infused soft cookies sandwiching a creamy pecan filling – pure comfort food bliss!

But it's not just about the deliciousness! We're also getting down to the nitty-gritty of Whoopie Pie history, exploring the age-old debate between Maine and Pennsylvania. Which state truly birthed this iconic treat? Prepare for a pastry-fueled rivalry!

And because we love a good science lesson, we're delving into the world of maple water. Is it just a trendy beverage, or does it actually live up to the health benefit claims? We'll be uncovering the science behind this naturally sweet drink.

Join us for a fun-filled episode that's part history lesson, part science experiment, and all delicious!

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Heyday Peanut Logs Take Center Stage!

Get ready to crunch and munch! This week on Cookie Lab, Chris and Jill enter the delightful world of Heyday Caramel Peanut Logs. Think sweet, think crunchy, think wafer perfection! We're baking, tasting, and dissecting these irresistible chocolate-dipped treats, and let's just say, things are about to get seriously delicious.

But we're not just here for the taste test! We're also digging into the fascinating history of these log-shaped wonders. Plus, we're pulling back the curtain on the science of wafer cookies! Ever wondered how those thin, crispy layers are made? We'll reveal the secrets behind the crunch!

Join us for a sweet adventure filled with caramel, peanuts, and a whole lotta wafer wisdom!

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This week on Cookie Lab, we're bringing the warmth with our Hot Cocoa Cookies with Toasted Marshmallows! Imagine a rich, chocolatey cookie base infused with the comforting flavors of hot cocoa, topped with gooey, toasted marshmallows. We'll be baking and tasting these winter delights, guaranteed to warm your soul.

But we're not just about the deliciousness! We're also diving into the fascinating history of hot cocoa powder mix, tracing its origins and evolution. Plus, we'll unravel the science behind powdered milk production, exploring how this key ingredient transforms into a pantry staple.

All this packed into one short, sweet, and entertaining episode! Get ready to cozy up and join us for a delightful cookie adventure.

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Flaky, Feathery, and French: The Science of Palmier Cookies

This week on Cookie Lab, we're traveling to France with the elegant and enchanting Palmier cookie! We'll bake these delicate pastries, explore their flaky layers, and learn the science behind their unique shape and texture.

Get ready to discover the secrets of gluten-free puff pastry, learn about the magic math of butter folding, and indulge in the pure joy of a perfectly baked Palmier.

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This week on Cookie Lab, we're diving deep into the decadent world of Black Bottom Brownie Cookies! We'll be baking these rich and fudgy treats, featuring a creamy layer of cream cheese and chocolate swirled throughout.

But that's not all! We'll tackle some burning questions: What's the difference between semi-sweet, bittersweet, and dark chocolate? And when do you think the first Black Bottom Brownie recipe graced the pages of a cookbook? (Hint: it couldn't have happened before the invention of cream cheese!)

Get ready for a chocolatey adventure filled with delicious discoveries and surprising revelations.

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This week on Cookie Lab, we're getting playful with our baking! We're whipping up a batch of Tic Tac Toe Cookies, a fun peanut butter treat perfect for any occasion. It sports the classic peanut butter cross hatch, which is indicative of its name. Of course, we'll taste-test our delicious creations - but what's that strange taste???

Yes, there's more! In a surprising twist, we'll detour into the fascinating ketchup world. We'll explore the rich history of this tangy condiment, from its humble beginnings to its reign as a global favorite. And get ready for some serious science as we delve into the mysteries of the iconic Heinz ketchup bottle—that magical squeeze that seems to defy gravity, perhaps revealing our secret ingredient.

So, grab your aprons, sharpen your decorating skills, and prepare for a surprising and delicious episode of Cookie Lab. It's going to be a real game-changer!

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Oreo Overload: A Frozen Tiramisu Treat!

Buckle up, cookie lovers, because this week's Cookie Lab is a whirlwind of flavor, history, and science—all packed into a tight 27 minutes! We're diving headfirst into a frozen fantasy: Frozen Golden Oreo Tiramisu!

Get ready for layers of creamy mascarpone, crunchy Golden Oreos, and a hint of coffee—a perfect dessert for any occasion (or just a Monday night). But that's not all! We're also uncovering the WILD history of the Oreo cookie. Trust us, this story has it all: rivalries, secret recipes, and enough drama to fill a Hollywood blockbuster. Seriously, someone needs to make this movie!

And because we can't resist a little science, we'll explore mascarpone cheese's aroma. What makes it smell so darn delicious? We're diving into the "headspace" of this creamy Italian cheese to unlock its aromatic secrets.

All this in less than 30 minutes? It's a race against the clock, but we promise a sweet and informative ride! Don't miss it!

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For Inauguration Day, we held our own very important election…the Presidential Cookie Poll! 🍪🗳️

This week on Cookie Lab, Jill's channeling her inner First Lady and baking up two delicious contenders: Oatmeal Chocolate Chip Cookies with recipes from Barbara Bush and Hillary Clinton. Chris has the tough job of deciding which cookie reigns supreme. Will it be a landslide victory or a close race? Tune in to find out who takes the Cookie White House!

CookieLab #PresidentialCookies #CookiePoll #InaugurationDay #OatmealChocolateChip #Baking #Foodie #Dessert #CookieElection

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Double Fudge Irish Cream Dreams (and Science!)

Calling all cookie lovers with a touch of the Irish in them! ☘️ This week, on the first episode of the Season of Cookie Lab, Chris & Jill make a decadent treat: the Double Fudge Irish Cream Cookie, inspired by the amazing recipe from howsweeteats.com.

Get ready to sink your teeth into a rich, fudgy cookie infused with the smooth, creamy flavor of Bailey's Irish Cream. But we're not just here for the deliciousness (although, let's be honest, that's a big part of it). We will also explore the fascinating history of Bailey's Irish Cream, from its humble beginnings to its global popularity.

Science Time!

Ever wondered why some foods spoil quickly while others seem to last forever? We'll be looking into the science of spoilage and alcohol!!

But that's not all! We'll also explore the science behind a common baking ingredient: ClearJel. This thickening agent plays a crucial role in the texture of our Irish Cream cookies, and we'll be uncovering its secrets, from its chemical makeup to its impact on the final product.

So, preheat your oven, grab your favorite beverage (alcoholic or not, we won't judge!), and join us for a fun and informative episode of Cookie Lab.

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A Greek Christmas Delight: Kourabiedes

This week on Cookie Lab, Chris & Jill take a virtual trip to Greece to explore a beloved Christmas tradition: Kourabiedes! These delicate melt-in-your-mouth cookies, generously coated in powdered sugar, are a staple of Greek holiday celebrations.

We'll delve into the rich history of Kourabiedes, tracing their origins and exploring their cultural significance. But that's not all! We'll also investigate the science behind one of their key ingredients: sheep's milk butter. We'll explore how its unique composition contributes to the distinctive health benefits of these festive treats.

So, grab a cup of Greek coffee or a glass of sweet wine and join us as we uncover Kourabiedes's secrets!

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Happy New Year from Cookie Lab! 🎉🍪 We're ringing out 2024 with a bang (or should we say a pop!) with our special Champagne Cookie episode! We're baking up some bubbly treats, exploring the history of champagne (because every good party needs a backstory), and uncovering the science behind those delightful bubbles. Join us for a sweet start to the new year!

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A Swedish Cookie Holiday Celebration with Katherine Sprung!

Get ready for a sweet Swedish coffee break and a Warm holiday celebration!! This week on Cookie Lab, we're beyond excited to welcome the incredibly talented Katherine Sprung, Food Network Chopped Sweets champion and founder of Squish Marshmallows (and now host of the multimedia podcast and YouTube channel Sprung on Food!).

We're diving into the delicious world of Kolakakor, Swedish caramel cookies, with not one, not two, but three different versions of Katherine's recipe! We'll taste-test each variation, compare flavors and textures, and decide which reigns supreme.

Of course, no Cookie Lab episode would be complete without a sprinkle of history and science. We'll explore the origins of these delightful treats and uncover the fascinating science behind inverting sugar!

So, join us for a delightful conversation with Katherine, a deep dive into Swedish coffee breaks, and a whole lot of delicious cookie tasting! It's a sweet treat you won't want to miss!

Follow Katherine at https://katherinesprung.com/

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Get ready for a genuinely international baking adventure! This week, Chris & Jill are thrilled to welcome Hetal Vasavada, a renowned cookbook author, MasterChef participant, and a passionate supporter of Cookies for Kids' Cancer.

Hetal will share her inspiring culinary journey and discuss her collaboration with Challenge Butter. We'll also dive into the world of Indian baking with a delicious recipe for Nankhatai, a traditional cookie made with ghee. We'll explore the history of Nankhatai and the science behind ghee, clarified butter that adds a unique flavor and texture to these cookies.

Join us for a global conversation filled with flavor, fun, and a whole lot of inspiration!

To raise funds for Cookies for Kids Cancer, take a picture of your holiday cookie and tag @challengebutter and @cookies4kids along with #ChallengeForACure. For every photo posted before 12/31/24, Challenge Butter will donate $1 to Cookies for Kids' Cancer, up to $10,000!

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Millionaire Shortbread: A Decadent Delight

Get ready to indulge in a truly decadent treat! This week on Cookie Lab, we're investing in Millionaire Shortbread. We'll explore the rich history of this classic British dessert, from its humble beginnings to its modern-day popularity.

We'll also uncover the science behind the creamy caramel layer. And, of course, we'll bake and taste these delicious treats to share our insights and tips.

So, grab a spot of tea and join us for a sweet and informative episode.

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A Spicy Surprise: Five Spice Cookies with Candied Oranges

Get ready for a flavor explosion! This week on Cookie Lab, we're baking up a batch of exotic and delicious Five Spice Cookies with Candied Oranges. Join Chris & Jill as we enjoy the rich history of the five-spice blend, exploring its origins and cultural significance.

Then, we'll uncover the science behind candying oranges, a process that transforms fresh citrus into sweet, chewy treats. Of course, we'll be tasting these incredible cookies and sharing our thoughts on their unique flavor profile.

So, grab your aprons and headphones and get ready to embark on a culinary adventure!

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This week, we're remembering the Forgotten Cookie! These magical meringue treats have a mysterious history, a unique baking style, and a delicious taste. We'll explore the origins of their name and uncover the science behind their light and airy texture.

Join us as we bake up a batch of these delightful cookies and share tips for achieving the perfect meringue. Whether you're a seasoned baker or a kitchen novice, you'll be amazed at how easy it is to make these heavenly treats.

So, grab your whisk and get ready to bake up some magic!

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Onion-ly Kidding? A Cookie Experiment

Get ready for a truly unique cookie experience! This week on Cookie Lab, Chris and Jill share the savory-sweet Onion Cookie. Inspired by a curious Facebook post and Chris's dad's quirky suggestion, we're putting this unconventional recipe to the test.

We'll explore the science behind why onions make us cry, and why these cookies might just bring a smile to your face. Join us as we bake, taste, and discuss this unconventional cookie, and discover the surprising flavor combination that might just change your mind about onion-flavored desserts.

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Join Chris and Jill as they ditch the oven and head straight to the microwave! We'll whip up a batch of delicious mug cookies, a quick and easy treat perfect for any time of day.

We'll explore the fascinating history of the mug, from its humble beginnings as a drinking vessel to its modern-day transformation into a baking tool. We'll also explore the science behind microwave cooking, uncovering the secrets behind how these magical machines heat our food - including the Speedy Weenie!

So, grab your favorite mug and get ready to bake up some deliciousness!

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Join Chris & Jill for a nutty, delicious adventure! In this episode of Cookie Lab, we're biting into the world of Nutter Butter cookies. We'll explore the history of this iconic treat, from its humble beginnings to its current absurdist internet fame.

We'll be baking up a batch of gluten-free Nutter Butter cookies and sharing our thoughts on their taste, texture, and overall deliciousness.

So, grab a glass of milk and join us for a nutty, fun-filled episode!

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Get ready for a better-than-pumpkin-spiced delight! In this episode of Cookie Lab, Jill and Chris bake up a batch of chewy, gooey pumpkin cookies that are perfect for an adult Halloween party. We'll delve into the history of canned pumpkin, a kitchen staple that transformed how we enjoy this fall favorite.

But that's not all! We'll also explore the science behind pumpkins and pumpkin seeds. Discover the nutritional benefits of these versatile gourds and learn some fun facts about their growth and harvest.

So, grab a cozy blanket and a cup of pumpkin spice latte, and join us for a spooktacular cookie adventure!

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Get ready to cast a spell on your taste buds with this magical episode of Cookie Lab! Join Chris & Jill as we whip up a batch of Harry Potter-inspired Butterbeer Cookies, perfect for celebrating Halloween.

We will delve into the history of butterbeer, a beloved beverage from the Wizarding World. We'll also explore the science behind melting butterscotch chips to create that irresistible buttery caramel flavor.

But the fun doesn't stop there! We'll be baking, tasting, and sharing our thoughts on these delicious treats. So, grab your wands and potion books and prepare for a magical cookie adventure!

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This week, we celebrate Indigenous People's Day by exploring the rich history and deliciousness of Chef Tanya Bandt's Indian Cookies cookies. These traditional treats are a testament to the ingenuity and culinary skills of Indigenous peoples across North America.

We'll delve into the history of Native American baking, highlighting the unique ingredients and techniques used to create these flavorful cookies. We'll also explore the science of buttermilk, a key ingredient in many Native American recipes, and learn about its impact on flavor and texture.

Of course, no episode would be complete without a taste test! We'll bake and sample the cookies, discussing the diversity and richness of this culinary tradition.

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Join Chris and Jill as we get spooky with our pre-Halloween episode of Cookie Lab! We're baking and tasting the New York Times Gochujang Cookies, a spicy and savory treat that's perfect for an adult Halloween party.

We'll also delve into the science of fermentation, the process that gives these cookies their unique flavor. And don't forget about the magic of an earthenware pot, which is said to enhance the flavor of fermented foods.

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Join Chris & Jill for this episode as we embark on a culinary adventure with the New York Times Brown Sugar Anise Cookies. These delightful treats are a perfect blend of sweet sugar and zesty anise flavor.

We'll delve into the fascinating history of anise, a spice with a rich cultural heritage and unique flavor profile. We'll also explore the science behind anise and its essential oils.

Of course, no episode would be complete without a taste test. We'll be baking and savoring these delicious cookies, sharing our thoughts on their flavor, texture, and overall appeal.

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Join Chris & Jill as we take a trip down memory lane with animal crackers. These classic cookies have been a childhood favorite for generations, and we're excited to explore their history and the science behind their unique flavor.

We'll introduce you to Princess Cake and Cookie Emulsion. We'll delve into the history of this emulsion and discuss the science behind how it works.

We'll also be baking our own batch of animal crackers to taste and share. Get ready to unleash your inner child and enjoy a delicious treat!

Tune in to our latest episode to learn all about animal crackers and the science behind their deliciousness.

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Join Chris & Jill as we indulge in the delightful world of butterscotch chip cookies! We'll uncover the rich history of butterscotch, a beloved treat that has captured hearts and taste buds for hundreds of years.

But that's not all! We'll also discuss a surprising fact: the yellow dye often found in butterscotch pudding mix can actually make mouse skin translucent. It's a fascinating, albeit slightly creepy, scientific tidbit.

Of course, no episode would be complete without a taste test. We'll bake and savor these buttery, butterscotch-filled cookies, sharing our thoughts on their flavor, texture, and overall deliciousness.

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Join Chris & Jill this week because we've baked a delicious and innovative recipe for Beer Cookies, a Celiac-friendly treat that's sure to satisfy your sweet tooth and your love for craft beer. Using a gluten-reduced IPA from the Alchemist Brewery, we've managed to capture the essence of beer in a cookie.

Join us as we explore the history of beer, from its ancient origins to its modern-day craft beer revolution. We'll also dive into the science behind releasing the sugars from barley for brewing with yeast.

Get ready to be amazed as we bake, taste, and analyze our Beer Cookies. It's a cookie revolution you won't want to miss!

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Get ready for a chocolatey explosion! Join Chris & Jill as we visit the delectable world of Schmakery's Chocolate Explosion Cookie, a NYC-based treat that's sure to satisfy your sweet tooth.

We'll uncover the fascinating history of this cookie and explore the science behind its unique ingredients. From theobromine, the compound that gives chocolate its bitter edge, to the mysterious allure of dark corn syrup, we'll delve into the details that make this cookie so special.

Join us as we bake, taste, and analyze this chocolatey masterpiece. It's a cookie lover's dream come true!

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Join Chris & Jill for the final episode of Chocolate Chip Cookie Month! We're creating a cookie extravaganza: Chocolate Chip Cookie Ice Cream Cones! We'll bite into the history of ice cream cones and uncover the science behind shaping warm cookies into delicious cones. Get ready for a sweet and informative month finale!

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Join Chris & Jill this week on Cookie Lab as we feature the fast food phenomenon of the limited-time offer (LTO). Our target? Subway's infamous Foot Long Chocolate Chip Cookie. We're baking a copycat version and exploring the psychology behind why we crave these elusive treats.

From the science of scarcity to the allure of the oversized, we'll break down the marketing magic that makes us line up for those golden brown morsels. And, of course, we'll taste-test our creation and see if it measures up to Subway's standard. Join us for a sweet and savory exploration of the cookie world!

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Dear Listener,

If you have a particular fondness for disappointment and despair, then this episode of Cookie Lab may be of interest to you. In our relentless pursuit of culinary calamity, we have attempted to recreate a recipe for the most abominable chocolate chip cookie imaginable. The results, as you might expect, were nothing short of catastrophic. And by catastrophic, we mean a delicious cookie we can not stop eating.

While our baking endeavors were a great success that led to ruining our lives, we did manage to salvage something from the wreckage: a brief exploration into the mysterious world of maple syrup. This sticky, delectable substance, often associated with cheerful breakfasts, holds within it a surprising degree of scientific intrigue. It is our hope that this segment of the podcast will provide a momentary respite from the grim tale of our baking misadventures.

We advise against listening to this episode while consuming any comestibles, as the descriptions of our culinary failures may induce the immediate need to make this ruinous cookie.

With sincerest apologies, Chris & Jill

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Chip, Chip, Hooray! It's Chocolate Chip Cookie Month!!

Join Chris and Jill as they roll up their sleeves and attempt to recreate the legendary Mama KKelce'schocolate chip cookie recipe. Join them as they measure, mix, and bake their way to cookie perfection (or at least a delicious approximation). But the fun doesn't stop there! After indulging in their warm, gooey creations, Chris and Jill take a scientific detour to explore the fascinating world of baking soda. Discover the chemical reaction that makes cookies rise and whether it is crucial to dissolve baking soda in water before adding it to the dough.

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Join Chris and Jill as we take on a challenge that’s as simple as it is intriguing: the New York Times Three-Ingredient Cookie—can we make it better?!? The commentators hate this cookie. Does refrigeration help? We believe it's something else altogether. We’ll dive deep into the science behind this minimalist recipe. Join us as we bake, taste, and analyze our way to cookie perfection (or at least cookie satisfaction).

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Join Chris and Jill as we put our baking skills to the test when we attempt to recreate the perfect Pepperidge Farm Milano cookie. Do they have that signature crunch and melt-in-your-mouth experience? We'll share our baking tips, taste-test our creations, and ultimately determine if we've cracked the code on this iconic cookie. So grab a cup of coffee and get ready to indulge in some cookie connoisseurship!

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Join Chris & Jill as we take a deep dive into the internet-famous NYT Three-Ingredient Cookies. These minimalist treats promise big flavor with a shockingly short ingredient list. But can simplicity truly deliver a satisfying cookie experience?

But it's not just about the recipe. We'll be dissecting the science behind these cookies. What happens when you only use three ingredients? How does it affect the texture and flavor? Is there a secret magic, or is it all just clever marketing?

Of course, the true test is in the taste. Our fearless cookie connoisseurs will be putting their taste buds on the line, delivering their honest verdict on each iteration. Do these cookies live up to the hype, or are they a case of style over substance?

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Join Chris and Jill as we serve up a slice of nostalgia (and maybe a heaping spoonful of science) with everyone's favorite childhood treat: Banana Cream Pie Cookies!

But before we dig in, we're taking a trip down memory lane to explore the fascinating history of banana cream pie. We'll uncover its surprising origins (it's not as old as you might think!), and trace its evolution into the iconic dessert we know and love today.

Then, we sink our teeth into the science behind these delectable cookies. What makes that banana filling so creamy and dreamy? We'll be dissecting the magic of Cool Whip, uncovering the clever chemistry that creates its light and fluffy texture. Is it just whipped cream in disguise, or is there more to the story?

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Join Chris & Jill as we sink our teeth into the delightful world of Rugelach. But this episode isn't just about taste! We'll also be venturing into the fascinating history of Rugelach. Where did these pastries originate? How have their recipes evolved? And what makes them such a beloved treat across cultures?

Of course, no pastry episode is complete without science, and nothing excites us more than revisiting the golden cookie ratio. All this and more on Cookie Lab!!

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Join Chris & Jill for the first strawberries of summer. There is no better way to eat them than on a chocolate cookie with cream cheese frosting! You're welcome

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Join Chris and Jill as we delve into the delicious depths of the Chocolate Espresso Pepper Cookie. We'll explore the perfect balance between rich chocolate, bold espresso, and a hint of fiery pepper. Is it a match made in heaven or a culinary catastrophe? We'll dissect the flavor profile and debate whether Columbus was a brilliant pepper marketer or a disingenuous pepper privateer.

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Join Chris & Jill as we taste another New York Times cookie recipe, the Rainbow Rave Cookie. This cookie is honestly a rainbow of flavors and textures. Will we tell each other to "Keep your paws off my cookie?" Tune in to find out.

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Join Chris and Jill as we enjoy this chewy, pistachio nut-filled cookie.

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Join Chris and Jill for the history and science of the Reese's Peanut Butter Cup Blossom Cookie. It is a study rich in Dynamic Sensory Contrast!!

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Join Chris & Jill for a delightful and germ-free version of Cookie Dough you can eat with a spoon, a pretzel, or a Nilla Wafer! You will thank us later

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Join Chirs & Jill for this cookie that might be right in time for Mother's Day! It's yummy and a little healthy. Just right to make for your mom!

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Join Chris & Jill for a deep dive into flourless cookies for Passover. We have it all: history, protein science, potato starch, and chocolate all wrapped up in this one cookie!

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Join Chris and Jill for this Yummy and fun egg-shaped Linzer cookie.

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Join Chris and Jill for this absolutely mouth-watering FANTASTIC cookie! Run, don't walk to the recipe on our Facebook group, and then make and eat as many of these cookies as you can!

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Join Chris & Jill for the history and science behind Matty Edgell's (Winner of the Great British Baking Show 2024) Chocolate Chip Cookie! Find out the difference between British Chocolate Chip Cookies and the Great American Chocolate Chip Cookies! No April Fools here

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Join Chris and Jill for Jill's first original cookie recipe. Jill threatened Chris with Mayonnaise Cookies; she made good on her threat and invented a very good cookie!

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Join Chris and Jill for our second attempt at an original baked treat—this one with Irish Cream Liquor for St. Patrick's Day! Will it be the treasure at the end of the rainbow? Listen to find out.

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Join Chris & Jill for this original Cookie Lab treat based on the new NYC-based Mod (Multilayered Original Dessert).

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Join Chris & Jill as we wonder why these Brown Sugar Cookies taste so Good! We also introduce you to the Cookie Lab Brown Sugar Retriever.

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Join Chris & Jill as we taste test our new original recipe, The Cookie Lab Original Butter Cookie! You've heard us discuss the golden Cookie Ratio, and now we are putting that to the test!

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Join Chris and Jill for this popular Filipino ingredient-inspired cookie. Wonderfully colored and sugary pleasant, this purple cookie will be a hit on your next cookie platter.

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Join Chris & Jill for a Cookie Lab episode full of intrigue, brothels, and Baltimore! The Tiramisu Cookie has it all. Nothing says Happy Valentine's Day like a cookie with a "Pick-me-up!"

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Join Chris and Jill for this nostalgic visit to a favorite treat - Pop-Tarts!

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Join Chris and Jill as we remake some of our less-than-favorite cookies, beginning with the cookie from our first-ever episode - the M&M Cookie. We have learned so much in the previous two years of cookie baking; it is time to apply our knowledge and make the M&M cookie, one of which we can proudly say is a recommended Cookie Lab Cookie.

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Join Chris & Jill as we bake and taste the King Arthur Cookie of The Year. Is the Supersized, Super-Soft Chocolate Chip Cookie going to be our new favorite cookie? Tune in to find out.

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Join Chris and Jill for our final ginger cookie of the series - The Chocolate Cherry Ginger Cookie. With all of the ginger and cherries, could this be our most medicinal cookie yet?!

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Join Chris and Jill for the continuation of Ginger-Pa-Looza and the introduction of the Ginger Latte Cookie. All the goodness of ginger with its own built-in latte!

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Happy New Year from Chris & Jill and all our Labrador Assistants at Cookie Lab. We hope you celebrate with us by making and enjoying these Technicolor Shortbread Cookies from the NY Times.

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Merry Christmas! Join Chris and Jill for this smokey and rich bacon and ginger treat! It will definitely keep you warm for the holidays.

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Join Chris and Jill for this chewy and zingy amazing Gingerbread Blondie

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Join Chris and Jill for this special holiday treat. If you like Snickerdoodles (or even if you don't), you will love this creamy version!

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Join Chris and Jill for our take on her mom Joyce's classic gingerbread recipe. Might this be the kickoff of the month of ginger? Listen and find out.

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Join Chris and Jill for this Thanksgiving treat. We all love leftovers, maybe even more than the originals. So, we thought you might enjoy this rebroadcast of our Sweet Potato Cookie episode from Season 1.

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Join Chris & Jill for another take on the red velvet cookie. This one is, of course, sparkly!!

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Join Chris & Jill for this special 100th cookie - guaranteed to impress friends, family and your tastebuds!

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Join Chris and Jill for this take on the Magnolia Bakery Banana Pudding. All gluten-free because it is made with last episode's GF Nilla Wafers!

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Join Chris & Jill for the history and science behind the classic Nilla Wafer! We even sneak in a bit of Halloween Fun.

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Join Chris and Jill for a Halloween Cookie that rivals the Peanut Butter Cup - The Buckeye Cookie!

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Join Chris & Jill for this yummy and scientifically exciting cookie!

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Join Chris and Jill for this festive and fun-to-eat cookie!

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Join Chris and Jill for a delightful Italian cookie from the Island of Burano.

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Join Chris and Jill for our seasonal cookie featuring apples - its another winner!

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Join Chris and Jill for yet another peanut Butter Cookie. This time, we try to figure out the science that makes this such a fluffy cookie!

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Join Chris & Jill for this exploration into the history and science of the Florentine Lace Cookie.  Help us determine what went wrong and how to fix a rare Cookie Lab Failure.

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Surprise!  It's September, and we are extending our Chocolate Chip Cookie exploration into September.  Join Chris and Jill for this butter-free Chocolate Chip Cookie!

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Join Chris and Jill for the Grand Finale of Chocolate Chip Cookie Month!

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Join Chirs & Jill for this cookie reminiscent of Terry's Chocolate Oranges.  If you love these, you'll know what we are talking about.  If not, tune into Cookie Lab for a yummy treat.

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Join Chris and Jill for week two of Chocolate Chip Cookie Month.  Could this be our new favorite cookie?  Listen to find out.

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Join Chris and Jill for our second annual Chocolate Chip Cookie Month!  Our first Cookie is an attempt to create a chocolate chip cookie recipe that can be rolled and use cookie cutters!  Does science prevail? Listen and learn!

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Join Chris and Jill for this decadent 9-inch cookie, also known as a Tagalong!  

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Join Chris and Jill for this scientifically succulent episode.  If you love cats and you love science, you're going to love learning why there are very few male calico cats!! 

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Join Chris & Jill as we report from the lab on our scientific updates to these two cookie recipes!  Help us out and see if you can also make improvements to these cookies.

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Join Chris and Jill as we continue our search of the world to bring you yummy cookie recipes!

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Join Chris and Jill for this fresh Cookie Lab episode.  Jill returned from her vacation with a new recipe with a special fancy ingredient!  Listen and learn some yummy tips from the Island of Nantucket.

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Join Chris & Hunter (while Jill is away discovering new cookie recipes) as we discuss the history of chocolate in the USA and indulge in this double chocolate cookie made with COLD Butter - find out how the science works!!

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Join Chris and Jill for this special Day Old Episode featuring one of our favorite guests, Jill's mom Joyce!

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Join Chris and Jill for our first Day Old Cookie Lab Episode.  While we scour the world for new and delicious cookie recipes, enjoy this special replay of our first-ever cookie lab episode.

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Join Chris & Jill for this fabulous Argentinian treat directly from the Chistina Tossi Cook Book

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Join Chris & Jill and our special guests from the Wednesday Night Podcast for a wild ride into our cookie collab.  We try to improve the texture of last week's Brazillian cookie - The Sequillo.  Do we succeed?  Listen and find out.

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Join Chris and Jill for this traditional Braillian Cookie made of Corn Starch and Gramdma's Love

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Join Chris and Jill for this mouth-watering lemony treat and learn a little history and science about Greek yogurt as a side dish.

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Join Chris & Jill as we enjoy this Masala Tea Cookie just in time for our Mother's Day Tea!

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Join Chris & Jill as they go Banana over Banana Cookies!

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Join Chris and Jill in celebration of Earth Day 2023!  Find out about the history of Earth Day and how our global supply chain breakdown almost spoiled our celebration.

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A Cookie that tastes exactly like its name!  Join Chris and Jill for a little Passover history and the science of melting chocolate on a Biometric Tongue!

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Happy Passover from Jill & Chris.  Join us for this surprisingly delicious kosher for Passover treat with great history and maybe some life-saving science!

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Join Chris and Jill as we test the powers of Milk Powder in the side-by-side taste test of our original Sugar Cookie recipe.

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Join Chris and Jill and surprise everyone in your house who wakes up to the aroma of pancakes only to find that you've been baking cookies!!!

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Chris & Jill were not satisfied with their original Cheesecake Cookie.  Join them this week as they discover a secret, game-changing ingredient that might just be added to every cookie recipe from now on!

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Join Chris and Jill to prepare for St. Patrick's Day with this special Potato Chip Cookie!

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Join Chris and Jill to celebrate National Cheesecake Day with these cookies steeped in history (can you say ancient Greece) and Science!

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Join Chris & Jill as they bounce around the room, jamming out to their original Ben & Jerry's inspired Phish Food Cookie.

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Join Chris & Jill for Mardi Gras, and two takes on this delightfully crispy Turbanado Sugar Cookie.

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Join Chris & Jill for this easy bake Valentine's Day cookie!  It is filled with white chocolate truffles and love!

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Travel back in time with Jill and Chris to the Kennedy Baking company for another of their Massachusetts-named treats - The Beacon Hill Cookie.  You don't want to miss this chocolate meringue treat!

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Join Chris & Jill for this Pillsbury Bake Off Winning cookie that had been previously lost to time!  You can thank us for resurrecting its deliciousness.

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Join Chris and Jill as we release our copy cat version of the famous Girl Scouts Thin Mint Cookie.  Find out why we're calling ours "Tick Mints!"

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Join Chris & Jill on perhaps our most exciting episode featuring a perfect Fig Newton replica cookie, the fascinating history, and significant evolutionary science - all in one episode!!

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Join Chris and Jill as we discuss our discovery - is it a health food? A training supplement? Or is it simply a deliciously sweet graham cracker cookie with mini marshmallows and whipped cream??

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Join Chris, Jill, & our final cookie swap guest Barbara Green as we ring in the New Year with the fancy and delicious Red Velvet Crinkle Cookie.

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Join Chris and Jill and our favorite cookie swapper, Emily, as we Taste and share the history and science of the Peanut Butter Blossom Cookie.

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Join Chris, Jill, and our cookie swap guest Stephanie as we share and taste the ancient and, some would say, biblical Almond Thumbprint Cookie.  Our holiday gift to you!

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Join Chris & Jill for our first podcast of Season 2 and our special guest Maureen Flynn who brings with her a magnificent Oatmeal cookie.

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Join Chris & Jill for this two-for-one cookie episode.  Turn your classic icebox cookies into Coconut Macaroon Fudgies!  

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Join Chris and Jill for this Redux Sweet potato cookie!  Less healthy and even more delicious!!

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Join Chris and Jill for one more Thanksgiving cookie for your holiday table.  Also, learn about furfurals and how to collect them all!

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Join Chris and Jill as we answer the age-old questions, "Is it a Sweet Poptato or a Yam," AND "Should you ever make a cookie out of either?"

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Join Chris and Jill all November for our favorite Thanksgiving cookies.  First up, the mind-blowing Pecan Pie Cookie.

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Join Chris and Jill for our Boo-Scotti Halloween treat!

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Join Chris and Jill as we continue our October Halloween theme with these delicious Kiss from A Vampire Cookies.  Please enjoy our special guest collaboration with our sister podcast, The Wednesday Night Podcast!

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Join Chris & Jill in our most sincere Pumpkin Patch as we eat our Pumpkin cookies and await the appearance of the Great Pumpkin or Stingy jack!  Listen for all of the details.

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Join Chris and Jill and help solve the mystery of the supersaturated solution using our own Magnifying Glass Cookies!

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Join Chris and Jill as they solve the problem of being stranded in a coffee desert with a delicious cookie but no coffee!

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September is Apple season in New England, and we can't resist the Apple Cider Donuts at the orchard.  Join Chris and Jill as we make our Gluten Free Cookie version of this New England Classic.

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Join Chris and Jill for our listener-inspired, first-ever, original cookie recipe.  It's made with pure Maple Syrup - find out if it's sweeter than sugar!

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Cookie Lab wants to show support for families in Ukraine with this buttery original Ukrainian cookie!  Join Chris and Jill to find out how our friend Sarah saved the day!

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Join Chris and Jill as we discuss primary source references and the groundbreaking science of this classic back-to-school cookie!

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In celebration of the final week of Chocolate Chip Cookie Month, Chris and Jill enjoy the amazing Chipwich!  Join us for the history and science of this incredible recreation!

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It's not a Blondie; it's not a chocolate Chip Brownie; it's a Chocolate Chip Crunch Bar.  Join Chris and Jill for this delicious recipe, its history, and the science of crunch!

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Could this New York Time "High Falutin'" cookie beat last week's Greatest Gluten Free Chocolate Chip Cookie?  Join Chis and Jill to find out.

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Celebrate week two of Chocolate Chip Cookie Month as Chris & Jill taste the self-proclaimed Best Gluten Free Chocolate Chip Cookie!  Can it be true? 

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Welcome to week one of Chocolate Chip Cookie Month.  Join Chris and Jill as they taste the Gluten Free version of the most classic cookie! This exciting episode features feminist history and two science tidbits!!

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Join Chirs and Jill as they share a delicious summer cookie and enter the hotly debated origins of Key Lime Pie!  Come for the cookie, stay for the science of emulsions!

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Ever look out your window, across the hills, to see the preacher making their way to your house and think, "I need a cookie to serve?"  Today on Cookie Lab, Chris & Jill have got you covered with this quick, no-bake cookie.

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Join Chris and Jill for our highest-rated cookie yet.  The Italian Amaretti Cookie will satisfy your science sweet tooth!

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Happy 4th of July from Chris and Jill!  Enjoy these delicious cookies that come with their own fireworks for your mouth.

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Join Chris and Jill and they delight in the Puerto Rican inspired Guava Cream Cheese Twists.

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Join Chris and Jill as we explore recipes that use the sourdough discard that we hate to part with.  Sourdough Oatmeal Cookies are just the right mix of spices tangy sourdough and science! 

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Join Chirs and Jill as we munch on these deliciously sophisticated Buckwheat Cardamom Chocolate Chunk Cookies and answer that age-old question, "Why is Buckwheat neither a buck or a wheat?"

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Join Chris and Jill as we enjoy one of Nevada's favorite cookies, The Jumbo Chocolate Brownie Cookie!  Learn about the science of chocolate making AND our fact check on Brownie recipe history!

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Join Chris and Jill as we enjoy a homemade version of the grocery store bakery staple  - The Lofthouse Cookie!

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Join Chris and Jill while we enjoy these delicious cookies that are also animal friendly and possibly filled with health benefits.  We uncover the truth!

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Chris and Jill taste test homemade biscuits for their Lab assistants!  These Oatmeal, bacon, egg, and cheese biscuits are breakfast in a bar and definitely, Lab approved!

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Chris & Jill pay tribute to the Kentucky Derby with this rose-shaped delicious cookie.  You are going to want to try this one!

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Celebrate Cinco De Mayo with Jill and Chris by making these delicious Mexican Wedding Cookies.

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Join Chris and Jill as we jump back into the cookie time machine and visit 2010 for the very popular Salted Caramel Thumb Print Cookie.

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Could this be the best peanut butter cookie ever?  Join Chris & Jill as we use science to come to a decisive answer!

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Bold, Brash, and sweet - the Seven Layer bar is just like Cookie Lab AND the 1980's! Find out all the details this week.

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Join Chris and Jill for a new take on a historic cookie that you'll want to make when your boss comes over!

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Join Chris & Jill for a classic Purim cookie - The Hamentaschen.  Learn about its connection to Disney's Aladdin as well as the magical properties of Xanthan Gum.

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Join Chris and Jill to learn how to become a Mochi Master on this episode of Cookie Lab!

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Chris & Jill celebrate St. Patrick's Day with the very popular Jaffa Cake.  Join us for the history and science behind this delicious chocolate orange spongy treat.

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Chris & Jill solve the mystery of the $250 Neiman Marcus Oatmeal Chocolate Chip Cookie Recipe this week on Cookie Lab!

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Happy Mardi Gras everyone! Join Chris and Jill as we learn the history and science of a Mardi Gras classic, the delicious King Cake Cookie

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Celebrate president's Day with Chris and Jill as they describe the history and science behind president James Monroe's favorite cookie.  The Cry baby cookie makes a revolutionary come back on this week's Cookie Lab.  Plus, a bonus holiday treat - Chris' Aunt Charlotte's Molasses Cookie!

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Chris and Jill the perfect all around a Valentine's Day Cookie and gift just for you!

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Join Chris & Jill in the lab as we investigate FAT and its delicious effects on our classic peanut butter cookie recipe!

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Join Jill and Chris for 14 minutes of cookie bliss as they uncover the classic peanut butter cookie's history, science, and deliciousness.

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Join Chris and Jill as they take on the "Life or Death" cookie challenge and make Squid Game Cookies!!
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Join us in the Cookie Lab as we spice up the winter with Chocolate Cinnamon Chipoltle Cookies!   
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Join Chris, Jill, and our special guest Barbara Green as we taste test Ted Lasso Biscuit recipes

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Join hosts Chris & Jill as they bake, taste, and talk about the science and history of the Brown-Butter Toffee Sandwich Cookie.

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Join hosts Chris & Jill as they bake, taste, and talk about the science and history of the Peppermint Brownie Cookie.

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Join hosts Chris & Jill as they bake, taste, and talk about the science and history of the Almond Spritz Cookie.  Just in time for your holiday table

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Join hosts Chris & Jill as they bake, taste and talk about the science and history of an M&M Cookie.

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