Sirius XM Podcasts Can you show me the butters that you have available in your house right now?
Oh, you have to come downstairs for that.
Okay, let's go.
Come on down.
Okay.
Do you have a separate butter fridge?
Oh, yes.
Doesn't everyone...
This is Dori Greenspan.
I'm at her house in Westbrook, Connecticut.
Now, Dori just came out with her 15th cookbook, Dori's Anytime Cakes.
Most of her books have been about sweets and baking.
She's especially known for her cookies, hence the butter fridge which she was so excited to show me.
She was skipping down the stairs.
There you go.
So this is your downstairs.
Breads are falling out of your extra fridge.
I've got.
Oh, my God.
It's really kind of, I'm down.
So I buy butter in boxes of 36 pounds of butter.
Dori has a full-size fridge in her basement and I'd say a quarter of it is stacked with bricks of butter.
When she says she buys 36 pounds at a time, that's 144 sticks of butter.
This is...
Cabots, which is local for us here.
The other day butter was on sale and I can't resist a sale, so I bought 10 pounds of on sale butter, and And then there's Kerrygold for putting on the sesame bread and the baguette.
That's like your bread and butter butter.
Yeah.
Okay.
Butter.
I live for it.
What do you love about it?
What I can do with it.
Yeah, I'm a baker.
A baker without butter isn't much of a baker.
Right.
Like a painter without paint.
Like a painter without paint.
This is The Sporkful.
It's not for foodies.
It's for eaters.
I'm Dan Pashman.
Each week on our show, we obsess about food to learn more about people.
Before we get started, quick, exciting pasta-related announcement.
The folks at Sfolini and I are teaming up for a special limited edition set of my pastas for this holiday season.
We are infusing my shapes with special flavors.
We're doing a Calabrian chili cascatelli.
Oh, man, it's so good.
A saffron Vesuvio and a garlic Quattrotini.
They're not overpowering these flavors, but they are so, so good.
And you can get a special pack, two boxes of each of the three flavors this holiday season.
Now this special set goes on sale this Saturday, November 1st, and we're doing an early bird holiday sale.
20% off the entire site.
You could also get six-pack variety packs of my classic shapes.
So get your holiday shopping done early.
20% off site-wide starts this Saturday, November 1st through Monday, November 3rd.
No code needed.
Get them before they're gone.
Head over to Sfolini.com.
That's S-F-O-G-L-I-N-I.com.
Earlier this year we did a couple of episodes about what makes a great recipe and what makes a bad recipe.
You know there are so many recipes online, but why do some people's recipes work so much better than others?
In one of those episodes I talked with Chandra Ram, who judges cookbooks for the prestigious IACP Awards.
And I asked Chandra, who out there writes consistently excellent recipes?
I would say Dori Greenspan does just absolutely rock solid recipes.
And I've experienced that with her baking and savory recipes.
What makes her recipes so good?
First of all, they're incredibly well-tested.
There's a lot of instruction to them.
She's eliminated unnecessary steps.
And I think that there's a certain amount of comfort that comes from knowing okay, it's a Dory Greenspan recipe, so it will work.
Dory's been writing about food for more than 40 years.
Mention her name to serious home bakers and they will gasp with delight.
She has a near cult following.
There's even a blog called Tuesdays with Dory, where people all over bake her recipes and share the results.
Well, I had the privilege of visiting Dory at home and baking with her myself.
I took a ferry across Long Island Sound from where I live to Connecticut, where Dory lives, because I wanted to see her in action in her own test kitchen.
I wanted to know, why are her recipes so good?
Oh, I love this.
When I worked with Julia Child, allow me to just drop this in as early as possible.
Back in the 90s Julia Child handpicked Dory to write a companion cookbook for her PBS series Baking with Julia.
When I worked with Julia Child, one afternoon Julia said to me, let's play hooky.
I said, oh, what do you want to do?
She said, go to a supermarket.
This was Julia's idea of a good time.
And so I had a little Miata, which is like the size of a jelly bean.
So I kind of pleated, folded, origamied Julia into the car, and we went to the supermarket.
We're walking to the car and Julia puts her arm around me and she says we're so lucky because we work in food.
She said, we will always be learning.
This is such a vast, wonderful field and it has so many parts and there are so many possibilities, ways of entering it, that it's always interesting.
It will always be interesting.
And she's right.
We're lucky.
We'll always learn something.
And I take it you still have that passion.
I do.
The other day I made a cake with saffron.
I've never made a cake with saffron before.
Well, that's not true.
I made one and it wasn't good.
You've never made a good cake with saffron before.
I've never made it.
And I was just as excited as if I had just made my first cake.
This work for me doesn't get old.
Dori grew up in Brooklyn, where her father owned a grocery store.
Now a lot of people who work in food.
They have some special memories of the food from their childhood, some experience that inspired them to get into this line of work.
That's not Dory.
Her mother hated cooking.
And the one time Dory tried to cook well, she was in seventh grade, hanging out with friends at her house.
Her parents were out and she's not sure what got into her, but she decided she'd try to make frozen French fries by deep frying them in a pot of oil.
When she took the lid off the pot, it exploded.
The fire department showed up.
The kitchen didn't quite burn to the ground, but it would require an expensive renovation.
When Dori's parents got home, her mom first confirmed everyone was okay, then took one look at her kitchen and burst into tears.
Dory didn't cook again.
Not until she got married to her husband, Michael.
So as soon as we got married, I just couldn't wait to cook.
I wanted to cook.
I wanted to have friends come for dinner.
And so I taught myself. to cook and then to bake.
And then it just became what I loved.
So I'd go to work and I'd come home and cook and bake.
This love of cooking and baking continued to grow through the early years of Dory's marriage, but it was always a hobby.
As her day job, she was getting a PhD in gerontology, the study of old age.
When Dory and Michael had their son, Joshua, Dory took some time away from grad school.
When it was time to go back to her dissertation, she just couldn't get into it.
She knew she wanted to do something else.
And Michael said, why don't you get a job as a baker?
Forgetting that I had no training, no experience, no skills.
But yeah, sure, get a job as a baker.
And you did.
And I did.
And I got fired a month later for creative insubordination.
How great is that?
Right.
And what does that mean exactly?
It meant that I got bored doing their signature cake, and so I changed it and didn't tell anybody.
And that got brought up to the dining room and served to people who were accustomed to a chocolate cake with I think that one had.
I know it had raisins and whiskey and I think it had almonds or walnuts.
And i sent up a cake that had prunes everybody's favorite food prunes um, pecans and armagnac and that didn't go over Well, when I was called up to the owner's office she said that was some cake.
And I said, did you like it?
And she said, that has nothing to do with it.
You're fired.
So clearly, baking in a restaurant kitchen wasn't for her.
But her friends suggested that Dori try writing about food.
In 1983, she pitched an article to Food & Wine magazine.
Along with the pitch, she sent a basket of the baked goods she wanted to write about.
And they said yes.
Her career as a food writer began.
She worked for Elle Magazine, the James Beard Foundation, Food Network.
She published a cookbook on simple desserts.
Then, nearly a decade into her writing career, she got her big break.
Tell me about making 15-Minute Magic.
15-Minute Magic was a cake that I came up with, where the whole cake could be made in the food processor.
And it was almonds and amaretti cookies and butter and sugar and eggs and chocolate.
And so the whole cake took 15 minutes to put together.
My book came out in 1991, and I was invited to do a demo.
I was the last person to demo.
Before me had been Julia Child and Jacques Pepin.
So it was like, you know, Jacques Pepin, Julia Child, Dorie Greenspan.
And I chose to do 15-minute magic because I was so nervous.
And I thought that... if I didn't slice my finger off in the processor, this would all go well.
You thought it was the one thing you were sure you wouldn't screw up despite how nervous you were.
Exactly.
Because it's so simple.
Because it's so simple.
Julia Child tasted it and came up to me and she said, you know, we're all having dinner after this.
Would you sit with me?
She liked my cake.
And that was sort of your entree into working with her, which was a huge break in your career.
And it was also, personally, it was extraordinary to work with her.
She was so encouraging, so supportive, so smart.
So curious about the world.
She used to call me every morning.
And so for years, my 8.30 a.m. call was with Julia.
She asked me if I'd ever used a bread machine, if I had one.
And I said, no.
She said, you sound disdainful.
I said, well, it just doesn't interest me.
She said, that's the wrong attitude.
She said, I'm buying one today, and you should, too.
Why?
Because it was something new.
It might have had possibilities.
What could we do with it?
Would it be helpful to us in any way?
I gave mine away and Julia kept hers and she used it to knead bread and to let it rise, but then she shaped it by hand.
But that was Julia.
She just wanted to know everything that was going on.
Dory published Baking with Julia in 1996.
Dory says she and Julia had a similar approach.
They both wrote very detailed recipes and they both cared a lot about making sure the recipes would work for home cooks.
After writing a cookbook with Julia Child, Dory wrote cookbooks with two iconic French chefs pastry chef Pierre Hermé, who Vogue called the Picasso of pastry, and Danielle Balloud, who now owns restaurants and cafes around the world.
What do you think that these chefs all saw in you?
I mean, I think during that time what I was doing was translating was really to be able to take what they were doing and to figure out how to explain it to home cooks.
I mean when Danielle Ballou did the pig's foot recipe and we came to the instructions where you manicure the, actually pull them out.
I said, I don't think that's really what most home cooks are going to do.
It stayed in until the end.
It was the editor who pulled it out.
Right.
Meanwhile, there's like one guy at home who's like, didn't bother doing that.
It's like, these things are chewy.
Exactly.
But that makes sense.
I think you have a knack as a communicator because you had enough of a foot in the world of cooking and chefery to understand what they were talking about and to ask the right questions, but enough of a foot in the quote-unquote regular person world –
And that you were able to be a good translator.
And that must be, I think, what they responded to.
Thank you.
You know, I don't know.
But now, so many years later, when I think about the work that I'm doing, I think that as a cookbook author, you're a teacher.
One of the things that so many people say about your recipes over and over again is they say Dory's recipes just work.
Her recipes always work.
And I'm touching wood.
I'm like, I'm holding on so that... But like, that's like...
There's so many recipes out there.
What are you doing that not everyone else is doing that is allowing your recipes to work so well?
You know, you pose questions in such a way that I have to say nice things about myself.
You know what?
Instead of telling me how you do it, why don't you show me how you do it?
Come to my kitchen.
At the time I visited, Dori was putting the finishing touches on one of her cookbooks, and there was one recipe that was giving her trouble.
It's for cookies she calls nubbly nuggets.
This is a recipe that I made a couple of times.
And I then sent it off to Mary Dodd, my recipe tester.
And she wrote back and she said everything worked, except she said your cookies in the picture and in my notes had a shine on them.
Mine were dull.
And I can't figure out why.
And it's a small thing.
I could just take the word shine out of the head note and no one would know.
And if they were shiny, the shiny people would be happy and the dull people would...
But I just, it bothers me that it wasn't consistent.
And so I'm retesting it.
Dori pulls out her food processor and the recipe.
It's a Word doc on printer paper.
Okay, so...
I'm following the author's directions.
Which are your directions.
Yes.
It says to put all of the ingredients except the chocolate and the egg whites in the food processor.
So, sugar.
Cocoa, cinnamon.
These are actually like macaroons.
They have coconut and they have almonds.
And now I'm going to make some noise.
Wait, does she say make noise?
Yes.
She says pulse until the mixture is pebbly.
When you say she, you're talking about yourself.
Okay, yes.
So I said...
I'm sorry.
No, but that's interesting.
Do you always think of it that way?
No.
No?
Okay.
No.
Except when there's something wrong.
And then I say, oh, the author made a mistake.
Right.
Dory pulses the ingredients a few times, then opens up the food processor and peers inside.
There it is.
It's pebbly-ish.
It's more sandy than pebbly, isn't it?
Yeah, one second.
I just want to change that.
Pulse until the mixture is sandy.
Let the record reflect that Dory has crossed out pebbly and written sandy.
Okay, so now the chocolate does go in.
Dory adds the chocolate, pulses a few more times.
I feel as though I'm at one with my food processor.
I can hear the change.
I would imagine for you.
It's almost like the way like an auto mechanic can listen to a car and be like oh, it's the flux capacitor.
That's what's wrong with that thing.
I am not writing down flux capacitor.
Flux capacitor is from Back to the Future.
It's not a real thing.
Okay, wait.
I know nothing about cars.
Okay, so... Dory adds the egg whites and pulses until the mixture is like a paste.
Time for one final check before the oven.
How does it taste?
Pebbly.
You sure it doesn't taste sandy?
Should we cross out sandy and go back to pebbly?
I'm tempted.
No, because at that moment it was sandy.
Okay.
But it's pebbly now.
It looks very fudgy.
It looks like moist chocolatey with little bits of nuts inside.
Mmm.
You know what this reminds me of?
At the beginning it's going to sound like an insult, but then it's going to be a compliment in the end.
I'm girding myself.
No, no, it's not.
There are all these like newfangled protein bars that they sell at like convenience stores.
They all have names like double chocolate fudge chunk, but then it's like, it's made with dates.
And you're like, that's not chocolate.
This is like what that's supposed to be.
Okay, we can't finish this.
I'm off to start a new business.
Yeah.
I don't have time for this.
I see my future in If you turn this into bars.
If you can find a way to package this and sell it at 7-Eleven, I'll make you a partner.
Wait, I have to get my baking bag.
All right.
Dori uses a small scoop, like a mini ice cream scoop, to portion out the cookie dough on the sheet pan.
With the cookies ready to go in the oven, she takes a minute to reflect.
For me, baking is kind of magic.
We took those little bowls full of ingredients, and we're going to have cookies soon.
I think that when you're cooking, particularly when you're baking, the process should be enjoyable.
There are times in your life where you just have to cook because you need to get food on the table.
Absolutely.
Oh, yeah, yeah, yeah, yeah, yeah.
And then there's times that you cook for pleasure.
Like, to me, I find it kind of meditative.
Like, I don't like to listen to anything.
I don't like to put on music when I'm cooking.
I like to be quiet.
I like that I'm just totally focused on the thing that I'm doing.
I mean, baking was always my refuge.
It was what I did when things weren't going well.
I'm going to put them in, set the timer, and we'll see if they come out shiny.
Will the cookies be shiny or dull?
Will Dory make any other tiny changes that'll make a big difference to the final recipe?
We'll find out.
Plus, Dory tells us about a cookie she invented that came to her in a dream and another that came to her in a nightmare.
Stick around.
Hope you're hungry because it's time for some ads.
Welcome back to The Sporkful.
I'm Dan Pashman.
Last week.
On the show we feature another iconic baker, the one and only Paul Hollywood, who you of course know as a judge on The Great British Baking Show aka.
Great British Bake Off.
One of Paul's trademarks is his handshake.
On very rare occasions, when he's very impressed with a baker, he will give that baker a handshake.
The first time, it happened organically.
I gave someone a handshake because I thought they did an amazing job.
And then I did it again, maybe the following year or later.
And then people started noticing it.
But then over the years, perhaps inadvertently, the number of handshakes increased.
Yeah.
And there were like whole think pieces and all this hand wringing of the number of Paul's handshakes.
It's going up.
He's devalued.
He's devalued his own handshake.
I mean I get people builders, coming into my house and they open the door and they go nice to meet you.
And the hand's out.
Right.
And I go, where's my cake?
Also in this episode, I attempt to sell Paul on my unconventional approach to eating Oreo cookies.
He talks about coming from a family of bakers and his uncomfortable relationship with fame.
That episode's up now.
Check it out.
Now, back to Dori Greenspan.
While the cookies were in the oven, we continued chatting.
Clearly, Dori's a very curious person.
She's passionate about baking.
She still loves learning new things.
But there's a word I haven't yet used to describe her that I think goes a long way in explaining why she's so good at writing recipes.
Dory is obsessive.
So you sometimes dream about cookies?
Yeah, I dream about a lot of foods.
When I was in college, I did study abroad and like backpacked around europe, and it was the first time it was pointed out to me by my friends who were sharing a sleeper car with me that i chew in my sleep, that i make this sound while i sleep like, because I'm like always dreaming about food.
That's so much better than grinding your teeth or snoring.
So tell me about a recent food dream you had.
I was thinking about there's a French coffee extract called Treblis, I think.
And I don't know why I was thinking about it, but I thought I could make that.
So when you said you thought about that, like you dreamt.
Yeah, I was dreaming about it, yeah.
You had a dream that you would make this?
That I could make this coffee extract.
But I could make it really strong like an espresso syrup extract that I could put in chocolate and I could make a marble cheesecake.
And I did it in the morning.
And, yeah, I don't know where, how it became a cheesecake, but that's what I did in the morning.
I mean, my favorite, favorite dream was the jammer cookie that's in Dory's Cookies.
It's a beautiful cookie.
So it's a sablé, a French shortbread cookie, and it has a dab of jam in the center and it has streusel around it.
And I baked it in muffin tins.
So the sides are straight and the jam melts in.
I love what melted jam looks like, after it kind of bubbles up and boils and then jam becomes gel on top.
The streusel is nubbly and golden brown, and it's so beautiful.
And that came to me in a dream.
I mean, I've seen the pictures of those cookies.
I haven't made them, but they look so good.
Like my mom makes thumbprint cookies.
Thumb cookies similar as like a shortbread cookie with a bit of jam in the middle.
A little more simple, but like classic, you know, it was mixing around Thanksgiving.
She has a clothespin that she uses to put the thumbprints in.
But the streusel.
It's another texture.
It's another flavor, also because the streusel has a little brown sugar in it and just a like a couple of specks of cinnamon.
Do you ever have cookie nightmares?
Oh, why did you even bring this up?
So, when baking chamois, This is one of your cookbooks from a little while ago.
Right, 2014, I think.
So it was at the printer and I had gotten a call to be part of something that Martha Stewart was doing and I had to do a cookie.
And I said, oh, I'll do the Speculoos cookies.
And I was excited.
And I woke up in the middle of the night, and I thought, there's a mistake.
That cookie doesn't work.
I don't know why that came to me.
And I got up.
It was 3 or 4 o'clock in the morning.
And I made the cookie.
And it didn't work.
And I made it again.
And it didn't work.
This sent me to the doctor for anxiety.
Turns out I had made the worst error you can possibly make in a recipe.
I left an ingredient out, I left an egg out in the ingredient list and in the instructions.
This was horrible.
That's amazing.
It's amazing to me that that came to you in your sleep.
I can't explain it.
It is kind of amazing.
And thank goodness.
It was tested previously and it worked.
It must have been tested for the book before you put it in the book.
Yes.
And then I must have been recopying something.
I must have taken an older version out of my file.
I don't know.
Fortunately, that may have been my first book that came out in the real Internet age.
And it was kind of, I mean, it was a horrible mistake.
And as I said, it sent me to the doctor.
But it turned out to be an interesting experience and kind of a nice one, because I announced it on Twitter and on my website that there was this mistake.
And I asked people to tell other people that there was this mistake.
And people were so kind.
They wrote and said, oh, don't worry about it.
We now know that there's an egg.
And it was actually a nice, it turned out to be a nice experience.
And what did you learn from that experience?
Proofread better.
I thought you were going to say it's okay to make mistakes.
Even Dory Greenspan makes mistakes.
No, no, no.
Proofread.
Proofread.
Got to do better.
Got to get it right.
Oh, can you smell the chocolate?
Yes, it smells amazingly good.
Do you want to check on the cookies real quick?
I do want to check on them.
All right, let's check.
Oh, it smells very chocolatey.
We take a quick peek, keeping the oven door closed.
Dory says they're not quite done, so we wait a few more minutes.
Finally, she takes them out.
So, they are not shiny.
I'm glad we're redoing these.
I think I'm going to ignore the shine word.
Just take it out?
I might.
I was just... I thought the shine was so pretty.
That's why I mentioned it.
So...
Is it possible that's just like an issue of lighting?
Like maybe you had certain lights on, or it was a certain time of year, the sun was coming in the window a certain way and it hit them and it illuminated them.
No.
In the end, Dory's best guess is that when she made these cookies earlier, they had a slight sheen to them and she got overly excited and wrote the word shiny, which turns out to be an exaggeration.
So Dory decides to delete shiny.
Because for her, every word of a recipe matters.
See, if we can dissect some of the writing in this recipe that we're focusing on here today.
I mean you change from pebbly to sandy, but you have these lines like bake for 22 to 25 minutes or until they feel just firm when gently pressed.
And most important, can be peeled away from the paper or mat.
And they can be.
And that's the kind of thing that is like very clear and precise and detailed, that I think that, like even an average person can understand.
I think it's important to have the time to give somebody visual clues, because often ovens are not perfectly calibrated.
It's another way of helping people be successful by giving enough clues so that if you're not sure that it was 20 minutes or 25 minutes, you can say okay, they feel firm, they peel.
It's anything that helps a home baker get it right.
Dory says her recipe writing idol was Maida Heater, who's sort of like the Dory of a previous generation.
She was known for her desserts and her consistently excellent recipes.
She would always be one step ahead of you.
So she would say the batter might look curdled but it will all come together when the dry ingredients go in.
And I was always so comforted by that, that, ooh, the batter looks terrible.
Ah, it's just as she said.
And when I started to write recipes, she was the model that I looked up to.
And I actually, when I'm writing the recipes, I think of myself.
I hope this isn't a terrible image.
I think of myself sitting on your shoulder or just looking over your shoulder.
Like a little cookie fairy.
Like a cookie fairy, yeah.
Think of myself as being there with you.
Okay, should we get some cookies?
Yeah, have a cookie.
It peels right off the paper, right?
Oh, my God.
They're good.
They're so good.
You know what I love about it that I did not anticipate?
They're really kind of crispy, crusty on the very outside.
And immediately you get through this sort of shell into a soft, gooey center.
The shell that's not shiny into the soft, gooey center.
And there's, I think just a lot of flavor.
You get the almond.
It's really chocolate, but not that heavy.
Is it okay to say that sometimes too much chocolate is too much?
100%.
Yeah, that it's not so chocolate that that's the only flavor you get.
When you've got nuts in cookies and coconut, as we have, it really helps make the flavor last longer.
It's funny, now they're starting to look a little bit shiny.
But not, I mean, shiny you expect to have to put sunglasses on.
I think I went overboard.
Right.
Guess who's going home with cookies today?
Me?
Yeah.
Oh, my God.
This is very exciting.
Thank you.
You said in an interview recently, even simple recipes like sugar cookies can evolve.
I look at the cookies I made 20 years ago and I'm embarrassed by them.
Cinnamon and everything, all that sugar, hardly any salt.
I would say it again.
I'm not, I mean, embarrassed.
I was being dramatic, I think.
But it is true that things have changed.
So when I started working with Pierre Hermé, it was in the late...
And he gave me a recipe for chocolate cookies.
And in that cookie, it was chocolate, chopped chocolate, brown sugar, white sugar, flour.
There was salt.
And you could taste the salt.
And it was revolutionary then.
Salt that was a real flavor, a real component of a cookie.
Now we don't even think about it.
We sprinkle... Yeah, now they've got salted caramel ice cream at Carvel.
Great example.
And we sprinkle salt on top of cookies and all.
Knowing that, I look at my earlier cookies and think, where's the salt?
If I tasted them now, that would be my first question.
I'm using less sugar.
I think we all are.
And I'm looking for more elemental salt.
So I use cinnamon a lot, but I don't use a lot of cinnamon.
I use it to highlight something, and I think that I just depended on it. early on.
That's sort of like any format, any version of the creative process.
You're always changing, always evolving.
When you put something out, you think like, oh, you hope like, oh, this is pretty good.
And then 20 years later, you look back and you're like, ah, it's not so good.
Now what I'm doing now is much better.
I'll listen back to this podcast in a few weeks and be like, that was a great episode with Dory.
And then in a few years I'd be like, the stuff we're doing now is better.
And it's not an insult to your cookies or to my podcast.
It's just like I think, that when you're a creative person who always wants to be improving, that's just what happens.
But thank goodness.
Because it is, just as you said, it's being creative.
It's always wanting to progress.
It's always wanting to do better.
It's back to Julia saying that we'll always be learning.
That's Dori Greenspan, author of 15 cookbooks, including her latest Dori's Anytime Cakes.
It was so fun for me to go get to hang out with her and really watch her behind the scenes to see how she does what she does.
It's not an accident. that her recipes are so great.
Dory also writes a newsletter called XOXO Dory.
We'll link to it in our show notes.
And we're pleased to tell you that Dory shared the recipe for those nubbly nuggets.
They won't be shiny.
They will be delicious.
That recipe is at sporkful.com.
And check this out.
One final note if you want to win a copy of Dory's new book, we're giving them away to two lucky winners.
For your chance to win, all you gotta do is sign up for the Sporkfuls newsletter by November 9th.
And we do a lot of giveaways through the newsletter.
So you want to be on that list because if you don't win this time, you might win next time.
If you're already on the list, you're already entered into this and all of our giveaways.
Sign up now at sporkful.com slash newsletter contest open to US addresses only.
Next week on the show, I talk with actor Tony Shalhoub.
We'll talk about his very famous role in the iconic food movie Big Night and his new CNN travel show, Breaking Bread.
That's next week.
While you wait for that one, check out last week's show with the one and only Paul Hollywood of Great British Bake Off.
You'll hear me teach him my very own method for dunking Oreos in milk.
Does he like it?
Will I earn a Paul Hollywood handshake?
Tune in to find out.
That one's up now.
This episode was produced by me, along with managing producer Emma Morgenstern and senior producer Andres O'Hara.
Additional production by Julia Xu.
It was edited by Tracy Samuelson.
Our engineer is Jared O'Connell.
Our interns are Morgan Johnson and Jasmine Sutherland.
Music help from Black Label Music.
The Sporkful is a production of SiriusXM Podcasts.
Our executive producer is Camille Stanley.
Until next time, I'm Dan Pashman.
This is Oliver Camacho in Chicago Illinois, reminding you to eat more, eat better and eat more better.
