565: Trust Molly Yeh About the Velveeta Fudge

27:31If we have a slow day, cookie salad is to cookies what French toast is to bread. So it's it's a brilliant way of, you know, eliminating food waste. New York bakers out there listening. I know you're out there. I mean, let's see it on these menus in New York. Hell yeah. A cookie salad. What a great idea. Do you think anywhere in New York is making a cookie salad? I don't know. I'm sure somebody will raise their hand in listening, but I have not spotted it. I'd be so happy. Please, please write in if you are doing a cookie salad. I will highlight it on the show. We will follow up. And then there's that blueberry cream cheese and bagel chip salad.

28:03I love that. So you know the pretzel strawberry salad, right? Oh, yeah, of course. That's pretty common with the Jell-O. With the Jell-O. And every time I make it, when I'm doing the cream cheese layer, I was like, well, if we're putting cream cheese on this, where's the bagel? And if we're doing bagels and cream cheese and it's a sweet dessert, where's the blueberries? Yeah, yeah. It all fell into place. It's a terrific recipe. Thank you. Let's settle this now, Molly. What is your official response to Grapegate in the New York Times? I believe this was like 2012 or on there. I mean, I feel like you did this in the book, but I want to get it on pod.

28:39I love it. It's delicious. I think it does represent so much of what Minnesota cuisine is about. And I think the fact that 99 percent of the state had not heard about grape salad is just a testament to how many of these hyper regional salads exist. Remind us what The New York Times wrote about the grape salad. Ah, OK. So there was a big, beautiful article called The United States of Thanksgiving, where there was one recipe for each state. What a crazy concept. Yeah. And it was it was beautifully illustrated. It was actually that's how I found my illustrator for all of my books, Liesl Ashlock. She illustrated all of these different dishes for each of the states.

29:34And I did the lefse recipe, which represented North Dakota. And then the recipe that represented Minnesota was this grape salad, which is a bowl of grapes tossed with sour cream and sugar and cinnamon. I have never seen Midwesterners so mad. Yeah, to be represented by grapes in a bowl. It doesn't seem like you're stretching the culinary history of this beautiful place. It's not, but this recipe does my favorite thing that recipes can do, which is take a few seemingly simple ingredients and make something that is way better than the sum of its parts. I mean, it actually is really good because you have the creaminess.

30:15You have that bright, juicy fruitiness of the grapes. And then the cinnamon is kind of holding it down. It's delightful and it's refreshing. the thing that it represents is the fact that everybody's family has a salad like this yeah yeah um for my husband's family it's my mother-in-law's egg salad that has more ranch and more mayo than you ever thought possible in an egg salad and it's amazing it's like these are the recipes that have the stories and and are scribbled down on the note cards and so it's like okay yes i know that you've never heard of grape salad but look at what it's representing and it sounds amazing by the way delicious like especially with this with the spices yeah yeah well said about everyone having a salad and and ranch in in an egg salad i i have to stop and ask roxanne's excel that is a thing of beauty wow oh i'm dreaming about it now yeah roxanne i i mean i like was that in your in any of your books have you ever written that recipe down oh or is that Just Roxanne's.

31:18I made it on Girl Meets Farm. You made it on the show. Yeah. Yeah. Yeah. Oh, man. I love that. I've never tried that combo. Ranch on everything. How did you end up with your carrot cake recipe? Eliza and I talk about carrot cake a lot on the show, and we both love it. And you went through it getting to this recipe. Yeah, and that was for my dad. My dad loves carrot cake, and there's this carrot cake near him where he lives that is really, really tall. and he just went through this phase where he couldn't stop talking about this carrot cake. And that year for his birthday, I think he was turning 60, I wanted to make a carrot cake recipe because I had never done that before.

31:58Carrot cake was never like my first cake. But I went through this really fun process of making every type of carrot cake that I could find that was highly rated or that I could find in books. and uh you know i tried with the canned pineapple and the coconut and i tried them all tried browning the butter and um and i found some really great cakes and the thing that i felt like was um very authentic to me was using hawaiage which is a spice that is pretty nostalgic for me And it's just, it's essentially, it's a very, very cardamom heavy pumpkin spice. And so it has a lot of the same flavors that you would typically put into a carrot cake, plus so much cardamom.

32:49And the cardamom for me is just, that's home. And orange blossom water snuck into the frosting. I think that that was, that was a suggestion from Max, one of our earlier bakers at Bernie's. Yeah. Which I thought was so brilliant and so delicious. And the floral, almost bitter notes truly helped to balance the sweetness of the cake. And between the orange blossom water and the hawaiage, it felt like pistachios and sesame seeds were the correct crunch in the cake. It's amazing that you put hawaij in a carrot cake. I mean, I've never seen that combination. and I'm sure it's been done, but I'm really amazed by that.

33:36It's beautiful. I mean, it's about the cardamom for me and it just, the flavors make sense. Oh, I wish I bring you one. Oh, we could, I'll bake it and I'll tell you about it because I love carrot cake. Now, there's two recipes or two ideas in the book that I wanted to ask you about that you're kind of bringing this information to us that I would say you might feel a little squeamish when thinking about it holistically, but it actually really works and you stand by it. The first is just adding full-fat coconut milk to cake batter and not having a tropical flavor profile. And the other one is Velveeta.

34:21Those bricks of Velveeta work themselves in. So this is kind of like... Yeah, Velveeta. I truly just feel like a messenger of this recipe. Your name is on it, though. I know. I mean, I don't feel a messenger. I get it. Don't shoot the messenger. I had to share this recipe. It is in a handful of books in our region. And I thought it was a joke when I first saw it. But then I started talking about it with people. And I remember the woman who altered my wedding dress was over at her house one night getting my alterations done. And like her husband was making Velveeta fudge. And I thought, wait, I had just read a recipe.

35:03I thought that was a joke. And now you're making it. He said, no, it's really good. And it's really easy. And it does this thing where you're getting these savory notes that are a little bit caramelized, sort of. Yeah. Umami? Yeah. Yeah. Honestly, the texture is sort of— It's a texture idea, right? It's a texture thing. You're taking this, like, industrial cheese and you're putting it into a chocolate fudge. And you're not getting cheese. you're getting this texture of this creaminess that you really want fudge. Yeah. You think there's protein in there? A form of. I don't know which one. I love that recipe.

35:42I really want to try it. And then the other one was just adding coconut milk to cake batter, but not being afraid of it. You have a really great explanation. I mean, it adds such a beautiful richness, such great moisture. It makes it dairy-free. but that was one of the first things that I really tinkered with when I was getting into recipe development. And I was at Juilliard and I was making all my friends' birthday cakes. And I don't know, I must have ran out of whole milk one day. And I added coconut milk to this chocolate cake that I made for my friend that I brought to the bar. And I was just so stunned by how fudgy it was.

36:25It just made for the greatest texture. I also consider coconut to be one of the great underrated all-purpose flavors, right up there with vanilla or lemon. I mean, coconut really ought to be a lot more common than it is. And I do sneak it into almost every single one of my cakes, typically in the form of coconut oil, because I think that the warmth of the coconut oil complements butter and enhances it in a way that just gives it warmth and complexity that is not present at the you know at the forefront it just kind of adds this glow yeah right i follow it it's great it's subtle it's it's not um like that cake that you mentioned it's not a coconut cake no it's not it just has this buttery velvety warmth to it along with that soft texture um that is just really nice love that um i feel like we should be baking more with coconut products coconut in general i love that coconut forever um it's noticeable molly that the pie section is extremely small and near the end of the book and also it's noticeable that you wrote in the introduction that you do not like pies really.

37:41How do you, which is amazing. This is your book. You get to decide what the recipes. Why don't you like pies? Because I'm a cake person. Yeah. You know, I also just love, I love crust. I love crust so much more than the filling. And I feel like I should be embarrassed about that when I'm eating a pie and I'm just scraping some of the filling out so that I can get a better ratio of crust to filling. Pi people seem to be like they are so in touch with how something feels and the seasons. And there is something a little bit otherworldly about a Pi genius that I cannot wrap my head around i love straight lines and perfect 90 degree angles and everything that a rustic pie crust is not um it makes your skin crawl a little bit yeah yeah yeah i'm getting that vibe just looking at you um but i mean there are pies that i can get down with namely ones that are heavy on the crust Yeah, right.

38:55So I've got a slab pie in there. I saw. Which is like two huge thick things of crust with a little bit of filling. And then I love a pudding pie. I'm not as big of a fruit person. Yeah, that's what it seems like. Fruit dessert person. The fruit pie realm is not you and you make that statement. Are you a pie person? Absolutely not. I'm a cake person. Jeez. Jeez. I mean, peach pie is amazing if you get it right. and then cherry pie. Yeah, sure. Like the summer. Yeah, sure. Sure, yeah, okay. All right. Yeah, sure. No, yeah, sure. So we're going to call it Puppy Chow and not call it the other name because you and I, Midwest.

39:34Is that the other name? Yeah, Muddy. You don't even know. Yeah, Muddy Buddies. Is that the name? Yeah, exactly. We don't even know. What's wrong with that name? It's a wonderful name, but Midwestern people call them Puppy Chow. It's always Puppy Chow. It's always. And you do one here that is really cool. You add some elements that I like. Tell me about it. Furukake. Yeah. Oh, something that I had fun with in this book was delivering salt in alternative vehicles. So like potato chips instead of salt on the chocolate chip cookie, or actually I'd end up doing both. Or like miso is such a great salty addition in desserts.

40:13And furikake just adds this special ocean quality that goes well with the furikake or with the puppy chow. I know. If I'm at Meyer in Kalamazoo and I'm saying, would you like to add some ocean elements to your puppy chow from there like December 15th? I'm not sure that would. Don't you want to be transported to Hawaii with your puppy chow? That is the sell. We've just like workshopped the pitch. There's the pitch. Yeah, it's like a little more like... Hawaiian puppy chow. That's it. Oceanic. I'm into it. I love that flavor profile. Maybe not for the Midwest. Puppy chow of the sea. This episode is brought to you by Aura Frames.

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42:14Support the show by mentioning us at checkout. Terms and conditions apply. Today's episode is brought to you by ButcherBox. As a food writer, I can be a little skeptical about subscription cooking boxes you hear about on podcasts. There's big talk about cooking simplicity, but you're usually left with disappointment after smashing that promo code. Now, Clayton, have you ever tried one of those subscription boxes? Yeah, Matt, my friend gave me a code for that one that has all the chopped vegetables in little baggies. I felt like a drug dealer trying to cook dinner. Yeah, man, I have so been there.

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43:24For nearly a decade, ButcherBox has led the industry with meat and seafood that's antibiotic free. As an exclusive offer, our listeners can get free protein in every box for a year plus$20 off your first box when you go to butcherbox.com slash taste. Visit butcherbox.com slash taste to get this limited time offer and free shipping always. That's butcherbox.com slash taste. Don't forget to use our link so they know we sent you. I'd love to see. Molly, this is Taste We Asked Guesser Brother Discerning Taste. So to close this interview, here's a little rapid fire, fast and furious taste check. Are you ready?

44:03Ready. The best fruit. Cotton candy grapes. Into it. Those are great. So good. Yeah. Also wild blueberries. Yeah, wild blueberries. Very limited season. Not if they're frozen. Oh, yeah. We get them frozen. Yeah, you got to get them frozen. That's fine. The worst vegetable. You know what? I've gotten some really buggy Napa cabbages lately. Yeah, yeah. I love Napa cabbage. But when they're buggy. Do you have a typical breakfast? Chia pudding with wild blueberries, blackberries, sometimes raspberries. A mixture of hemp seeds, pumpkin seeds, cacao nibs, coconut, walnuts, maybe half of a Brazil nut if I need some.

44:47Oh, yeah. Selenium. Almond butter. Cinnamon. Love that. Is this like a daily ritual? Every single day. Yeah. Every single night I make chia pudding with chia seeds, almond protein powder, and coconut milk. And then I have it the next day. Have you done that recipe anywhere? That's the recipe. That's the recipe. You just did the recipe on the show. All right. The best dessert? A chewy frosted cookie. How much frosting is too much frosting? Is there an answer for a cookie? I like a ratio of two to three frosting to cookie ratio. Yeah, two to three. is there a restaurant you wish you could bring back from the dead Sammy's Romanian breaking news what it's back no it's back no yeah it's back wait actually yeah it's back for real is there a second one burn bombs yeah burn bombs from back at your home yeah when you're craving fast food what's the move Culver's oh sick I love that one Culver's is so good they're the best I mean I feel like In-N-Out gets all of the attention, but...

45:55Culver's is great. God bless a Culver's. Your favorite city outside America to visit for food? Tel Aviv. Amazing. Do you have a favorite spot? All of them. Very cool. Last one, your favorite sandwich? The Gobbler from the Milburn Deli in Milburn, New Jersey. Have you ever had one? I haven't. It's a Thanksgiving sandwich. Yeah. It's on soft rye, and they cut it into thirds. Oh, wow. It's huge. It's beautiful. It's amazing. I mean, Milburn's got some classic spots. I know that. Oh, see, I haven't tried any of them because if ever I'm in Milburn, I go straight for the gobbler. You just know there's only one place, and it's for the gobbler.

46:38But really, classic spots? Yeah, like pizza. There's some good pizza in Milburn. Oh. Yeah. Anyways, that's on the side. Milburn food tour. I'm going to do that. Malia, this has been so much fun. Thank you so much for joining this today. So much, Matt.

46:54What's up, Eliza? How are you? I'm good, Matt. How are you doing? I'm good. We're going to talk about three things here. What's your first thing? My first thing is Beshara O'Dell's new book, Hunger Like a Thirst. You know about this book, obviously. Yeah, it's super exciting. I love Beshara. I've known her for a couple, 15 years. Amazing book. So she's an iconic food writer. She was one of the last like anonymous restaurant critics. And she's kind of spanning her entire career from growing up working in the restaurant industry, being on food stamps, trying to break into the food writing world through like various different avenues and then eventually becoming an on-staff critic at LA Weekly and later on writing for The New York Times as well.

47:36I always love reading kind of like period-specific media books, if that makes sense. Yeah. Yeah. I'm reading the Great and Carter memoir right now, which is like exactly that shit or Tina Brown or whatever. But that comes from a very unique part of food media following Jonathan Gold as the critic at L.A. Weekly. Right. And like fitting into the L.A. food scene and with great change with Eater and other publications kind of surpassing print media. I mean, I'm sure there's some of that in there. Where I'm at in the book right now, she's kind of breaking into the mainstream a bit more. She is stepping into the food critic role for creative loafing at Atlanta.

48:13Oh, Atlanta. That's right. Yeah. And that's her first time being like an on-staff critic, eating four nights out a week, booking in disguise, kind of talking about the way that contemporary restaurant criticism has been established in this country and changed over time. And it's really enjoying to read. I like it. I forgot about her Atlanta era. I think her and Bill Addison have a little bit of parallel track going to Atlanta and L.A. Yeah, yeah. And where I just read her meeting Bill Addison and striking up this kind of lifelong friendship and professional interest in each other's work. I mean, Besh is just one of the, I would say, sharpest writers voice-wise and just a tenacious reporter.

48:52I always thought that her reviews were like Wells in many ways, just so well-reported and thoughtful and not like about the hot take, which I really respect with criticism. And I just love Besh. I can't wait to read this book. Yeah. So what's your first thing? My first thing is I was hanging out with Carolina Gellin, a terrific cookbook author here at Clarkson Potter. She has a great book, Pass the Plate. But I'm not going to talk about her cookbook. I'm going to talk about her morning coffee choice because she's absolutely changed the way I'm thinking about a coffee order, which is pretty remarkable.

49:29Okay, I'm very interested to hear more. There are times for the pour over, right? Or there's times for the drip in the morning. But there are other times when you want a little bit of milk with your coffee. You want like a flat white. You want a cortado. You want a little bit of richness with that espresso. But with that, when there's too much dairy, it can be really a rough hang. Like, for example, when the iced latte, and I'm going to talk about an iced drink here, is all milk in just one shot. No one wants to drink that much milk. We want an iced drink with a little bit of milk but more espresso.

50:05So how about this order? She ordered it. I'm like, this is like when you order double espresso over ice. And this is the key part. You tell them drop of milk. You don't say with milk. You don't say you say drop of milk or a whisper of milk. Whisper of milk is quite the thing to say to your barista. I would be into it. And I just think it's for that time. If you just or you can do your own drop if you want. I never really thought about iced espresso with a little bit of milk to replicate the cortado without all that dairy. Yeah. So it's basically like an iced cortado, iced macchiato kind of situation.

50:40It's an iced macchiato, but with even less milk. Interesting. This reminds me of my lifelong quest to order a bagel with just a little bit of cream cheese. That's the phrasing that I've developed because if you say light cream cheese, then they give you the half fat stuff. But I want just a light smear of cream cheese. So every time I order my bagel, I'm tweaking my language so I can try to get my preferred ratio. So my coffee order has been a splash of milk, but that sometimes throws people off. Well, is it like a belly flop splash or is it a dive splash? Yeah, a tidal wave splash. No, sometimes I never I never quite get it.

51:18What's your next thing? My next thing is that I went to a new coffee shop to me that I really liked over the weekend. It's called Selva. It's a day to night kind of coffee shop that turns into a wine bar at night. And it's operated by the folks who do The Bunker, which maybe you've heard about is like a long running party series here in New York. So they have really great music, really great speakers, DJ decks set up in the back at night when it's more of the wine bar set up, cocktails. They have like DJs playing. But I just went in the afternoon on Sunday for a coffee. I felt like it would be a really good place to sit and work.

51:50They have a lot of seating. And I especially like the pastries that they're doing. They're doing South American pastries and specifically their specialty. this guy told me is the pandabono, which is a cassava cheese kind of circular bread that's popular in Colombia. I love pandabono. It's so squishy and savory inside. My friend said that it reminded them of like Smart Pop white cheddar in terms of that flavor. It's a little like dusty on the outside also, but mostly it's about the squish and the chew, almost like a mochi consistency. I really like this and I find it hard to find outside of like Jackson Heights or other places in Queens.

52:29So Pande Bono at Selva and Bushwick. Selva and Bushwick. Really, really cool rec. My next thing is a book. And I've been waiting to have this author on and we haven't recorded the session yet. We're going to be doing it soon. It's Syme's Letter Writer by Rachel Syme. and I really, really love this book. When I first got it, I was like, okay, what's up with the book about letter writing? But then if you know Rachel's work, she writes a lot for The New Yorker and other publications. It's just full of voice, it's full point of view and of course, deep reporting. This book is all about the letter and about the different ways we write letters, the different formats and in a very conversational way, she talks about writing a fan letter, sending recipes via letter.

53:15She talks about typewriters And she has a great homage to her Nakajima AE710 and the whole, you know, the typewriter collecting milieu that we see around our country. That's just a few of the moments in this really richly reported book that really jumped out to me. Again, Rachel is going to be on the show at some point and we'll get to talk about it more. But I really just love this book. I really want to read it. And typewriters makes me think about I just watched Sing Sing over the weekend. Oh, yeah. Because it's now streaming and there's a great typewriter kind of through line in that book.

53:49I want to see that. Was it good? It was so good, Matt. I was so moved by Coleman Domingo, the way that it's shot, the story itself, which is based in this true story about this theater program at Sing Sing and other prisons around the country. It's not one of my three things, I guess, but I would recommend it to everyone. And it's now on HBO. I can't wait to watch it. I remember when it came out, I was like, this really speaks to me and somehow passed by. But yeah, I think like it didn't necessarily get the Academy Awards attention that it deserved. Like Coleman was nominated. I think that was very well deserving.

54:22But the entire cast is so talented and they all are people who themselves went through this theater program in prison. And they just, I don't know, I can keep my eyes off of anybody. It was so good. I'm going to check it out. What's your last thing? My last thing is another kind of like cafe moment. I was at dinner party over the weekend in Fort Greene, which, you know, started at one kind of smaller space and moved to this bigger space on Hall Street. They do a set menu for dinner every night of the week. And it was kind of based out of this idea of wanting it to feel like you're going to a dinner party at like a friend of a friend's house.

54:55On the weekend, they do open cafe hours. You can come by for a coffee and pastries, focaccia sandwich, good things like that. I had a really good rhubarb coffee cake, which, you know, I'm on my rhubarb hunt right now. So it was really kind of what I was looking for. Almost like a fluffy, squishier cake, still warm with that rhubarb mixed into the crumble on top. And there was a really cute flower arranging workshop that was happening when I was there that the florist at dinner party was doing with flowers that were donated from Ground Cycle, which is a cool like upcycling, recycling initiative in New York.

55:30They partner with like wedding florists or like the Botanical Garden Orchid Show, all of these different places that have extra flowers and then kind of repurpose them into secondary homes. I saw some of my friends live in the neighborhood that were there to do this flower arranging workshop. I walked in and I was like, is this a normal amount of flowers for the restaurant or was it extra? It's fun. But it was really cute. And I was there having coffee with my friends, Zander and Gala, who do a zine called Third Place Zine, which is about like the built environment and spaces and third places and how we interact.

56:03And it felt like a very kind of fitting setting for us to be talking about magazines. Does Dinner Party have a chef? They do. They have a couple of chefs. My friend Julie Saha is one of the chefs there. I think there's maybe a couple of people in that kitchen, depending on whether it's like the weekend or the kind of dinner experience. experience, but they always do really kind of seasonal cool things. I've wanted to go. I read a little press about them and it sounds really progressive and cool way to do a restaurant concept, having different formats during the weekend and weekend. And I mean, flower arranging, just walking in.

56:34That sounds cool. Yeah, it was really cool. And I took a little rose and brought it home with me as well as one of their kind of like pistachio chocolate chip cookies, which is really melty and delicious. Love a pistachio. All good things. What's your last thing? Well, speaking of baked goods, I'll close with kind of a different one. We know Wonder Bread, right? You know Wonder Bread. Yes, yes. Wonder Bread. It's actually in our logo, which is cool. You know, it's not because I love Wonder Bread so much. It's more that I thought it was iconic American and iconic food item. That's why it's in the logo.

57:08We're actually updating our logo. It'll be up in a couple weeks. But Wonder Bread has some news, and I was really interested in it. they launched their first new product in 100 years. What is it? Which is kind of amazing. It's actually more than one product. It's a line of products. So they're pivoting from bread, or not pivoting, but expanding, into, they're going into big snack cake. And they've launched a really, really interesting range of products from glazed honey buns. They're doing powdered and frosted mini donuts. They're doing pecan cinnamon twists. But the kicker to me is really a cream-filled cupcake in chocolate and confetti flavors, which has a striking resemblance to the Hostess cupcake.

57:57And I think that the snack cake wars have begun. Wonder versus Hostess. Let's bring it on. But I actually really, they sent me all the products. This is like totally transparently they sent me the products. and I've never had this many snack cakes in my house. And fuck, they were good. I really, really liked them. When you get a cake sent to you from the factory, it like hits different. Yeah. I'm looking at them right now. You know, when you started saying that they were creating a new product, I thought maybe they would be going into the like healthier bread kind of route. Because I don't know.

58:34Like I think, you know, Wonder Bread is known for being like very processed. And I think that there's been a lot of kind of interest and whole grains and things like that. But I like that they are instead doubling down on the processed bread angle because they know what they're in for. They know what people want and they maybe want an alternative to Hostess because Hostess is maybe not the mostest. It's definitely not my favorite. And I felt like this quality of the Wonder Bread snack, cupcake with cream and confetti really, really spoke to me. Was that your favorite out of everything you tried?

59:09Yeah, by far. I mean, I think like the buns, like I don't really have glazed honey buns too often, like the bodega style, like the Entenmann style. That was really good. I've never really gotten the box of the I've never really gotten the bag of donuts. Have you ever done that? Like the Entenmann's box of donuts? Yeah, like the powdered mini ones. Yeah. You know, I don't know if I've specifically purchased it, but I think if you go through life, like they're just around. They're around. Yeah. And I eat them. At your friend's house for Sunday breakfast. Yes. Like they're just there. Very good. Like, I've never really had a lot of these products, but I did think that the cupcake was really...

59:46If you're going to, like, a classic donut shop, what's your order? Oh, easy. I always get a long john, as we call them in the Midwest. Like the long maple ones? Yeah, but I don't do maple. I do chocolate and cream. See, you like a chocolate cream. That's why you're going for this mini donut. Yes. Very good follow-up question you got into my psychology. What is your order? I feel like a donut psychologist. It depends on the place. I do like an apple fritter a lot at Peter Pan Donut Shop in Greenpoint. I like the coconut ones that they do. I like them to be like a little nutty. I do like a maple donut.

1:00:22My favorite donut growing up was Stan's Donuts, which is a long running L.A. institution, which in recent years franchised only one location in Chicago in Wicker Park randomly. Oh, yeah, right. And it was right across the street. The L.A. one from my orthodontist. So whenever I would go get my braces tightened, my dad would take me to get donuts after. Oh, that's a nice memory. Which I don't think really is what dentists are here for. But it was worth it to me. And they do something called a peanut butter pocket. That's like a stuffed donut that has peanut butter and banana inside. So that is my, like, God-tier donut.

1:00:53My choice is always peanut butter and jelly at Donut Plant. When they opened on the Lori's side and now they expanded to Brooklyn. to me donut plant that's like that's like the number one we should do something else with donuts honestly they're so good they're so good and in la there are so many like 24-hour donut places that i grew up going to that i have a real kind of soft spot for them is it winchell's winchell's is one there are a lot of like cambodian immigrant owned donut shops in la dk's donuts is the one on the west side that i would go to i think that they have kind of a chain of that.

1:01:26They're just kind of, I don't know, every good strip mall has a donut place, I would say. Absolutely. And of course, the big chains are there too. Let's do a donut week. I think we've settled it here. Yeah. Thanks for sharing your three things. You too.

1:01:42This is Taste is hosted and produced by Eliza Barbanal and me, Matt Rodbar. The show is edited by lead producer Clayton Gumbert and supervised by Pat Stango, director of media production and development at Penguin Random House. Thanks to Shalia Harris and the production team at Penguin Random House. Theme music by Steve Rydell. Logo and guest illustrations by Ellie Skrzat. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter to keep updated on all cool things in the world of taste.