David Tamarkin
speaker
1,765 appearances
15 recordings
2 series
first heard Apr 2025
last heard 5d ago
David Tamarkin’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 9 in all, peaking in May 2026 with 3.
Appearances
Very sweet, yeah.
As Jessica said, we love your new book. And I really found it to be your most personal book so far. And there were two chapters that I just wanted to just shout out. One is called Granny Neal's Christmas Cookie Tin. And the other is called Bubby Berkowitz's Cookies. And I love those two chapters because I also grew up in an interfaith household.
And I also had a Christmas grandma and a Hanukkah grandma there. And, you know, I didn't really know it. But until I read your book, I didn't really realize how like how rich it is to have that experience.
Yeah. Begging them not to.
Zoe Francois, thank you so much for being our guest here on Things Bakers Know. I want to give you the last word. If there's anything else you want to say about chocolate chip cookies...
Perfect. We'll put a link to Zoe's habit forming chocolate chip smash cookies in the show notes, as well as a link to your phenomenal book, Zoe Bakes Cookies. Zoe, where else can our bakers find you?
Today's episode is brought to you by all the things you need to make your best chocolate chip cookies, all of which you'll find on KingArthurBaking.com. Jessica, I know this is going to shock you and everyone else, but we've got more than flour on there. We've got the vanilla. We've got the cookie sheets, the parchment, the oven mitts.
We do sell oven mitts. We sell oven gloves. We sell heavy duty oven mitts. And we've got the cookie scoops. And we've got a lot of chocolate. We've got dark milk, chips, wafers, La Verona. The other one I can't pronounce.
I mean, I go through so many of those Calibo wafers. It's crazy. I know. It is like a handful is like a perfect snack. Also a very good breakfast. Anyway, it's all there at kingarthurbaking.com. Go there. Get everything you need for your chocolate chip cookie. Start baking.
I know our listeners have a lot of questions about chocolate chip cookies, so let's get into it. It's time for Ask the Bakers. Maybe you have a baking question that's stumping you. If so, head to kingarthurbaking.com slash podcast to record a voice message. And we may end up using it on the show. That's kingarthurbaking.com slash podcast.
Actually, all we're doing is waiting by the phone all day, all night. I don't eat until we get a question. I don't sleep until we get a question. So please send a question. I'm hungry.
I think I know what's going on too. Wait, can I tell you my theory first?
Okay. Or can this be the piece of equipment that we think is messing them up? Yes. Okay. On the count of three. One, two, three. Children. I think your children are pulling tricks on you. Sorry, you had the right answer, I think.
I love my scale. I use it every single day, multiple times a day.
Yeah. I think that's probably the culprit right there. I think, let's just say that she's using a scale. I think the other culprit could be just a wonky oven. And one of the most mind-bending things I learned about chocolate chip cookies from our test kitchen is that a too hot oven doesn't make your cookies spread. It makes them seize up too quickly.
that it's a too low oven that makes them spread because the hot oven sets the outside crust immediately. And the low oven doesn't set it soon enough so it spreads. I always thought it was the other way around. But it doesn't really matter what the problem is. It's just like your oven might be running high sometimes and low sometimes. This country is full of wonky ovens.
And so an oven thermometer is also a really handy thing to have.
Where do I begin? I mean, I have so many thoughts about this. I think we can check off the easy answers first. So first of all, yes, the type of chocolate, the form of chocolate you use does matter. If you are using chocolate chips, those are designed specifically to not melt. And that has an impact on the final texture of your cookie.
A chocolate chip cookie that uses chocolate chips will not spread as much. Neither good nor bad. It's a stylistic thing. But yes, it absolutely matters. If you're chopping your chocolate, you're going to get pools of chocolate throughout your cookie. Your cookie is going to kind of lay a little flatter. And you're going to have less consistency between chocolate bite to chocolate bite.
You're going to have these bites that are full of chocolate and then parts of the cookie that aren't. Personally, that's my preference. Now, as to her next question about what type of chocolate to use, I mean...
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