Brief Summary
In this episode of "In the Test Kitchen," Dan and Lo interview cookbook author Ben Mims. They discuss Ben's career, his approach to recipe writing, and his new cookbook, "Crumbs," which explores cookies from around the world. Ben shares insights into the regional variations of cookies, the importance of headnotes in recipes, and his excitement about joining America's Test Kitchen as a resident expert.
- Ben Mims shares his journey in food media, balancing cooking and writing.
- The discussion highlights the importance of detailed yet concise recipe writing.
- Ben's cookbook "Crumbs" explores global cookie variations and their cultural significance.
Intro
Dan and Lo welcome listeners to "In the Test Kitchen," noting they are recording from the set kitchen amidst ongoing video shoots and cooking. Lo mentions spending less time in the set kitchen compared to other areas, while Dan expresses his appreciation for Lo's show, "Techniquely." They discuss the last recipes they tasted and finished in the test kitchen, setting the stage for a conversation about the recipe development process at America's Test Kitchen.
Tea With Ben Mims
Ben Mims joins the podcast, and Dan introduces him as a talented cookbook author, editor, and writer. Dan presents Jasmine Pearls tea, chosen for Ben because the tea's infused nature connects to the flavours and world travel themes in Ben's recent book, "Crumbs". Ben expresses his fondness for jasmine, noting its blooming season in Los Angeles and its delightful fragrance. They discuss the use of floral waters in baking, with Ben sharing a tip to balance the sweetness of floral extracts with citrus.
Food Media Origins
The conversation shifts to Ben's career, starting from his Mississippi origins and his experiences at publications like Seavore and Lucky Peach. Ben reflects on his desire to balance cooking and writing, which led him to pursue both culinary school and journalism. He emphasises the importance of stories and context in food writing, defending the inclusion of headnotes in recipes to provide deeper understanding and appreciation.
Writing Recipes
Ben, Dan, and Lo discuss the balance between providing enough information in recipes without over-explaining. Ben expresses his preference for concise recipes, reminiscent of older cookbooks, but acknowledges the need to support cooks with varying skill levels. They touch on the evolution of recipe writing, from minimal instructions to hyper-descriptive methods, and the challenge of teaching cooking to a diverse audience with different levels of experience.
Crumbs
The discussion turns to Ben's cookbook, "Crumbs," which features 250 cookie recipes (300 with variations) from around the world. Ben shares insights into countries with rich cookie traditions, such as Germany, Italy, and Scandinavian countries, attributing their cookie obsession to environmental factors and readily available ingredients. He also discusses the unique characteristics of American cookies compared to those from other regions, highlighting the diverse flavours and ingredients used globally.
Favorite American Cookies
Dan asks Ben about his favourite American cookies. Ben names the snickerdoodle and ginger molasses cookies as his top choices. Lo shares her preference for chocolate crinkle cookies, while Dan recalls a memorable experience tasting peanut butter sandwich cookies.
Ben Joining ATK
Dan introduces Ben as part of the ATK residency, expressing excitement about his contributions to recipe development, podcasts, and TV shows. Ben shares his long-standing admiration for America's Test Kitchen, citing its serious approach to food and investment in quality. He looks forward to pushing himself as a recipe developer and learning from the expertise at ATK.
