Fat & Weird Episodes and Blog
Recent Blog Post
How to Ship Cookies So They Arrive Fresh and Unbroken
Shipping cookies well is an engineering problem as much as a baking one. The cookies that leave your kitchen in...
Bread Flour in Cookies: What It Does and When to Use It
Bread flour in cookie dough is not a mistake and it is not a substitute born out of desperation. It...
How to Freeze Stuffed Cookie Dough and Bake It Later
Freezing stuffed cookie dough is not a compromise. For stuffed cookies specifically, freezing the assembled dough before baking is not...
What Makes New York Style Cookies Different and So Good
New York style cookies exist at a specific intersection of size, texture, and restraint that most home bakers have never...
Parchment Paper vs Silicone Mat vs Greased Pan for Cookies
Compare parchment paper, silicone baking mats and greased pans for cookies. Learn how the surface and sheet affect release, spread...
How to Bake Giant Cookies Without Leaving the Center Raw
The most common mistake with giant and thick cookies is treating them like large versions of small cookies. They are...
What Cornstarch Does in Cookie Dough and When Bakers Use It
Understand how cornstarch changes cookie tenderness, why replacing flour differs from adding starch, and when it fits a tested recipe....
How to Make Crispier Cookies Without Burning Them
Crispy cookies are harder to achieve intentionally than they are to achieve by accident. Accidentally crispy usually means overbaked, dried...
Molasses in Cookies: Flavor, Chewiness, and When to Use It
Most bakers encounter molasses as a passive ingredient, something that lives inside brown sugar and does its work invisibly without...
