Season 5 Launch: Hamantaschen, Foraging, and Flour Science! 🍪🕍

Welcome to the Season 5 premiere of Cookie Lab! We are kicking off a brand-new season with a bang, and a very special guest is joining us from the heart of New York City: the incredibly talented Jacob Fertig. In a brilliant bit of baking alchemy, Jacob & his partner Hunter took our classic Conversation Heart cookie dough recipe and transformed it into stunning, triangular Hamantaschen. We spend the episode chatting with Jacob about the deep cultural history and legends surrounding Hamantaschen and why they remain such a beloved seasonal treat.

Jacob also takes us into the wild as he describes foraging fruits to create artisanal jams that bring a fresh, sweet flavor to his bakes. To wrap it all up, we drop a major science bomb regarding the chemistry of gluten-free baking. We investigate exactly how cornstarch acts as a structural hero to "fix" gluten-free flours, providing the stability and bite that is so often missing in GF treats. It is an episode filled with historical insights, foraging adventures, and essential kitchen science that you won't want to miss as we begin our most exciting season yet!

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