Transcript
Vaughn Vreeland (0:00)
Hey, it's Vaughn Vreeland from New York Times Cooking.
Jen Sullivan (0:03)
Baking season is here. Almost any cake can be turned into a one mole cake.
Kyra Blackwell (0:08)
There's nothing better than a freshly baked.
Jen Sullivan (0:10)
Croissant for my oven. Oh, my God. I could eat 5 billion of these. That is a brownie. Don't be afraid. This is so forgiving.
Kyra Blackwell (0:17)
These are deluxe cookies.
Vaughn Vreeland (0:20)
At New York Times Cooking.
Kyra Blackwell (0:21)
We've got it all. We've got tips, recipes, videos for whatever.
Vaughn Vreeland (0:25)
You want to bake. So come bake with us@nytcooking.com.
Jen Sullivan (0:33)
If you buy this thing and it sits in your vanity and you never use it, the value is zero. So if the one that you keep using is the one that cost a little bit more, so be it. That's the one you should use.
Kyra Blackwell (0:48)
I'm Kyra Blackwell.
Rosie Guerin (0:49)
I'm Rosie Guerin and you're listening to the Wirecutter Show. Hi, Kyra.
Jen Sullivan (1:05)
Hi, Rosie.
Rosie Guerin (1:06)
Hi, my friend. It's wintertime, isn't it?
Kyra Blackwell (1:09)
It's so cold.
Rosie Guerin (1:10)
It's cold in New York. It's cold, cold, windy.
Kyra Blackwell (1:12)
It's blistering.
Rosie Guerin (1:13)
We're talking moisturizers today and that's not incidental. It's dry.
Kyra Blackwell (1:19)
Yeah, it's dry. My skin is crying right now.
Rosie Guerin (1:21)
Mine too. So I was excited to see Wirecutter's guide published about facial moisturizers and body lotions, specifically things you can find in the drugst. I want to know more because I realize I know very, very little.
