In this week's episode: Cookbook author and food editor Ben Mims shares his unconventional path through journalism and culinary school to becoming a celebrated voice in food media. He discusses the making of his new cookbook Crumbs, exploring global cookie traditions, recipe development, and the evolving world of food writing.

Check out Ben Mims' book, Crumbs: Cookies and Sweets from Around the World, as well as America's Test Kitchen's ⁠⁠website⁠⁠ for recipes and more.

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