On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Pam Stein, founder of In Pam's Kitchen. Stein loves to experiment with flavors and textures. And there's no better time for it than creating fun hamentaschen for Purim.

"The traditional filling for hamantaschen is the poppy seed, because they were originally called… mohn," Stein explains. "Prune became the second [most popular flavor], because of the popularity of prunes at the time and the availability of them."

Modern times call for creativity in the kitchen. You could do anything with hamentaschen, sweet or savory - and in all different sizes. Stein's new flavors this year: bourbon chocolate chip pecan pie hamantaschen and tacotaschen.

No matter what your hamentaschen, the base is fundamentally the same. And you can add a glaze or toppings after it bakes.

"For the bourbon chocolate chip pecan pie… I also put some bourbon in the dough," she explains. "I topped the tacotaschen with a spicy corn salsa."

Pam Stein shares tons of hamentastchen tips, along with recipes for bourbon chocolate chip pecan pie hamantaschen and tacotaschen, which you can find at JewishJournal.com/podcasts. Happy Purim!

For more from Pam Stein, follow @InPamsKitchen on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.