Join Julia Collin Davison, executive editorial director of America’s Test Kitchen, for a delicious look into how cookie baking has evolved over the past 30 years. Drawing on recipes and insights from the show’s new book, The New Cookie: Creative Takes on the Classics You Love, Davison reveals the science behind irresistible cookies, including the flavor-enhancing power of browned butter and malted milk powder, plus secrets to achieving a perfect chewy, crispy, or crunchy texture.

In conversation with Megan J. Elias, who is the Winiarski Curator of Food and Wine History at the National Museum of American History, Davison considers how cookies have reflected America’s changing tastes, traditions, and home-baking culture across generations.