From W.B. E. E. Z. Chicago, this is Nurdett. I'm Greta Johnson. We did it. We made it to another weekend.

Coming up, we are going to play a burden or delight with two of my most favorite people.

Never a burden, always a delight.

But first, I want to introduce you to an upcoming segment that I am super excited about.

Do you ever wish that you could call a chef for help when you

fuck up in the kitchen? Like last week I had this plan to make a batch of cookies and I

realized too late that I only had 160 grams of like white cane sugar left when the

recipe called for 200 grams. Luckily I had three other types of sugar but what

would be best? Powder sugar, brown sugar or turbonado sugar.

That is just the sort of question

that the kitchen shrink can tackle.

I'm Tamar Adler, and I am a cookbook writer and I am also, as of pretty recently, the Kitchen Shrink, which is a column where I answer

culinary queries from far and wide.

Tamar has been on the show before.

She wrote a book in 2011 called An Everlasting Meal,

which completely changed the way I think about food and cooking.

So I was really excited to get to interview her last year when her everlasting meal cookbook came out.

These days Tamar has a newsletter. It is called The Kitchen Shrink and there she tackles all sorts of questions like what sugar

could I substitute to make my cookies? Either Turbanado or Brown would have

been great and if you would use Brown it actually would have had that like

slightly molasses sea

flavor and maybe been a little bit softer so like if you're a crisp cookie person

...