In his interview last weekend on Good Food, Steven Gdula described gobs as "cupcake sandwiches." Say no more, Mr. Gdula! And just wait until you hear some of the flavors.

More

Martha Stewart would tell us that sugar cookie scraps don't make the prettiest cookies and to throw them out. But what if you could use every last inch of dough in a single rolling? What if you only needed one cookie cutter to make 4 or 5 different shapes? Is that sort of efficiency too good to be true? Well, wait no more, your dreams have come true. What? Don't tell me I'm the only one who dreams about cookie cutters! More

Q: I was asked to make lemon bars for an upcoming art event in my community. I love to make lemon bars but I hate slicing them.

Is there a way to get pretty little squares instead of mangled, messed up edges? I want them to look good this time!

Sent by Kerri More

What's even better than a homemade chocolate chip cookie? A homemade chocolate chip cookie made by a robot.

A team at MIT is developing a robot baker able to bake a batch of cookies from scratch. See the robot in action below! More

I've spent many an evening around the kitchen table waiting for the royal icing on several hundred sugar cookies to dry. It might be for a wedding, baby shower, or party, but one thing is for sure, you don't want to make more cookies than you have to and you want them all to be perfect. Here's a simple tip to make every cookie out of your oven a winner. More

After a big day at work or school, I still love sitting down to a small plate of cookies and milk. Throughout the years, I've tried a variety of cookies (food writer "research"), and milks of all kinds. One of my favorite combinations hits the spot every time: Simple vegan vanilla almond sandies with a glass of chilled almond milk. It's a great cookie with a hint of almond flavor that vegan and non-vegans will enjoy. More

If you've had the immense treat of visiting San Francisco's Miette bakery, you're one of the lucky ones. If you haven't yet stepped foot into this little crumb of a shop, put it on your list. At Miette, you find walls of vintage cake stands, beautifully-wrapped candies and caramels, and the sweetest cakes, cupcakes and tarts you've ever laid eyes on. Somehow owner Meg Ray has succeeded in creating a space that celebrates delicate American interpretations of classic European desserts without verging on overly precious. You actually want to eat these sweets, not just admire them. And so, I was thrilled to lay my hands on her much-anticipated cookbook, especially since I'd heard that many of Miette's most beloved recipes would be included. More

Q: Please let me know your tips on when to freeze the Lemon Melting Moments cookie. I'm wanting to make these for my nephew's wedding.

Sent by Vicky More

It was 95° in my apartment and not a day to be anywhere near the kitchen. But my sweet tooth, well, it had other plans. Luckily, our Southern neighbors are used to facing such demands in the hottest and stickiest of weathers, which is why they had the good sense to invent the praline. More

I'll be the first to admit that this is not the prettiest cookie in the world. But don't let that stop you. Once you've had a bite of buttery, salty, flaky Ritz cracker, coupled with sweet dates and walnuts, baked together in one crispy yet gooey treat, aesthetics will be the last thing on your mind. The first will be, "How fast can I eat another one?" More