Did you ever wonder what it's like to live alone, hidden in the woods not speaking to a single soul for 30 years?

Or wander to the desert, uncover a hidden well, and die to the bottom of the deepest waterhole for 2,000 miles.

The Snap Judgment podcast takes you there with amazing stories told by the people who live them,

with an original soundscape that drops you directly into their shoes.

Snap Judgment, listen and subscribe wherever you get your podcast.

Which brand of chocolate should I buy for my kitchen?

Well, I've been asked that a million times over the years, and here's my answer, Gattard.

It's been around since 1868 and it's family owned.

They have over 150 years experience in making chocolate for pastry chefs, artisan bakers,

chocolatiers, and, of course, home bakers.

Gattard prioritizes flavor and quality.

Now, what does that look like? Well, preserving the uniqueness of each origin from which they source,

Gattard invests in flavor preservation on cocoa farms

through local partnerships, as well as in the gentle ways in which they craft the chocolate from

bean to bar. Now, what's left is chocolate in its purest form, delivering flavor and quality.

Plus, they are always innovating, as with their coconut sugar sweetened baking chips. And by the way, I love their wafers. You don't need to chop them. And the added cocoa butter means they melt evenly and consistently. And I also love their milk chocolate chips and chocolate chip chunks. So here at Milk Street, we use Gattard for all the same reasons I love it. It's our go-to brand. So please check out Guitard Chocolate. You can find

guitar at most specialty and local retailers or on Gattard.com. Hi, it's Christopher Kimball. You know,

next year we're celebrating 10 years of Milk Street. And to ring it in, we're releasing a few

of our favorite archival episodes. This one, one of my favorites from 2019,

features regular contributor Alex Inews' first appearance on the show. As a slightly crazed

food science French madman, he talks about constructing his own pasta machine and also how to make

a perfect French omelet after about 100 tries.

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