What's up everybody? Are you tuning in to the challenge USA on CBS? Well tune in to me Tyson Apostle as I break down each and every episode with my co-host Amelia Wedamire.

I'm also a contestant on the show which gives you all the insider scoop Amelia how stoked are you to do this.

Tyson I'm freaking excited I cannot wait to sit my butt down every single week to watch the show then come here and recap it with you on the Ringer Reality TV Podcast.

Welcome to Recipe Club where we debate the best way to cook the things you want to eat. My name is Chris Ying and today we're here to talk about the cracker formerly known as the Jackson.

It was an early 20th century invention that was purchased by Nabisco in 1919 and then rebranded in 1935 when it was given an iconic blue circular logo emblazoned with a single word.

Ritz. The Ritz cracker was intended to give people a taste of the high life as they struggled through the thick of the Great Depression and eventually went on to become a mega star in the cracker world.

So I'm somebody who thinks that a Ritz cracker straight out of the sleeve is the best way to eat a Ritz cracker.

A lot of other people tell you that it needs to be smothered or covered or sandwiched or crumbled into a casserole as we're going to see today.

But at the end of the day the plain Ritz cracker is undeniably delicious.

What makes it tasty if you ask most people is its buttery flavor as it turns out buttery flavor can be distilled down to one or two different flavor molecules, one of which is called diacetyl.

And diacetyl is a product of lactic acid fermentation, which is what happens when you culture butter food companies of course I figured out how to manufacture diacetyl without necessarily making butter so that you can conveniently pour butter flavor onto popcorn.

Or into crackers. It's crazy right you can identify a flavor compound extract it bottle it and then sell it and deploy it at will.

But the thing is, it's never quite the same as the real deal right.

I remember once being asked to describe the taste of truffles versus truffle oil.

And the way I saw it was that truffles smell and taste sort of pleasantly stinky like your own fart.

But truffle oil is unpleasantly stinky like somebody else's fart.

What I'm talking about is nuance, the dozens or hundreds, I don't know maybe thousands of less pronounced compounds that make a food unique that separate butter from something that's buttery.

None of this is to say that risk crackers are bad because they're buttery. They're obviously not risk crackers are great.

That's why we're talking about them today.

And I was just saying that the cost of sameness of being able to generate butter flavor from nothing is unpredictability.

And unpredictability is what makes cooking exciting or anything for that matter.

If you have two people playing the same song, it's going to sound totally different.

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