Dan and Mark come in from the cold of winter to talk hot chocolate, whether made with milk, cream, or even water and Swiss Miss. They debate marshmallows, whipped cream, booze and other warm, weighty issues. /mark
Photo: Flickr CC / scottdshaffer
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Hot Chocolate (Episode 59)
With help from New York Times food correspondent Kim Severson and author Mark Kurlansky.
In cooking and eating, sound is the forgotten sense. But you can tell whether you're cutting scallions correctly, or how good your chocolate is, by the sounds they make.
