Thanks, Serious Eats, for demystifying the cookie shot from Dominique Ansel Bakery in NYC. Serious Eats contributor Niko Triantafillou explains,

“So how does Ansel make a cookie that can handle an ounce or two of milk without turning soggy and disintegrating? The secret is a heat-proof glaze that coats the inside of the shot. The original Austin version featured a chocolate glaze that melted under reheating; this shot’s glaze is more resilient, so voila! A soft cookie cup that’s served warm but can still firmly hold milk.”

Here’s some other stuff we loved from today:

Is it legit? Testing L.A.’s burrito ATM. [Zagat]

What, actually, is cookie dough Oreos? [NYT]

Depressed pasta shapes. [Foodbeast]

Four & Twenty Cafe now open at Brooklyn Public Library. [Eater]