Donald Pszczola

Donald E. Pszczola

"Define cookie, please,” I asked the Dalai Lama on top of the mountain. I might have asked him the more obvious question, “What is the meaning of life?” but cookies have preoccupied my attention as of late, with me being interested especially in the directions that they have been taking and the ingredients being used in their subsequent reformulations.Today’s cookies—whether they be French macarons, biscotti, chocolate chip, or oatmeal-raisin—are being updated in a number of ways. Their use of whole grains, novel texturizers, sugar alternatives, natural colors, and healthier fats and oils can provide better-for-you benefits while maintaining that sense of indulgence.

However, even understanding the basic parameters of the cookie might not necessarily be an easy task in today’s sometimes …

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola
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