Addressing a question that the eaters often contemplate, Slate’s Sara Dickerman recently had a discussion with two foodies, Dorie Greenspan and David Lebovitz, over what exactly makes a cookie a cookie…
It’s actually quite hard to define a cookie when you get down to it. The adjective “sweet” usually comes to mind, but I was eating a Dutch windmill cookie the other day and was surprised at how savory it was…. Butter is a fairly universal cookie ingredient but not an essential one, either. Macarons and macaroons and meringues and the like are made with little or none of it. In the end, I suppose my definition of a cookie has something to do with portability and with guilty pleasure….
Recipes from Famous Folks. 
Gaper’s Block: Drive-Thru had an interesting feature last week detailing a vegan foodie’s culinary adventures around the world – 
One of our friends is a big proponent of German cuisine. While the Eaters have never been huge fans, we are always open to having our minds changed. One of the major problems we’ve encountered is that many German restaurants in America seems pretty stodgy and old fashioned. So it interested us to learn that German food (in Germany, at least) is undergoing a sort of renaissance. The New York Times has the details about the 
So France is famous for its pastries (which we can’t get enough of). We’re not going to France anytime soon, so we figured it would be a good idea to learn how to make some treats on our own to save us the airfare. For this weeks Friday foodie link we’ve rounded up some delicious sounding recipes for some of France’s most iconic desserts.
Eating The World 