NANCY FRIEDMAN: The 1920s were kind of a big era for inventive spellings, with V and K: Tasty Kakes with a K, that was the 1920s; Cheez It - C H E E Z I T, 1921 it was. They're cheesy crackers. And. Let's see. There's Cheez Whiz which is a little newer, 1952. These names have been around quite a while.
HZ: And is the idea with things like Cheez Its and Cheez Whiz that it's a cheese-esque product but it isn't technically cheese?
NANCY FRIEDMAN: It's got some dairy, usually some kind of whey product in it; but you're not meant to think that this is - first of all, it's not perishable the way cheese is. So yeah, they do have some family relationship to a cow; but it's not the pure product. We have to remember that there was a time when that was a nifty thing. It was modern and scientific.
HZ: Does anyone go for cheeese, spelled with a triple E, as a variant?
NANCY FRIEDMAN: I haven't seen any brands that are doing that. But now I will look for them.
HZ: You can have that on me.
NANCY FRIEDMAN: Yeah. That would be very internetty, to go for three or four vowels.

FELICITY CLOAKE: It's very nerveracking because people spend money on ingredients, they may be cooking it for a special occasion, they try to impress a date or whatever - there's a lot that can go wrong with food and it's quite a weighty responsibility to be responsible someone's dinner or their birthday cake or whatever; it is a big deal.

RACHEL GREENHAUS: If it's a cookbook for family use, you're going to write it differently than if it's a cookbook for expert bakers and figuring out how to get the recipe that's right for that.

MIMI AYE: It's very different from cooking in real life, I think. Which is weird because you're trying to tell people how to cook the dish.

RACHEL GREENHAUS: It would be really easy to show you, but it's hard to describe in language.

MIMI AYE: Yeah, it's a complete nightmare.