“Lunch” consisted of recipe tests, like this white chocolate that we cook down in a bag until it yields a soft, malleable brown-butter fudge to use as a cake layer for Milk Bar. It’s so good, and blows my mind so far that it’s white chocolate but has the consistency of soft fudge. We’re also hot on the track of creating “the world’s best” bar snack/snack mix, as per Dave Arnold. So for “market research” I ran to the bodega for inspiration: the salty crunch from the Chex mix, the Pringles Mexican Layer Dip, Pringles honey mustard, Doritos Late Night Cheeseburger chips, Lays BLT Chips, Utz’s sour cream and onion chips. The perfect offset to the sweet brown-butter fudge I just scarfed down.