Today in Food: Cookies, toddies and cocktail chemistry

Holiday cookies dominated the food front this week, and I anticipate spending a few cold days indoors satisfying my family's craving for seasonal sweets with some of the section's 27 recipes. On the other hand... the issue did give me plenty of reasons to get out of the house too:

If you feel inspired by the cookies, but are averse to the kitchen, let an expert do the baking.

In his Spirits column, Jason Wilson sings the praises of the hot toddy. The piece included an interview with Room 11's Dan Searing, who makes one of the area's best. Also on that list: the sublime toddy from Bourbon Steak.

Greg Kitsock explored the beers of Baltimore's Stillwater Artisanal Ales, a "gypsy brewery" operated by Brian Strumke. Its not always easy to track down Strumke's small batch beers, but they can often be found on tap at Churchkey and Meridian Pint.

Tom Sietsema tried out a bold new restaurant on H Street, and recommended a fascinating drink at the Jefferson's Quill (I was sold at "molecular cassis").

When is a kebab a kebap? Apparently, when its Turkish (or is that Turkshish?). Martha Thomas sorted it out with a visit to Columbia's Turkshish Kebap House.

Of course, if you do end up staying in making cookies, you don't have to miss out on the hot toddy. Jason provided a wonderful-sounding recipe.