Scone Secrets and Biscuit Balance

Following her 2017 hit—“Salt Fat Acid Heat”—Samin Nosrat is back with her second book, “Good Things”. We talk about fame, family and what she’s cooking; her favorite new flavors and techniques (whipped tahini! burnt honey!); and how she found the sublime in food processor pesto. Plus, James Ooi shares secrets from the Chinese supermarket and Chris and Sara Moulton are back and ready to take on more of your cooking questions.

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