Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial. We hear A.J. Liebling’s tip for finding a good restaurant in Paris, M.F.K. Fisher’s fantasy about potato chips and Calvin Trillin’s obsession over constructing the perfect bagel. Plus, Matt Goulding shares why paella is a hotbed of controversy; we explain why a cold oven is the secret to the best creme brûlée; and Christopher Kimball and Sara Moulton answer your questions and share their favorite things to do with tomatoes.

Questions in this episode:

"I’m taking a solo road trip and would like to find good places to eat along my route. How do you go about finding places when you travel? Is Google the way to go or is there another resource?

"What are some ways to use rose water in savory dishes?"

"I frequently make cocktail sauce, and after a day or two, it gels. Why does that happen and is there anything I can do to prevent it?"

"I had this chocolate chip cookie at a coffee shop in Utah that was unlike any cookie I've ever had before. It was p sizable, about an inch tall, vegan, and crunchy. I've been trying to remake it, but every time I try to recreate this cookie, it comes out flat or chewy."

"I've developed an allergy to blackberries, but I can eat them if they've been heat treated. What can I make with cooked blackberries that are not just pie or cobbler?"