We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln’s white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark makes Korean spicy chilled noodles; and Grant Barrett and Martha Barnette dig into a slice of language pie.

Questions in this episode:

"Is it worth it to seek out an English cucumber or a Persian cucumber?"

"I love making savory strata but they end up grainy. How do I fix this?"

"I make risotto in my pressure cooker. It has been a no-fail recipe for me throughout several years, however using wine this last time, there was so much difficulty bringing it to low pressure. Do you think that it might be due to the introduction of alcohol?"

"Is there anything I can do to save an undercooked cake if I took it out of the oven a few hours or days ago?"