We get real with Top Chef host Kristen Kish. She speaks out about her career her show and what bugs her most about restaurant goers. Also on the show—we chat with Reya Hart about eating and traveling on tour with her father, Grateful Dead drummer Mickey Hart; Kim Severson explains why meat is on the rise again; we make Puff Pastry Khachapuri; and Chris Kimball and Sara Moulton answer listener calls.

Questions in this episode

"Is my bourbon-infused vanilla extract going to intoxicate the people who eat it?"

"How would you suggest cooking beef cheeks?"

"Is there anything I can use celery leaves for besides as a garnish?"

"I’ve been getting into sourdough bread baking and I’m reevaluating my equipment. Should I start using wooden bread bowls?"