This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain a puzzling new trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta.

Questions in this episode:

"Why do some pie crust recipes call for a mixture of vodka and water?"

"My 13 year old son wants to be a chef when he grows up. What would be a good Christmas or birthday gift for him?