Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia,” reveals why catering on an Italian movie set is surprisingly bad and recounts dining disasters with Meryl Streep. Plus, Dr. Jennifer Mathews uncovers the secret history of chewing gum; Grant Barrett and Martha Barnette reveal the origin of the couch potato; and we whip up plush yogurt flatbreads from Crete.

Questions in this episode:

"I cook for a family of five, but it seems like every recipe I come across makes four servings. So, I end up doubling most recipes. Do you have any tips for determining which recipes will easily double and which will not?"

"About ten years ago, I had this cookie that was more like a truffle. I’ve never had anything like it since. I’m hoping you can help me solve this mystery."

"I was at my local grocery store looking at their case of fresh fish, as well as their frozen fish. I remembered hearing that most fresh fish we buy is frozen at some point and then defrosted. Is there any benefit to buying fresh fish then?"

"My husband loves to end his day with an Old Fashioned. He’s always on the hunt for the best recipe, and since I know Chris is a big fan of an Old Fashioned, I’d like to hear his take."

"I have been using 0000 flour from Argentina (yes, four zeros!), but I want to find a domestic equivalent. I’m curious to hear your thoughts on this because it has been very challenging trying to compare international flour grading systems."