We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.

This episode is brought to you by Sleep Number.

Questions in this Episode:

“What is the ideal lineup of knives that every home cook needs in their kitchen?”

“Years ago I made Spoon Bread from a mix. It was smooth, light and similar to a soufflé. I can no longer find it and I have tried several recipes but can not duplicate the texture or the taste. Any suggestions?”

“In baking, I’ve been taught to knead but I cannot articulate the exact purpose of kneading. Why do we knead? What is the proper way to knead? When should we knead?”

“I would like to make a batch of oatmeal-pecan cookies to give to my father for his birthday. How can I put a twist on my recipe to make a more interesting and flavorful cookie?”