We explore the whimsical world of Irish baking with Cherie Denham. Plus Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; we cook up Spinach and Ricotta Dumplings in Tomato Sauce; and Alex Aïnouz is on a journey to make the world’s best roasted chicken.

Questions in this episode:

"We are trying to cull our rooster flock, but the meat is always so tough when cooked. Any suggestions?"

"I don’t like putting plastic on my homemade puddings to prevent the skin from forming. What can I use instead?"

"I've been making gravlax at home. What other fish can I cure in this way besides salmon?"

"When something calls for buttermilk, can I substitute kefir?"