Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite restaurants close; and we serve up Sweet Fresh Corn Pudding.

Questions in this Episode:

“On television I often see the experts break up the egg yolks (whole eggs) after pouring in the wet ingredients or adding wet into dry when baking. Is there a reason behind this? I like to break up the yolks just a bit in a bowl before I add them in. Is there any science behind adding yolks whole to a recipe and beating them into the ingredients?”

“I want a basic recipe for homemade pasta. Every time I make it, I go to the internet and look something up, but 50% of the time, it just doesn’t work.”

“I bought a small container of hing/asafoetida when I was cooking some Indian food. Now I have this bottle of spice that I’m not sure how to use up.”

“When I go to the market, sometimes I see broccoli, broccoli rabe, and then broccolini all together. What’s the difference or should I just try them all?”

“I have a small indoor orange tree. We think it’s a Calamondin tree. What would you recommend I do with them?”

“When a recipe calls for breadcrumbs, I am not sure what to use. Can you give a breadcrumb tutorial? How to make? Dried or fresh? Panko and other interesting varieties?”