This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at the Noir Bar with writer and television host Eddie Muller, who infuses classic cocktails with a cinematic twist; Martha Barnette and Grant Barrett of “A Way With Words” unpack the history hidden in your spice cabinet; and we prepare a very crispy Korean Fried Chicken.

Questions in this episode

"What's the best way to cook frozen cod?"

"The tomato juices in my paella are removing the seasoning in my carbon steel pan. How can I avoid that?"

"Do I need to refrigerate leftover cookie dough prior to freezing?"

"How do I make a proper mayo dressing for my macaroni salad?"