Itamar Srulovich and Sarit Packer, the married couple behind Honey & Co., are back! This time, they’re here to fix your frittatas, throw out your stocks, and even offer a few suggestions for your love life. Plus, we meet the villagers restoring Germany’s communal bakehouses; Adam Gopnik praises the most useful tool in the kitchen; and Sohla El-Waylly is here to answer your cooking questions, from the best ways to use up Dungeness crabs to tips on how to replicate an accidentally perfect cherry pie.

Questions in this episode

"I recently got into crabbing, and I found myself in a position several times where I’lI come home with 10 Dungeness crabs. Do you have any good creative ways to make use of these crabs?"

"20 years ago, I baked a pie using cherries from my neighbor’s sour cherry tree. The texture was perfect, and I’ve never been able to recreate it since. What I came to learn later is that the wild cherries had larvae in them. Is it possible that the breakdown of these little tiny larvae somehow helped with the texture of my pie?"

"When I prep white or crimini mushrooms for sautéing, i take the cap off and I peel the caps. I feel like the mushrooms sauté much better. My husband and friends all think I’m crazy because I take a lot of time prepping a pile of mushrooms… Am I crazy?"