This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.’s recipe for Almond-Coconut Cake with Cherries and Pistachios.

This episode is brought to you by Sleep Number.

Questions in this Episode:

"I made sweet potato bread from leftover baked sweet potatoes. It was delicious, but there were chunks of potato in that that had turned green! Why is that and how can I stop that from happening?"

"My wife and I like to bake yeast breads and we recently moved to a new home, which is on a private well. We've noticed with our first few bakes in the new home that our dough has been underdeveloped. The well water is hard and we have a sodium ion exchange water softener. Could the additional sodium from the softener be affecting our fermentation?"

"I have a cast iron pan that I am working on seasoning. It looks great, but my litmus test is to fry an egg on it, and the eggs keep sticking. Are there some foods that are not appropriate to cook in cast iron?"