Some of the most memorable moments in politics haven’t happened at speeches or debates—they’ve been all about food. Today, we talk about food on the campaign trail with New York Times food correspondent Kim Severson. Plus, Gary He studies the menu at McDonald's locations around the world; Alex Aïnouz reveals his quest for potato chip perfection; and we make Colombian Potato Soup with Chicken, Corn and Capers.

Questions in this episode:

"My mother always made pizelles and I'm trying to carry on the tradition but didn't leave a recipe. Can you help?"

"Are speciality vinegars and olive oils worth the price? What should I use them for?"