Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions with menu items like hoagies and black-eyed pea scrapple, and why he thinks our neighborhoods no longer feel like communities. Plus, mixologist Neal Bodenheimer shares cocktails from New Orleans, J. Kenji López-Alt offers a new way to use leftover scallions, and we make gnocchi out of flour, not potatoes.

Questions in this episode:

"How do I get my homemade croissants to rise?"

"How do I wet cure pork?"

"I’m calling back with an update on my falafel recipe."

"How do I get my chocolate mousse to set up?"

"How do I adapt recipes to work in my stovetop pressure cooker?"