We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of Oklahoma to get a crash course in catfish noodling from Bradley Beesley; J. Kenji López-Alt battles Chris over the best way to peel an egg; and we make a No-Fry Neapolitan Eggplant Parmesan.

Questions in this episode:

"What’s the best way to prepare garlic for cooking?"

"I was given a mysterious recipe for sun pickles - what’s the science behind adding rye bread to the brine and fermenting them in the sun?"

"Are induction stoves as easy to control and effective as gas stoves?"