Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee, steaks and “burger dogs.” Plus, Tove Danovich introduces us to Mike the Headless Chicken, as well as her brood of mail-order chickens and their complex emotional lives; Martha Barnette and Grant Barrett of “A Way with Words” make lemonade out of lemon idioms; and we prepare a Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing, just in time for high summer.

Questions in this episode:

"My daughter is trying to bake cinnamon rolls on a remote island in the Pacific. Do you have tips for baking in high moisture and humidity environments with limited access to kitchen supplies?"

"Does cookie dough really need to be refrigerated overnight?"

"I'm bringing a dessert to my son's wedding. Can you recommend a dessert that can last for days, including surviving a 10 hour car ride?"

"What ingredients make good binders and sweeteners when making desserts for people who are both vegan and diabetic?"