This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos. Plus, Gena Renaud of Yume Confections teaches us about the art of wagashi, Alex Aïnouz dives into the world of meatballs, and we roast a chicken the Nigella Lawson way. (Originally aired July 10, 2020.)

Questions in this Episode:

“I have been experimenting with making my own flourless seeded crackers. I used almond and amaranth flour as my base but they came out bitter. Sometimes I’ll just do half wheat and other flours to make the consistency better. Would love to try non-gluten though."

“How do you maintain your pans at home?”

“Back when I didn’t know better, I would make cakes with mixes. I now make everything from scratch. However, there are a couple of yummy cake recipes that call for cake mixes with pudding in the mix. How do I replicate from scratch?”

“I was making stock and I was doing the traditional removing of the scum and I began wondering what is that actually made of, what does it consist of, and is it really necessary to stand there and laboriously scoop it off?”

“I called a while back about cooking cheese rinds. Calling back now with my results!”