Chef Eric Ripert teaches us how to make vegetables the star of the plate, the secrets of his restaurant Le Bernardin and why he believes every fish has its own unique personality. Plus, we take a deep dive into the food and cooking of the Eastern Mediterranean with Yasmin Khan; Adam Gopnik reveals his five food heresies; and we learn how to make Japanese Milk Bread.

Questions in this Episode:

"I’ve tried to make mayonnaise three times and have failed miserably. I’ve used one tablespoon of lime as my acid, one cup of oil and one room temperature egg. I’ve used avocado oil, canola oil and extra virgin olive oil. The consistency comes out really great, but it turns out bitter. What am I doing wrong?"

"I’m calling back to report back on my preparation of Emily Dickinson’s Black Cake. Plus, I want to share a poem."