Richard Hart is here with the hottest takes in bread baking and sourdough—why he doesn’t care about your old sourdough starter, what everyone gets wrong about rye bread, and why the bread in Paris is, well, lacking. Plus, antique bookseller Don Lindgren reveals the history of community cookbooks, J. Kenji López-Alt discovers the perfect way to cut an onion, and we make Turkish Crescent Cookies with Spiced Walnut Filling.

Read Kenji's article, "What Is The Best Way To Cut An Onion?" here.

Questions in this episode:

"I’m hosting a formal dinner party. Do you have suggestions for menu ideas that are general crowd-pleasers and won't keep me stuck in the kitchen?"

"What’s the difference between using chopped chocolate and chocolate chips for cake glaze?"

"How long should limoncello mellow with simple syrup before it’s ready?"

"When a recipe calls for oil, how do I know what kind of oil to use?"