Cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.

Questions in this episode:

"I've noticed that practically every recipe calls for red onions lately. I'd choose pretty much any other onion over red, though I've never been sure if I really can taste the difference or if it's all in my head. Why have red onions become so predominant?"

"I work as a cook on a ship. On each boat I’ve worked on, I’ve had issues with scales. I believe they don’t work on boats due to the motion or buoyancy. Do you know of any scales that work on boats? If not, how can I measure ingredients accurately while at sea?"