This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is turned into bacon and why air molecules may be the future of protein. Plus, cultural anthropologist Meher Varma tells us about the limitless variations of dal in India, and we visit Mexico for a lesson on making chicken soup with a chipotle kick.

This episode is brought to you by Fresh-Pressed Olive Oil Club and MasterClass.

Questions in this episode:

"I have only recently started delving into the world of wild rice and while researching different ways to prepare it, I came across the steeping method. Is that the best technique? Or is there a better way to cook this kind of grain?"

"A couple years ago, I was given a carbon steel gratin dish, and now I’m looking for other ways to justify the shelf space for this pan. What else can I make in it?"

"My question is about sifting ingredients–cocoa powder, flour, confectioner’s sugar, that kind of thing. Should you sift before you measure, or measure before you sift?"

"I bought some wild salmon recently, and since I’m more accustomed to farm-raised salmon, I found it to be a bit tougher and drier. How should I switch up my cooking technique?"

"I have a ceramic stovetop and have always had problems with getting my cast iron pans hot. Am I doing something wrong, or do cast iron pans not work as well on this kind of surface?"