We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. Plus, we investigate Korean television’s obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill.

Questions

"I grew up on Long Island and the diners often had very dense, moist and darkly colored corn muffins. They were also very grainy and not sweet. Any idea how I can recreate them?"

"I was listening to a past episode of Milk Street Radio and you mentioned using "real cinnamon." Somehow I never knew there was better stuff out there. What are some brands or varieties I can look for? I want to up my cinnamon game!"

"I have a great recipe for chicken tacos that uses two chipotle peppers in adobo. Do you have any suggestions for how to use up the rest of the can?"

"I don't eat beef or pork, so I now make turkey meatballs. I can’t get them to be soft and moist. Do you have any recommendations or recipes for making a better turkey meatball?"

"I adore the flavor of Stella Parks’s Rice Krispie treats from BraveTart, but they go stale almost immediately. When I make them with store-bought marshmallows, they last for a week (if we don’t eat them first). Can you help me?"