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 in this episode

"I had great corn muffins at this diner in Long Island, NY that were very dense, heavy, and moist, and they weren't overly sweet. I've never been able to replicate or figure out the recipe. Help!"

"Can you suggest some brands or qualities to look for when buying high quality cinnamon?"

"Do you have any suggestions on how to use up leftover chipotle peppers in adobo?"

"What are some tips for making moist and soft turkey meatballs?

"I have been trying to make the homemade rice krispies treats from Stella Park's Brave Tart book, but every time I make it, the rice krispies go stale within 10 hours. What am I doing wrong?"