Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik unearths an old cookbook collection; and we make Turkish Rice Pudding.

Questions in this episode:

"Is there a reason to own both a hand mixer and a stand mixer?"

"Is there a culinary use for corn leaves?"

"Can you help me perfect my dirty martini recipe?"

"How do I make a really flaky and crunchy fried chicken sandwich like Popeye's does?"

"I'm overwhelmed by all of the different kinds of beans at the grocery store. Can you tell me some of the main categories of beans and how I might use them?"