He cooked for the czar of Russia, the Rothschilds, and he even made Napoleon Bonaparte's wedding cake. He invented the chef’s hat and published the first recipes for soufflé and meringue, but you’ve probably never heard his name. This week, it’s the story of the world’s first celebrity chef: Marie-Antoine Carême. Plus, we’re joined by one of today’s best chefs, Enrique Olvera; Kenji López-Alt returns with a brand-new way to fry an egg; we make Indonesian Beef and Sweet Soy Sate; and Chris and Sara take your calls — how to organize handwritten recipes, why we season everything with pepper, and much more.

Questions in this episode:

"Why do cooks on cooking shows use canned tomatoes and then crush them? Why not just use the crushed tomatoes in a can?"

"I want to make Milk Street's rye chocolate chip cookie, but when I went shopping, I could only find dark rye flour. Do I need to adjust the proportions of the recipe?"

"How do I organize all my paper recipes?"

"Every recipes says to use salt and pepper at the beginning. Salt I understand, but why always pepper?"

"What is the best way to a butter stick?"