Today, we look back at one of our favorite episodes with YouTube sensation Maangchi. She talks kimchi, sea squirt, and why French food doesn’t stand a chance. Plus, we learn how ancient Minoans cooked; Alex Aïnouz wonders if we should all have 3D printers in our kitchens; and we share our recipe for Savory Bread Pudding.

Get the recipe for Savory Bread Pudding here.

Questions in this Episode:

"What’s the best way to cook bacon?"

"I was listening to a recent podcast. You talked about making pizza dough several days in advance and the benefits therein. I was wondering—is there any advantage to making other doughs (challah on Friday, in particular) ahead of time?"

"The meringue on my pavlovas turn out inconsistent. Do you have any insight as to why?"

"I have some delicious broth left from steaming clams. What are some good uses for it other than clam chowder?"

"I am looking for a good authentic falafel recipe using dried chickpeas, not canned. Can you help?"

"I have a favorite hot sauce I’ve only seen at a Mexican taqueria here in Savannah, GA. It’s bright green, jalapeno-based, and creamy smooth with medium to high heat. I am trying to reverse engineer it to make at home. I asked one of the cooks at the taqueria about the recipe, assuming it had dairy to make it creamy, but he said that the jalapeño peppers are cooked in oil and then puréed — a process I know as “confit” but have never attempted. I want to know more about how to confit jalapeños to make this sauce plus how to season it."