Lokelani Alabanza has created over 300 wildly inventive ice cream flavors. She shares the triumphs (strawberry pretzel salad), the disasters (barbecue) and the flavors she still hopes to bring to life (…crystal store?!). Plus, Mindy Merrell and R.B. Quinn share how country and bluegrass music stars contributed to the rise of self-rising flour; and Will Coley travels to Palermo to sample pastries invented by Sicilian nuns, from the Triumph of Gluttony to the Chancellor’s Buttocks.

Questions in this episode:

"I do a lot of baking and in recipes that call for cocoa powder as the primary flavoring, and they don’t seem to come out very chocolate-y. What can I do to make cocoa powder taste good and what is it really good for?"

"What is a creative way to use a shelf full of expired beer?"

"I don’t know if it’s age-related, but as I’ve become older, the acid kickback in my marinara is getting worse. How do I make it less acidic?"

"How do they make thin and crunchy store-bought cookies?"