Journalist Dan Saladino brings us stories of rare and endangered foods, from the wind-cured mutton found only on the Faroe Islands to stenophylla, the rediscovered species now considered crucial to the future of coffee. Plus, Jess Damuck shares elevated salads; Grant Barrett and Martha Barnette tell us how to live with relish and zest; and we search Jordan for the lightest, crispiest falafel.

Questions in this episode:

"I make homemade mayonnaise. In the past year, I've had a new problem where the mayonnaise comes out fine, but it separates as soon as it comes in contact with whatever you're spreading it on. How do I fix this problem?"

"I've run into an issue where I want to practice making some sort of dish but the amount that I end up making it makes my family sick of it to the point they don't want to eat it anymore."

"I'm searching for a lost recipe--a lemon soufflé."

"If I'm making a rather large quiche, and I put some items in it—like spinach and sausage, broccoli, whatever—some of the items just seem to migrate to the top after I've cooked it."