New Yorker cartoonist Roz Chast often illustrates the absurdities of everyday life. In her new book, The Two Saddest Kitchens, she finds humor in the anxiety of home kitchens—from the forgotten space above the refrigerator to the cast iron pan. Plus, Kristen Miglore tells us whether we should refrigerate our ketchup, mayo and other condiments; and Cindy Ott shares how the pumpkin became an American icon.

Photo credit: Roz Chast

Questions in this episode:

"Why is my polenta coming out like liquidy soup?"

"I make a Derby pie for Thanksgiving every year. Last time I made it, there was a pool of butter on the bottom. Why is that happening?"

"I can’t get my brown rice right. Help!"

"What constitutes egg wash?"