We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker’s Burkhard Bilger asks: Can babies learn to love vegetables?

Questions in this episode:

"Is there an easier way to make hollandaise and how long does it keep for?"

"I used rye bread instead of flour to thicken my soup but it turned the dish an unappetizing color. Is there something I can do in the cooking process to improve the soup's appearance?"

"Can you help me determine what the middle layer to my great grandmother's peach cobbler recipe might be?"

"I can't eat peppers anymore. Are there other ways to bring heat to my dishes?"

"How long can you let an enriched dough rise before it spoils?"