When Justin Davies cuts into a piece of wood, he wonders what it tastes like. Today, he shares his adventures in crafting desserts out of trees, from the bark infusion that made his tongue go numb to the ice cream concocted from an infamously smelly tree. Plus, Lidia Bastianich returns to answer your questions on pasta and pesto; we eat through the backroads of Vietnam with chef Anaïs Ca Dao van Manen; and writer Jenny Linford meditates on cooking’s most elusive ingredient.

Questions in this episode:

"I've been making a lot of fresh pasta recently and have extra egg white left over. I'd love to know a few recipes and good uses for egg whites."

"How do I get a strong basil taste in my dishes?"

"What is the secret to making light, fluffy gnocchi?"