José Andrés is back to celebrate the food from his home country! He goes beyond paella and sangria to honor lesser-known Spanish foods like migas, wine-soaked bread and… mayonnaise. Plus, he shares stories from one of history's best restaurants, elBulli, and explains why you should never order churros at a restaurant. Also, Trevor Warmedahl makes cheese in Mongolia's Valley of the Yaks; and Grant Barrett and Martha Barnette of “A Way With Words” break down the meaning of internet food memes.

Questions in this Episode:

"A favorite restaurant nearby served this amazing dish of carnitas, and they took it off their menu. I was able to get my hands on the list of ingredients, but not the process for cooking them. I’m trying to recreate it, but can’t get it quite right. Help!"

"I love these giant lima beans, and I buy them dried. Every time I cook them, without fail, I get this little sprout that grows. What am I doing wrong? Is there a such thing as over-soaking?"

"I’ve been making a lot of custards and puddings that just go thin. Why is that happening?"

"I’ve been baking for many years, and over time, I’ve grown to love trying new breads from around the world. I found about the Japanese tangzhong method that’s used in milk bread. How do I modify a recipe to use tanghzong? What are some other unusual methods and techniques that you could recommend for me to try at home?"