Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman.

Questions in this episode:

"Is it safe to can peppers in oil?"

"How can I get softer beans?"

"Can you recommend a book about the chemistry of cooking?"

"Can you help me convert my muffin recipe?"