Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close?

Questions in this episode:

"What’s the best way to use my propane cooktop?"

“Can you help me make better macarons?”

"I'm trying to make a classic bread that's popular in Rhode Island bakeries."

"What's a good side for beef and potato curry if I don't want rice?"