This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.

This episode is brought to you by Sleep Number and Fresh-Pressed Olive Oil Club.

Questions in this episode:

"I like to bake a pumpkin roll, but it cracks when I unroll it. Last time, I rolled the cake up with the parchment paper it was baked on. It didn't stick to the parchment, which was the good thing. However, it still cracked when I rerolled it. Help!"

"I raise my own pigs, but I just sort of wing it every time I give the butchers instructions for the cuts. I'd still like your suggestions and advice for what to do with all of the different parts."

"A number of recipes I like call for leftover bread, like the Garlic Soup (Sopa de Ajo), but I don't always have bread on hand. When making a soup like this, especially if you want to make it on short notice, what's the best way to utilize fresh bread at the last minute?"

"I always save chicken carcasses in the freezer to make broth. How long should I cook the broth to make sure it's flavorful? And, should I chop up the bones?"