This week, we interview Nigella Lawson. We discuss what’s to love about brown food, what’s to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day, we explore the life of chocolatier Milton Hershey, make a decadent Dark Chocolate Terrine with Coffee and Cardamom, and take your baking questions with Cheryl Day. Plus, Dan Pashman gets us ready for the Super Bowl with a definitive guide to eating chicken wings.

Questions in this episode:

"I’m trying to replicate a pastry called a “chocolate melt-away”. Do you know how I might recreate it?"

"I add a chocolate layer to my homemade toffee. Do I need to temper the chocolate in order to keep it firm and snappy?"

"Can you help me with my Jell-O cake recipe so that the gelatin doesn’t sink to the bottom?"

"Does cookie dough really need to be refrigerated overnight?