On this Fourth of July, baker Stacey Fong shares highlights from her 50 States/50 Pies project, which includes odes to Nevada’s all-you-can-eat buffets, West Virginia’s pizza rolls and Tennessee icon Dolly Parton. Plus, live-fire cooking expert Genevieve Taylor reveals showstopping tips for your backyard barbecues; Dan Pashman debates the finer points of ketchup and mustard; and we dress up charred pineapple with spiced honey and coconut ice cream.

Questions in this episode:

"I’m making 35-40 corn pies for my daughter’s wedding. I was wondering about the best way to bind the pie?"

"Every time I walk down the jam jar aisle at the grocery store, I wonder to myself, hey, what's the difference between all these products? What makes a jam? What makes it preserve? What makes it compote? And how are they different from one another? And then I also want to know which one of these might be best to make at home?"

"Why do my chocolate truffles taste different the next day?"

"What’s the best way to make stuffing for stuffed grape leaves so they stay firm?"

"I decided to make a vegetarian version of my soup. But I’m really struggling to figure out when to use a plant-based meat and when to make a different kind of substitution."