Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes include a copious number of egg yolks, why she often leaves salt out, and her secret to cacio e pepe. Plus, Romy Gill takes us on a food tour of Kashmir; Adam Gopnik explains the rules of time in the kitchen; and we make Zucchini and Chickpea Salad with Tahini Yogurt.

Questions in this episode:

"When I bake with frozen blueberries, should I keep them frozen or thaw them first?"

"Can you help me get out of my cooking rut? I cook for one and am at a loss for recipes."

"How can I keep my chicken breasts moist? My kids don’t seem to like Dad’s famous dry chicken breasts."

"My grandmother taught me a dessert that involved a vaccuum––you put fruit on the bottom of a pan with a glass cup turned upside down so that the fruit juices go up into the glass. I don't remember the recipe, but I do remember the vacuum. Can you help me recreate it?"

"I made a chicken pot pie from scratch (minus the pie crust, because I’m not ready for that). The flavor was somewhat muted. How can I punch it up?"