Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles. She breaks down the history of food processing, from the first time our ancestors cooked with fire to the cutting-edge technology of today. Plus, we chat with sixth-generation farmer Matthew Raiford about oyster roasts, reezy-peezy and other staples of Gullah Geechee cuisine; Grant Barrett and Martha Barnette give us their favorite apple-based expressions; and we search Mexico City for the best shrimp taco.

Questions in this episode:

"How do you infuse vegetables with great flavor? For example, I’ve been eating more cauliflower rice later and never know when or how to add seasonings and sauces."

"I love to make chocolates, and one of my favorite fillings is Buffalo Sponge Candy. I’ve used two recipes, but neither turns out right. What am I doing wrong?"

"I usually buy meat in bulk, vacuum seal it (unseasoned), and keep it in my freezer. When I cook with my sous vide circulator, I normally take the frozen, vacuum-sealed package of meat and drop it into my sous vide. However, most of the recipes I use call for salting and seasoning the meat beforehand. My question is: should I salt/season the meat prior to its initial freezing or should I season when I sear the meat, post-sous vide?"

"What's the deal with tiny shrimp? You know, the small kind aout the size of a quarter that are cooked and stuffed to the brim of freezer bags? Are there good uses for them? Curious about your thoughts!"

"I am a new baker and cake decorator––it's a late-in-life new career that is a dream come true! However, I am struggling with buttercream. Everything from humidity to bakery temperature seems to affect my frosting. Please help!"