This week we’re joined by Noor Murad—longtime recipe developer at the Ottolenghi Test Kitchen. She’s here to share cooking inspired by her home country, Bahrain. We talk about the magic of tahini dates, lamb with fenugreek, and spiced rice. Plus, Meathead is back to take more of your barbecue and grilling calls, from the rules of ribs to whether bones actually make your meat taste better; we learn how to eat like a Greek with Athens chef Carolina Doriti; Adam Gopnik considers the tart cherry; and we make Cantonese Barbecued Pork.

Questions in this episode:

"Does bone-in make meat better? What's the best way to cook a standing rib roast? Is a tomahawk steak a viable piece of meat?

"Do you have any advice on cooking rabbit on a grill?

"Every time I make wood fired fish, it falls apart. Help!"