Following her 2017 hit—“Salt Fat Acid Heat”—Samin Nosrat is back with her second book, “Good Things”. We talk about fame, family and what she’s cooking; her favorite new flavors and techniques (whipped tahini! burnt honey!); and how she found the sublime in food processor pesto. Plus, James Ooi shares secrets from the Chinese supermarket and Chris and Sara Moulton are back and ready to take on more of your cooking questions.

Questions In This Episode:

"How do I prevent my clams from turning out chewy?"

"I'd like to enter a chocolate cake for our county fair, but it's very hot out right now. Whatever chocolate cake I enter needs to be able to handle high heat for at least 5 hours. Any ideas on what I can make?"

"We have a pear tree that we harvested early this year. The resulting fruit was sweet and delicious but also very crunchy and grainy. Any ideas of what I could do with that fruit?"

"How can you maintain the softness of a scone while getting a dough that you can shape and put on a baking sheet?"