Cheryl Day—cookbook author and co-owner of Back in the Day Bakery in Savannah, Georgia—reveals her tips for perfect biscuits, cakes and cookies. Plus, Beejhy Barhany tells us about dabo, the Ethiopian milk and honey bread; Alex Aïnouz explains how to stir-fry the Cantonese way; and we learn how to make Umbrian Lentil Soup.

This episode is brought to you by MasterClass, All-Clad, and Matter of Fact.

Questions in this episode:

"My husband and I love cooking, but we have one persistent problem in the kitchen: Garlic skins seem to get strewn everywhere! Is there a way to prepare garlic that isn’t so messy?"

"I routinely make seltzer with an at-home seltzer maker, and often put lemons or limes in it for flavor. I've noticed that on the second or third day after making it, the seltzer starts to taste very bitter. Do you have any suggestions for how I could avoid this?"

"I recently purchased a hot Hungarian wax pepper plant, but I have absolutely no idea how to use the peppers. Any ideas for recipes I can use them in?"

"I really enjoy making grilled pizza, but my dough is always inconsistent. What am I doing wrong?"