Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells us about her best and scariest deep-sea adventures and her favorite ways to eat fish. Plus, Roger Horowitz explains how Oreos became kosher; Alex Aïnouz reveals three tips that will change the way you make ramen; and we cook up Pasta with Spicy Tomato and Pancetta Sauce.

Questions in this Episode:

“I tried making fish and chips at home with cod, but it was so water-logged. How do I get a crispy beer batter without it separating?"

"What are the best substitutions for saffron and turmeric?"

"Why do croissant recipes always call for unsalted butter?"