Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine. Plus, Analiese Gregory teaches us how to hunt and forage in the wilds of Tasmania, Dan Pashman tells us about his mission to create a new pasta shape, and we learn how to make the Portuguese Sponge Cake known as pão de ló.

Questions in this episode:

"I have been making Greek yogurt at home and don’t know what to do with the whey left over after draining the yogurt. Do you have any suggestions?"

"I have three chestnut trees and they produce way more chestnuts than my family can eat. I know it is often used in French pastries, but I don’t know where to start. Any ideas?"

"I’m a nutritionist who goes around the country teaching kids about healthy eating. So I wanted to ask you: What are some great ways to get kids to love vegetables?"

"I have several almost ripe avocados that I simply cannot finish on my own and would love to somehow preserve them. In the past, I've read that freezing them whole or in pieces would ruin the texture of it when thawed. I've also read that it can be mashed with lemon juice and then frozen to preserve it. Are there any good ways to preserve an avocado?"

"I have tried making black eyed peas and rice and the peas always come out overcooked and with an unpleasant taste. Please help!"