Food writer Tim Hayward shares the juicy history of the steak. We take a peek inside the secret beefsteak societies of England and New York, learn a classic Argentinian salting method, and even try a steak from a 25 year-old-cow in Spain. Plus, Kenji López-Alt goes on a quest for the perfect teriyaki; Sara Moulton and Chris take your cooking calls; and we prepare a Sunflower Hummus from Georgia.

Questions in this Episode

"I have 25 lbs of hatch chiles in the freezer. What are some interesting ways to use them?"

"What is the best way to store steaks if you can't use them immediately?"

"A chef at a Spanish food and wine tasting said that cold-press olive oil is just a marketing term. He also said that EVOO has a higher smoke point than most of us have been led to believe. Are these true?

"I purchase a produce box 8 months out of the year from a farm. I've gotten pretty good at using most of the produce, but I'm still struggling with carrot tops and beet greens. Any ideas on how to cook with them?"

"I started a small bakery here in the UK where I make rice krispie treats. Is there a master method for browning butter?"

"How do you approach traditional brisket cooking?"