Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world’s hottest chili peppers at Noma. Plus, Sonoko Sakai reveals how to “wafu” your cooking, J. Kenji López-Alt solves the problems of cooking fish at home, and we uncover the history of Ukrainian borsch.

Sonoko Sakai is teaching a gyoza class at our Online Cooking School on January 14. Register today!

Questions in this episode:

"How much sugar should I add to my chocolate cake recipe to balance out the 90% dark chocolate I’m using?"

"When is the best time to add honey to my sourdough mixture?"

"Help me fix my painfully flat chouxs!"