Tea expert Shunan Teng tells us about tea that costs $1,000 per ounce and the notion that tea is more like wine than coffee. Plus, we learn about forgotten fast-food chains, Alex Aïnouz debunks the myth of hollandaise as a mother sauce, and we learn how to make Vietnamese Braised Lemon Grass Chicken. (Originally aired on April 23, 2021.)

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Questions in this Episode:

"I am always confused when I come across a baking recipe that doesn't call for salt. What's not improved with salt? Is there a good reason? Or is this an old fashioned approach to sweets that hasn't been updated?"

"My mom made the most delicious roast beef in the oven. There was no stove top searing, but the outside was always brown and the meat was tender. I wish I knew how to replicate it. Please help!"

"My wife and I recently built a house and our kitchen has a large pantry I'm excited to stock and organize. My question is: how do pros organize their home pantries?"

"I'm curious if anyone has attempted to make gnocchi with dried potato flakes. I don’t always have ricotta around for a quick ricotta gnocchi, and most times I don’t have time to roast and rice potatoes then make gnocchi."