In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkeraaen tells us why kids slice up this delicacy, plus we meet former tongue cutter Ylva Melkeraaen Lundell, who explains how she mastered this skill—and how lucrative this job can be. Also on the show: Journalist Kenji Hall embarks on a quest across Japan to find the world’s best rice; Adam Gopnik goes to the movies; and we dress up a steak salad with pomegranate molasses and goat cheese.

Questions in this episode:

"The chicken meatballs I can buy in the supermarket are delicious, and quite high in fat. I would like to make my own so I can limit saturated fat, but every time I try, they come out dry and unpalatable. What should I do?"

"I know tiramisu is typically made with thin cake or lady fingers. It occurred to me that pancakes are basically thin cake, so I was wondering how one would go about making a tiramisu out of pancakes?"

"I love pork chops and always baked them in sauce and onions – now they come out lousy. How do you suggest they should be cooked?"