José Andrés returns to tell us how he feeds millions with World Central Kitchen. Plus, he reveals his secret ingredient for chicken stock and his special method for cooking eggs. Also on this week’s show: silversmith Andreas Fabian takes an artist's look at spoons and "spoonness"; Grant Barrett and Martha Barnette uncover the language of restaurants; and we share our favorite new way to make cakes with our recipe for Brazilian-Style Chocolate-Glazed Carrot Cake.

Questions in this episode:

"I brought back za'atar from a trip to Istanbul. How should I use it at home?"

"I have four cans of sweetened condensed milk. Is there anything I can use them for besides desserts?"