The best tools and techniques for making food. Corinne Mynatt shares history’s most fascinating kitchen tools, from the dog-powered rotisserie spit to the Victorian ice cream slicer; Meathead shares his favorite ways to cook a burger; and Adam Gopnik tells us about the most iconic kitchen appliances of the last few decades. Plus, we make Chicken Soup with Ricotta Dumplings from Italy, and Chris and Sara take your calls.

Questions in this episode:

“I’m trying to make a tomato sauce with less sugar—what are my options?”

“I have bushels of lemons. What can I do with all of them?”

"Is there a reason to use kosher salt rather than other salt?"

“I can no longer eat walnuts. For my favorite cake recipe, can I substitute pretzels for walnuts?”