Will Guidara transformed Eleven Madison Park from a struggling two-star brasserie to the number one restaurant in the world. His secret? Unreasonable hospitality. From DIY beaches in the dining room to sledding in Central Park, Will shares stories—some of which inspired scenes on FX's The Bear—about his climb to the top. Plus, Luke Fortney examines restaurant gap relationships; and Emily Monaco describes the art of the French picnic.

Questions in this episode:

"Anytime I try to make chicken skewers, the chicken comes out gummy. Why can’t i get a skewered chicken to cook up really well?"

"What is the temperature of when bread is considered done, what does that temperature correspond to, and do we know who established the standards of that temperature?"

"I'm looking to make an Italian cookie recipe, and I plan to use free eggs from my brother and sister-in-law who raise chickens. The eggs that I get from them are varying sizes as opposed to the standard large egg that I use in recipes. What’s the best way to make sure things are balanced?"

"How to make sushi at home? And what exactly does sushi grade even mean?"