In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started Kogi. He joins us today to discuss the making of his now-legendary food truck, how he taught Jon Favreau to look like a cook, and why there's poetry in lowriding around L.A. Plus, we hunt for clams, eels and anchovies with sea forager Kirk Lombard; and Chris and Sara Moulton take your calls, explaining what constitutes the middle rack of the oven, how to make the perfect toum, and much more. (Originally aired on May 30, 2025.)

Questions in this episode

"What constitutes the middle rack of the oven?"

"I'm calling back with an update about my lemon meringue."

"How do I get rid of sandy broccoli?"

"I use gelatin sheets but most recipes call for gelatin packets. Do you have any tips on how to convert between the two or should I get rid of the sheets?"

"How do I avoid separation when making toum?"