Chef Lucas Sin’s quickest dining experience clocked in at 6 minutes and 40 seconds. This expedient supper took place at a famous cha chaan teng, or Hong Kong diner, and he believes it’s one of the best restaurants in the world. From the extensive menu—french toast, black pepper spaghetti, milk tea, the list goes on—to the more abstract “human emotion flavor” that keeps diners coming back, Lucas explains what makes these neighborhood restaurants so special. Plus, reporter Jessica Sidman investigates the so-called "food truck mafia" around Washington, D.C.'s National Mall; and Ian Buxton gives us a lesson on Scotch whisky.
Photo credit: Nicholas Wong and Mario Chui

Questions in this episode:

"In the 60s and 70s, my mom made the tastiest, most tender, crispy-on-the-outside beef pot roast in the oven. I have tried for decades to make this and I get shoe leather. What am I doing wrong?"

"In efforts to take care of my heart, what are some salt alternatives that will enhance flavors?"

"What is the difference between what Americans call pudding and what people in the UK call pudding?