We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell. Plus, Meathead Goldwyn teaches us how to grill perfect steaks; J. Kenji López-Alt investigates food expiration dates; and we make a no-fuss, all-flavor Spanish Almond Cake.

Questions in this Episode:

“I can get local grass-fed oxtail meat at my local supermarket for a very good price, and I love that there is collagen and marrow that will seep out of the bones and into the stew. Can you cook it without browning it first by either nestling it on top of sautéed onions and adding water, or by placing it in a Dutch oven without liquid and baking it in the oven, or by cooking it in a crockpot?”

“Is a quiche considered a pie? My husband and I have debated this and we want you to settle it.”

“I make bread a few times a week. Different ingredients call to be added at different times. Why is that?”

“When I make ice cream, it usually has a good flavor and texture, but always seems to leave a coating on the spoon. Can you explain what is happening and how to avoid it?”

“I recently called asking what to do with banana peels. I’m calling back with my results.”