Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and his most memorable stories—for example, how he used to act out “The Wizard of Oz” to help him stay sane in solitary confinement. Plus, Gena Renaud of Yume Confections teaches us about the art of wagashi; Alex Aïnouz dives into the world of meatballs; and we roast a chicken the Nigella Lawson way.

This episode is brought to you by Sleep Number.

Questions in this Episode:

“I have been experimenting with making my own flourless seeded crackers. I used almond and amaranth flour as my base but they came out bitter. Sometimes I’ll just do half wheat and other flours to make the consistency better. Would love to try non-gluten though."

“How do you maintain your pans at home?”

“I have a question about sourdough starter. I was told that some people use tap water only to feed their started as opposed to bottled water and I’m confused why that would be?”

“I was making stock and I was doing the traditional removing of the scum and I began wondering what is that actually made of, what does it consist of, and is it really necessary to stand there and laboriously scoop it off?”

“I called a while back about cooking cheese rinds. Calling back now with my results!”