We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan vampires to wrangling snails to make arm escargot. Plus, we learn hamburger history with burger scholar George Motz; Bianca Bosker explores the origins of the PB&J; and we make a fragrant beef stew from Vietnam.

Questions in this Episode:

“I’ve recently started cooking with white pepper. Are there any hard and fast rules when it comes to using white pepper versus black pepper?”

“I keep hearing about the benefits of cooking bacon in the oven instead of the stovetop. I don’t dare to try it because I’m worried that it will spatter all over the inside of the oven. Is that true, and if so, how can I avoid it?”

“I am a first time jam maker, and having trouble getting my jam to reach 220 degrees. I do not live in a high altitude, but not super low either. What is my problem?”

“I used to use pine nuts in cooking and baking, but I developed what I have since read is called “pine mouth.” It made everything I ate for almost a week taste awful. Why did this happen, and will I ever be able to eat pine nuts again?”