We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter Amy Guttman about a bar in London that was once an underground public loo; we make an herb soup from Sardinia; and Adam Gopnik tells us why he thinks Montreal bagels are the best in the world.

Questions in this Episode:

“I cook whole chickens a lot but I just don’t know what to do with the heart and liver and gizzards. I try to use everything but I just don’t have a good use for these. Any tips?”

“What’s the right way to cook scrambled eggs?”

“My favorite buttermilk biscuit recipe has the butter melted, then poured into the buttermilk to create clumps, and is then added to the dry ingredients. The scone recipes have one freeze the butter, then grate it, then mix into dry ingredients. Is there a reason that melting the butter and adding to buttermilk would not also work for the scone recipe?”

“My father in law is a huge hot sauce fan, he used to put it on everything, but he recently developed a nightshade allergy and as such he's had to stop using all pepper-based hot sauces. He's tried a few specialty hot sauces from the internet but hasn't enjoyed them. Do you have any ideas of how to make a hot sauce without using peppers?”