Samin laughs easily, is brimming with curiosity and brings new life and authenticity to the saturated world of food media. Get yourself a boyfriend who looks at you the way Samin looks at a roast chicken.
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Rachel chats with Karen Taylor, owner of El Molino, about what makes her tortillas and tamales so special and Samin and Rachel debate which is the best way to wrap a burrito: in foil or yellow paper.
Then we welcome Bon Appétit magazine's senior editor Andy Baraghani to the show. Andy says he spent his life trying to hide his Iranian heritage until a food magazine asked him to create a Persian spread that reconnected him to his culture. And Rachel cooks tahdig with Omid Roustaei, a passionate Persian cooking teacher in Seattle.
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