I'm Samin Nasrat.

And I'm Rishi K. Sherway. Together we make a podcast called Home Cooking. You might remember home cooking from back in March 2020 when we launched it to help folks who were stuck in lockdown with their quarantine cooking questions. And now that things are super scary again, we thought maybe it's time to bring the podcast back. We're back with a brand new season of eight episodes. And just like before, we're going to

try and answer all kinds of questions. Whatever you need, where are your friends in the kitchen?

So look for home cooking on your favorite podcast app and subscribe today.

This is Bill Street Radio from PRX, and I'm your host, Christopher Kimball.

Today, we're wandering into the woods in search of dessert.

Justin Davies has made a name for himself as a forager who can turn cedar into ice cream and oak into cookies.

Plus, later in the show, Lydia Bostianich makes her return

to the phone lines. She's ready to answer all of your Italian cooking questions. She'll even share

her philosophical take on Pesto. You know, use your senses. Use your olfactory. When you're buying

basil, put it to your nose. You know, you have a great machine there that will tell you.

But first, we're getting a taste of Vietnam.

Chef Anais, Kayau van Manen, joins me now.

For her upcoming cookbook, she traveled across the country

to experience the full range of Vietnamese cooking.

Anais, welcome to Mo Street.

Thank you for having me.

I've been to Vietnam briefly years ago,

fell in love with everything about it, especially the food.

The difference is you talk a lot about the North versus the South.

So let's start with the north. Yeah.

What's distinctive about the cooking of the north? Well, I think, you know, it starts with the

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