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This week, A&M are joined by their friend and beloved New York Times food columnist Melissa Clark. Together, they make Roasted Radish and Potato Salad with Black Mustard and Cumin Seed by gingerroot, weigh in on the ongoing cutters vs. burners debate and settle the correct pronunciation of "cumin", once and for all.
This week's videos were once again shot and edited by filmmaker Elena Parker. For more of the delightful Melissa Clark, follow her on Twitter @goodappetite and pick up a copy of her just-released cookbook In the Kitchen with A Good Appetite!