115: Eat, Cook, Love in Senegal

This week, we talk to chef Pierre Thiam. The food of Senegal has
big flavors and big heart, and Thiam reveals the culture that
inspired him to cook. “In Senegal … people believe that the more
they share the food with you, the more plentiful their bowl will
be,” he says. Then we’ll present our recipe for Tahini Swirl
Brownies and a tip for all-new compound butters. Also on the show,
we talk to Damon Baehrel about his “mystery restaurant,” in upstate
New York, Dr. Aaron Carroll investigates how looking at food stamp
choices could reduce obesity and, as always, Christopher Kimball
and Sara Moulton take your calls.

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