Ten years ago, Sarah Owens decided to parlay her success as a successful cottage baker and curator of roses at the Brooklyn Botanical Gardens, and write a book, "Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More." The book went on to win a coveted James Beard Award and Sarah was off and running into the next stage of her career: teaching classes around the world, writing more books, such as "Toast & Jam," and even helping open a bakery in Lebanon for Syrian refugees. Those ten years flew by and now she has just released an updated tenth anniversary edition of the book that helped make her famous. She tells us all about those book updates, including a new resource section listing of small, artisan mills around the country where bakers can source locally produced flour, and also shares many of the adventures that her journey in natural fermentation and jam making has opened up for her. Pizza Quest welcomes the lovely and talented, Sarah Owens!

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Mark Todd, aka "The Cheese Dude" returns to take us on the ultimate cheese tasting to die for -- or, more accurately, a "Before You Die" tour. Mark has previously guided us through the pasta filata category (aka, mozzarella-like "pulled" cheeses), the cheddar category, the world of hard aged cheeses, and Alpine and smelly cheeses -- he has been my cheese Yoda for the past few years here on Pizza Quest and this time we go all the way to the summit. I asked him to guide me through four or five cheeses that he considers his Mt. Rushmore and, sure enough, this episode has, for me, fulfilled the "loyalty test" (that is, I tasted them when we recorded this episode but I am still enjoying the taste memories weeks later). Join us as we climb to the top of the Mt. Rushmore of cheeses you will want to run out and track down so that you can taste along with us.

For the record, here are the five cheeses we tasted and enjoyed with what I call our Meg Ryan cheese moments together. You'll know what I mean when you tune in: Emmi Gruyere Kaltbach; Akaas 36 month Aged Gouda; HRVMNS Epoisses; Mitica Sottocenere; and Delin Brillat Savarin Your local cheese monger will know what these are, or may have ones as close as possible to them.

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Welcome back to Pizza Quest!

The artist known as Meathead is back, hard on the heels of his newest book, The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 Recipes. His website and newsletter, AmazingRibs.com, is followed by millions of people worldwide, where we all can get everything we need to know, free of charge, about cooking meat -- with and without fire -- and this includes both the science and the craft, which is why I referred to him above as an artist. His new book has been described by Alton Brown as, "The only book on outdoor cookery you'll ever need." In addition, thousands of his followers are dues paying members of his exclusive Pitmaster's Club, which entitles them to all sorts of other benefits and perks, all discussed in this episode. I guarantee that you will learn more than you ever imagined about food science and cookery in this dynamic conversation with the one and only Meathead.

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