In the salad lab, cauliflower tartare, Thai Oolong tea

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Kenji Lopez-Alt gives us tips on how to freshen up what's in the salad bowl. His engaging reference book, The Food Lab, just won a James Beard award. Norah Chef Mike Williams shares a recipe that makes use of snow white cauliflower from Tamai Family Farms. Jonathan Gold takes us to San Gabriel for Wuxi-style noodles and dumplings. Charlene Wang tells the tale of how Taiwanese oolong tea got growing in Thailand.

Photo: Thai oolong leaves (Tranquil Tuesdays)

From this Episode:

Credits

Host:

Evan Kleiman

Producers:

Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone