This week we talk to chef Lenny Russo about the realities of committing to local and sustainable in a Midwestern restaurant. He is the author of Heartland. Tucker Shaw of Cook's Science shares the glamourous origin of fettuccine Alfredo in the U.S. and the secret to perfecting the dish at home. We look into the heart of Basque cooking with Alexandra Raij, co-author of The Basque Book, and we get a lesson in how to make nut milks with Dina Cheney, author of The New Milks. Plus, we hear about restaurant regulars and Paris' meat vending machines.