In this episode, Gretchen talks through one of her favorite foods, Duck Confit! and then turns it into duck rillettes.

Due to Gretchen being overwhelmed by making Christmas presents - this episode about Christmas presents is a few days late for the actual day. This spicy oil would be a great gift to yourself any time of year. Pickled fruits are probably a bit more specialized depending on your palate.

It's finally time to cover truffles! At least the chocolate ones. These easy holiday treats are so easy to modify and personalize. There is some discussion of ganache and what it is.

Gretchen made almond extract at home! So Simple! She talks through the process, why you can't just drink it straight, and what she may do different in the future. And this is a quick one.

Gretchen finally gets around to making carbonara and breaking down recipes from the internet, because there are a lot of them. Gretchen thought she was losing her mind at one point because all the recipes call for whole egg and she was taught with only yolks. And don't you dare bring cream anywhere near this sauce. In the end success was had with this sauce,

Join Gretchen again for another recipe she discovers does not have added benefits from making your own! Buckwheat flour proves a bit of a challenge and learn a bit about buckwheat in the process.

Another thing Gretchen will never feel compelled to make again! While papads seem fairly straightforward to make, there is probably a bit of a trick to them. And you can buy premade ones at the store or from your favorite Indian Restaurant, which feels like the better way to go. Listen to Gretchen struggle through this one!

Finally, we're braising! Gretchen makes a braised pork shoulder from Anthony Bourdain's Appetites Cookbook which uses coke! It's interesting and it works! Paired with Soba noodles and the recommended cucumber pickles, this dish is pretty fantastic. But of course Gretchen has notes!