"At Chez Panisse, Nosrat learns the nuances of chef Amy Dencler’s use of open flame grilling. Dencler creates several “heat zones” in the fire by moving around different temperatures of coals so that things like steaks cook evenly on the grill."

"Nosrat then visits the Berkeley Bowl West grocery store where she and the butcher discuss the role that fat content plays in building flavor for meat dishes."

"At home, Nosrat prepares a bean and roasted vegetable salad with her illustrator and friend Wendy MacNaughton, who did the illustrations for the book version of Salt, Fat, Acid, Heat. Later, Nosrat invites her mother Shahla Nosrat to her house to help discuss the process of steaming and frying through the making of tahdig — a Persian rice dish that features a crunchy brown crust."