Why does pasta always taste better in a restaurant? Is it okay to cook with frozen vegetables? What is baker's math, and why is it the secret to perfect pastry every time? While answering these and nearly 100 other questions, food writer Matt Rodbard and chef Daniel Holzman put their knowledge into practice with recipes for Classic Chicken Cutlet, Oklahoma Fried Onion Burgers, Homemade Hummus, Multigrain Adult Pancakes, Seasonal Fruit Galette with Yogurt Almond Crust, and Choose-Your-Own-Adventure Chocolate Chip Cookies.