Food director Carla Lalli Music and senior editor Amiel Stanek are back by popular demand, talking about rice again. This time around they cover everything from how to cook brown rice to different methods of making crispy rice. It's just as... entertaining as part one. After that, Rumaan Alam, author and special projects editor of the New York Times books section, reads an essay he wrote for our May issue, Drinking in Dhaka.
Get the recipes from this episode:
Crunchy Baked Saffron Rice with Barberries
Chicken with Crispy Rice
United Continental's CEO blamed what he called a system failure following a passenger being forcibly removed from a flight. The Wall Street Journal's Doug Cameron reports from Chicago on the continuing fallout from the incident and United's response.