<p>Oh boy oh boy. It’s our first major controversy of the new season. Did $500 lamb let a good chef down or were there bigger lemons to fry? We brought on an unbelievably qualified expert to talk about that, lemon preserve glue, and everything about food we wouldn’t have known ourselves.</p>



<h3>Mentioned on this episode</h3>



<ul><li><a href="https://www.vogue.com/article/translucent-pumpkin-pie-alinea-recipe">Alinea’s Transparent Pie</a></li></ul>

Oh boy oh boy. It’s our first major controversy of the new season. Did $500 lamb let a good chef down or were there bigger lemons to fry? We brought on an unbelievably qualified expert to talk about that, lemon preserve glue, and everything about food we wouldn’t have known ourselves. Mentioned on this episode Alinea’s Transparent Pie

<p>Oh boy oh boy. It’s our first major controversy of the new season. Did $500 lamb let a good chef down or were there bigger lemons to fry? We brought on an unbelievably qualified expert to talk about that, lemon preserve glue, and everything about food we wouldn’t have known ourselves.</p>



Mentioned on this episode



<ul><li><a href="https://www.vogue.com/article/translucent-pumpkin-pie-alinea-recipe" rel="noopener noreferrer">Alinea’s Transparent Pie</a></li></ul>

16.02 – Lambgate

The Top Chef Podcast from the creators of Read it and Weep. We aren't food experts, but we know food TV.

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16.02 – Lambgate

16.02 – Lambgate