(0:00) Tom Baker returns to talk about his mom's well-guarded recipe, how it's really difficult to have a bad butter tart (2:58), his case for the butter tart as the most Canadian food (4:22) and what got him his big chance to become a butter tart judge (6:04).

Then Blair and I meet up in the tasting room (12:24) to "weigh in" on a few butter tarts we tried, the differences of size, of goo constitution, of serving temperature, and of ingredients. Your host stops by the "For The Love of Butter Tarts" Festival in Elmira, Ontario (22:05). Lastly, the incredible disappearing key ingredient in an unearthed recipe (28:52) confounds host and guests alike.