Put on your VR helmets because it's time for Molly's annual review and to talk about confetti rice. We discuss backbone aromatics, injured fingers and studded food as we decide what was authentic for the time.

Links:

• How to Make the Best Fried Rice | The Food Lab | Serious Eats
• The Breath of a Wok: Grace Young, Alan Richardson: 9780743238274: Amazon.com: Books
• Spilled Milk: Episode 1: Fried Eggs
• Mouth Wide Open: A Cook and His Appetite: John Thorne, Matt Lewis Thorne: 9780865476288: Amazon.com: Books

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