We whip up six courses of Hunan favorites, discover the true origins of a famous Vaudeville bit, and learn about the dairy cow reproductive cycle.

We attempt an international wedding banquet for our soon-to-be-married guests, with mixed results. Features include a chicken-like challah, ghost stories, shrimp in a pumpkin and a towering cream puff creation called croquembouche. Check out the photos at www.ronnieandeddie.com.

We stuff our own sausages and pair them with spiced figs for a warm first course, make a traditional tortilla or Spanish omelet, and then roll out the paella in all its glory. Tasters love the first half of the meal, but are completely stymied by the mystery dessert.

We prepared a feast for the senses - green curry with chicken, beef and broccoli noodles, heavenly springrolls with a sweet and hot dipping sauce, catfish wrapped in banana leaves, and a coconut custard steamed in a pumpkin. Perhaps most intriguing were the condiments - chili sauces, sugar, ground peanuts - something for everyone! Our guests, from Texas, were in a warm spicy heaven.

We attempted to construct a strudel from scratch, phyllo dough and all, with horrible results. Slightly more successful were the kraut casserole and the chicken with kohlrabi. We plied our guest with liquor and were forgiven.

We hit the road and took in the Rockettes, BBQ and biscuits in Nashville, Tennessee.

We explored the horn of Africa via Ethiopian cuisine: doro wat, beef berbere and the elusive injera bread. Return guests Nicki and Gideon discussed dancing for Radio City and our beloved congress.

We rose before dawn, braved wind and weather, and tried our hands at breakfast pastries. Croissants, almonds buns with cream filling, and ginger lemon muffins were foils to chilaquiles. Our baking results were so terrible, that fantastical re-naming tactics were employed to deceive our guests. Perhaps we should have stayed in bed.

We made hummus, flatbread, yet another kind of stuffed pastry (spinach parcels), koshary, chicken and baklava. But mostly this podcast features dinner conversation - about epiphanies, online dating and marriage.

We serve up a bright seafood salad, an enormous timpano, and tiramisu. Our guests discuss trips to Italy and the body parts of saints.