In the rush towards the latest trendy ingredient in cooking, some of the simple joys get left behind. Like sago. Like soeters. But let’s start with sago, and make a good old-fashioned pudding of it.

I took on one of the most iconic fine-dining dishes ever created – Thomas Keller’s Oysters and Pearls. In this video, I walk you through the rich sabayon, tapioca “pearls,” and perfectly ...