This week’s recipe for cheesy, creamy cacio e pepe is a keeper: not only does it use just a handful of classic, simple ingredients, but it also has science on its side. Using cornstarch, a group of scientists discovered the perfect way to add enough starch to deliver a smooth, glossy sauce. (Just don’t tell Nonna.)

Also this week, a trip to Richmond, B.C.’s “Food Street” delivers surprising and delicious finds; and we take a sneak peek at Toronto’s new Chiang Mai-themed bar, Tha Phae Tavern.

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