This week on Good Food: Nicola Twilley explores the problem of smoke taint, the latest challenge in the wine industry. Khushbu Shah makes a meal of Nepali dumplings. The secret to an award-winning pie is in the flour, say bakers extraordinaire Roxana Jullapat and Clemence DeLutz. Ifrah F. Ahmed looks to preserve Somali dishes of the diaspora. Connect with Good Food host Evan Kleiman on Substack.