Poised to open an all-day Middle Eastern cafe in East Hollywood, chefs Ori Menashe and Genevieve Gergis pay homage to their heritage in their sophomore restaurant cookbook, “Bavel.” After a year in the kitchen and embracing DIY projects, journalist Danielle Dreilinger traces the history of the surprising science behind  home economics. TASTE editor Anna Hezel weighs in on the benefits of nonstick cookware. Australian chef Josh Niland approaches fish butchery with sustainability and suggestions on how to use every component of a fish. Market correspondent Ben Mims talks about flowering broccoli with Justin Peach of Anajak. Los Angeles Times restaurant critic Bill Addison heads south to Anaheim for Yemeni cuisine.