"Hot pig Jell-O" may not sound like a draw to most people, but that's exactly how Mario Batali describes the headcheese that he got me to try—and even like!—more than 20 years ago. How he managed that feat, his nose-to-tail approach to cooking (though not exclusive to him), how he hires so many people who start out as line cooks and end up as chef-partners, and what he regrets about giving author Bill Buford an all-access pass for his terrific book Heat are just some of the many tidbits serious eaters will come away with after listening to this, the second installment of my conversation with the superstar chef and restaurateur.
