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.