This week's episode is dedicated to salads. Tomato, squid, seaweed, wedge, ambrosia, chicken, tuna. You name it! Join us as we discuss what makes a salad crunch. Robert gives us a lesson in vinaigrette, naturally, Michelle finds a way to link it to the Marine Biology of an oil spill. We both attempt to spell W-O-R-C-E-S-T-E-R-S-H-I-R-E and we talk about the biggest and most common crime done to the humble salad: over-salting.