The owner of a barbecue joint in New Jersey might be the answer to figuring out how to deal with North Korea. Rebecca Mead tells us about Bobby Egan and BBQ diplomacy. Jonathan Gold gets us into Peruvian food. Picnics mean pasty potato salad. Chris Kimball of Cook’s Illustrated has a solution. Liran Mezan has some ideas for meat cuts and Mark Bittman sorts out the dilemma behind buying and eating fish. Bourbon, corn, rye or straight – there is a big difference between these whiskies, says Scott Gold. Mary MacVean tells us what state budget cuts are doing to our budding chefs. And Laura Avery eats green beans at the farmers market.