Still Processing

Wesley Morris talks with Samin Nosrat, a chef and food writer, about her love-hate relationship with “The Bear,” a show that’s always racing against the clock. She says the best moments, in the show and in our own kitchens, happen when things slow down.Thoughts? Email us at cannonball@nytimes.comWatch our show on YouTube: youtube.com/@CannonballPodcastFor transcripts and more, visit: nytimes.com/cannonball Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.