We are starting a multipart series on the extraordinary cuisine of China. And, if you like it hot, Szechuan is on the menu. Chinese Food and Culture scholar and writer Madame Huang Carolyn Phillips sits down to dish. You know her from her award winning book All Under Heaven and her new book just released, At The Chinese Table. We are cooking and spicing things up with chilies and noodles and more. Plus, I am teaching the technique for Toum, the luscious Mediterranean garlic spread.