I’ve always thought of cooking as an art, not a science. Then I read this story about what goes on behind the scenes at Din Tai Fung, a Taiwanese restaurant chain that opened in Vancouver this month. This is a place that churns out 10,000 dumplings a day, with the goal of achieving not just the best dumpling but a consistent dumpling – that is, achieving a taste that’s the same no matter which location you’re visiting. From rules about how much each should weigh to the number of folds in each dumpling, this is decidedly a science. Read more.

Also this week, we catch up with chef Ozoz Sokoh, whose groundbreaking new cookbook is inspiring a new generation to explore Nigerian food. She spoke with us about her culinary adventures and shared some recipes you can try at home.

If you have a question on wine, e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you, sign up for this and other Globe and Mail lifestyle and arts newsletters.