Why is your stadium hot dog so expensive?

This week on Good Food:

• Alec Opperman of More Perfect Union investigates who's behind the steep price of stadium concessions
• Anissa Helou goes deep into the regional kitchens of Lebanon, revealing a cuisine that's far more diverse and nuanced than most realize
• Naoko Takei Moore had a hand in introducing donabe to the U.S. 25 years ago when it was virtually unknown and she continues to champion the hand-thrown clay pots
• Chris Newens explores the arrondissements of Paris in twenty meals
• The weekly market report features Heather Wong of Flouring and the pavlova she has on the menu

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