Christopher Kimball’s Milk Street Radio
Arts:Food
This week, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread.
Get this week’s recipe for Chickpea Flour Flatbread here.
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Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
Inside the Great British Bake Off with Paul Hollywood
How to be a Supertaster: The Wild Science of Flavor
Ancient Recipes with Sohla El-Waylly: Roman Cheesecake, Medieval Apple Pie and Fish Head Aspic
Cowboy Coffee and Chicken-Fried Steak: Ranch Cooking 101
Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up
Rent A Falcon, Save Your Vineyard! The New Airborne Security Guards
Sidewalk Salad: Foraging with Alexis Nikole Nelson
Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage
Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and the Ketchup/Mustard Smackdown
Dining Disasters, Crazy Chefs, and a Michelin-Starred Nightmare: True Restaurant Stories
Tomato Sauce Cooked 1,000 Times: One Woman's Culinary Odyssey
Frontiers of Food Science: Do Sound and Color Affect Flavor?
Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts
Cooking Over Fire: Lessons From the Levant
White House Noshes: What Presidents Really Eat
Claire Ptak Is in Love (with a Pink Cake)
Pickles, Life and Death: The World of Fermentation
Salmon Wars: The Dark Underbelly of Our Favorite Fish
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