Christopher Kimball’s Milk Street Radio
Arts:Food
This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona.
Get the recipe for Rigatoni alla Zozzona here.
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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
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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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