Podcasts about Milk Street

Michael Curry joins via zoom to discuss the federal funding freeze impacts on medical research and healthcare in Mass, and Healey's budget request for cuts to mental health.Juliette Kayyem discusses the attack on PA Gov Josh Shapiro, and normalized violence; Harvard's defiance; plus, DHS staffers given lie detector tests over alleged leaks.Christopher Kimball discusses Milk Street's latest Italian cookbook "Backroads Italy"Boston Globe's Shirley Leung discusses the threats to Boston's biotech industry under Trump 2.0; and the families on child-care vouchers waiting more than a year for care.

Pete Wells, former New York Times restaurant critic, joins us to look back on his most infamous reviews, plus why he blasted Guy Fieri's Times Square restaurant but loved Señor Frog's. Photojournalist Kate Medley reveals why some of the best food in the South is served at the gas station; we make Cantonese Stir-Fried Black Pepper Beef and Potatoes; and Chris and Sara Moulton answer listener calls. Get this week's recipe for Cantonese Stir-Fried Black Pepper Beef and Potatoes here.Listen to Milk Street Radio on: Apple Podcasts | SpotifyChristopher Kimball's Milk Street Radio is produced by Milk Street, in association with GBHCo-Founder: Melissa BaldinoExecutive Producer: Annie Sinsabaugh Senior Editor: Melissa AllisonSenior Producer: Sarah Clapp Producer: Caroline Davis Production Intern: Marisa OrozcoProduction Help: Debby PaddockAdditional Editing: Sydney LewisAudio Mixing by Jay Allison at Atlantic Public Media in Woods Hole MassachusettsTheme Music: "Hang Tan" by Toubab KreweAdditional Music: George Brandl Egloff

Michelle and Lauren dive into an unforgettable weekend at Starved Rock, where history, murder mysteries, and Native American lore collide. They uncover eerie tales of the Radium Girls, discuss a chilling true crime case, and, of course, share their top travel tips.But that's not all—this episode also takes a heartfelt turn as they reflect on powerful lessons from the dying. What really matters in the end? (Hint: It's not the fancy stuff or Instagram likes.) From the importance of deep friendships to the joy of a well-made lasagna, they explore how to live fully and cherish the little things.Grab a drink, settle in, and get ready to laugh, reflect, and maybe even plan your next getaway.Hot Topics: Postcard Cabins, Murder at Starved Rock (MAX), and The Milk Street cookbook.Well RefinedMilk Street CookbookPostcard CabinsCozy AF Candles@thesisterprojThis episode was sponsored by Curaleaf and Netgame

If you look at any list of best-selling cookbooks, certain words come up over and over again: quick, easy, fast, effortless. But is it actually possible to deliver deliciousness in no time? Or are these recipes too good to be true? This week, we talk with intrepid journalist Tom Scocca, who exposed the dirty secret about caramelized onions; recipe-writing legend Christopher Kimball; and food writer (and mom) Elizabeth Dunn, who's sick of feeling bad when a recipe turns out to be harder than she expected. And we ask: Why do recipes that look simple on paper turn out to be very different once you get into the kitchen? Tom Scocca is the editor of Indiginity, and you can read his Slate story about caramelizing onions here. Christopher Kimball is the founder of Christopher Kimball's Milk Street. Elizabeth Dunn co-writes the newsletter Consumed. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

We are taking a break this week. Please enjoy this classic interview from our friends at Milk Street Radio.For more information, visit Milk Street Radio's homepage, and follow Milk Street Radio on Apple Podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

It's no surprise we love talking about food here at 1A. From the latest cookbooks to answering your questions about your favorite foods. As a holiday treat, we're bringing you highlights from the latest episode of Christopher Kimball's Milk Street Radio Podcast. For the complete episode, and to learn more about Milk Street be sure to visit milkstreetradio.com. Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Connect with us. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In this special episode, we're sharing an extended interview with Al Roker. Al makes his return to Milk Street to discuss his latest cookbook — a collaboration with his daughter, Courtney Roker Laga — as well as the jobs he worked prior to landing at NBC and the food he uses as a test to determine whether or not someone can be his friend. You can find our Best Recipes of 2024 collection here.Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Al Roker is back on Milk Street with family recipes and television stories to share. He recalls celebrity-filled lunches at the NBC commissary and the holiday meal he dreamt of while recovering from surgery. Plus, Ben Mims reveals the secret history of cookies; Grant Barrett and Martha Barnette of “A Way With Words” express holiday gratitude with food-themed compliments; and we prepare Cantonese Sweet-and-Sour Pork.Get this week's recipe for Cantonese Sweet and Sour Pork here.You can find our Best Recipes of 2024 collection here.Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Watchung Booksellers Podcast, Christopher Kimball's Milk Street Media Relations Director Deborah Broide talks with Voracious and Spark VP/Publisher Michael Szczerban about the changing landscape of publishing.Deborah Broide is the media relations director for the food media company Christopher Kimball's Milk Street, and she also works on select publicity projects for the Mayo Clinic and The Jerome Robbins Foundation and Trust. Before joining forces with Kimball 31 years ago, at what became Cook's Illustrated and America's Test Kitchen, she began her career in publicity at Crown Publishing, where she worked with Douglas Adams, author of The Hitchhiker's Guide to the Galaxy. She has also held senior positions at Workman Publishing, where her successes included the Silver Palate Cookbooks and What to Expect When You're Expecting, and Putnam, where her authors included Tomie dePaola and Eric Carle. She lives in Montclair, New Jersey, and her passions include books, theatre, ballet, music, and her family.Michael Szczerban is the vice president and publisher of Voracious and Spark, two imprints of Little, Brown and Company that help readers improve their lives by making them more delicious, more beautiful, healthier, and happier. He started his career as an editor at Simon & Schuster, where he worked with Samin Nosrat on her mega-bestseller Salt, Fat, Acid, Heat, and then joined Little, Brown ten years ago. He has edited numerous bestsellers and established several million-copy series that include books from White House photographer Pete Souza, cookbooks from Christopher Kimball's Milk Street, and Sarah Knight's collection of “No F's Given Guides.” His upcoming books include titles from activist and icon Pamela Anderson, chef Daniel Humm of Eleven Madison Park, star baker Bryan Ford, online phenomenon Accidentally Wes Anderson, and more.Resources: America's Test KitchenMayo Clinic PressSparkFrankfurt Book FairLondon Book FairBooks:A full list of the books and authors mentioned in this episode is available here. Register for Upcoming Events.The Watchung Booksellers Podcast is produced by Kathryn Counsell and Marni Jessup and is recorded at Silver Stream Studio in Montclair, NJ. The show is edited by Kathryn Counsell and Bree Testa. Special thanks to Timmy Kellenyi and Derek Mattheiss. Original music is composed and performed by Violet Mujica. Art & design and social media by Evelyn Moulton. Research and show notes by Caroline Shurtleff. Thanks to all the staff at Watchung Booksellers and The Kids' Room! If you liked our episode please like, follow, and share! Stay in touch!Email: wbpodcast@watchungbooksellers.comSocial: @watchungbooksellersSign up for our newsletter to get the latest on our shows, events, and book recommendations!

Christopher Kimball of Christopher Kimball's Milk Street back on the podcast to talk about what he's calling his new initiative, "Cook America." Chris is essentially taking the idea behind why he started Milk Street and wanting to do more to encourage people to get in their kitchens and cook. Chris and Trish catch up since the last time they chatted (2020!), and still agree they don't ever want help cooking in the kitchen. Have a drink and stay out of the way. Please. Chris also explains why baking apple pies bring him immense joy and why he says he'll never be able to bake the "perfect apple pie."

This week, we get a seafood masterclass from one of the world's greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street's science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv. (Originally aired October 19, 2023.)Get this week's recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Join us as we explore the world of global flavors with culinary legend Chris Kimball, the ingenious founder of Milk Street. With decades of experience as an award-winning food writer, television personality, and entrepreneur, Chris has revolutionized our approach to cooking. In this episode, we delve into Chris's philosophy on cooking, the importance of culinary education, and his innovative techniques that inspire both seasoned chefs and home cooks. Discover how Chris continues to transform the culinary world by exploring bold and vibrant flavors from around the globe. Tune in for an enlightening conversation that promises to be a gastronomic journey, potentially transforming your culinary perspective.

Join us as we explore the world of global flavors with culinary legend Chris Kimball, the ingenious founder of Milk Street. With decades of experience as an award-winning food writer, television personality, and entrepreneur, Chris has revolutionized our approach to cooking. In this episode, we delve into Chris's philosophy on cooking, the importance of culinary education, and his innovative techniques that inspire both seasoned chefs and home cooks. Discover how Chris continues to transform the culinary world by exploring bold and vibrant flavors from around the globe. Tune in for an enlightening conversation that promises to be a gastronomic journey, potentially transforming your culinary perspective.

The founder of Milk Street hates celebrations and says pleasure is annoying. This week, Chris Kimball tells us why he thinks cooking is supposed to be hard, and how he got this way. Plus, he and Dan bond over their shared food obsessiveness and clash over their differences in the kitchen -- and in life.This episode originally aired on August 25, 2019, and was produced by Dan Pashman. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Ella Barnes. Publishing by Shantel Holder and transcription by Emily Nguyen.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.

Today, we're sharing an episode from our friends at Milk Street Radio. Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history's wildest dinner parties; Adam Gopnik reveals what your drink of choice says about you; we make Thai Coconut and Chicken Soup; and Cheryl Day returns to take your baking calls.To hear more from Milk Street Radio, go to www.177milkstreet.com/radio

Music producer and artist benny blanco has credits on 29 number one songs, working with stars such as Katy Perry, SZA, Rihanna, Justin Bieber, Halsey, and more. But he's long been as obsessed with food as he is with music. Now, benny's releasing Open Wide: A Cookbook for Friends. It's not just a collection of recipes, it's also a manual for throwing a great party -- a topic that benny takes very seriously. He dishes with Dan on his affection for the George Foreman grill, the dessert that endeared him to SZA, and why he's like a duck on a pond.If you want to win a copy of Open Wide, sign up for our newsletter by May 24. If you're already on our mailing list, you're already entered to win. Open to US and Canada addresses only.On Thursday, May 9, Dan will be teaming up with Café Mars in Brooklyn for a seated dinner featuring dishes inspired by Anything's Pastable. See the full menu here. Anything's Pastable will be for sale and Dan will be there to chat and sign copies. Reserve your spot here (scroll down to Experiences). One night only! Can't make it to Brooklyn? You can catch Dan the following week, Thursday, May 16. He will be hosting a virtual cooking class with Milk Street. As we get ready for summer, he will be featuring two super flavorful, super easy dishes from the chapter of Anything's Pastable entitled, “Pasta Salads Redeemed: Fresh and Bright, Hold The Mayo.” Watch Dan cook or cook along! Get 50% off with code PASTABLE50 (only for the first 30 people). Then use code COOKWITHDAN for 15% off.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Shantel Holder, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

Gillian and Matt dish out their breakfast favorites and share egg-ceptional recipes in this toast to the coziest meal of the day. Cozy in the News  Eclipse Reunion  Frog Club Breakfast Recipes Egg Boats by Brunch with Babs  Dessert-like Overnight Oats by Lemons and Zest Breadcrumb Fried Eggs by Milk Street  Candle Review Lazy Breakfast by Starks Candle Company Support All Things Cozy by joining our Patreon and following us on Facebook and Instagram.

On today's podcast, we welcome aboard Jonah Wakefield of Orono, ME based alt-indie trio Milk Street. Jonah comes on to talk about the origins of the group, what life was like growing up in Maine, how he met the other members, how he would describe his unique blend of music to those who aren't familiar with him and how the group stumbled upon their unclassifiable blend of tunes in the first place, the music that inspired him growing up and set him on the path, his creative process and how the fellas put their ideas to paper, he also talks about the Mid East Upstairs show that the guys played a few months ago and how rad that was for the group, his experiences recording the band's latest LP “Vermont” and what it was like to put it all together, plus he lets us in on what he likes to do for fun away from playing and making music.

Cook What You Have: Make a Meal Out of Almost Anything.

Erika is a baker, artist, and founding member of Pittsburgh's first cooperative bakery.  Erika tells me about her work on America's Test Kitchen, Cook's Illustrated, and Milk Street; recipe development (including the lemon layer cake in episode photo); her writing career; and the reality of burnout in the culinary arts field. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Hello and welcome to a new episode of Tasty Pages, a podcast from Cooking The Books! In this episode we discuss Johnny's fascination with Asian grocery store coffee drinks, a poorly-conceived promotion at Red Lobster and why, in this age of modern refrigeration, people still choose to eat lutefisk. We also share listener answers to our question: What food should be banned from breakroom microwaves? Then, we talk about our featured cookbook, 'Milk Street Simple' by Christopher Kimball. Next, Victoria shares an amusing memory from her teenage years involving a geriatric teacher, a hotplate and a perfectly cooked steak before diving into a story about the world's most potent (and rare) beer for our Gastro Obscura segment. Lastly, Johnny attempts to humor Victoria with a series of food jokes. Did she laugh? Listen now to find out! --- Support this podcast: https://podcasters.spotify.com/pod/show/tastypages/support

Our Thanksgiving special is here! Jet Tila returns to take your calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, our Milk Street culinary team gives mashed potatoes a makeover, and we hear what Jacques Pépin, Carla Hall, Dorie Greenspan, and more friends are looking forward to on Thanksgiving Day. Plus, we share the shocking story of a turkey that antagonized an entire city.Click here for The Many Ways Milk Street Makes Mashed Potatoes.Click here for The 12 Thanksgiving Pies That Will Upstage the Turkey.Click here for 22 Chefs Share Their Favorite Thanksgiving Moments, Traditions and What They're Thankful For.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Learn how to spice up your meal times with James Beard Award-winning food and travel writer J.M. Hirsch. He travels the world as editorial director of Christopher Kimball's Milk Street and also edited the latest cookbook, “Simple.”

Learn how to spice up your meal times with James Beard Award-winning food and travel writer J.M. Hirsch. He travels the world as editorial director of Christopher Kimball's Milk Street and also edited the latest cookbook, “Simple.”

This week, we get a seafood masterclass from one of the world's greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street's science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv.Get this week's recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

“Deliver something nobody else is delivering,” advises Milk Street's Christopher Kimball. The media veteran, who created Cooks Country and America's Test Kitchen, joins the show to discuss why media needs to go back to basics to build lasting brands or be left behind as digital flotsam in an algorithmic feed.Troy Young's People vs Algorithms newsletterBrian Morrissey's The Rebooting newsletterAlex Schleifer's Universal EntitiesFollow Alex, Brian and Troy on Twitter

Anthony Sammarco commemorates the 150th anniversary of a devastating fire that destroyed sixty-five acres of land in Boston, from Washington Street, between Summer Street and Milk Street, fanning eastward towards the wharves into Boston Harbor. Hear his presentation at the Senior Center that took place on Oct. 10, 2023. You can always see these presentations by going to: CantonCommunityTv.org and then heading to the SEARCH bar. 

Foxborough trains have sold out due to a Taylor Swift concert that's taking place this weekend. Updates on the Sports scene in boston from Trenni Casey, anchor/reporter for NBC Sports Boston She discussed the Celtics moving forward and a Washington Post report on the Harvard football players whose lives were upended by CTE. GBH executive arts editor Jared Bowen discussed the Paper Town exhibit at the Fitchburg Art Museum and some updates on permanent rehearsal space for musicians in Boston. He also announces this the show, Open Studio, comes to an end on June 2nd after ten years. Frontline filmmaker Michael Kirk discussed their new film “Clarence and Ginni Thomas: Politics, Power and the Supreme Court”. He talks about Clarence's troubling behavior from the past and the world he lives in that was fueled by Trump's presidency. Milk Street's Christopher Kimball discussed his new book “Milk Street Noodles”. The hosts and Kimball talk about different kinds of noodles. CNN chief national correspondent John King joined for the latest political headlines including the Rudy Giuliani lawsuit. We closed our show by asking listeners to tell us if they still listen to AM radio. Are people aware that cars still offer it?

Sam Fore is a Sri Lankan-American chef and recipe developer based in Lexington, Kentucky. Her pop-up, Tuk Tuk Sri Lankan Bites, crisscrosses the country to bring her -Sri Lanka meets the South -dishes to diners far and wide. She started the pop-up in 2016 after traditional Sri Lankan brunches in her home outgrew her dining room.  Fore's cooking is a reflection of her Sri Lankan upbringing in the American South; her dishes include her spin on Southern classics as well as new riffs on her family's time-tested recipes. Her recipes can be found in multiple national publications and across the web. In 2021 she joined the cast of Christopher Kimball's Milk Street, which you can watch on PBS. In 2023, Fore was honored by the James Beard Foundation Awards as a Finalist for Best Chef: Southeast. Fore plans to open the Tuk Tuk Snack Shop in Lexington, Kentucky by Fall 2023  Find her : http://www.tuktuklex.com/ Instagram: @tuktuklex @kolagoodies is her milk tea drink of choice

On today's show I have chef Sam Fore, the Sri Lankan-American chef and recipe developer who's known for her wildly popular Tuk Tuk Sri Lankan Bites pop-ups. She was recently honored by The James Beard Foundation Awards as a semi-finalist for best chef in the southeast. On today's show you'll find out how this former marketer made the jump into the pop-up restaurant world.In 2016, after hosting a number of traditional Sri Lankan brunches at her place, Sam decided it was time to move these gatherings from her dining room. And so, the pop-up was born. But these events aren't limited to Lexington, Kentucky where she lives. Sam's been traveling and collaborating with chefs across the country. We talk pop-up logistics and collaborations. Sam details how she ended up with her own Spicewalla spice blend. And she shares some info about her upcoming brick and mortar restaurant. In the past few years, she's been on the cover of Food and Wine magazine, been named one of Plate magazine's chefs to watch, and has joined the cast of Christopher Kimball‘s Milk Street. With everything going on it would be easy to burn out. We talk about taking the time to take care of yourself, and say no to some things…To only doing the things you really want to do.SAM FORESam's InstagramTuk Tuk Sri Lankan BitesSam's Recipe for Roasted Curry Tomato PieBuy the Tuk Tuk Fried Chicken Spice from SpicewallaCHEFS WITHOUT RESTAURANTSGET TICKETS FOR THE CHEFS WITHOUT RESTAURANTS DINNER: Chef Chris Spear of Perfect Little Bites and Chef Matt Collins of Chef Collins Events. Saturday March 11th in Bradley Beach, NJ.If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterPrivate Facebook groupChefs Without Restaurants Instagram

A conversation with James Beard Award nominee Samantha Fore about: Bypassing gatekeepers Quieting the noise of haters Going all-in on yourself Her journey to Christopher Kimball's Milk Street and Food Network What's in store for her new snack shop opening later this year Tuk Tuk Sri Lankan Bites Milk Street Feature Sam Fore on Instagram  

This week, we get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it takes to open five restaurants in two years and why “The Bear” stands alone in the food TV genre. Plus, we peer into the illicit history of rum-running on Long Island with Amy Kasuga Folk; Adam Gopnik considers the act of fasting; and we make Cinnamon Sugar Yogurt Doughnuts from Romania. Get this week's recipe for Cinnamon Sugar Yogurt Doughnuts here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Take our Milk Street listener survey here.This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

If last week's show was for the history buffs today is for the people that love to eat. Today we have a gargantuan show with Christopher Kimball of Milk Street and Matt Sartwell of Kitchen Arts and Letters. First, we'll play my recent interview with Christopher Kimball, the cook with the bowtie. You might know him for his work with America's Test Kitchen where he founded the classic food magazine Cook's Illustrated. The magazine famously accepts no advertising and tests every recipe until they've exhausted every possible combination they can think of. He left America's Test Kitchen in 2015 and went on to found Milk Street. Milk Street focuses on changing the way you cook and as Chris will tell us, his exploration of other food cultures both influenced his choice to leave America's Test Kitchen and inspired Milk Street. As he states on the Milk Street website, the company extends "an invitation to the cooks of the world to sit at the same table.” After my interview with Christopher, we'll head to New York where we'll step inside the famed bookstore, Kitchen Arts and Letters. I was fortunate to geek out about cookbooks with Matt Sartwell, who's the managing partner at the store. We'll talk about kitchen reference, books for beginners, and more. It's not only a store for home cooks, because Julia Child and James Beard stopped by as well. The store was founded by Nach Waxman in 1983 and has been America's best known culinary bookstore ever since. Nach died in 2021 but has been remembered by the culinary community for his love of cooking and sharing that love with the world. This episode was such a joy to create for you guys, I hope you enjoy. Ezra --- Send in a voice message: https://anchor.fm/newsnerds/message

From her first sales pitch at 9 years old, Cherie Scott has had a clear vision of her future and has been building her brand along the way. In this episode, Cherie tells the story of how Mumbai to MAINE came to be and the different marketing techniques she has used to grow her brand. She also talks about the supportive Maine entrepreneurial community, including some of the pitch competitions she has participated in. Cherie also shares her vision for the future of Mumbai to Maine.   5:13 – Cherie shares the real story of how Mumbai to MAINE started.    13:31 – Cherie explains how she uses storytelling as her main marketing technique.   19:29 – Cherie talks about how she prioritizes her time based on what would best align with her brand.   24:19 – Cherie describes some techniques for building a brand, including how she used the cooking classes she was teaching as a focus group.   31:24 – Cherie lays out her vision for the Mumbai to MAINE brand.   34:55 – Cherie talks about how business pitch competitions have helped her build and grow her brand.   37:52 – Cherie lists some resources that have been helpful to her.     Quote   "I think the reason why people connect with my story is because everyone is like, I've always wanted to do that. I've always wanted to put something in a jar. I've always wanted to make sauces, jams, or jellies, or have some sort of an entrepreneurial dream, and here is somebody who has actually done it and did it without having any chef experience. Done it without any marketing dollars. I just took my story, my journey, and put it in that jar. I said 'this jar will tell you everything you need to know about me.'" – Cherie Scott, founder and owner of Mumbai to MAINE    Links:   Listen to Amber Lambke's episode on The PR Maven® Podcast.  Listen to Julene Gervais' episode on The PR Maven® Podcast to learn more about Greenlight Maine.  Listen to Alyne Cistone's episode on The PR Maven® Podcast to learn more about Elevating Voices.     Grow Your Audience, Grow Your Brand: https://growyouraudiencegrowyourbrand.com/   Martha Stewart: https://www.marthastewart.com/   Rachael Ray: https://rachaelray.com/   Ina Garten: https://barefootcontessa.com/   Erin French: https://www.findthelostkitchen.com/   Luke's Lobster: https://lukeslobster.com/   The Good Crust: https://www.thegoodcrust.com/   Crooked Face Creamery: https://www.upnorthricotta.com/   Top Gun Competition: https://www.mced.biz/top-gun   SCORE: https://www.scoremaine.org/   “The Game of Life and How To Play It” by Florence Scovel Shinn: https://www.amazon.com/Game-Life-How-Play/dp/1614270791   “How I Built This”: https://www.guyraz.com/howibuiltthisbook   Dr. Phil Finemore: https://workfitme.com/about/     About the guest:      Mumbai native Cherie Scott left India at the age of 16 and moved to Vancouver, British Columbia. After a few stops in New York City and New Jersey, Cherie has been anchored in Boothbay, Maine now for over a decade.    In 2015, she launched her culinary blog, MumbaitoMaine.com to share her signature recipes and nostalgic anecdotes of her youth in Mumbai. In 2018, Cherie was invited to join a lineup of notable guest chef instructors at Stonewall Kitchen Cooking School where she curated an exclusive, regional Indian cooking series for four years. Cherie is now a guest chef instructor at Milk Street with Christopher Kimball Online Cooking School, Boston. Cherie is the host of “Talking Food in Maine,” a series of intimate one-on-one conversations with notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine. To celebrate Maine's bicentennial and gastronomic talent, Cherie hosted and produced Mumbai to MAINE's podcast in 2020, showcasing some of Maine's most accomplished culinary tastemakers.   During the heart of the pandemic, Cherie launched her signature line of gourmet Indian simmer sauces: Makhani, Saag and Caldine. Inspired by her family's heritage recipes, these simmer sauces are masterfully crafted in small batches and simmered for hours with an infusion of freshly roasted and ground spice blends. Mumbai to MAINE is Maine's first Indian-inspired and award-winning culinary brand, available nationwide at www.mumbaitomaine.com and across specialty stores in Maine.     Looking to connect:             Email: cherie@mumbaitomaine.com   LinkedIn: https://www.linkedin.com/in/cherie-scott-804368113/   Website: https://mumbaitomaine.com/   Podcast: https://blog.mumbaitomaine.com/podcasts/  Instagram: @mumbai2maine  Facebook: @mumbaitomaine  Facebook: @cheriescott 

Before her tour across America, Nigella Lawson returns to Milk Street for a new special episode. She shares her stories from the Dangerous Sports Club, her love for plain cake and why there's nothing worse than going out for Christmas lunch and finding someone's done something “interesting.”You can see Nigella live November 2022 on her multi-city tour. For details and dates, visit https://www.fane.co.uk/nigella-lawson#book Hosted on Acast. See acast.com/privacy for more information.

Being a new mom can be extremely challenging with lots of “firsts” and things to learn. Breastfeeding is definitely one of the things that many new moms aren't prepared for. Sometimes breast feeding can be a joyful bond between baby and mom, or it can be a painful experience depending on many different factors. I sat down with Beth Iovinelli today to discuss all things about breastfeeding, what to expect when things go awry, and how to best prepare. Beth is a Registered Nurse and Board Certified Lactation Consultant with nearly 28 years of experience in the field of maternal child health. She has worked as a labor and delivery nurse, postpartum nurse and patient educator in the hospital setting and as the coordinator of newborn services and lactation in a pediatric office. Beth is now the owner of Milk Street Lactation Support Center in East Norwalk, CT. Milk Street is a storefront, community based center that provides prenatal education and postpartum support and education. On today's episode we will walk you through how to prepare for breastfeeding, what to expect during the first few weeks, tips and tricks, and a discussion about milk undersupply and oversupply. In this episode we discuss: Why baby led latching is okay for breastfeeding. What prenatal hand expression is, and how it can be empowering and beneficial in your third trimester. Shallow latching and other common issues. The common myths about milk production. Saving your milk without preventing an oversupply. Common issues that occur while breastfeeding. Resources: International Lactation Consultant Association Visit the Milk Street Lactation Support Center's website. Follow Beth on Instagram @milkstreetlactationcenter. Discount code from my sponsors: Get 35% off sitewide at Cozy Earth when you use the code ‘Lynzy' Get your first month of KiwiCo for free at kiwoco.com/lynzy Connect with Lynzy: Join the Motherhood Meets Medicine community at patreon.com/motherhoodmeetsmedicine Instagram: @motherhoodmeetsmedicine Sign up for the weekly newsletter here lynzyandco.com Disclaimer: This podcast does not provide medical advice. The information on this podcast is for informational purposes only. No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Boston Public Radio: We opened the show by hosting an hour-long debate on Ballot Question 4, which asks voters if they want to keep or appeal a law in place allowing undocumented immigrants to obtain driver's licenses. Sen. Brendan Crighton argued in favor of a Yes vote, which would keep the law on the books. Maureen Maloney, whose son was killed by an undocumented driver, represented the No side for Fair and Safe Massachusetts. Our listeners called in, gave their opinions and asked for clarification. National Security Expert Juliette Kayyem discussed the police response to the shooting at Robb Elementary School in Uvalde, Texas, this past May. CNN released new audio of a 10-year-old calling from inside the classroom, 40 minutes before police officers breached the room. Kayyem also discussed the arraignment of Paul Pelosi's attacker as well as the online misinformation that's been fueling political extremism. Kayyem is the former assistant secretary for homeland security under President Barack Obama, and the faculty chair of the homeland-security program at Harvard's Kennedy School of Government. Wall Street Journal Tech Reporter Joanna Stern discussed Elon Musk's strategy to try to make Twitter profitable and what that could mean for the user experience. She also explained the technology behind Apple's new crash detection system. She ended by explaining some of the stumbles that Mark Zuckerberg has experienced in trying to push his Metaverse on the rest of the world. Joanna Stern is the Senior Personal Technology Columnist at the Wall Street Journal. Retired Federal Judge Nancy Gertner joined to talk about the implications of people staking out ballot drop boxes in Arizona and how it amounts to potential illegal voter intimidation. She provided updates on the multiple legal issues that the Trump family and their namesake company face in civil and criminal court. She ended by explaining the legal arguments behind affirmative action cases before the Supreme Court. Gertner is a retired federal judge and a senior lecturer at Harvard Law School. Chris Kimball of Milk Street discussed his new book "Cook What You Have," a guide on crafting cuisine from what's left over in your pantry. He also discussed his new show on Roku, “Milk Street Cooking School.” We ended the show by asking our listeners a very important question: do you brush your teeth before or after breakfast?

On this special episode, we share some of our favorite listener calls about family recipe mysteries, from recreating a molasses cookie recipe missing half its instructions to fixing the crust on a custard pie found in a great-grandmother's handwritten cookbook. Plus, we introduce you to one of Milk Street's new television series, "Milk Street's My Family Recipe," which premieres on the Roku Channel on October 28.Learn more about Milk Street's new Roku Originals:https://therokuchannel.roku.com/details/c5cdfb43342f5a53aa31bd8c5c2623e5/milk-streets-my-family-recipehttps://therokuchannel.roku.com/details/280bf41f92bf5e0ea85653837461b70fListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

If you've ever come home from work and despaired over what to have for dinner, this Milk Street cookbook is for you. The recipes in, Cook What You Have: Make A Meal Out Of Almost Anything, have ten or fewer ingredients and rely on staples you probably already have on hand. Author and Milk Street founder Christopher Kimball is with us to talk simple cooking.   Chicken Paprikash Start to finish: 1 hour 10 minutes (30 minutes active) Servings: 4 to 6 3 pounds bone-in, skin-on chicken thighs, trimmed Kosher salt and ground black pepper 1 tablespoon grapeseed or other neutral oil 1 large yellow onion, finely chopped 2 tablespoons sweet paprika, plus more to serve 2 tablespoons tomato paste ¾ cup sour cream 1 tablespoon cornstarch Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook until browned on the bottom, 3 to 4 minutes. Flip the pieces and cook until browned on the second sides, 2 to 3 minutes, then transfer to a large plate and set aside. Pour off and discard all but 1 tablespoon of the fat in the pot. Return the Dutch oven to medium and add the onion, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion is golden brown, about 6 minutes. Add the paprika and tomato paste; cook, stirring, until fragrant, about 1 minute. Add 2 cups water and scrape up the browned bits, then nestle in the chicken and pour in the accumulated juices. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook, stirring and turning the chicken occasionally, until a skewer inserted into the largest thigh meets no resistance, 35 to 40 minutes. Remove the pot from the heat and, using tongs, transfer the chicken to a wide, shallow serving bowl; set aside. In a small bowl, whisk together the sour cream and cornstarch, then whisk this mixture into the braising liquid in the pot. Bring to a simmer over medium-high and cook, whisking often, until the sauce is creamy and slightly thicker than heavy cream, 5 to 7 minutes. Return the chicken and accumulated juices to the pot, turning to coat in the sauce. Off heat, taste and season with salt and pepper. Transfer the chicken and sauce to the serving bowl and sprinkle with additional paprika. Optional garnish: Chopped fresh dill OR chopped fresh chives Excerpted from MILK STREET: COOK WHAT YOU HAVE by Christopher Kimball. Copyright © 2022 by CPK Media, LLC. 

In this special episode, we share a few of our favorite moments about Italy's culinary treasures from the last few years. Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way; Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy's best-kept secrets; and we make Neapolitan Meatballs.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Dee and Carol talk about self-sowing flowers, green bean success, saving seeds and homesteading.Link to our Substack newsletter with more information about this week's episode. Be sure and subscribe to get the newsletter directly in your email inbox!Links:   The Okies for Monarchs Central Oklahoma wildflower seed from Johnston Seed Company Celosia seeds from Floret Flowers Dee's zinnia video on InstagramZinnias Oklahoma series from Johnny's Selected SeedsProvider green beans from Botanical Interests (affiliate link) Carol's Green Bean story   On the Bookshelf:   The First-Time Homesteader: A Complete Beginner's Guide to Starting and Loving Your New Homestead by Jessica Soward.  (Amazon Link) and check out her other book: The First-Time Gardener: Growing Vegetables.  (Amazon Link)Funk Farm Miniature Herefords on Facebook and InstagramRabbit Holes:  Christopher Kimball's Milk Street, and their podcast,  Milk Street Radio with an  episode on Julia Child.  The Mayfair Bookshop: A Novel of Nancy Mitford and the Pursuit of Happiness by Eliza Knight and Heywood Hill Bookshop (a real place!) plus two more books:  Garden Stories, edited by  Diane Secker Tesdell and  Stories of Trees, Woods, and the Forest, edited by Fiona Stafford.   Flylady, to tame the chaos.Central Oklahoma Daylily Society, plant sale September 10th! If you live in the area, Dee will have some of her daylilies in the sale.Happy Birthday, Dee!Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us anytime at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.Don't forget to sign up for our newsletters, via our websites!

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations from recent years. Elle Simone Scott shares tips on how to make the perfect food board for hosting. Scott is Executive Editor and Inclusion Leader at America's Test Kitchen. She is also founder of the mentoring organization SheChef. Her recently released book is “Boards: Stylish Spreads for Casual Gatherings.” Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Billy Collins shares some of his poetry ahead of his June 16 appearance at 2Life Communities' annual gala. Collins was appointed U.S. Poet Laureate from 2001-2003, and New York State Poet Laureate from 2004-2006. His numerous collections include “Nine Horses: Poems, The Trouble with Poetry,” “Ballistics,” “Horoscopes for the Dead,” “Aimless Love” and “The Rain in Portugal.” Dan Shaughnessy tells anecdotes from his latest book about covering the Celtics during the Larry Bird era. Shaughnessy is a sports writer at the Boston Globe. His new book is “Wish It Lasted Forever: Life With The Larry Bird Celtics.” Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” Rosa Brooks discusses her new book, “Tangled Up In Blue: Policing The American City,” and describes her experiences as a reserve police officer in Washington, D.C. Brooks was a Pentagon official in former President Barack Obama's administration and is currently a professor of law and policy at Georgetown Law. Dylan Thuras tells stories of strange food from around the world, including psychedelic honey, the anti-masterbatory origins of graham crackers and the great molasses flood in Boston in 1919. Thuras is the co-founder and creative director of Atlas Obscura, and the co-author of the New York Times bestseller “Atlas Obscura: An Explorer's Guide to the World's Hidden Wonders.” His latest book is “Gastro Obscura: A Food Adventurer's Guide,” co-authored with Cecily Wong. Susan Orlean previews her latest book about animals, including the history of the movie “Free Willy,” her relationship with turkeys and her Valentine's Day spent with a lion. Orlean is a staff writer for the New Yorker and an author. Her latest book is “On Animals.”

In this special episode, we share a few of our favorite moments about grilling from the last few years. We chat with Meathead about how to grill the perfect steak; Sarit Packer and Itamar Srulovich of Honey & Co. share grilling traditions from across the Levant; and Dan Pashman brings on the controversy and tells us why he thinks grilling is overrated.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

We look back with Julia Child's friends, protégés and fans at their favorite moments and the legacy of the French Chef. See acast.com/privacy for privacy and opt-out information.

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations from recent years. Elle Simone Scott shares tips on how to make the perfect food board for hosting. Scott is Executive Editor and Inclusion Leader at America's Test Kitchen. She is also founder of the mentoring organization SheChef. Her recently released book is “Boards: Stylish Spreads for Casual Gatherings.” Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef and owner of the Cambridge bakery and cafe Flour. Billy Collins shares some of his poetry ahead of his June 16 appearance at 2Life Communities' annual gala. Collins was appointed U.S. Poet Laureate from 2001-2003, and New York State Poet Laureate from 2004-2006. His numerous collections include “Nine Horses: Poems, The Trouble with Poetry,” “Ballistics,” “Horoscopes for the Dead,” “Aimless Love” and “The Rain in Portugal.” Dan Shaughnessy tells anecdotes from his latest book about covering the Celtics during the Larry Bird era. Shaughnessy is a sports writer at the Boston Globe. His new book is “Wish It Lasted Forever: Life With The Larry Bird Celtics.” Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Chris Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” Rosa Brooks discusses her new book, “Tangled Up In Blue: Policing The American City,” and described her experiences as a reserve police officer in Washington, D.C. Brooks is a former Pentagon official in the Obama administration and a professor of law and policy at Georgetown Law. Dylan Thuras tells stories of strange food from around the world, including psychedelic honey, the anti-masterbatory origins of graham crackers and the great molasses flood in Boston in 1919. Thuras is the co-founder and creative director of Atlas Obscura, and the co-author of the New York Times bestseller “Atlas Obscura: An Explorer's Guide to the World's Hidden Wonders.” His latest book is “Gastro Obscura: A Food Adventurer's Guide,” co-authored with Cecily Wong. Susan Orlean previews her latest book about animals, including the history of the movie “Free Willy,” her relationship with turkeys and her Valentine's Day spent with a lion. Orlean is a staff writer for the New Yorker, and an author; her latest book is “On Animals.”

Today on Boston Public Radio we're on tape, bringing you some of our favorite conversations from recent years: Imani Perry talks about parenthood and how Black parents talk to their children about race. Perry is a professor of African American Studies at Princeton University. Her latest book is "Breathe: A Letter To My Sons.” Richard Blanco reads his favorite “aubade” poems — about lovers departing at dawn — including “Aubade with Burning City” by Ocean Vuong and “Ghosting Aubade” by Amie Whittemore. Blanco is the fifth inaugural poet in U.S. history. His latest book, "How To Love A Country," deals with various sociopolitical issues that shadow America. Lizzie Post weighs in on cannabis culture in her book, “Higher Etiquette: A Guide to the World of Cannabis, From Dispensaries to Dinner Parties.” Post is a writer, co-director of The Emily Post Institute and great-great-granddaughter of etiquette writer Emily Post. Christopher Kimball previews his latest cookbook “Vegetables,” sharing his favorite ways to bring vegetables to the center of the plate. Chris Kimball co-founded America's Test Kitchen, and now runs Christopher Kimball's Milk Street in Boston. His latest cookbook is “Vegetables.” Farah Stockman talks about how class divides manifest themselves culturally and politically in the United States, and why higher-class, well-educated communities struggle to understand and represent the majority of Americans. Farah Stockman is a member of the New York Times editorial board, and a Pulitzer Prize–winning reporter. Her latest book is “American Made: What Happens to People When Work Disappears.” Howard Bryant discusses his book, "The Heritage: Black Athletes, a Divided America, and the Politics of Patriotism." Bryant is a columnist and commentator for ESPN. Lindy West previews her latest book, "The Witches Are Coming," a collection of essays about feminism in the #MeToo moment. West is a writer, comedian and activist. Joshua Foer talks about “Atlas Obscura: An Explorers Guide To The World's Hidden Wonders.” Foer is a freelance journalist and author of "Moonwalking With Einstein: The Art And Science Of Remembering Everything.”

The Brimley/Cocoon Line; Elon Musk & the Twitter buyout; Truth Social's masterplan; Meta is a money pit; Ford's electric F-150; NFT phishing scams; virtual homes in the metaverse; taking off your Google Pixel Watch to eat; Discovery+; the Batman; Our Flag Means Death (of comedy); Supergirl; Danny Elfman; Severance; bitcoin got boring; when tech delights; Apple Self Service Repair; eero Pro; Sonos Roam; useful websites; the Sandman Omnibus; regret; the Art of Impossible; Milk Street & cook books on Kindle.Show notes at https://gog.show/551/Sponsored by Kolide - Try Kolide with all its features on an unlimited number of devices for free for 14 days; no credit card required at kolide.com/gog FOLLOW UPThe Brimley/Cocoon Line CalculatorIN THE NEWSElon Musk to buy Twitter for $44 billionJack Dorsey set to pocket $978M if Elon Musk's Twitter acquisition closesNo one knows what Musk's Twitter takeover means for the companyTrump will not return to Twitter even as Elon Musk purchases platform, will begin using his own TRUTH SocialMeta says its metaverse biz lost another $3B… but the 2030s will be ‘exciting'Ford says it has produced 2,000 electric F-150 pickup trucks.I drove an $18,500, 3-wheeled electric car with 1 seat and big dreamsBored Ape Yacht Club's Instagram compromised in $2.4 million NFT phishing scamVirtual home developer pairs up with Beverly Hills real-estate agentSomeone left a prototype Google Pixel Watch at a restaurantWhy the Past 10 Years of American Life Have Been Uniquely Stupid - It's not just a phase. By Jonathan HaidtMEDIA CANDYThe BatmanTHE BATMAN, but with Goofy BatmanOur Flag Means DeathSupergirlSeveranceDanny Elfman - Only A Lad (Coachella Festival, Indio CA 4/16/2022 -Week 1)The Real-Life Diet of Danny Elfman, Who Played Coachella Shirtless at 68Bridget Fonda seen for first time in 12 years on 58th birthdayAPPS & DOODADSiOS 15: How to Use Live Text to Copy and Paste Text From PhotosUniversal Control: Use a single keyboard and mouse between Mac and iPadApple's Self Service Repair now availableApple Self Service RepairAmazon eero Pro 6 tri-band mesh Wi-Fi 6 system with built-in Zigbee smart home hub (3-pack)Sonos RoamMeta will open its first physical store May 9thInsanely Useful WebsitesAT THE LIBRARYThe Sandman OmnibusThe Power of Regret: How Looking Backward Moves Us ForwardThe Art of Impossible - A Peak Performance Primer - By Steven KotlerMilk Street Fast and Slow: Instant Pot Cooking at the Speed You Need by Christopher KimballCLOSING SHOUT-OUTSFort Worth to become first city to mine BitcoinSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we're looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is turned into bacon and why air molecules may be the future of protein. Plus, cultural anthropologist Meher Varma tells us about the limitless variations of dal in India, and we visit Mexico for a lesson on making chicken soup with a chipotle kick.Get the recipe for Chicken Vegetable Soup with Chipotle Chilies:https://www.177milkstreet.com/recipes/chicken-vegetable-soup-chipotle-chilies-caldo-tlalpe%C3%B1oWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsSponsors:Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That's GetFresh177.com to try a bottle for just $1.Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to MASTERCLASS.com/milk now. See acast.com/privacy for privacy and opt-out information.

This week, we're getting ready for Thanksgiving with some help from our friends. Cheryl Day joins us to answer your holiday baking questions, Sam Fore cooks Thanksgiving with a Sri Lankan take, J. Kenji López-Alt explains why he eats lobster for Thanksgiving, Dan Pashman tells us how to eat pie the right way, and we learn to make Yogurt-Roasted Carrots with Warm Spices.Get this week's recipe for Yogurt-Roasted Carrots with Warm Spices:https://www.177milkstreet.com/recipes/yogurt-roasted-carrots-warm-spicesWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsSponsors Käserei Champignon: From extraordinary cheese boards to remarkable recipes, Cambozola is a treasure too good not to share. Visit www.thisisfinecheese.com for recipes, pairings and to find Cambozola at a store near you. Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.Resources for listeners via All-Clad.com can go to shop our cookware collections at All-Clad.com Special offer code: MILKSTREET10 See acast.com/privacy for privacy and opt-out information.

Cheryl Day—cookbook author and co-owner of Back in the Day Bakery in Savannah, Georgia—reveals her tips for perfect biscuits, cakes and cookies. Plus, Beejhy Barhany tells us about dabo, the Ethiopian milk and honey bread; Alex Aïnouz explains how to stir-fry the Cantonese way; and we learn how to make Umbrian Lentil Soup.Get this week's recipe for Umbrian Lentil Souphttps://www.177milkstreet.com/recipes/umbrian-lentil-soup-zuppa-de-lenticchieWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: This week's sponsors: Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass.Resources for listeners via All-Clad.com can go to shop our cookware collections at All-Clad.com Special offer code: MILKSTREET10Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order. See acast.com/privacy for privacy and opt-out information.