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The world of fermentation.
Legendary pastry chef Claudia Fleming gives us a crash-course in baking. We discuss her tried-and-true techniques, her all-time favorite desserts and her experience working at New York City’s Jams in the 1980s. Plus, reporter Alli Fam brings us the story of green crabs, an invasive species whose population is on the rise; Bianca Bosker walks us through the fascinating history of tablescaping; and we present a recipe for Thai street food at home.
This episode is brought to you by Master Class.
Questions in this Episode
“Any advice on how to make a bell-pepper-free shakshuka?”
“We recently made blackberry jam. Removing the seeds was a nightmare! What is the easiest, least messiest, method of deseeding blackberries?”
“I have a whole hog butchered every year. I usually use the hocks in beans and the feet for rich stocks. The necks leave me flummoxed, as I can mostly only find recipes that involve sauerkraut. Any ideas on how to use these cuts that aren't the norm?”
“Do you have any tips on how to make the perfect macaroons?”