Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Journalist Bianca Bosker takes us inside the high-end world of wine, from the big-money wine service at Michelin-starred restaurants to the grueling task of a blind tasting. Plus, we meet Bala Paiva, a Brazilian pro soccer player turned pro fish cutter; we discuss sous vide and the pursuit of culinary perfection with Alex Aïnouz; and we make Stir-Fried Black Pepper Chicken with Green Beans.
Questions in this Episode:
“I have won three ribbons at the Tunbridge World’s Fair for my cookies. I am looking for new flavor combinations for my entry this year. Everyone follows the same recipe but mixes in whatever they want for add-ins. I’ve never won first place. I want to try something very ‘Vermont.’ I was thinking of maple candied walnuts. What other ideas can you suggest?”
“I was making a yeast bread recently and I have three different loaf pans—a glass pan, a metal pan, and a dark metal non-stick pan. Do I need all three loaf pans? Or if I get down to one, which one should I keep? Also, what’s your preferred sheet pan—aluminum, dark non-stick, or air-cushioned?”
“I have a problem flipping certain foods like pancakes or eggs without them breaking. What's my best choice for spatula protocol?”
“I have a question about roasting garlic. A lot of times people call for it in a recipe, like a sheet pan recipe, but they’re cooking at a high heat and I don’t understand because it was always my understanding you needed to cook garlic at a lower heat so it doesn’t have bitterness.”