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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and tells us stories of her fisherman father. Plus, we learn about the Food Timeline, the internet’s oldest and largest collection of food history; we make chef Angie Mar’s Chèvre Cheesecake; and Dr. Aaron Carroll explains a new way of thinking about nutrition labels.
This episode is brought to you by KiwiCo.
Questions in this Episode:
“Going through some old papers of my mother’s, I came across a description for a steamed cornmeal pudding. I’ve been looking for a recipe but can’t find it anywhere. Any ideas?”
“I have a question about coffee. My mom makes me ground coffee with a burr grinder every morning and she insists that there’s a noticeable difference between coffee ground from a burr grinder and the electric grinder that we never use. My question is—to the average person, is there a noticeable difference between burr and blade ground coffee?”
“If I take a standard recipe to braise a rack of pork or beef ribs in an oven at a low temperature until soft, then how do I multiply that recipe for 4 racks in the same oven?”
“How does one make decent pesto in bulk and keep it without it turning black?”
“I LOVE ice cream, but it doesn't love me. I would love to find a dairy-free ice cream recipe that doesn't rely on coconut milk.”
“I find a particular recipe instruction that still exists in so many cookbooks curious. Lots of recipes using buttermilk direct you to put the baking soda in with the buttermilk. In the original Tollhouse Cookie recipe, it also says to put the baking soda in a teaspoon of hot water.”
“I am a beginner bread baker. I have a question about measuring ice water. I’m not sure if you should measure out your water and then add ice to it?”