This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind. On this week's episode, we talk to Lynas about his journey from anti-GMO activist to pro-GMO advocate. Plus, we discuss the strange eating habits of the world’s most infamous dictators; Dan Pashman teaches us how to outsmart a buffet; and we grill up pork skewers from Thailand.
This episode is sponsored by King Arthur Flour.
Questions in this Episode:
I’m trying to up my spice game. Does Milk Street have a cheat sheet for a newbie to reference when stocking up?
I have been making a blueberry quick bread for a couple years. It tastes divine but it always falls in the middle a bit. I have tried to tweak it. The only improvement I get is when I make it into muffins. Is there a way to keep it from not rising in the middle? I have tried so many different blueberry recipes but everyone agrees this one tastes the best.
A lot has been swirling recently about the proper way to grill meat. Much of this has come from Meathead Goldwyn who advocates roasting in an oven and then finishing on the grill. Can you put some science behind this meat grilling debate and put it to rest?
When I make your recipe for Punjabi chickpeas with potatoes, I always take the skins off of my chickpeas prior to cooking with them. Is that wrong or just a preference?
I've been trying to make a cookie that tastes like pistachio the way traditional peanut butter cookies taste like peanut butter. Why are pistachios so shy?