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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
We explore why Tokyo shoppers spend a fortune on fruits with journalist Bianca Bosker. Plus, Dan Pashman teaches us how to outsmart a buffet; we take a food tour of Lisbon with chef Nuno Mendes; and we share a recipe for Spanish tortillas at home.
This episode is brought to you by Sleep Number.
Questions in this Episode:
“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 am not eating any grain—wheat, oats, or barley. I loved grilled cheese so I miss having a grilled cheese sandwich. Is there any kind of gluten-free bread I can buy or flour I can buy to make my own bread?”
"I have a question about a hazelnut torte that I recently had in Germany. How can I make it, specifically the chocolate crust that went around it?”
"I’ve never used sake in cooking before and was wondering if you could offer some guidance. Any particular brands you recommend? Can I use the ‘cooking sake’ available in grocery stores or should I use ‘real’ sake?”
“I’m trying to up my spice game. Does Milk Street have a cheat sheet for a newbie to reference when stocking up?”
"Is there a reasonable defense for leaving the tails on shrimp? It annoys the heck out of me. Am I missing something?”