Hey, this is Christopher Kimball. You know, many folks have asked if they could travel to the same places we do while visiting the same cooks, the same restaurants, the same markets. Well, now you can.

Starting next year, Milk Street will be offering culinary tours in partnership with culinary backstreet. We're going to Oaxaca, to Athens, to Istanbul, and Mexico City.

And you'll get to meet and learn from many of the same people who have changed the way I cook. Along with a very small group of fellow travelers, you'll visit our favorite bars, restaurants, and street food stalls.

You'll step into the kitchen at hands-on cooking classes with some of our favorite teachers. And you'll meet farmers and artisans who are way off the beaten path.

So if you want to change the way you travel and cook, you might want to check this out. Trips are capped at just 12 guests, so please reserve now. Learn more at 177milkstreet.com slash tours.

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website, 177milkstreet.com, for our recipes, culinary ideas from around the world, or our latest cookbooks. Now here's this week's show.

This is Mulsier Radio from PRX, I'm your host, Christopher Kimball.

Well, the word co-pound, it's a close friend, and it actually is a derivation of the word pound, which is bread, pa, i, n, s.

It's a person you break bread with. And it's very interesting learning French because you learn why the words are a certain way, and it also trains your brain to think differently.

That was Paris-based food writer David Liebowitz. After over a decade of renting an apartment in Paris, David decided to buy.

Now that simple decision resulted in a cascade of disasters, and also a new book entitled La part of the Delights and Disasters of Making My Paris Home.

So if you've ever wanted to buy a small place in Europe, you might just want to listen to this interview first.

But before that, our own Catherine Smart, churnies to a Boston neighborhood, to interview the owner of a restaurant that serves Nepalese dumplings, the spicy mama.

Hi, my name is Sofia Tacali, and I'm the owner and a cook at Tasty Momo in Summerville, Massachusetts.

Momo, you can have it for breakfast, snacks, lunch, dinner, however you like it. So you make momoes today, and you have leftover, then you can have it next day for breakfast.

I have Catherine in the studio today to tell us what Sofia Tacali told her about how to make the spicy variation of the Chinese dumpling.

Catherine, how are you?

I'm fine, thanks. How are you, Chris?

I thought I knew a lot about dumplings, but I guess not. In Nepal, they're dumplings that are filled with goat and buffalo meat.

Very different tradition, of course, than what I'm used to. And it turns out there's a Nepalese dumpling spot right here in Boston in Summerville, which is one of our neighborhoods.

And you went and ate those dumplings.

I did, Chris, and they were delicious. I went to Tasty Momo in Summerville, as you mentioned. And it's owned by Sofia Tacali.

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