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, Milks 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.

To stream our television show, get our recipes, or take our free online cooking classes. Enjoy the show.

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

When I was a platoon leader, I went out and I talked to Afghan women. And I remember one time we met with a group of women and we had to ask permission from all their fathers and husbands and brothers to be able for them to meet all in one house.

And these women had prepared a feast for us. They'd killed a calf or a cow or something and they had made this wonderful food. And I remember wearing body armor.

And as we went into this house, we started taking all that off and we started to wear the hijab.

That was Kimberly Jung, Army veteran-turned-CEO and co-founder of Roomy Spice, a company that imports saffron and spices from Afghan farmers.

I'll be speaking with her later on in today's show.

Before that, Meathead Goldwyn, author of Meathead, the Science of Great Barbecue and Grilling, is here to talk about the secret to barbecue ribs.

Hey, Meathead, how are you?

I'm fine, Christopher. How are you?

Let's talk ribs. I have problem-cooking ribs. Sometimes you get those sort of really chewy ribs, Texas ribs. Sometimes they're fall off the bone.

And you're the kind of guy who tell me I'm doing it all wrong. So how do you cook ribs?

No, no, no. I'm one of these guys that if you like it, it's good.

But I think that the best ribs are ribs that have a little bite to them, they have a little chew to them.

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