Hi, this is Christopher Kimball.

Thanks for listening to Milk Street Radio.

You can go to our website, www.177milkstreet.com, to get our recipes, to stream our television

show, or to get our latest cookbooks.

Here's this week's show.

This is Milk Street Radio from PRX, on your host Christopher Kimball.

Yeah, so if you have fudge that you've made, whether it's a successful batch or a failure,

you can chop it up and melt it into hot milk, and it's like the best hot cooker in the world.

That was Stella Parks, pastry chef and author of BraveTour.

Later on the show, Parks will give us a lesson in better baking, along with the real history

of the chocolate chip cookie.

But first they chat with Rose Tucker and Matthew Sally.

Their film, Barbecue, spans 12 countries, including whole roasted marmot from Mongolia,

to hangy and all day pit barbecue from New Zealand.

Matt and Rose, welcome to Milk Street.

Thank you for having us.

Thank you for having us.

Your documentary, Barbecue, goes all over the world.

But some surprising places, obviously South Africa, Japan, Australia, but the Philippines,

Uruguay, Mongolia, I thought was interesting New Zealand.

You know, let me just start with this question.

Even the amount of time and effort one goes to for certain barbecue, especially in New Zealand,

...