Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.

So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.

Please email us at questions at milkstreetradio.com.

One more time, send questions to milkstreetradio.com and we'll be in touch.

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

with chef Carla Hall about the real soul food, how fried foods became more popular with the great migration

north, how real soul food is fresher and healthier, and why she says, quote, if you're not

in a good mood, the only thing you should make is a reservation.

If you don't feel like making it and you're doing a grilled cheese, the bread will be a skew,

the bread is burned before the cheese melts. And so that just says, you don't care. Also coming up, my new

favorite dessert, Vivian Howard's sweet fresh corn pudding in Adam Gopnik-Bamon's New York City

steady drumbeat of restaurant closes. But now it's my interview with the authors of Bong Apetit. That's Rupa

Badacharya and Faraday Saddekin. Bong Apatari started as a video series by Munchies. Badachari is the

editor-in-chief of Munchies and Sotagin is the culinary director. Rupa and Faraday, welcome to Milk Street.

Thank you. Thank you so much. So welcome to Milk Street. Thank you.

Thank you so much.

So happy to be here.

Well, especially if you've been eating some of the food from your book, you probably are happy, right?

So, okay, here's my question.

Like, I'm a child of the 60s.

I was there.

My obvious question is, why not just smoke a joint before dinner?

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