Hi, this is Sarah, one of the producers at Milk Street Radio.

Chris is going to be taking calls with special guest host Jetteela soon, and we need your questions,

your biggest cooking problems, toughest kitchen mysteries, or whatever you're curious about.

Like, what do Chris and Jet actually think about brunch?

Please send an email into questions at milkstreetradio.com and we'll be in touch.

Again, that's questions at milkstreetRadio.com, and we'll be in touch. Again, that's questions at milkstreetradio.com.

This is a special episode of Milk Street Radio.

I'm Christopher Kimball.

Today, we're feeling especially inquisitive in sharing a few of our favorite food science

and experimentation moments from the last few years,

from how to make a million-layer puff pastry to how to eat a tree.

Mature spruce and Douglas fir pine needles can make a great seasoning.

Either steeped in a vinegar or if you blend them in a blender with about three times their weight in salt, you can have this really exciting zippy, almost juniper-like sort of referencing gin, but also distinctly piney seasoning.

Later in the show, we'll hear from flavor chemist, Dr. Ariel Johnson.

First up, it's Jay Kenji Lopez-Alte.

Kenji, how are you?

I'm doing good. How are you?

You're probably going to tell me I'm doing something wrong in the kitchen, but I'm a patient man, so go right ahead.

Well, I thought we would talk about potatoes today.

Okay, yeah. You know, I was, there was a test talk about potatoes today. Okay.

Yeah.

You know, I was, there was a test I was doing for mashed potatoes for serious heats a number of years ago.

...