Hey, Milks Street Listers. This is Chris Kimball, and I need a little bit of help. We're working on

a story about the foods people eat around the world when they experience the loss of loved ones.

So if there are dishes or food traditions that you would like to share, you can leave us a voicemail

at 617-249-3167 or send us a voicememmo at radio tips at 177milkstreet.com. One more time.

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website,

177milkstreet.com for recipes, culinary ideas from around the world or our latest cookbooks. Now,

here's this week's show.

This is most of your radio from P.R.X. I'm your host, Christopher Kimball.

Belgian cookbook author, regular Issa Wynn, taught herself English by reading Pride and

Prejudice and also by watching soap operas on the BBC. This week she tells us how her childhood

fascination with British culture led her to study British baking history. From Jam Rowley

Polly's to Giant Gingerbreads. She explains what it takes to adapt 18th and 19th century recipes

for modern bakers. In the past recipes weren't written as very solid instructions as they are

today. I mean, today we exaggerate almost in how we write a recipe. It's like you're holding

someone's hand and everything is explained sometimes into the ridiculous, but in the older cookery

books the recipes are tiny. Also coming up we make pasta telly and brodo, a simple supper from

Bologna, and Adam Gottnik ponders outdoor dining in New York. But first it's my interview with

reporter Amy Gutman who brings us the story of the comma bar. Estonia's chocolate less chocolate bar.

Amy, welcome back to Milkstreet's. Thanks Chris. So since we last spoke, you've been to Estonia,

right? I have, yes. I went there to chase some fake chocolate and the history of Estonia's

production of a fake chocolate bar. So you spoke with Otto Kubo. He's the oldest employee at Calov.

The place that makes this chocolate less chocolate bar. Yes. So Otto Kubo is

...