Hi, this is Christopher Kimble from Milk Street. You know, for most of my career

I thought the cooking was well about mastering technique, but since I found that Milk Street in 2016

have come to understand the cooking is about something a lot more important.

Seeing the kitchen through new eyes through the experience and knowledge of home cooks from all around the world.

For example, Pesto with lemon zest and almonds from Amalfi, Italy, a no-need pour in the pan pizza,

a one-bowl gluten-free Spanish almond cake, a crispy light falafel from the streets of Aman Jordan.

Here in the Milk Street kitchen we bring you a new repertoire of easy bowl recipes that will revolutionize the way you cook and think about food.

So if you want to change the way you cook, the way I have, and produce dishes that taste like they were made by the very best home cooks all over the world,

I invite you to join Milk Street today. Just go to MilkStreetMember.com. That's 12 weeks for just $1.1 more time.

MilkStreetMember.com. 12 weeks for just $1.

Hi, this is Christopher Kimble. 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 Most Yet Radio from Pierre-Ex, I'm your host, Christopher Kimble.

Today I'm chatting with Sharon Hutchins, a Texan who moved to Siberia after the fall of the Soviet Union.

Hutchins love the food, which range from cabbage pies to caviar to kimchi, the people of the culture, and the trans-Siberian railway, despite the dining cars shortcomings.

They would have a 10-page menu, but there were only two items on the whole menu they actually had.

You'd say, I want to order this and they go, we don't have it. And then you want to say, I want to order that.

No, we don't have that either. And so you finally get to the point and say, what do you have?

And they tell you we've got Goulash, which was some kind of mystery meat, and a pastry brown gravy, and a sauerkraut salad, and that was it.

Also coming up, we decide which cooking oil is better than the rest. We share a recipe for Lebanese comfort food, Mahadra, which is lentils and rice.

But now it's my interview with James Prision, chef and author of the Flavor Matrix, the art and science of pairing common ingredients to create extraordinary dishes.

...