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.

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

177Milkstreet.com to stream our television show, get our recipes, or take our free online

cooking classes.

Enjoy the show.

This is Most Street Radio from PRX.

I'm your host, Christopher Kimball.

Today, mother and daughter, Alice Randall and Caroline Randall Williams, take us into the kitchens of

five women in their family to tell the true story of African American cooking.

I used to bring baked chicken or baked fish to lunch most days at school with some kind of vegetable,

which is something I learned from my great-grandmother, who was a black woman born

on the plantation where her family had worked for generations in Waycross, Georgia.

And my student said to me one day, Ms. Williams, you eat like a white girl.

And I said, no, I eat like an old black lady.

And the fact that that exchange shade happened was like very illuminating for me, for mom, for a lot of us.

Also on the show, Dan Pashman looks for the perfect cold weather cocktail and we make lemon pesto from the Amalfi Coast.

But first, it's my interview with Beth George.

She runs B.Y.O.B. Bagels, a bagel consulting company that's helped open over 80 bagel

shops around the world from Sweden to Uganda to the Bahamas.

...