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 Mill Street Radio from PRX. I'm your host, Christopher Kimball. Sam 4, the chef and owner of TuckTuck Bites,

has gone from a home cook to having her recipes featured on the cover of food and wine.

Sam's food marries the unique flavors of Sri Lanka with her southern upbringing.

I like to put people together to find, you know, a common ground, and I like to put foods together to find a common ground.

I'm just someone who wants to bring all of the good stuff from all over into the same place.

Also coming up, we learn a recipe for Portuguese sponge cake, known as Pao DeLowe,

and Dan Pashman tells us about his three-year journey to create a whole new pasta shape.

But first, it's my interview with Annalise Gregory. From a two-year

road trip with her parents in Australia to top-notch restaurant gigs in both London and Paris,

Annalise likes to move around. Today, she's found a home in Tasmania and has taken up diving for sea urchins,

floundering, and also hunting for wallabies. Her cookbook, How Wild Things Are,

details her adventurous life and the recipes that she cooks at the bottom of the world.

Annalise, welcome to Milk Street. Thanks very much. You have one of the most interesting resumes

of anybody who's been on the show. And we'll get to

Wallaby hunting later. But when you were a kid, you say that your family drove around Australia

...