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 one dollar one more time, MilkStreetMember.com, 12 weeks for just one dollar.

Hi, this is Christopher Kimball. 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 Milk Street Radio from PRX, I'm your host Christopher Kimball.

The double wears product chronicled the world of Vogue magazines and a wind tour.

Another CondiNAS magazine, Gourmet, offers a similar but a more tragic story, from its heyday

to its closing in 2009. Today we chat with Gourmet's final editor, Chief Ruth Reichel,

about the magazine's rise and fall.

Closing up was not only emotional, but also just physically complicated, and someone said,

how long do we have? And size said, oh it's immaterial. And we also have to sigh of relief,

because we thought, oh, this is going to be slow, you know, we'll have time. And he said, your

...