Hi, this is Rosie, the director of education at Milk Street.

Viola Buitoni and Marika Contaldo Seguso know everyone, everywhere in Italy.

If you want to visit a tiny Parmesan producer working with a breed of cows almost extinct,

Viola's friends with him.

Have you heard about Venice's most famous and glamorous cookie baker on the colorful island of Burano?

Marika is welcomed into Carmelina's jewel-like shop like family. Marika and Viola have spent their lives cultivating these relationships,

and now they're willing to share them with you on our new culinary travel trips. With Marika,

we visit seven islands in the Venetian lagoon to meet farmers, winemakers, bakers, and fishermen.

And with Viola, we meet her friends and cook all together in Campania and Emilio Romagna.

There is exactly one spot left on each of the three trips this fall.

Join us. Head to www.177Milkstreet.com slash tours to see the full itineraries.

Hi, this is Christopher Kimball.

Thanks for downloading this week's podcast.

You can go to our website, 177Milkstreet.com, for our recipes, culinary ideas from around the world, or our latest cookbooks.

Now, here's this week's show.

This is Milt Street Radio from PRX. I'm your host, Christopher Kimble. Have you ever wondered what rainforest ants taste like? Today we have flavor chemist Dr. Ariel Johnson to answer just that.

We also discuss how wildfire smoke can flavor wine and the science of taste and smell.

Taste molecules like sweet, sour, salty, bitter, and umami are mostly water soluble.

And smell molecules, which is basically everything else, are more soluble

in alcohol and oil. So if you're trying to express like coffee beans, it'll be more bitter and

acidic if you make an extraction in water and then incorporate that. If you want to just have

the aromas of coffee, making a coffee butter or a coffee cream

...