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.

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

Today it's my interview with a legendary Eric Repair. He's the chef and co-owner of LeBernadins in New York. Repair shares his

secrets to great seafood and how he's mastered the very hardest skill in the kitchen, making

sauce. Sauce are very difficult because flavors do not exist. They're not tangible. You cannot say to someone, give me one ounce of rosemary flavor in your

sauce. It doesn't exist like that. You don't measure like that. We'll hear from Eric Repair later in the

show. But first, I'm joined by Guy Crosby. He's our science editor here at Milk Street. And he recently

published a book,

Cook, Taste, Learn. Guy, great to have you on the show. Thank you, Chris. So in your book,

Cook Taste Learn, you talk a lot about scientific advances that have changed cooking. So, as you know,

we get a lot of questions from listeners on this show,

and I wanted to go back and revisit a few of them that I thought were particularly interesting.

Now, the number one is I think it was a leg of lamb, and somebody was cooking it in a closed

container in the oven, and I think they had used pretty much a whole bottle of wine in that Dutch

oven. And it was about two hours when all of a sudden was a very loud bang, the oven door

opened with a fireball. I'm sorry. Wow. But it was very scary. Yeah.

Wow.

I tried to answer the question.

I had lots of theories, like maybe some of the alcohol in the wine had gotten out of the pot.

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