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 $1.1 more time.

MilkStreetMember.com. 12 weeks for just $1.

Hi, this is Christopher Kimble. 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 Mosque Radio from PRX. I'm your host, Christopher Kimble.

Stinky Tofu from Edtchark Rootbeer is there something inherently revolting about these foods?

Well, today we explore the complexities of disgust with clinical psychologist and curator Samu West,

who says his work at the Disgusting Food Museum is change people's perspectives on what's disgusting and what's not.

When I started working with this exhibit, I'd be cutting up durian fruit to give people samples.

And I'm just like, it just smells overwhelming. But now, let's say it's two months, three months later, I can't smell the bad in durian.

It's amazing and I haven't tried to like durian.

Also coming up, Dr. Aaron Carroll demystifies alcohol calories, and we learn how to build a better meatball in Belgium.

But first, it's my interview with Food Rider and stylist Rebecca Peppler, a better latest book, Apparatee Th cocktail hour, The French Way.

Rebecca, welcome to Milk Street. Thank you so much for having me.

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