I'm Samin Nasrat.

And I'm Rishi K. Sherway. Together we make a podcast called Home Cooking. You might remember home cooking from back in March 2020 when we launched it to help folks who were stuck in lockdown with their quarantine cooking questions. And now that things are super scary again, we thought maybe it's time to bring the podcast back. We're back with a brand new season of eight episodes. And just like before, we're going to try and

answer all kinds of questions. Whatever you need, where are your friends in the kitchen? So look for

home cooking on your favorite podcast app and subscribe today.

Hi, this is Christopher Kimball. Thanks for listening to Milkstreet Radio. You can go to our website,

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 Mill Street Radio from PRX.

I'm your host, Christopher Kimball.

You know, if you go to a dinner party, the wine label might be the only labeled object on the table.

Nothing else would have a packaging or a label, but the wine and the wine label is there.

People, they grab it, they pick it up, maybe during a lull in the conversation, they'll just spin it around, and it's just something to get people talking.

That was an excerpt from our story with reporter Andres O'Hara.

He explores the science of wine labels and how a new wave of designs may be influencing

what consumers are drinking.

Right now, it's my interview with restaurateur

an award-winning opera singer Alexander Smalls.

He's been called the father of Southern Revival cooking.

He's teamed up with J.J. Johnson to explore Afro-Asian cooking

in their new book, Between Harlem and Heaven.

Alexander, how are you?

Well, I'm great. Good morning. Good morning. Let's start at the beginning. This book,

...