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.

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website

177Milkstreet.com to stream our television show, get our recipes, or take our free online

cooking classes.

Enjoy the show.

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

Today we take you into a Nigerian kitchen with chef Yawande Komalafé.

We chat about the street food of Lagos, had a layer of flavors to create better tasting dishes, and Komalafi's dinner series,

My Immigrant Food Is. Part of the story of the dinners is that I'm cooking Nigerian food

so far away from Nigeria, but like with ingredients that I can find where I am,

because that I feel like is part of the immigrant story, the story of adaptation.

Also coming up, Adam Gopnik talks about regional specialties and their shortcomings,

and we present a recipe for beef and tomato stew.

But first, it's my interview with Gustavo Ariano.

He went on a three-day journey from

Las Cruces, New Mexico, to Denver, Colorado to enjoy and also endure dozens of local recipes

using chilies. Gustavo, welcome to Milk Street. Uh, chili has many definitions. You write,

it's a salsa that can be as thick as gravy or thin as water,

mellow or scorching, a cheeseburger, a snack, a meat rub, a full meal, an appetizer. So the definition

...