Christopher Kimball's Milk Street

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This is Milk Street Radio.

If you want to become a better cook, please give us a call.

855-426-9843.

You too.

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You're listening to Milk Street Radio.

Coming up, the amazing true story of the legendary Jacques Pepin.

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If you need help in the kitchen, give us a call anytime.

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Up next, a lesson in Chinese cooking from Chris Thomas and Stephanie Lee.

Find out what it's like to be a divorce lawyer, a baker, a homicide detective, all on the podcast What It's Like to Be.

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

Today, it's our Halloween special.

To celebrate, we're uncovering the secret history of candy.

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If you're dreaming of dessert, give us a call, 855-426-9843.

It's one of my very favorite episodes, so please take a listen now, and we'll be back later this week.

This is Milk Street Radio from PRX.

I'm your host, Christopher Kimball.

YouTube creator James Hoffmann has strong opinions about coffee.

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If you want to change the way you cook, just give us a ring anytime.

Hi, you guys.

I am very excited about today's guest, but I'm not even going to tell you a cute little story about how I used to listen to him banter with Chris Kimball while I sat quietly in the recording booth at Milk Street Radio just waiting for my little segment, or how I would get so excited when press or social media creators would post his cascatelli pasta with not just pasta sauce in their roundups and their little holiday lists.

And it would just bring me so much joy or how I'm really just a fan and an admirer of his work.

In case you haven't guessed it yet, today I have Dan Pashman, host of the Sporkful podcast and pasta shape inventor.

Great to be here.

I'm so excited to have you here.

I'm so excited to meet in person after years of popping up in the same places like Milk Street Radio and different pasta and pasta sauce giveaways.

It's nice to see your face.

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This is Milk Street Radio.

If you have a question, give us a call anytime, 855-426-9843.

One more time, 855-426-9843.

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You're listening to Milk Street Radio.

Coming up, a comic cure for kitchen disasters.

It's a great episode, so please take a listen now, and we'll be back later this week with a brand new show.

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

At a baseball game, you always hope for the perfect conditions, warm weather, clear skies, and energetic crowd.

Anything less than ideal can spell disaster, especially if you're the guy selling beer.

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This is Milk Street Radio.

If you need a little help in the kitchen, just give us a ring.

Her new book is To Die For: A Cookbook of Gravestone Recipes.

You're listening to Milk Street Radio.

Coming up, Yotam Ottolenghi is here to answer your cooking questions about leeks and chicken livers, and he reveals one of his deepest secrets.

Christopher Kimball here.

Plus, we'll always leave time to answer your home baking questions.

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This is Milk Street Radio.

I'm your host, Christopher Kimball.

[upbeat music] I'm Christopher Kimball, and this is a special episode of Milk Street Radio.

Today, we're airing an extended cut of my interview with Chef Lucas Sin.

He spent years studying, documenting, and cooking the food of Hong Kong's diners.

Head to culinarybackstreets.com/milkstreet.

One more time, culinarybackstreets.com/milkstreet to learn more.

This is Milk Street Radio.

We're back again with Lucas Sin.

So did this come out of the tea stall concept, which is a place to get something quick and easy, or was that not related at all to that?

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This is Milk Street Radio.

If your dinner just won't do, give us a call, 855-426-9843.

One more time, 855-426-9843, or just email us, questions@milkstreetradio.com.

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[upbeat music]

You're listening to Milk Street Radio.

Coming up, the rise of the Hong Kong diner.