Uploaded October 2024 | Updated September 2026, 15 hours ago
Eric Ripert graces #MilkStreetRadio with decades of culinary wisdom: what a work station says about a chef, why he reversed his management style, how to skin a fresh fish, and the strenuous art of making sauce in a professional kitchen.
Plus: Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, we uncover the true origins of Chicken Kyiv, and learn the easiest method for making apple sauce.
Listen and subscribe on Apple Podcasts: bit.ly/3s92NxQ
Or on our website: bit.ly/3MbtTeK
Got a cooking question? Drop us a line at questions@milkstreetradio.com for a chance to get it answered on air by Christopher Kimball and Sara Moulton.
Eric Ripert graces #MilkStreetRadio with decades of culinary wisdom: what a work station says about a chef, why he reversed his management style, how to skin a fresh fish, and the strenuous art of making sauce in a professional kitchen.
Plus: Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, we uncover the true origins of Chicken Kyiv, and learn the easiest method for making apple sauce.
Listen and subscribe on Apple Podcasts: bit.ly/3s92NxQ
Or on our website: bit.ly/3MbtTeK
Got a cooking question? Drop us a line at questions@milkstreetradio.com for a chance to get it answered on air by Christopher Kimball and Sara Moulton.
