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For Pati Jinich, there was a right way and a wrong way to make authentic Mexican cuisine. That was until she journeyed across the U.S.-Mexico borderlands. From cowboy candy to green spaghetti, she joins us to share the foods and lessons she learned from both sides of the border. Plus, Milk Street Radio producer Sarah Clapp visits the 2026 James Beard Chef and Restaurant Awards and meets the winners; and Mo Rocca prepares a funeral breakfast for accordionist Lawrence Welk.
Photo credit: Jennifer Chase
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This week, we’re revisiting one of our all-time favorite episodes—our 2020 interview with Claire Saffitz, in which she describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator of one of the world'…
Alexis Nikole Nelson, known on TikTok as the Black Forager, has been foraging wild ingredients as long as she can remember. In her new book, "Happy Snacking, Don’t Die!", she shares what she cooks with them—including pickled onion grass and mushroom sour candy—and reveals a run-of-the-mill weed tha…
Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s attention? And how fussy is too fussy? Plus, Irene Yoo throws a soju party, and Grant Barrett and Martha Barnette of A Way With Words …
For this week's bonus, we're going back into the archives with our good friends Grant Barrett and Martha Barnette from the radio show A Way With Words. In our first-ever episode together from 2019, they discuss why some restaurant servers ask “Will you be wanting anything else?" They also explain p…
إخلاء المسؤولية: البودكاست والأعمال الفنية المضمنة في هذه الصفحة مأخوذة من Milk Street Radio، وهي مملوكة لمالكها وليست تابعة لشركة Listen Notes, Inc أو معتمدة منها.
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