Zach Dyer travels to St. Louis to eat the once-conventional fried brain sandwich. Plus, we chat with chef Özlem Warren about the spices and cuisine of Southern Turkey; Dan Pashman talks TV dinner etiquette; we offer a recipe for three cup chicken; and we give a quick tip to make homemade chile oil. (Originally aired May 10 – May 17, 2018.)For this week’s recipe, Three-Cup Chicken, visit: <a href="https://www.177milkstreet.com/recipes/three-cup-chicken" rel="noopener noreferrer" target="_blank">https://www.177milkstreet.com/recipes/three-cup-chicken</a>This week’s sponsor: Go to <a href="http://www.KingArthurFlour.com" rel="noopener noreferrer" target="_blank">www.KingArthurFlour.com</a> to see King Arthur Flour’s complete line of products. <hr> Hosted on Acast. See <a target="_blank" rel="noopener noreferrer" href="https://acast.com/privacy">acast.com/privacy</a> for more information.

The Secret World of Celebrity Catering with Mary Giuliani

Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.