This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv.

Questions in this Episode

“My carrot cake keeps coming out too moist in the middle. Can you help?"

"I live in a co-housing community comprised of 28 homes and one common kitchen. Can you recommend good recipes that can be made to scale?"

"I have an apple tree on my property that is extremely prolific. What can I make with all of these apples?"