Tom Papa tells us about learning to bake bread between comedy gigs, the question he always gets asked about sourdough starters and why his favorite food memory isn’t his grandmother’s cooking, but her jars of gherkin pickles. Plus, we chat with Mark Diacono about all things bitter, fermented and sour; journalist Bianca Bosker shares the history of supermarkets; and we learn a Vietnamese technique for cooking with caramel.Get this week's recipe, Vietnamese Caramel Chicken: https://www.177milkstreet.com/recipes/vietnamese-caramel-chickenWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsor: Save 50% on a Sleep Number 360 Limited Edition smart bed. Only for a limited time at Sleep Number stores or sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.

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