144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
Mar 2, 2018
51:19
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Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017, Available for rerun Thursday 3/1 – Thursday 3/8/2018)
Christopher Kimball’s Milk Street Radio