Christopher Kimball’s Milk Street Radio Emeril Live! Up Close and Personal with Emeril Lagasse
Feb 13, 2026
Emeril Lagasse, famed chef and restaurateur, reflects on his culinary rise and new Portuguese restaurant. Adam Gopnik, essayist, muses on the spectacle of Iron Chef. Sara Moulton, veteran TV cook, answers practical caller cooking questions. Michelle T. King, historian, recounts Fu Pei-mei, Taiwan’s pioneering cooking star. Short, lively conversations about TV cooking’s pioneers and on‑screen personas.
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Adjust For Oven Heat Types
- If baked goods finish early but savories take longer, consider how radiant top-heat and oven cycling affect sweets differently.
- Adjust pan position or settings and avoid convection for delicate cakes to get consistent results.
Choose The Right Quiche Pan
- For first-time quiche makers, Sara Moulton recommends using what you have but recognizes a quiche pan gives a better edge and presentation.
- Buy a ceramic quiche dish or springform if you want easy removal and a nicer appearance.
Soften Sichuan Pepper Oil
- To tame a tingly Sichuan pepper oil, pair it with chilies, citrus, ginger, garlic, or a sweet-acid dip like apricot jam and white vinegar.
- Combine flavors to balance the numbing effect and test freshness before heavy use.
