Hey, this is Christopher Kimble. You know, many folks have asked if they could travel to the same places we do while visiting the same cooks, the same restaurants, the same markets.

Well, now you can. Starting next year, Milks Street will be offering culinary tours in partnership with culinary backstreet.

We're going to Oaxaca, to Athens, to Istanbul, and Mexico City. And you'll get to meet and learn from many of the same people who have changed the way I cook.

Along with a very small group of fellow travelers, you'll visit our favorite bars, restaurants, and street food stalls.

You'll step into the kitchen at hands-on cooking classes with some of our favorite teachers. And you'll meet farmers and artisans who are way off the beaten path.

So if you want to change the way you travel and cook, you might want to check this out.

Trips are capped at just 12 guests, so please reserve now. Learn more at 177milkstreet.com slash tours.

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This is Mil Street Radio from PRX and I'm your host, Christopher Kimball.

There's a myth that you can cook a piece of shrimp by firing it from an air cannon through several rings of fire.

When Adam Savage heard this, he rolled up his sleeves.

I lined up four sword forges that were at over, I think, 1500 degrees Fahrenheit, and we fired the shrimp through all four of them, exposing it for as long as we possibly could to an extremely high temperature.

So the question is, does it actually work? We'll find out later on the show when we sit down with professional mythbuster, Adam Savage.

But first we're heading over to Paris. Every year something curious happens in a supermarket there, something that caught the eye of Rebecca Rossman, an American journalist who's lived in France for nearly a decade. She brings us her report.

I'm going to let you in on a secret about one of the greatest food stores in France. It's a grocery chain called Pique-à.

Pique-à is a life saver. When I first moved here, I married into a very old French family and it was like, Pique-à, Pique-à, you won't believe how good Pique-à is.

This is David Porotta. He's a Canadian-American who has been living in France for 16 years.

For instance, or fair, the selection is really good. I'd come at least once a week.

Maybe you're thinking that Pique-à-Rais is famous for having the best bread, the finest cheeses, but walk into any of the 900 locations in France. And all you'll see are giant freezers.

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