You may have heard that we're now running international culinary tours starting in 2024.

Well, our first four trips sold out in just 15 minutes, so we're adding new departures to the

calendar. Next year, we'll run more tours to Oaxaca, Istanbul, Mexico City, and Greece.

Plus, we've added two new destinations, Venice, and Campagna. Once again, we're partnering with

culinary backstreet to offer unique experiences that take you well off the beaten path.

With a small group of just 11 fellow travelers, you'll leave the tourist traps behind and go with

us to family farms, small-scale producers, and the homes of local chefs who will change the way

you cook. Expect a wander through busy markets, select the best produce with the guidance of

our resident chef, and then, of course, turn all of that into great meals and much more.

So, spots will go fast for these new departures and destinations, and I urge you to visit

177milstreet.com slash tours to learn more one more time, 177milstreet.com slash tours.

This is Milstreet Radio from PRX. I'm your host, Christopher Kimball.

Today, it's my interview with a legendary Eric Repair. He's the chef and co-owner of LeBerna

in New York. Repair shares his secrets to great seafood and how he's mastered the very

hardest skill in the kitchen making sauce. Sauce are very difficult because flavors do not exist.

They're not tangible. You cannot say to someone, give me one ounce of rosemary flavor in your sauce.

It doesn't exist like that. You don't measure like that. We'll hear from Eric Repair later in the show.

But first, I'm joined by Guy Crosby. He's our science editor here at Milstreet,

and he recently published a book, Cook Taste Learn. Guy, great to have you on the show.

Thank you, Chris. So, in your book, Cook Taste Learn, you talk a lot about scientific advances

that have changed cooking. So, as you know, we get a lot of questions from listeners on this show,

and I wanted to go back and revisit a few of them that I thought were particularly interesting.

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