The Secrets of Cooking Fish with Eric Ripert

This week, we get a seafood masterclass from one of the world’s
greatest chefs, Eric Ripert. He also explains why sauce is the
hardest technique to master and reflects on the moment he decided
to change the way he ran Le Bernardin. Plus, Milk Street’s
science editor, Guy Crosby, joins us to answer our most pressing
food science questions, and we uncover the true origins of
Chicken Kyiv.


Get this week’s recipe for Chicken Kyiv here.


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