This week on Milk Street Radio, Chris Kimball explains the best way to cook a steak, and the method may surprise you. Also this week: “Sex and the City” actor Kyle MacLachlan joins us for memories from the set of “Blue Velvet” and the food of “Twin Peaks”; Sandra Gutiérrez leads a tour through the foods of the Spanish-speaking world; Adam Gopnik delights in witnessing true culinary mastery; and we prepare a Seoul-style Kimchi Fried Rice. Listen and subscribe on Apple Podcasts: https://bit.ly/4d7

Garlic is a pain to prep—until now! The New Milk Street Garlic Pro makes slicing, grating, and pressing garlic effortless and mess-free. No more struggling with tricky knives, dangerous graters, or hard-to-clean garlic presses. Durable construction, easy storage, and zero hassle. Get the Garlic Pro and make garlic prep the easiest part of your cooking. | Christopher Kimball’s Milk Street

Creamy lemon curd may seem like a luxury, but it’s shockingly easy to make—lemon, butter, sugar, eggs. That’s on the menu for our upcoming #MilkStreetCookingSchool class with “The Irish Bakery” author Cherie Denham, who’s bringing the warmth and history of an Irish hearth to our home kitchens. We’ll be making our new go-to weekend breakfast, soda farls, a pillowy, four-ingredient soda bread that cooks in a skillet; the sweeter, richer variation, the Spotted Dog; and we’ll top with a batch of Den

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser