Episode description
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, we investigate why the Kinder Surprise Chocolate Egg is illegal here in the USA; we make a simple dump-and-bake Lemon-Almond Pound Cake; and our Paris correspondent, Alex Aïnouz, explains why a good croissant is straight, not crescent-shaped.
For this week's recipe, Lemon-Almond Pound Cake, visit: https://www.177milkstreet.com/recipes/lemon-almond-pound-cake
This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.
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