Cooking Secrets for Men

Sofrito & Education Solutions: Vincent Lyles on Community, Education, and Arroz con Ganduless On Cooking with Milwaukee Community Leaders, host Charlie sits down with Vincent Lyles, Executive Director of Milwaukee Succeeds. They discuss his Milwaukee roots, varied career, and the organization’s focus on improving early childhood education across the city. The episode ends in the kitchen as...

On Munching Around Milwaukee, host Charlie heads to West Allis to meet Mark Lutz, the force behind the growing cluster of food and beverage spots transforming Becher Street. You can watch the YouTube video here - https://youtu.be/L3N-uJRYaFw

Known as the Blocks of Becher, this walkable corridor has become a true neighborhood food hub—home to West Allis Cheese & Sausage, Becher Meats, Archie’s Flat Top, Scratch Ice Cream, The Bake Sale, Station No. 6, and more.

In this episode, we explore how Mark’s childhood memories turned into a fully connected culinary destination. We tour kitchens, visit pop-ups, and meet the people helping revitalize this stretch of West Allis into a must-visit Milwaukee stop.

The Blocks of Becher run from 68th to 71st Street, featuring a curated mix of bakeries, butcher shops, farm-to-table dining, and cozy craft bars—all within a few steps of each other.

Featured spots include:
• West Allis Cheese & Sausage - is the heart of the Blocks of Becher, serving up classic Wisconsin comfort with a neighborhood vibe.
• Station No. 06 - brings craft cocktails, cozy vibes, and a neighborhood-first feel to the heart of Becher Street.
• Wild Roots is a farm-to-table restaurant with seasonal dishes, local ingredients, and a warm neighborhood feel.
• Becher Meats - is the neighborhood butcher at the heart of Becher Street—known for quality cuts, house-made specialties, and a true old-school Wisconsin feel.
• Archie’s Flat Top - serves up smash style comfort with big flavor, neighborhood energy, and that signature Becher Street charm.
• Scratch Ice Cream – you’ll love the small batch creativity with bold flavors, local ingredients, and that signature Milwaukee sweetness.
• The Bake Sale – is known for small batch pastries, nostalgic treats, and warm neighborhood charm in the heart of Becher Street.

This audio podcast is available at - https://cookingwithcommunityleaders.podbean.com/e/beecher-street-bites-from-gummy-bears-to-a-foodie-empire/

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Mastering Coq au Vin with Charlie & Julia Child. You can watch the YouTube video here - https://youtu.be/CnY8K6aJmq4

Welcome to the latest episode of the International YouTube Collab! In this episode, Charlie is joined by the legendary culinary icon, Julia Child, to take you step-by-step through a classic, comforting French favorite: Coq au Vin (chicken braised in red wine).

If you've ever wanted to master French cooking, this is the perfect recipe to start with. We break down every step, from building a savory flavor base to creating a rich, velvety sauce that will impress any dinner guest. 👨‍🍳

What We Do in This Episode:
Start the flavors by crisping some bacon.
Season & Sear: Brown the chicken to perfection in savory bacon fat.
Sauté Aromatics: Gently cook the pearl onions and mushrooms.
Flambé: Ignite the cognac for that authentic, bold flavor.
Braised to Perfection: Combine the chicken with red wine, beef stock, fresh thyme, bay leaves, and tomato paste.
The Finish: Thicken the sauce using a butter-and-flour mixture, then serve it combined with the braised chicken, mushrooms, and onions.

You can get the recipe here at our recipe website - https://cookingsecretsformen.com/2026/05/30/coq-au-vin-with-charlie-julia-child/

The audio podcast version is available here or wherever you get great podcasts. https://cookingwithcommunityleaders.podbean.com/e/coq-au-vin-with-julia-child-%e2%80%94-a-french-classic/