Claim OwnershipChristopher Kimball’s Milk Street Radio
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Christopher Kimball’s Milk Street Radio travels the world to find the most fascinating food stories—including children who harvest cod tongues after school in Norway and a detective who tracks down food thieves. And on Milk Street Radio, you can always find the unexpected: a visit to the Museum of Failure, the joys of eyeball Jell-O and how to eat your way through Italy.
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436 Episodes
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It’s our annual Thanksgiving special, and we’re dedicating the hour to solving your toughest problems. Jet Tila has ideas for reimagining vegetable side dishes, Cheryl Day solves the issue of overflowing pies, Christopher Kimball defends mini marshmallows on sweet potato casserole, and much more. Plus, we’ll get a Thanksgiving poetry reading from Adam Gopnik, find out how to make a turkey in just two hours and hear about our listeners’ most unique holiday traditions.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David Johns tries to find out—could ice cream actually be good for you? (Originally aired November 9, 2023.)Get this week’s recipe for Turkish-Style Flaky Flatbreads here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
1Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world’s hottest chili peppers at Noma. Plus, Sonoko Sakai reveals how to “wafu” your cooking, J. Kenji López-Alt solves the problems of cooking fish at home, and we uncover the history of Ukrainian borsch.Get this week’s recipe for Ukrainian Borsch here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence. Plus, the Washington Post’s Joe Yonan masters the art of plant-based cooking; Grant Barrett and Martha Barnette help us wrap our heads around food words; and we make a Greek White Bean Soup.Get this week’s recipe for Greek White Bean Soup here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
This week, we’re celebrating the holiday of tricks and treats with Halloween scholar Lesley Bannatyne. She teaches us how to emulate the romping Halloween parties of the Victorian era, complete with matchmaking games and dinners for the dead. Plus, we discuss Cotton Candy Grapes and other new candy-inspired flavors in fruit breeding; Dan Pashman has a suggestion for your trick-or-treat offering this year; and we make a German-Style winter squash bread. (Originally aired October 28, 2022.)Get this week’s recipe for German-Style Winter Squash Bread here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Some of the most memorable moments in politics haven’t happened at speeches or debates—they’ve been all about food. Today, we talk about food on the campaign trail with New York Times food correspondent Kim Severson. Plus, Gary He studies the menu at McDonald's locations around the world; Alex Aïnouz reveals his quest for potato chip perfection; and we make Colombian Potato Soup with Chicken, Corn and Capers.Get this week’s recipe for Colombian Potato Soup with Chicken, Corn and Capers here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Before there was “Top Chef,” Tom Colicchio worked for and launched some of the greatest restaurants in New York. This week, he shares his best stories and takes us inside the kitchens of some of the hottest restaurants of the last 30 years. Plus, Emily Monaco reveals the best places to eat in Paris right now, Tamar Haspel decodes supermarket labels, and we solve the mysteries of Cacio e Pepe.Get this week’s recipe for Cacio e Pepe here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman. (Originally aired September 8, 2022.) Get this week’s recipe for Spaghetti with Parsley Pesto here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Otis Gray brings us the story of America’s eel fishing boom—and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce.Get this week’s recipe for Baked Kefta with Tahini here.Listen to Otis Gray’s “Sleepy” podcast here. Music in Otis Gray’s piece is by Blue Dot Sessions. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
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. (Originally aired October 19, 2023.)Get this week’s recipe for Chicken Kyiv here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
BraveTart is back! Stella Parks is here to set the record straight on baking. From buttermilk to pie dough, Parks reveals what can go so wrong and how to get it right. And we’re not done with the sweets yet: We also get a taste for real Vermont maple syrup with veteran sugarer Peter Gregg, we take the anxiety out of baking with blender cakes, “A Way With Words” explores the sticky history of honey, and Cheryl Day returns to answer your baking questions.Get this week’s recipe for Blender Cake here.To read more on Stella's interview, visit our blog.Stella Parks image credit: Sarah Jane Sanders Webb.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
We interview Jason Wise about his film “Somm: Cup of Salvation,” which tells the story of winemaker Vahe Keushguerian, who smuggled ancient grapes from Iran to make the first Persian wine in over 40 years. Plus, food scientist Anwesha Sarkar explains how she built a 3D-printed human tongue to study food texture; we cook up the original Spaghetti and Meatballs; and Adam Gopnik shares what’s new with wedding food—from the delightful to the downright absurd. Get this week’s recipe for Spaghetti and Meatballs here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite restaurants close; and we serve up Sweet Fresh Corn Pudding. (Originally aired May 17, 2019).Get this week’s recipe for Sweet Fresh Corn Pudding here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda’s pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope’s spaghetti.Get this week’s recipe for Spaghetti with Prosciutto, Parmesan and Peas here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus, Kim Severson reports on Gen Z’s “milk shame” and what the dairy industry is trying to do about it; Alex Aïnouz pursues perfect creme brûlée; and we learn to make a vegetarian Carbonara where you won’t miss the meat. (Originally aired July 20, 2023).Get this week's recipe for Zucchini Carbonara here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Journalist Adam Iscoe takes us inside the underworld of restaurant reservations. Plus, Viola Buitoni teaches us about weeknight Italian cooking, Adam Gopnik shares Mark Twain’s favorite American foods, and Cheryl Day returns to answer baking questions.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
Today, we're sharing an episode from our friends at “Dinner SOS.” “Dinner SOS” is the podcast where Bon Appétit answers desperate home cooks' cries for help. This week we’re sharing the episode “I Need to Feed My Friend Group.” Caller Maggie invited a group of old friends to her small upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers and 3 dogs ... for a week! “Dinner SOS” host Chris Morocco taps in Sarah Copeland and Anna Stockwell, upstate entertainers extraordinaire. They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress.If you’d like to hear more episodes of “Dinner SOS” you can learn more at https://www.bonappetit.com/podcast/dinner-sos and listen wherever you get your podcasts. Hosted on Acast. See acast.com/privacy for more information.
In honor of the Paris Olympics, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30, 2022).Get this week’s recipe for Chickpea Flour Flatbread here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
It's a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New York City; Grant Barrett and Martha Barnette of “A Way With Words” reveal the surprising origin of the word “cocktail”; and J.M. Hirsch offers an innovative mixology tip. Get this week’s recipes for Lemon Grass Martini here and Edward Lee’s Roasted Sweet Potato with Bourbon-Miso Butter here.Cover image credit: Landon Nordeman, The New Yorker.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are all the rage at fairgrounds across the country. Plus, we head to the Iowa State Fair to meet the woman who carves cows out of butter and the kids striving to create the world’s ugliest cake. We also get a crash course in wine from sommelier André Hueston Mack and we make Eggplant and Tahini Dip. Get this week’s recipe for Eggplant and Tahini Dip here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.
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I feels like he's trying to force these two things together. It doesnt come across as truthful.
I’ve been a fan of Christopher Kimball’s Milk Street Radio for a while now, and it continues to impress me with its engaging content and diverse perspectives on food. https://www.podchaser.com/podcasts/donut-boxery-5797756/episodes/the-role-of-donut-boxes-in-mar-218247941
I'm here from a golf podcast.
The advertisements have increased exponentially over the last couple years. Some of them growing to a length of 5 minutes! The podcast within a podcast format it would seem.
--pasta salad is trash--
That song about drones borrowed the Instrumental intro from Would You Lay With Me in a Field of Stone.
Re: Charging dinner guests. Reallt a variation on an old theme, perhaps. "Rent parties" were a part of 20th century American life, and not just in urban African American communities, as Britannica seems to believe. They were also found in more rural areas in the Midwest and were not unknown on then-rural Long Island, NY to help a farmer thru tough times, such as drought or the Great Depression as recounted by my neighbor (b. 1900) and my dad (b.1915). https://www.britannica.com/topic/rent-party
this was published 3 days ago but it is repeat. can you please.ease.put yhe date of recording so we can tell how old it is. much appreciated
I swear I've heard this session before. How can you tell when it first aired.
FF 9
Great episode
I did not know any of that about wild rice, thanks for the info
Sarah: how many cloves of garlic will you use? caller: 3-5 Sarah: it would be better to use the whole head. *proceeds to give not very functional solution. Why would you want to use the whole head of garlic if you only need 3-5? Wouldn't that overpower any dish? Sarah does that a lot.
I love this podcast show.
A fantastic and wondrous episode. Really enjoyed it!
"Cooking is a solitary experience" I relate to this so much. I rarely cook, but when I do, it's an odd, meditative experience
"Enslaved"
Greece was so pure in the early 70's it was under a military dictatorship. There was no freedom.
I have been putting ice in my wine for years. Why? I like it. It's nice to know I am not alone.
Thank you fot the inspiring interview with Michael Twitty. (I just bought his book)