DiscoverChristopher Kimball’s Milk Street Radio
Christopher Kimball’s Milk Street Radio
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Christopher Kimball’s Milk Street Radio

Author: Milk Street Radio

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Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.

224 Episodes
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We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian salmon; and Dan Pashman makes a case for picky eaters. (Originally aired on January 3, 2020.) Get the recipe for Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmon  See acast.com/privacy for privacy and opt-out information.
Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt for the ultimate knife; and we offer a recipe inspired by Tel Aviv’s Shlomo & Doron, where hummus gets a Mexican twist. Get the recipe for Hummus with Chipotle Black Beans and Tomato Salsa: https://www.177milkstreet.com/recipes/tomato-salsa-chipotle-black-beans-hummus This week’s sponsor: Make quality sleep your New Year’s resolution. Save up to $1000 on the new Sleep Number 360® smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK  See acast.com/privacy for privacy and opt-out information.
Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was inspired by food stalls in Jerusalem. Plus, we hear from Rev. Heber Brown III about the historical relationship between Black churches and Black farmers; Bianca Bosker discusses the everlasting reign of Cheerios in the breakfast world; and we share our recipe for Slavonian-style Shepherd's Stew. Get the recipe for Slavonian-Style Shepherd's Stew: https://www.177milkstreet.com/recipes/slavonian-style-shepherds-stew  See acast.com/privacy for privacy and opt-out information.
Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding. (Originally aired December 13, 2019.) Get this week’s recipe for Savory Bread Pudding with Mushrooms, Gruyère and Tarragon: https://www.177milkstreet.com/recipes/mushrooms-gruyère-savory-bread-pudding This week’s sponsors: Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products. Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com.  See acast.com/privacy for privacy and opt-out information.
This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily influenced by traditional English fare. Plus, Nick Hall investigates the world of novelty potato chip flavors; we whip up a chocolate-hazelnut cream cake; and Dan Pashman rethinks s’mores. Get the recipe for Chocolate-Hazelnut Cream Cake: https://www.177milkstreet.com/recipes/chocolate-hazelnut-cream-cake This week’s sponsors: Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products. Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free.  Get Honey for free at joinhoney.com/MILK   See acast.com/privacy for privacy and opt-out information.
Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana. Plus, we sample Cajun seafood from the coast of Louisiana with chef Melissa Martin; Adam Gopnik waxes poetic about New York’s greenmarkets; and we make a dish inspired by Palestinian maftoul. Get the recipe for Pearl Couscous with Chicken and Chickpeas: https://www.177milkstreet.com/recipes/pearl-couscous-with-chicken-and-chickpeas This week’s sponsors: Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products. Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com. Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free.  See acast.com/privacy for privacy and opt-out information.
Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of brand names like Cheerios and Pop-Tarts. Plus, we hear how gospel star Mahalia Jackson became famous for her fried chicken franchise; J. Kenji López-Alt gives us tips on how to get young kids to eat adventurously; and we make crispy German Pork Schnitzel. Get the recipe for German Pork Schnitzel: https://www.177milkstreet.com/recipes/german-pork-schnitzel This week’s sponsors: Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free.  Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.  See acast.com/privacy for privacy and opt-out information.
Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to make peace despite their domestic culinary wars. Plus, we explore kaiseki with Niki Nakayama and Carole Iida-Nakayama; Dan Pashman rails against avocado toast; and we share our recipe for Chewy Molasses Spice Cookies with Browned Butter Icing, which was inspired by a listener question. (Originally aired November 30, 2019.) Get the recipe for Chewy Molasses Spice Cookies with Browned Butter Icing: https://www.177milkstreet.com/recipes/chewy-molasses-spice-cookies This week’s sponsors: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass. Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.  See acast.com/privacy for privacy and opt-out information.
The Thanksgiving Show

The Thanksgiving Show

2020-11-2057:292

We’re celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new spin on classic desserts; Grant Barrett and Martha Barnette give us a language lesson on Thanksgiving Day; Rachael Ray, Maneet Chauhan, Maangchi, David Lebovitz and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; and Dan Pashman breaks down the pros and cons of hosting a virtual Thanksgiving. This week’s sponsors: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass. Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products. Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com.  See acast.com/privacy for privacy and opt-out information.
We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou.  Get the recipe for Soupe au Pistou: https://www.177milkstreet.com/recipes/soupe-au-pisto This week’s sponsors: Discover the Sleep Number 360 smart bed for proven quality sleep. During the Veterans Day Sale, save $1,000 on a special edition smart bed, now $1,799. Plus, exclusive offers for military members! For a limited time, only at Sleep Number stores or sleepnumber.com/MILK Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.  See acast.com/privacy for privacy and opt-out information.
This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he has encountered as a “taco scout,” how to eat a dozen tacos a day and the rise of the $15 gourmet taco. Plus, we get an in-depth look at the life and legacy of James Beard; Adam Gopnik walks us through creating his own whimsical dessert; and we whip up a delicious Danish Dream Cake. Get the recipe for Danish Dream Cake: https://www.177milkstreet.com/recipes/danish-dream-cake This week’s sponsors: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass. Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.  See acast.com/privacy for privacy and opt-out information.
Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo. This week, we chat about how she feeds the pickiest eaters, how she celebrates birthdays at the zoo and what everyone eats—from watermelon-licking lions to smoothie-guzzling primates. Plus, we discover Tokyo’s Neapolitan pizza scene; we make a Greek-style risotto; and Dr. Aaron Carroll demystifies the latest study on eggs and health. (Originally aired September 13, 2019.) Get the recipe for Tomato Rice with Oregano and Feta: https://www.177milkstreet.com/recipes/tomato-rice  See acast.com/privacy for privacy and opt-out information.
We get a lesson in the science of flavor from Nik Sharma. He explains why he might consider fat to be its own flavor—just like sweet, sour, salty and bitter—and reveals the chemistry behind some of his best recipes, like spareribs in malt vinegar. Plus, Kim Severson explains how the pandemic has changed the way we shop for food; Dan Pashman reflects on 10 years at The Sporkful; and we make Austrian Goulash. Get the recipe for Austrian Beef Stew with Paprika and Caraway: https://www.177milkstreet.com/recipes/austrian-beef-stew-with-paprika-and-caraway-goulash This week's sponsors: There’s something for every kid (or kid-at-heart) at KiwiCo. Get 30% off your first month plus FREE shipping on any crate line with code MILK at kiwico.com.  Get Honey for free today at joinhoney.com/MILK  See acast.com/privacy for privacy and opt-out information.
We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing big fish on the high seas to growing sustainable sea greens. Plus, Ana Roš shares Slovenian cuisine from the Soča Valley; Martha Barnette and Grant Barrett decode the meaning of edible flower names; and we whip up silky Maple-Whiskey Pudding Cakes.  See acast.com/privacy for privacy and opt-out information.
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher gives us a taste of Tiki cocktails and culture; Bianca Bosker explains the appeal of ultra-peaceful cooking shows; and we make hearty Ethiopian Chickpea Stew. Get this week’s recipe, Ethiopian Chickpea Stew: https://www.177milkstreet.com/recipes/ethiopian-chickpea-stew This week’s sponsors: Go to TryPowerXL.com and use promo code MILK to get 10% off the Power XL Air Fryer plus free shipping and a free cookbook. Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass  See acast.com/privacy for privacy and opt-out information.
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of hard work. Plus, Brooke Jarvis takes us behind the $10 million launch of a new apple variety; we learn Sardinia’s secret to five-minute handmade pasta; and Dr. Aaron Carroll reveals the health effects of chocolate. (Originally aired October 18, 2019.) Get this week’s recipe, Fregola with Herbs and Pecorino: 177milkstreet.com/recipes/herbs-pecorino-fregola This week’s sponsors: Save up to $1,000 on a new 360 Smart Bed plus Smart Adjustable Base at sleepnumber.com/MILK Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass  See acast.com/privacy for privacy and opt-out information.
Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and tells us stories of her fisherman father. Plus, we learn about the Food Timeline, the internet’s oldest and largest collection of food history; we make chef Angie Mar’s Chèvre Cheesecake; and Dr. Aaron Carroll explains a new way of thinking about nutrition labels. Get this week's recipe, Chèvre Cheesecake with Black Pepper–Graham Crust: https://www.177milkstreet.com/recipes/chèvre-cheesecake-black-pepper-graham-crust This weeks’s sponsor:  There’s something for every kid (or kid-at-heart) at KiwiCo. Get your first month free on select crates at kiwico.com/MILK  See acast.com/privacy for privacy and opt-out information.
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizarre history of drinking around the world; Grant Barrett and Martha Barnette of A Way With Words give us a lesson on food names that double as cooking instructions; and we share a recipe for the best stewed beans you’ll ever make. Get this week's recipe, Mexican Stewed Beans with Salsa Fresca: https://www.177milkstreet.com/recipes/mexican-stewed-beans This week's sponsors: Go to TryPowerXL.com and use promo code MILK to get 10% off the Power XL Air Fryer plus free shipping and a free cookbook. Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.  See acast.com/privacy for privacy and opt-out information.
Pastry chef Briana Holt teaches us how to make exceptional baked goods. Plus, we hear how a Lost Generation novelist became a pioneer of organic agriculture; Dan Pashman admits he is eggplant-phobic; and we learn how vinegar and garlic come together to make tangy, spicy Chicken Vindaloo. Get this week's recipe, Chicken Vindaloo: https://www.177milkstreet.com/recipes/chicken-vindaloo This week's sponsors:  Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.  Go to sleepnumber.com/MILK to save up to $1,000 on a new 360 smart bed plus smart adjustable base.  See acast.com/privacy for privacy and opt-out information.
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Plus, Molly Yeh moves to Minnesota and trades Sichuan take-out for hotdish and beet farming; we present a recipe for chocolate-almond spice cookies; and Dr. Aaron Carroll says "no" to a new study on alcohol. (Originally aired November 23, 2018.) Get this week's recipe, Chocolate-Almond Spice Cookies: https://www.177milkstreet.com/recipes/chocolate-almond-spice-cookies This week's sponsor: Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.  See acast.com/privacy for privacy and opt-out information.
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Comments (11)

J

"Cooking is a solitary experience" I relate to this so much. I rarely cook, but when I do, it's an odd, meditative experience

Jun 26th
Reply

Ayisha Jeffries Cisse

"Enslaved"

May 31st
Reply

Paul Kennedy

Greece was so pure in the early 70's it was under a military dictatorship. There was no freedom.

Apr 4th
Reply

Kent Price

I have been putting ice in my wine for years. Why? I like it. It's nice to know I am not alone.

Sep 29th
Reply (1)

Valerie Welbourn

Thank you fot the inspiring interview with Michael Twitty. (I just bought his book)

Sep 7th
Reply

Maureen Kenefick

how do I find episode 7/22/18 on origin of rice/ enslaved Africans?

Jul 22nd
Reply

iTunes User

I was distressed when I heard about the separation between Kimball and America's Test Kitchen, and pleased that he has regrouped. Unlike other reviewers, I am glad that he brought so much of the format with him because he was good at it. Sara Moulton has great cred from her days with Gourmet Magazine as well as her PBS shows. It seems like he has more time to interview guests, which he excells at. I am looking forward to see what he builds on this very solid foundation.

Aug 30th
Reply

iTunes User

I really enjoy the Milk Street podcast. Others have commented that they expected a change from ATK but I didn't. Christopher ran the original podcast as he liked, so i expected few changes in the new podcast. I think the changes will be seen in the ATK podcast and tv show!

Aug 30th
Reply

iTunes User

I've been looking forward to hearing this podcast, and it did not disappoint. From learning how to properly pronounce Phở to discovering a new and better way to prepare scrambled eggs, this show was informative and the 50-plus minutes passed very quickly.

Aug 30th
Reply

Juniaz Juniaz

juniaz 2017@gmail.com

Jul 22nd
Reply
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