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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. Hosted on Acast. See acast.com/privacy for more information.
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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 A…
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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 w…
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Superhot Chili Peppers: The Agony, the Ecstasy, the Insanity!
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Matt 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…
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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 cooki…
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Trick or Treat! Celebrate Halloween with a Dinner for the Dead
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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 ha…
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Corn Dogs, Donuts and Tamales: Eating to Win on the Campaign Trail
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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; an…
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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…
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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…
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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 i…
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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 un…
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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 Wa…
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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 an…
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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! Sha…
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Refrigerator Revolution: The Surprising Art of Keeping Cool!
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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 t…
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Rent a Falcon, Save Your Vineyard! The New Airborne Security Guards
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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…
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The Dark World of Restaurant Reservations: How to Cheat the System
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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 te…
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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. …
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Vive La France! Jacques Pépin, Parisian Cakes and Bourguignon Burgers
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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 h…
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Welcome to Our Cocktail Hour! Bourbon Myths, Martini Crawls and Mixology Tips
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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 Barne…
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Butter Cows, Ugly Cakes and Blue Ribbons: Welcome to the State Fair!
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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 ge…
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The Glory Days of In-Flight Dining: From Smorgasbord to Baked Alaska
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Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us how carrots won the Trojan War, Amanda Herber…
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Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
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This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret societ…
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July Fourth Jubilee: Weiner Wisdom, Mustard Madness and Flag Cake Confections!
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Fire up the grill: This week, we’re covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled…
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Live From Las Vegas! Dive Bars, the Best Table in Town and Old-Time Vegas Faves
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It’s our first live episode of Milk Street Radio, recorded at The Beverly Theater in Las Vegas! In this special episode, Su Kim Chung shares Las Vegas’s most fascinating restaurants from history; “Top Chef” contestant and Black Sheep chef/owner Jamie Tran answers live cooking questions; and Neon Feast creator Al Mancini takes us on his ultimate foo…
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We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration. Plus, New Zealand chef Mon…
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