Christopher Kimball’s Milk Street Radio

Christopher Kimball’s Milk Street Radio Podcast

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.

The Greek Makeover: Diane Kochilas Freshens Up Greek Cooking
Chef Diane Kochilas talks real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. (Originally aired May 10, 2019.) Get this week's recipe, Spaghetti Puttanesca: https://www.177milkstreet.com/recipes/spaghetti-puttanesca For photos from O Moldy Night, visit: https://www.177milkstreet.com/2019/0...

I Cooked for Stevie Wonder: Makini Howell Redefines Vegan
In 2015, chef Makini Howell took a sabbatical from her vegan food empire to cook for Stevie Wonder on tour. We discuss her unique take on vegan cooking and what she learned during her year on the road. Plus, we discover the strange history of flavor science; Adam Gopnik reveals J.D. Salinger’s favorite recipe for popcorn salt; and we learn Croatia’s secret to perfect cabbage rolls. Get this week's recipe, Paprika-Pork Stuffed Cabbage: https://www.177milkstreet.com/recipes/paprika-pork-stuffed-cabbage We w...

Mood Food, Veggie Ice Cream and Delivery Robots: Food Trends with the NYT’s Kim Severson
Kim Severson of The New York Times tells us about the food world’s biggest trends. Plus, we chat with Fuchsia Dunlop about the textures, flavors and fragrances of Sichuan cuisine; Grant Barrett and Martha Barnette of “A Way With Words” discuss food names that have a secret; and we put a new spin on an old classic—the pineapple upside-down cake. Get this week's recipe, Pineapple Upside-Down Cornmeal Cake: https://www.177milkstreet.com/recipes/pineapple-upside-down-cornmeal-cake Read “What Will We Eat in 20...


Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon
We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker’s Burkhard Bilger asks: Can babies learn to love vegetables? Get this week's recipe, Crispy Pasta with Chickpeas, Lemon a...

The Mystery of the $13,500 Melon
We explore why Tokyo shoppers spend a fortune on fruits with journalist Bianca Bosker. Plus, Dan Pashman teaches us how to outsmart a buffet; we take a food tour of Lisbon with chef Nuno Mendes; and we share a recipe for Spanish tortillas at home. (Originally aired January 4, 2019.) Get this week's recipe, Potato and Eggplant Tortilla Española: https://www.177milkstreet.com/recipes/potato-and-eggplant-tortilla-espa%C3%B1ola Read “Why Should a Melon Cost As Much As a Car?” by Bianca Bosker: https://roadsan...

Twinkies Gone Wild: Claire Saffitz Decodes Cheetos, Hot Pockets, Gushers and Oreos
This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator of the Carolina Reaper—the world’s hottest pepper; we transform chickpeas; and Alex Aïnouz brews beer at home using only ingredients found in a supermarket. Greek-Style Braised Chickpeas with Tomatoes and Orange: https://www.177milkstreet.com/recipes/greek-style-braised-chickpeas This week's sponsors: Go to fergusonshowroo...


Twinkies Gone Wild: Claire Saffitz Decodes Cheetos, Hot Pockets, Gushers and Oreos
This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator of the Carolina Reaper—the world’s hottest pepper; we transform chickpeas; and Alex Aïnouz brews beer at home using only ingredients found in a supermarket. Greek-Style Braised Chickpeas with Tomatoes and Orange: https://www.177milkstreet.com/recipes/greek-style-braised-chickpeas This week's sponsors: Go to fergusonshowroo...

Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans
The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 for a gorilla-shaped Cheeto; we make Palestinian Upside-Down Chicken and Rice; and Dr. Aaron Carroll asks: Is diet soda bad for us? Get this week's recipe, Palestinian Upside-Down Chicken and Rice (Maqlubeh): https://www.177milkstreet.com/recipes/palestinian-chicken-rice-maqlubeh Read “The Dangerously Cheesy Co...

Beyond Blini and Borscht: A Return to Russian Cooking
This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue. (Originally aired March 9, 2018.) Get this week's recipe, Macanese Sweet Potato Cake: https://www.177milkstreet.com/recipes/macanese-sweet-potato-cake-batatada Check out https://177milkstreet.com...


Inside the Incredible World of Japanese Cooking with Sonoko Sakai
Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he’d rather eat alone this Valentine’s Day. Get this week's recipe, Dried Cherry-Chocolate Chunk Cookies: https://www.177milkstreet.com/recipes/dried-cherry-chocolate-chunk-cookies Check out https://1...

The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives
Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to eating cold bone marrow. Plus, we chat with Ron Faiola about the nostalgic charm of Wisconsin supper clubs; Alex Aïnouz makes instant ramen noodles from scratch; and we travel to Italy to bake an authentic tomato and olive focaccia. Get this week's recipe, Tomato-Olive Focaccia: https://www.177milkstreet.com/recipes/tomato-...

Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth
When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken. Get this week's recipe, Butter C...


The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread. (Originally aired January 31, 2019.) Get this week's recipe for Ancho Chili Salsa Roja: https://www.177milkstreet.com/recipes/ancho-chili-salsa-roja This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go t...

Alpine Cooking: A Culinary Adventure at 3,000 Feet
Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales are declining. Get this week's recipe, Neapolitan Meatballs with Ragu: https://www.177milkstreet.com/recipes/neapolitan-meatballs This week's sponsor: Go to fer...

Eat, Work, Love: Aarón Sánchez Up Close and Personal
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. Get this week's recipe, Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmon This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/...


Fake Food: The Billion Dollar Business of Food Fraud
Chris Elliott, who investigated the horsemeat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion-dollar business of food fraud. Plus, we investigate the curious case of "Q" (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaron Carroll asks whether cow's milk is nature's most nearly perfect food. (Originally aired March 22, 2019.)\ For this week's recipe, Risotto Milanese, visit: http...

The Fantastic World of Ted Allen: From Queer Eye to Chopped
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart. Plus, we explore the new German cooking with Meike Peters; Adam Gopnik discusses the role of turkey in Charles Dickens’ “A Christmas Carol”; and we whip up an apple cake. Get this week's recipe, German Apple Cake: https://www.177milkstreet.com/recipes/german-apple-cake-apfelkuchen Check out our 2019 Holiday roundup: https://www.177milkstreet.com/holidays T...

Meet Maangchi: The Korean Julia Child
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. Get this week's recipe: Savory Bread Pudding with Mushrooms, Gruyère and Tarragon Check out our 2019 Holiday roundup. Listen to Side...


Simply Yotam: The Master of Middle Eastern Food Speeds It Up and Pares It Back
In Yotam Ottolenghi's latest book, “Simple,” he focuses on delivering minimal hassle for maximum joy—whole-roasted vegetables topped with crème fraîche, no-bake cheesecake and a new take on salads. This week, we discuss how he keeps things simple, yogurt on everything and the must-have spices for any kitchen. Plus, recipes for a homemade Christmas with Yvette Van Boven; the secret of Taiwan's beef noodle soup; and J. Kenji López-Alt on the science of vinaigrettes. (Originally aired December 21, 2018.) Ge...

Dating Games: How Couples Survive Food Fights
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. Get this week's recipe: Chewy M...

Our Thanksgiving Show
This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode; Vivian Howard invites us to her kitchen for North Carolina turkey and sides; Alice Waters, Erin French, Joanne Chang, Gonzalo Guzmán and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; Dr. Aaron Carroll talks food safety and stuffing; we make a quick Cranberry and Candied Ginge...


Pasta Grannies: Lessons from Italy’s Pasta Masters
Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way. Plus, Robin Russell Gaiser tells us about her years-long endeavor of asking perfect strangers to lunch; Alex Aïnouz attempts to make a 1-million layer puff pastry; and we serve up Portuguese-Style Sweet Potato Rolls. For this week's recipe, Portuguese-Style Sweet Potato Rolls, visit: https://www.177milkstreet.com/recipes/portuguese-style-sweet-potato-rolls...

Pasta Grannies: Lessons from Italy’s Pasta Masters
Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way. Plus, Robin Russell Gaiser tells us about her years-long endeavor of asking perfect strangers to lunch; Alex Aïnouz attempts to make a 1-million layer puff pastry; and we serve up Portuguese-Style Sweet Potato Rolls. For this week's recipe, Portuguese-Style Sweet Potato Rolls, visit: https://www.177milkstreet.com/recipes/portuguese-style-sweet-potato-rolls...

Pickles and Pie Holes: The Secret History of Food Words
Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will you be wanting anything else?”—instead of simply “Do you want anything else?” And they explain phrases that seemingly don’t make a lot of sense, such as “in a pickle.” Plus, master spice blender Lior Lev Sercarz teaches us how to transform a meal using spices; we learn the step-by-step rules to perfect curry; and Adam Gopnik ponders climat...


Pickles and Pie Holes: The Secret History of Food Words
Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will you be wanting anything else?”—instead of simply “Do you want anything else?” And they explain phrases that seemingly don’t make a lot of sense, such as “in a pickle.” Plus, master spice blender Lior Lev Sercarz teaches us how to transform a meal using spices; we learn the step-by-step rules to perfect curry; and Adam Gopnik ponders climat...

Alice Waters Wants to Save the World One Perfect Peach at a Time
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Plus, our trip to Sicily for the real Pasta con Fagioli; Jerrelle Guy talks “Black Girl Baking”; and Dan Pashman of The Sporkful performs an on-air experiment about sound and taste. (Originally aired October 25, 2018.) For this week's recipe, Paste con Fagioli, visit: https://www.177milkstreet.com/recipes/pasta-con-fagioli We want to hear your culinary tips! Share your cooking hac...

Angie Mar Cooks a $700 Rib-Eye
Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we share our recipe for Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how grown-ups can get more out of Halloween. Share your Thanksgiving memories ...


Rachael Ray on Rachael Ray
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. For this week’s recipe, Fregola with Herbs and Pecorino, visit: 177milkstreet.com/recipes/herbs-pecorino-fregola S...

The Undercover Caterers: True Stories from the Bizarre World of NYC Catering
This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years. Behind the canapés, flower displays and dessert trains, the two brothers reveal chaos, extreme conditions and crazy makeshift kitchens. Plus, food anthropologist Valerie Gordon resurrects long-lost desserts from legendary restaurants. And we make Nadine Redzepi’s Danish Dream Cake. For this week’s recipe, Danish Dream Cake, visit: https://www.177milkstreet.com/recipes/danish-dream-cake We want...

Chili Buns and Pickled Bologna: A 4,000 Mile Road Trip Through Appalachia
Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr. Aaron Carroll talks trans fats and health. (Originally published October 18, 2018.) For this week’s recipe, Pesto alla Genovese, visit: https://www.177milkstreet.com/recipes/pesto-alla-genovese We want to hear your culinary tips! Share your cooking hacks, secret ingredi...


Yewande's Nigerian Kitchen
Culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us about how his recent trip to Italy spawned an epiphany. For this week’s recipe, Mexican Beef and Tomatillo Stew (Entomatado de Res), visit: https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res We want to hear your culinary tips! Share your cooking hacks, ...

The $180 Bottle of Water
This week, writer Dave Stroup takes us inside the Academy Awards of water, tasting water that is infused with the “frequency of love” and the “pulsations of the universe.” Plus, filmmaker David Gelb talks “Jiro Dreams of Sushi” and Netflix’s “Chef’s Table”; we share our recipe for a coconut milk rice pudding; and Dan Pashman asks one of the most pressing questions of our time—should the pizza emoji have pepperoni on it? For this week's recipe, Coconut Rice Pudding, visit: https://www.177milkstreet.com/reci...

The Zoo Chef: Catering to Lions, Tigers and Bears
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. For this week's recipe, Tomato Rice with Oregano and Feta, visit: http...


The Lost Kitchen: Erin French Has 20,000 Restaurant Reservations in Freedom, Maine
Following a tumultuous year, Erin French returned to her hometown of Freedom, Maine to open what is now one of the most exclusive restaurants in America, where the ingredients can be found in the garden, the waitlist is in the tens of thousands and the menu is always a surprise. Plus, we explore the pumpkin spice lifestyle; we make dump and stir Spanish Almond Cake; and Dr. Aaron Carroll explains the truth about fish and mercury. (Originally aired September 14, 2018.) For this week's recipe, Spanish Almond...

Cork Dorks: Inside the High-Stakes World of Sommeliers
Journalist Bianca Bosker takes us inside the high-end world of wine, from the big-money wine service at Michelin-starred restaurants to the grueling task of a blind tasting. Plus, we meet Bala Paiva, a Brazilian pro soccer player turned pro fish cutter; we discuss sous vide and the pursuit of culinary perfection with Alex Aïnouz; and we make Stir-Fried Black Pepper Chicken with Green Beans. For this week's recipe, Stir-Fried Black Pepper Chicken with Green Beans, visit: https://www.177milkstreet.com/recipe...

The Sporkful Presents: Why Hibachi Is Complicated
Dan Pashman of The Sporkful brings us the story of Rocky Aoki, a Japanese immigrant who created hibachi restaurants in America when he opened his first Benihana in 1964. We hear from people who knew Rocky, see the skill it takes to be a great hibachi chef and look at what happens when the performance becomes problematic....


The Sporkful Presents: Why Hibachi Is Complicated
Dan Pashman of The Sporkful brings us the story of Rocky Aoki, a Japanese immigrant who created hibachi restaurants in America when he opened his first Benihana in 1964. We hear from people who knew Rocky, see the skill it takes to be a great hibachi chef and look at what happens when the performance becomes problematic....

Adam Conover Ruins Everything
This week, Adam Conover, host of the truTV series “Adam Ruins Everything,” challenges the myth of killer Halloween candy, bogus detox diets and the ethics of buying avocados. Plus, David Burtka transforms parties into events; we throw together an amazing Andalusian Tomato and Bread Soup; and Adam Gopnik stumbles across the perfect meal on vacation in Greece. For this week's recipe, Andalusian Tomato and Bread Soup, visit: https://www.177milkstreet.com/recipes/rich-tomato-toasted-bread-soup-bacon-prosciutto...

Bizarre Adventures with Andrew Zimmern
Travel Channel host Andrew Zimmern has visited more than 170 countries in search of bizarre foods and fascinating people. We chat with him about coconut grubs, barbecued lizards and the happiest man on earth. Plus, we travel to Nablus and discover what may be the world’s best tahini; Dan Pashman ponders the etiquette of salt; and we make our new favorite dessert, Vivian Howard’s Sweet Fresh Corn Pudding.\ For this week's recipe, Sweet Fresh Corn Pudding, visit: https://www.177milkstreet.com/recipes/sweet-f...


The Cooking Gene: Michael Twitty Stirs Up the South
This week, we talk to Michael Twitty, author of “The Cooking Gene,” about his fascinating journey of self-discovery through food and DNA. Plus, we chat with Vince Dixon about why foods go viral; Stephen Meuse reveals the best questions to ask the next time you buy a bottle of wine; and we find a fix for flavorless tomatoes. (Originally aired August 31, 2018.) For this week's recipe, Tomato-Herb Salad with Sumac, visit: https://www.177milkstreet.com/recipes/grilled-oven-strip-steak-chimichurri-argentina Mi...

Savage Feast: Culinary Adventures from the Soviet Union
This week, Boris Fishman tells his family's astonishing story—from the exploits of his grandfather, a barber/black marketeer who escaped the Soviet Union draft on the roof of a train, to his family's arrival in Brooklyn, where they rediscovered the dishes of their Belarusian roots. Plus, Dr. Aaron Carroll takes a hard look at the vegan diet; we discover Argentina's surprising secret to perfectly grilled steak; and we meet the man who invented a $10 million strawberry picking robot. For this week's recipe, ...

Bugs: They're What's for Dinner
Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce. For this week's recipe, Barbados Grilled Fish, visit: https://www.177milkstreet.com/recipes/barbados-mahi-mah...


Insider's Italy: An Off-The-Grid Travel Guide with Matt Goulding
Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets. Plus, Liz Alpern and Jeffrey Yoskowitz present “The Gefilte Manifesto,” a definitive guide to modern Ashkenazi Jewish cuisine; we prepare Taiwanese Grilled Corn; and Dan Pashman tells us about his trip to the Library of Congress Cooking Club. (Originally aired Aug. 2, 2018.) For this week's recipe, Taiwanese Grilled Corn, visit: https://www.177milkstreet.com/recipes/taiwanese-style-grilled-corn We want to hear your culi...

From Prison Chef to Executive Chef
Chef Jeff Henderson tells us about his underground catering business behind bars, what it was like to cook for Rosario “Sal” Gambino, and what he makes for his vegan kids at home. Plus, Yara Elmjouie unpacks the history of MSG-phobia in America; we discover the real Sicilian Caponata; and Adam Gopnik discusses the world’s most challenging dishes to make at home. For this week's recipe, Sicilian Caponata, visit: https://www.177milkstreet.com/recipes/sicilian-caponata-vegetable-stew We want to hear your cul...

José Andrés Swims with Sharks
This week, we chat with José Andrés about how he helped organize more than three million meals in Puerto Rico, why he would choose a pineapple over a steak, and what he would do if he ever got a day off. Plus, we talk military rations with YouTube star EmmyMade in Japan; we bake Chocolate Ginger Scones; and Dan Pashman delves into one of the workplace’s most divisive issues: office fridge theft. For this week's recipe, Triple Ginger Scones with Chocolate Chunks, visit: https://www.177milkstreet.com/recipes...


BBQ Myths Busted! Meathead Goldwyn Breaks Your Bad Grilling Habits
From soaking wood chips to grill marks, Meathead Goldwyn is here to set the record straight on grilling’s biggest myths. Plus, Christina Ward tells the story of American advertising cookbooks, complete with recipes such as Ham Banana Rolls and Sauerkraut Chocolate Cake; we discover a two-ingredient cheese sauce; and Alex Aïnouz explains the Japanese art of kintsugi. \ For this week's recipe, Garlic-Rosemary Burgers with Taleggio Sauce, visit: https://www.177milkstreet.com/recipes/garlic-rosemary-burgers-ta...

Chefs, Drugs and Rock & Roll: Misfits, Hippies and Celebrity Chefs
Andrew Friedman chronicles the stories and misadventures of the pioneering chefs and motley crew of misfits who cooked (instead of Instagrammed) their way to innovation. Plus, are supermarket leafy greens dangerous?; inside Brooklyn's Aska Restaurant; and olive oil bundt cake from Italy. (Originally aired July 27, 2018.) \ For this week's recipe, Orange-Anise Bundt Cake, visit: https://www.177milkstreet.com/recipes/orange-anise-bundt-cake-ciambella...

Lidia's Family Table: The Life and Times of Lidia Bastianich
Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to Queens, where she learned to love Spam, Jell-O and Wonder Bread. She talks about the early years on her grandmother's farm, where she slept on a corn-husk mattress, ate pig's blood sausage and fresh fig jam, and realized that the secret to happiness is having less, not more. Plus, we discover turkey skin ice cream with Salt & Straw's Tyler Malek; discuss the ethics of cooking lobsters; and whip ...


OMG, GMO! How Mark Lynas Learned to Stop Protesting and Love GMOs
Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind. On this week's episode, we talk to Lynas about his journey from anti-GMO activist to pro-GMO advocate. Plus, we discuss the strange eating habits of the world’s most infamous dictators; Dan Pashman teaches us how to outsmart a buffet; and we grill up pork skewers from Thailand. For this week's recipe, Thai Grilled Pork Skewers, visit: https://www.177milkstreet.com/recipes/thai-grilled-pork-skewers-moo-pi...

BraveTart: Stella Parks Reimagines America's Favorite Sweets
Pastry chef Stella Parks talks about the science of baking and the secret history of iconic American desserts. Plus, we learn about barbecue around the world, from boodog to hāngi; Dan Pashman tells the history of LA's Cambodian donut shops; and we offer up a simple and summery Austrian plum cake. (Originally aired August 23, 2018.) For this week's recipe, Austrian plum cake, visit: https://www.177milkstreet.com/recipes/austrian-plum-cake-zwetschgenkuchen This week's sponsors: Come in for Sleep Number's...

Carla Hall Reclaims Soul Food
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 Mashed Avocados with Sesame and Chili. For this week's recipe, Mashed Avocados with Sesame and Chili, visit: https://www.177milkstreet.com/recipes/mashed-avocados-with-sesame-and-chili This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products....


The Life and Death of Gourmet: Ruth Reichl Tells All
We chat with Ruth Reichl about the glory days and final days of Gourmet magazine. Plus, Egyptian street food in Berlin; Alex Aïnouz's hotel room cooking hacks; and Mini Almond Cakes with Spiced Chocolate. \ For this week's recipe, Mini Almond Cakes with Spiced Chocolate, visit: https://www.177milkstreet.com/recipes/mini-almond-cakes-with-spiced-chocolate \ This week's sponsor: \ Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products....

The Greek Makeover: Diane Kochilas Freshens Up Greek Cooking
Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. For this week's recipe, Spaghetti Puttanesca, visit: https://www.177milkstreet.com/recipes/spaghetti-puttanesca For photos from the O Moldy Night exhibit, visit: https://www.177milkstreet.com/2019/05...

Gonzalo Guzmán's Nopalito: Inside a Mexican Kitchen
20 years ago, Gonzalo Guzmán left everything in his home country of Mexico and became a dishwasher in San Francisco. Now the chef in his own restaurant, Guzmán divulges the secret to the perfect ceviche and says the story of Mexican cuisine begins and ends with tortillas. Also on this week's show: How to cut up a cow, with New York butchers Erika Nakamura and Jocelyn Guest; Armenian grilled pork chops; and junk food taxes, good or bad? (Originally aired August 8, 2018.) For this week's recipe, Armenian Gri...


Welcome to the Disgusting Food Museum
We chat with curator Samuel West about the Disgusting Food Museum in Malmö, Sweden, where the tickets are vomit bags, the exhibits feature fermented shark, fruit bats, and root beer, and visitors walk away with a new understanding of what disgust really means. Plus, we try cocktail hour the French way; we learn how to build a better meatball in Belgium; and Dr. Aaron Carroll demystifies alcohol calories. \ For this week's recipe, Belgian Meatballs, visit: https://www.177milkstreet.com/recipes/magazine-reci...

The Great Escape: Andrea Nguyen Flees Saigon in April 1975 and Brings Vietnamese Home Cooking to America
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 Th...

The Secret World of Celebrity Catering with Mary Giuliani
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” falls in love with Alec Baldwin, raises a murderous turtle and has a solution for any and every party disaster. Plus: We visit a Bhutanese Senior Lunch in Vermont; Adam Gopnik sells the role of coffee in civilization; and we dig into Soupe au Pistou from Provence. For this week’s recipe, Soupe au Pistou, visit: https://www.177milkstreet.com/recipes/soupe-au-pisto This week’s sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s co...


In Search of The Brain Sandwich: Our Intrepid Reporter Lunches Out in St. Louis
Zach Dyer travels to St. Louis to eat the once-conventional fried brain sandwich. Plus, we chat with chef Özlem Warren about the spices and cuisine of Southern Turkey; Dan Pashman talks TV dinner etiquette; we offer a recipe for three cup chicken; and we give a quick tip to make homemade chile oil. (Originally aired May 10 – May 17, 2018.) For this week’s recipe, Three-Cup Chicken, visit: https://www.177milkstreet.com/recipes/three-cup-chicken This week’s sponsor: Go to www.KingArthurFlour.com to see King...

My Siberian Adventure: The Joys of Mystery Meat, Power Outages, Evil Spirits and the Stove from Hell
Author Sharon Hudgins writes a love letter from post-Soviet Vladivostok. Plus, IBM’s supercomputer creates flavor combinations; Dan Pashman lies to his kids about food; and we test cooking oils over high heat. For this week’s recipe, Lebanese Lentils and Rice with Crisped Onions (Mujaddara), visit: https://www.177milkstreet.com/recipes/lebanese-lentils-and-rice-with-crisped-onions-mujaddara This week’s sponsors: Go to butcherbox.com/milkstreet for $20 off your first box plus 2lbs of free 100% grass-fed gr...

Fake Food: The Billion Dollar Business of Food Fraud
Chris Elliott, who investigated the horse meat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion dollar business of food fraud. Plus, we investigate the curious case of “Q” (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaron Carroll asks whether cow’s milk is nature’s most nearly perfect food. For this week’s recipe, Risotto Milanese, visit: 177milkstreet.com/recipes/saffron-risot...


Wine Label Revolution: Goodbye Chateau, Hello Dancing Frog!
Andres O’Hara on why wine labels matter. Plus, the new Harlem fusion cooking; corks or screwcaps?; and pasta with broccoli sauce. (Originally aired June 1, 2018.) For this week’s recipe, Rigatoni with Roman Broccoli Sauce, visit: 177milkstreet.com/recipes/rigatoni-with-roman-broccoli-sauce This week’s sponsor: Go to FergusonShowrooms.com to browse the Inspiration Gallery and request an appointment....

Eat, Travel, Love: Matt Goulding Reveals the Culinary Secrets of Spain
Matt Goulding, author of “Grape, Olive, Pig,” discovers the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at El Bulli. Plus, we travel to Paris for gnocchi; J. Kenji López-Alt double-fries chicken; and Mark Bittman talks about “Dinner for Everyone.” For this week’s recipe, Potato Gnocchi, visit: https://www.177milkstreet.com/recipes/potato-gnocchi This week’s sponsors: Go to butcherbox.com/milkstreet for $20 off your first box plus 2lbs of free 100% grass-...

The Food of Shangri-La: Cooking Up Yak Meat, Pickled Bamboo and Potato Pancakes in China’s Remote Yunnan Province
Georgia Freedman, author of “Cooking South of The Clouds,” travels China’s “Wild West” in search of new foods. Plus, Kim Severson of The New York Times explores the supermarket of the future; we make Australian pulled pork; and Dan Pashman discusses the pros and cons of “shower beers.” For this week’s recipe, Miso-Gochujang Pulled Pork, visit: https://www.177milkstreet.com/recipes/miso-gochujang-pulled-pork This week’s sponsors: Go to FergusonShowrooms.com (http://fergusonshowrooms.com/) to browse the Ins...


Bombay Meets Cincinnati: Nik Sharma Adapts the Rich Flavors of India
Nik Sharma, author of “Season,” gives Milk Street a lesson in cooking with spices. Plus, we investigate the unknown culinary history of France; we make a magic pudding cake; give tips for whipping egg whites; and Adam Gopnik asks whether DNA diets are fact or fiction. For this week’s recipe, Maple-Whiskey Pudding Cakes, visit: https://www.177milkstreet.com/recipes/maple-whiskey-pudding-cakes...

Shrimp, Sprite and Pig Head: The Mysteries and Delights of True Filipino Cuisine
Chef Yana Gilbuena discusses fertilized duck eggs, traveling dinner pop-ups and the traditional Filipino method of eating with one’s hands. Plus, water fights (and eating well) in Myanmar; cheesier pasta; and Adam Gopnik on wine and philosophy. (Originally aired June 21, 2018.) For this week’s recipe, Singapore Chili Shrimp, visit: https://www.177milkstreet.com/recipes/singapore-chili-shrimp...

The Search for Perfect Falafel: Uncovering the Secrets of Palestinian Cooking
Intrepid food writer Yasmin Khan dives into the mysteries of Palestinian cooking. Plus we rediscover authentic Austrian goulash; Jonathan Townsend cooks amazing 18th century American recipes in period clothing and kitchens; we share three tricks for using dull knives; and Dr. Aaron Carroll asks, “Are we really dehydrated?”...


The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread....

Deep Run Roots: Vivian Howard Eats North Carolina
Chef Vivian Howard returns home to rural NC to cook her roots. Plus a computer designs the ultimate chocolate chip cookie; our tip for transforming stale bread; Pork and Kimchi Stew; and what’s on Adam Gopnik’s weekly menu....


The Mystery of the $13,500 Melon
Why Tokyo shoppers spend a fortune on fruits as gifts. Plus the truth about dietary supplements; a food tour of Lisbon; Spanish tortillas at home; and how to mellow onions....

Ina Garten is a Messy Cook: The Hidden World of the Barefoot Contessa
Also on this week’s show: Up with pomegranate molasses; sheet-pan roasted chicken; J. Kenji López-Alt investigates the science of baking pizza at home; and why Australian cuisine is the most diverse, adventurous on the planet! (Originally published September 27, 2018.)...


John Carter Cash Remembers the Food and Music of Johnny Cash and June Carter
Musician and record producer John Carter Cash explains why he loves cooking with Mountain Dew, reveals his recipe for Southern cornbread, and shares stories and recipes from his family’s table. Also on this week’s show: grandmothers do the cooking at Enoteca Maria in Staten Island; our recipe for French walnut tart; a quick tip for freezing soaked dried beans; and The New Yorker’s Adam Gopnik discusses the holy marriage of starch and protein....

Pizza, Chocolate Fountains and Mac & Cheese for 5,000 People: Alon Shaya’s Long Road to Chefdom
Alon Shaya is having a moment—he’s just opened two new restaurants and published his first book. But his success wasn’t always a given. We chat about his circuitous path and the food he ate along the way. Also on this week’s show: Julia Turshen makes magic out of leftovers (tomato sauce becomes tomato soup); secrets to oven-poached salmon; four unexpected ways to use tahini; and Dan Pashman remembers Homer Simpson and food....


The Breath of A Wok: Wok Master Grace Young Stirs it Up!
Also on this week’s show: Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours. (Originally aired January 18, 2018.)...

Tales of a Puerto Rican Kitchen: Von Diaz Mixes Coconuts and Collards
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Also on this week’s show: Molly Yeh moves to Minnesota and trades Sichuan take-out for hotdish and beet farming; a recipe for chocolate-almond spice cookies; and Dr. Aaron Carroll says “no” to a new study on alcohol....


Death and Foraging in Tasmania: Intrepid Explorer Sarah Marquis Hikes the Wilderness
The Swiss explorer discusses how she cooks and forages in the wild and why the mental journey is a bigger challenge than the physical. Also on this week’s show: Strange tales of food and the British Empire; ricotta-semolina cheesecake; Oaxacan Hot Chocolate; and The New Yorker’s Adam Gopnik on the ethics of meat....

Alice Waters Wants to Save the World One Perfect Peach at a Time
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Also on this week’s show: Our trip to Sicily for the real Pasta e Fagioli; Jerrelle Guy chats about her debut book, Black Girl Baking; and Dan Pashman of The Sporkful performs an on-air experiment about sound and taste....


Chili Buns and Pickled Bologna: A 4,000 Mile Road Trip Through Appalachia
Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week’s show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr. Aaron Carroll talks trans fats and health....

The Food World According to Mimi Sheraton
Mimi Sheraton, the first woman restaurant critic at The New York Times, doesn’t trust anonymous crowd-sourced reviews and says that authentic food is in the eye of the eater. Also on this week’s show: The near death of Tex-Mex; how to make a simple Tuscan beef and pepper stew; a new theory of wine; and a recipe for a Moroccan Nutella....



Ramen Rock: Cult Band Shonen Knife Sings about Food, Not Love
This week, NPR’s Maria Godoy reports on pop-punk band Shonen Knife; Milk Street travels to Taipei, to a cooking school that teaches street food; our recipe for shaved zucchini salad; and dry versus sweet wines. Originally aired August 24, 2017....







An American in Paris
David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste....


147: The Three-Star Soup Kitchen
Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking. Originally aired 12/8-12/15, 2017....



144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017, Available for rerun Thursday 3/1 – Thursday 3/8/2018)...


141: The Quick Palestine Cook: Bold, Easy, Fresh
Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans. (Originally aired 10/12/17)...



139: The Sheepherder’s Ball: Basque Cooking in America
The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines. (Originally aired 9/23/2017)...


147: The Three-Star Soup Kitchen
Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking....

126: BBQ Adventure: Heat and Meat in Gugulethu, Cape Town
We travel to Cape Town, South Africa, for insane barbecue; Melissa Clark rethinks how to cook at home; poet Nikki Giovanni remembers her grandparents’ rack of lamb recipe; and Adam Gopnik unpacks his dream of the cast-iron pan. (Originally aired 5/27/17)...


145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed
Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful’s Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr. Aaron Carroll; The New Yorker’s Adam Gopnik on his first Thanksgiving in 1980s New York; J. Kenji Lopez-Alt on make-ahead mashed; and wine expert Stephen Meuse says Burgundy wines are best for the holiday table....


142: The Amazon/Whole Foods Revolution
Whole Foods founder and CEO John Mackey on the future of supermarkets; Dawson City, Yukon, Canada’s “Sour Toe Cocktail”; our recipe for Vietnamese Coffee Cake; salt and pepper get divorced; and Dr. Aaron Carroll on why eggs are safe....

134: New York Times’ Kim Severson on Paula Deen, Alton Brown and Thomas Keller
Kim Severson, National Food Correspondent for The New York Times, interviews famous food celebrities including Paula Deen, Alton Brown, and Thomas Keller; author Crystal King explores the food of ancient Rome; margaritas the Milk Street way; and Dr. Aaron Carroll attests to coffee as health drink. (Originally aired 8/11/17)...

141: The Quick Palestine Cook: Bold, Easy, Fresh
Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans....


140: David Lebovitz: An American in Paris
David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste....

130: NPR’s Ari Shapiro Eats the World
Ari Shapiro eats everything; all about salt; Japanese Potato salad; and podcasting chocolate with The Slow Melt. (Originally aired 7/1/2017)...


138: Beyond Baklava: The Real Turkish Cooking
A culinary tour of Turkey with Robyn Eckhardt; San Antonio food critic Mike Sutter eats 365 tacos; Dan Pashman of The Sporkful makes Rosa Parks’ peanut butter pancakes; and our recipe for Trapanese pesto....

137: What She Ate: From Eva Braun to Helen Gurley Brown
Laura Shapiro investigates the foodways of famous women, from Eleanor Roosevelt to Eva Braun; we travel to Okinawa for Blue Seal Ice Cream; we visit Istanbul for the best Turkish kofte; and J. Kenji Lopez-Alt on marinades....



132: New Orleans Serves Ramen
Brett Anderson on the new New Orleans food scene; Dr. Aaron Carroll says goodbye to the low-salt diet; cooking the Ghanaian way with Zoe Adjonyoh; and our recipe for Moroccan Chicken Skewers....


115: Eat, Cook, Love in Senegal
Pierre Thiam on the food of Senegal; our recipe for Tahini Swirl Brownies; a tip for all-new compound butters; chef and restaurateur Damon Baehrel on his “mystery restaurant” in upstate New York; and Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity. (Originally aired 2/18/17)...


129: Sugar Bad, Fat OK?
Reporter Gary Taubes makes the case against sugar; we explore baklava, from Syria to Brooklyn; Dan Pashman debunks restaurant-etiquette myths; and we share our recipe for Thai barbecue chicken....

128: Tel Aviv: The Search for Real Hummus
We travel to Tel Aviv to celebrate hummus, plus Cherry Bombe’s Kerry Diamond, Tartine’s Liz Pruitt, and wine expert Stephen Meuse explains the cru wine system....

114: Dorie’s Cookies
Dorie Greenspan remembers her experiences with Julia Child, wine expert Stephen Meuse decodes vintage wines, we offer our recipes for high-heat scrambled eggs and Georgian Chicken Soup, Nigella Lawson gives us a quick Tuesday night meal, and Sara Moulton and Christopher Kimball take your calls. (Originally aired 2/11/17)...


127: Corby Kummer Speaks
Journalist Corby Kummer on the best cup of coffee, horsemeat, Paula Wolfert, and the state of modern food writing....


111: The Joy of Turkish Cooking
Ana Sortun unveils the secrets of Turkish cooking, Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and caramel oranges. (Originally aired 1/14/17)...


112: Saffron Tales
This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. We’ll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls. (Originally aired 1/21/2017)...

122: The Mean Streets of Boston Chef, Barbara Lynch
This week, Christopher Kimball takes a tour of South Boston and learns about the secret life of chef Barbara Lynch; Dr. Aaron Carroll campaigns for dissing the 5-second rule; Ana Sortun gives a quick recipe for a midweek Turkish supper; and we present our recipe for soba noodles and asparagus....

121: The Food Lab Plays 20 Questions
J. Kenji Lopez-Alt takes a food-science pop quiz; KFC is short for Korean Fried Chicken; pound cake is reborn; and Adam Gopnik’s ode to celery and parsley....


120: Buddhist Chef: The Right Way to Cook
Cooking with Buddhist nun Jeong Kwan; discovering British puddings, from haggis to spotted dick; reporting on the New Jersey Ham Wars; and making Thai fried rice....


117: Eating the Outback
Australian blogger and forager Rohan Anderson makes sneaky eel dip and payback paella; Adam Gopnik reminisces about New York City’s Carnegie Deli; Abraham Conlon of Chicago’s Fat Rice reveals the home cooking of Macau; and we present our recipe for pistachio-cardamom loaf cake....

106: Taste of Persia
Naomi Duguid discovers the backstreet cooking of Armenia, Georgia and Iran; plus we learn a better way to make stew; Fuchsia Dunlop joins us live at Milk Street; The New Yorker’s Adam Gopnik discusses ethical eating; and we take your calls with Sara Moulton. (Originally aired 11/26/2016, Available for Re-run 3/2/17 – 3/9/17)...

116: Vikram and Meeru’s Excellent Restaurant Adventure
This week, the new Indian cooking with Meeru Dhalwala and Vikram Vij, hunting to eat with Louise Gray, Dan Pashman of WNYC’s The Sporkful podcast plays with breakfast cereal, and our recipe for creamy pasta sauce....


115: Eat, Cook, Love in Senegal
This week, we talk to chef Pierre Thiam. The food of Senegal has big flavors and big heart, and Thiam reveals the culture that inspired him to cook. “In Senegal … people believe that the more they share the food with you, the more plentiful their bowl will be,” he says. Then we’ll present our recipe for Tahini Swirl Brownies and a tip for all-new compound butters. Also on the show, we talk to Damon Baehrel about his “mystery restaurant,” in upstate New York, Dr. Aaron Carroll investigates how looking at foo...

114: Dorie’s Cookies
This week on Milk Street Radio, master baker Dorie Greenspan remembers her experiences with Julia Child. “When I first met Julia she said… ‘Have you ever seen the Dan Aykroyd Saturday Night Live skit? You know, where Dan Aykroyd imitates me?’ She stood up and did the entire routine, so I got to watch Julia imitating Dan Aykroyd imitating Julia.” Also on today’s show, wine expert Stephen Meuse decodes vintage wines, we offer our recipes for high-heat scrambled eggs and Georgian Chicken Soup, Nigella Lawson g...

104: Nigella Bites Back
This week on Milk Street Radio, we get up close and personal with Nigella Lawson. “You know the whole guilt thing I never quite get,” says Lawson. “One of the things I’m asked most often when I’m interviewed is, ‘What is your guilty pleasure?’ And I get rather prissy and I always say to everyone, ‘Look, if you feel guilty about pleasure, you don’t deserve to have pleasure.” Also on today’s show, we make a quick Tuesday night meal with Lidia Bastianich and bring you a revolutionary approach to foolproof pie...


113: The Simple Kitchen
This week on Milk Street Radio, British writer Diana Henry, author of “Simple”, redefines home cooking and recalls an early memory at her parents’ home in Ireland. “I was probably about 9 and they had a big party,” Henry says. “It was a rainy night in autumn or winter in Northern Ireland. They put Frank Sinatra on and Herb Alpert and music like that. My mum had spent days cooking, the fridge was full with things we’d never seen before, honestly I can’t tell you how exotic this was in Northern Ireland. But i...

112: Saffron Tales
This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. “I think saffron probably for me is the most evocative of all Iranian spices,” says Khan. “It has a very special kind of place in the Iranian home. I had a really wonderful experience with the woman whose farm I was visiting, Mehri. She was telling me all these tales of the different ways that they use saffron. I [had] recently separated from my partner at the time, and she insisted that she k...

111: The Joy of Turkish Cooking
This week on Milk Street Radio, chef Ana Sortun unveils the secrets of Turkish cooking. “I think the very first time I went to Turkey, I was invited to go study with a couple of women. One lived in the southeast of Turkey, and she organized a potluck that was put on by her friends where they all prepared a dish that was really special to them,” Sortun says. “I tasted 30 of these dishes that day and I didn’t know what any of them were. I had never tasted anything like them before, so I didn’t necessarily fee...


110: 48 Hours With Andy Ricker In Thailand
This week on Milk Street Radio, we speak with Andy Ricker (Pok Pok) in Chiang Mai, Thailand. “Western food … builds flavor over time to come up with a monolithic, single, strong, rich flavor,” Ricker says. “Thai food and southeast Asian food, in general, tends to be this battle of different bright, salty, sweet, sour, hot, bitter (notes), all working together in various different roles in particular dishes. But they don’t meld to become one thing. Often (with) dishes here, you can taste everything that’s go...

109: Ziggy Marley Stirs It Up
This week on Milk Street Radio, we interview Ziggy Marley about his new cookbook. “For me, the most special moments is when it comes from the place that you can’t explain. A lot of my songs, the one’s that … give me that other worldly experience, I can’t explain how they came,” Marley says. “Those experiences is what kind of let me know that there is more out there in our world that we don’t understand.” Dr. Aaron Carroll considers whether drinking is good for you. Wine expert Stephen Meuse argues why Beauj...

102: The Baking Revolution
This week on Milk Street Radio, we visit Claire Ptak of Violet Bakery in London. Claire says under-beat, under-fold and under-bake; plus we’ll give you our take on chocolate, prune and rum cake; Dan Pashman of the Sporkful talks about the science of snacks; New Yorker writer Adam Gopnik breaks down his perspective on cultural appropriation and food; we’ll offer you the best way to beat egg whites, and as always, host Christopher Kimball and Sara Moulton will take all your cooking questions! Originally aired...


108: Cooking the United Nations
This week on Milk Street Radio, we talk to blogger and writer Sasha Martin, who cooks through the alphabet starting with Afghanistan. “The first day we meet, the next day we are brothers,” Sasha says. “And this idea that when we sit down to the food and we put away our silverware and we’re eating with our hands and we’re having this communal meal something changes and indeed we sat around the table for a really long time that night and it was just a wonderful experience.” Christopher Kimball discusses Milk ...

107: Michael Pollan Speaks Out
This week on Milk Street Radio, we talk with food writer Michael Pollan—author of The Omnivore’s Dilemma and star of the Netflix series “Cooked.” “I don’t think people are quite aware how many marketing messages for food they see in a day,” Pollan says. “The total amount of money the government spends offering nutrition advice, the food pyramid, the eat 5 servings a day, the you know avoid trans-fats whatever it is, all that government spending which is in the three hundred million or so range was less then...

101: Good Morning Vietnam
This week on Milk Street Radio, we take a look inside the Vietnamese kitchen and talk to Andrea Nguyen about everything from breakfast banh mi to “kheo.” “I think authenticity comes from the ability to cook well and to cook with intent,” Nguyen says. “We describe good cooking, thoughtful cooking, as cooking that is kheo.” Also on this week’s show: Dr. Aaron Carroll questions the necessity of breakfast; Milk Street rethinks scrambled eggs; we visit a thriving Syrian refugee camp bakery; Sara Moulton and Chri...


106: Taste of Persia
This week on Milk Street Radio, we discover the backstreet cooking of Armenia, Georgia and Iran with Naomi DuGuid: “We sit and sip tea together. That’s just magical — you know we don’t have a language, but we’re so appreciating that moment… there’s just this feeling… it’s a huge world but we can hold hands across the sea, across a table.” Also, Fuchsia Dunlop joins us live at Milk Street; The New Yorker’s Adam Gopnik discusses ethical eating; we learn a better way to make stew; and, finally, Christopher Kim...

105: What A Fish Knows
This week, we interview Jonathan Balcombe, author of the book What A Fish Knows; we send our intrepid reporter Olivia Humphreys to London where she removes her inhibitions and her clothes to report on the latest “naked pop-up;” we’ll give you our recipe for a no-brine turkey; The Sporkful’s Dan Pashman explores a vegetarian Thanksgiving; we take your calls with Sara Moulton, and talk heavy cream....

104: Nigella Bites Back
This week we get up close and personal with Nigella Lawson; plus quick Tuesday night meals with Lidia Bastianich; a revolutionary approach to foolproof pie dough; we’ll talk to Stephanie Danler, author of the novel Sweetbitter; and we take your calls with Sara Moulton....


103: The Pollen Detective
This week, we learn how pollen analysis is used to foil honey laundering and solve cold murder cases; plus our Chinese white-cooked chicken recipe; chef Andy Ricker’s favorite kitchen tools; we take your calls with Sara Moulton; wine expert Stephen Meuse offers insight on dry Rieslings; and the strange science of marinades....

102: The Baking Revolution
Claire Ptak of Violet Bakery in London says under-beat, under-fold and under-bake; plus chocolate, prune and rum cake with Rayna Jhaveri, Dan Pashman of The Sporkful on the science of snacks; Adam Gopnik of The New Yorker on cultural appropriation; and the best way to beat egg whites....

101: Good Morning Vietnam
Inside the Vietnamese kitchen from breakfast banh mi to kheo, or cooking with intent; plus unscrambling eggs; visiting a thriving Syrian refugee camp bakery; and rethinking nonstick pans....


Introducing Christopher Kimball’s Milk Street Radio
Welcome to Christopher Kimball’s Milk Street Radio! From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about home cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we e...