212 épisodes

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.

Christopher Kimball’s Milk Street Radio Milk Street Radio

    • Gastronomie
    • 5.0 • 1 note

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 Science of Taste: Nik Sharma’s Flavor Equation

    The Science of Taste: Nik Sharma’s Flavor Equation

    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
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    Deadliest Catch: Bren Smith’s Journey from Knife Fights to Kelp Farming

    Deadliest Catch: Bren Smith’s Journey from Knife Fights to Kelp Farming

    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.
     
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    • 51 min
    Chaat: Maneet Chauhan Loves Indian Street Food

    Chaat: Maneet Chauhan Loves Indian Street Food

    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.

    • 51 min
    Rachael Ray: Up Close and Personal

    Rachael Ray: Up Close and Personal

    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.

    • 50 min
    Marianna Leivaditaki's Ode to Crete: Fish Soup and Deep-Sea Monsters

    Marianna Leivaditaki's Ode to Crete: Fish Soup and Deep-Sea Monsters

    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.

    • 51 min
    Inside the Mind of David Chang

    Inside the Mind of David Chang

    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.

    • 51 min

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