246 episodes

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

    • Arts

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.

    Inside the Experimental Kitchen with Shola Olunloyo

    Inside the Experimental Kitchen with Shola Olunloyo

    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 Monique Fiso teaches us about Māori cuisine, Dan Pashman shows us how to make better pasta salad, and we make Shrimp, Orzo and Zucchini with Ouzo and Mint.


    Get this week's recipe for Shrimp, Orzo and Zucchini with Ouzo and Mint:
    https://www.177milkstreet.com/recipes/shrimp-orzo-zucchini-aegan


    This Week’s Sponsor: 
    Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    From Asia with Love: Guangdong Meets Sydney

    From Asia with Love: Guangdong Meets Sydney

    This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.


    Get this week's recipe for Fettuccine Alfredo: https://www.177milkstreet.com/recipes/fettuccine-alfredo


    This Week’s Sponsor: 


    For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order.
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    The Science of Food: Steaks, Bugs and Expiration Dates

    The Science of Food: Steaks, Bugs and Expiration Dates

    We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell. Plus, Meathead Goldwyn teaches us how to grill perfect steaks; J. Kenji López-Alt investigates food expiration dates; and we make a no-fuss, all-flavor Spanish Almond Cake. 
    (Originally aired June 12, 2020)


    Get this week's recipe, Spanish Almond Cake: https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiago


    This Week’s Sponsor:


    Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    Nigella Lawson Is Not a Domestic Goddess

    Nigella Lawson Is Not a Domestic Goddess

    This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our most cherished memories. Plus, we get a barbecue lesson from pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we cook polenta with shrimp and tomatoes.


    Get the recipe for polenta with shrimp and tomatoes: https://www.177milkstreet.com/recipes/polenta-shrimp-tomatoes
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    Cooking Over Fire: Lessons From the Levant

    Cooking Over Fire: Lessons From the Levant

    This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.’s recipe for Almond-Coconut Cake with Cherries and Pistachios.


    Get the recipe for Almond-Coconut Cake with Cherries and Pistachios. https://www.177milkstreet.com/recipes/almond-coconut-cake-honey-co


    This week’s sponsor:


    Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!

    Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!

    We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced tahini. (Originally aired January 22, 2021)


    Get the recipe for Cauliflower with Spiced Tahini and Garlic-Chili Oil: https://www.177milkstreet.com/recipes/spiced-tahini-garlic-chili-oil-cauliflower
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min

Top Podcasts In Arts

Listeners Also Subscribed To