224 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

    • Food
    • 4.2 • 1.9K Ratings

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.

    Eat, Work, Love: Up Close and Personal with Aarón Sánchez

    Eat, Work, Love: Up Close and Personal with Aarón Sánchez

    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
     
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    • 51 min
    Frontiers of Food Science: Do Sound and Color Affect Flavor?

    Frontiers of Food Science: Do Sound and Color Affect Flavor?

    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
     
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    • 51 min
    Yotam Ottolenghi’s Big Flavors

    Yotam Ottolenghi’s Big Flavors

    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
     
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    • 51 min
    Meet Maangchi: The Korean Julia Child

    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. (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.
     
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    • 51 min
    Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole

    Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole

    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 
     
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    • 51 min
    Love in the Afghan Kitchen: Dumplings, Faloodas and Chaar Masalah

    Love in the Afghan Kitchen: Dumplings, Faloodas and Chaar Masalah

    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.

    • 51 min

Customer Reviews

4.2 out of 5
1.9K Ratings

1.9K Ratings

BikerSteve16 ,

A Foodie’s Delight

As a foodie, I love listening to this podcast. Practical tips and information to help make my cooking game just a little better.

eonc12345 ,

Kudos to Chris & Sara

The best food podcast out there. Period.

DCHeartsUsBack ,

Great Tips, Annoying Dynamic

The show is great and has many good tips. Chris is dismissive of Sara on a regular basis, though, which has made it difficult for chill listening. He even jokes that they are like an old married couple and that he should host a show without opinionated hosts. This is not funny because what he reads as opinionated is actually someone disagreeing with him. They are both well experienced and she often gives tips that save time and flavor but Chris assumes he knows what’s right. He often complains when she recommends turning on the oven for reasonable dishes like baking bacon, which saves mess and having to stand by a sputtering frying pan.

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