371 episodes
Christopher Kimball’s Milk Street Radio Milk Street Radio
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4.2 • 2.5K Ratings
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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.
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The Dog-Eat-Dog World of Ballpark Vendors
Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns. (Originally aired October 14, 2022.)
Get this week’s recipe for Swedish Cardamom Buns here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify
Hosted on Acast. See acast.com/privacy for more information. -
Is Pad Thai for Real? Investigating The Truth About National Dishes
Did you know that pad Thai was invented less than a hundred years ago? And that pizza became popular across Italy only after it was embraced in the United States? This week, we’re joined by author Anya von Bremzen to discuss the unlikely origins of some of the world’s most famous national dishes, from pot-au-feu in France to borscht in Ukraine. Plus, we crack the case on wine fraud with journalist Rebecca Gibb; Dan Pashman de-influences school lunch; and we prepare Thai Salad Rolls.
Get the recipe for Thai Salad Rolls here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify
Hosted on Acast. See acast.com/privacy for more information. -
Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect fried rice, how to cook with chopsticks and why the best KFCs are in China. Plus, Abigail Koffler helps us navigate food in the metaverse; we make Mexican-Style Corn with Chili and Lime; and Adam Gopnik cries tears of joy. (Originally aired June 24, 2022.)
Get the recipe for Mexican-Style Corn with Chili and Lime.
Read How Will We Eat In The Metaverse? and This Needs Hot Sauce by Abigail Koffler.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify
Hosted on Acast. See acast.com/privacy for more information. -
Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
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 society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona.
Get the recipe for Rigatoni alla Zozzona here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify
Hosted on Acast. See acast.com/privacy for more information. -
Inside the Great British Bake Off with Paul Hollywood
We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid is—and why it's so delicious. Plus, journalist Alex Beggs tells us about cookbooks for pets; J. Kenji López-Alt takes wok cooking outdoors; and we make Spicy Chinese Beef Skewers. (Originally aired July 22, 2022.)
Get the recipe for Spicy Chinese Beef Skewers here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify
Hosted on Acast. See acast.com/privacy for more information. -
How to be a Supertaster: The Wild Science of Flavor
Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik unearths an old cookbook collection; and we make Turkish Rice Pudding.
Get the recipe for Turkish Rice Pudding here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify
Hosted on Acast. See acast.com/privacy for more information.
Customer Reviews
Highly Recommend for serious cooks
I’ve been listening to milk street radio for a while now and I’m adicted. The podcast and milk street have radically improved my cooking and has educated me on all things food. I also really appreciate the format of having short vignettes on various topics from callers to humor, philosophy, and the etymology of food language. Hats off to Chris and the team at milk street.
Fan and anti fan reviews
Nathan Myhrvold is a notorious patent troll. I am so glad that you had Alex French guy cooking on the show. He deserves a lot of kudos for his science and cooking synthesis. The interview with Mark Lunas was rather thin on the discussion of the science. I don’t dispute the science that GMO food is dangerous for those eating it, but that it may create more problems than it solves. For instance, when you put BT into corn, the pests evolve to counteract it, so it is a zero sum game. Moreover, with GMO you don’t know what will happen a few generations later. I think the precautionary principle ought to apply. There are points where this show gets things so wrong that I have to question the rationale for why it even exists. Vivian Howard is Paula Dean without the butter.
Chris, when you compare something to quantum mechanics, please have a better grasp on both subjects.
Great advice about real food we can actually cook
Host and guests are friendly and knowledgeable about the kind of cooking we can actually use in our kitchen every day for delicious results.