348 episodes
Christopher Kimball’s Milk Street Radio Milk Street Radio
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- Arts
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4.2 • 2.4K 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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Corpse Cakes and Funeral Pie: A Short History of Eating Grief
We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of Oklahoma to get a crash course in catfish noodling from Bradley Beesley; J. Kenji López-Alt battles Chris over the best way to peel an egg; and we make a No-Fry Neapolitan Eggplant Parmesan.
Get the recipe for No-Fry Neapolitan Eggplant Parmesan here.
“Eating Together” by Li-Young Lee, courtesy of the Academy of American Poets, www.poets.org.
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.
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The Museum of Food Failures: From Crystal Pepsi and Life Savers Holes to Gerber Adult Singles
Dr. Samuel West is back to teach us about history’s greatest food failures, from Colgate’s frozen meals to the time Gerber made food for grown-ups. Plus, Massimo Montanari helps us uncover the true history of spaghetti; J. Kenji López-Alt tells us how to make the most perfect scrambled eggs; and we bake Chocolate Olive Oil Cake. (Originally aired on April 22nd, 2022.)
Get the recipe for Chocolate Olive Oil Cake 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
A caller this week asked about corn tortillas. Chris’s favorite flour tortillas are from Caramelo.
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify.
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The Secrets of Salt: History, Science, and Cooking with Naomi Duguid
This week, we explore our most essential pantry staple: salt. Naomi Duguid takes us around the world to learn its history, from Cambodia to Basque Country to an underground salt cathedral in Poland, while Alex Aïnouz gets obsessed with making gourmet salt in his lab. Plus, writer Doug Mack tells the odiferous details of the Great Midwest Cheese Duel of 1935, and we make Hungarian Paprika-Braised Potatoes.
Get the recipe for Hungarian Paprika-Braised Potatoes 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. -
The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
Are humans the only species that loves sour? Does everyone taste bitter the same way? And could there be flavors we can’t even comprehend yet? Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing science of taste, from the mysteries of salt to why dolphins can’t taste sweet. Plus, chef Khanh-Ly Huynh shares Vietnamese street food from Paris; Adam Gopnik investigates what it takes to become a culinary maestro; and we go to Bangkok for Thai Cashew Chicken.
Get the recipe for Thai Cashew Chicken 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.
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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? (Originally aired on March 13, 2020.)
Get the recipe for Crispy Pasta with Chickpeas, Lemon and Parsley 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.
This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self.
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Corner Store Meets Restaurant? Omar Tate Risks Everything to Open Honeysuckle Provisions
Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions with menu items like hoagies and black-eyed pea scrapple, and why he thinks our neighborhoods no longer feel like communities. Plus, mixologist Neal Bodenheimer shares cocktails from New Orleans, J. Kenji López-Alt offers a new way to use leftover scallions, and we make gnocchi out of flour, not potatoes.
Get the recipe for Gnocchi di Farina with Pancetta and Garlic 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.
This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self.
Hosted on Acast. See acast.com/privacy for more information.
Customer Reviews
1 April 2023 Salt
Your body needs salt as your metabolism needs Iodine, iodine is what’s important in salt, without iodine you will acquire a deficiency and often a goiter. Paprika, you might try using Aleppo peppers… A defuser allows you to use ceramics on a stove top, I use my ceramic tanjine on my stove top using a defuser. A cast iron trivet works well too… 😉
Confused and disappointed
I called your call line twice to tell you about a cookie recipe that uses yeast instead of baking powder or soda, and no one has called me back about it. You had mentioned on a previous episode about not knowing any cookie recipes that use yeast as a leavening or flavor element, and expressed doubt that any such recipe existed. I would love to share my recipe with you and your listeners, because my family loves these cookies. I hope this prompts a phone call from you.
More culturally diverse but not as accurate
I’ve listened to this podcast for a few years now and frequented their other channels as well. As someone who grew up in Asia and loves food from all corners of the world, I appreciate what Milk Street brings to the American food education table.
However, I often find the information the hosts provide, especially during Q&A, regarding non-western culinary ingredients/tips highly speculative, misleading, or completely wrong. It’s not that they’re not trying their best, but without the right background/perspectives, a guess is at the best a guess. Would love to see (hear) someone from a different cultural background to give better answers.