216 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 • 1.8K 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.

    The Thanksgiving Show

    The Thanksgiving Show

    We’re celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new spin on classic desserts; Grant Barrett and Martha Barnette give us a language lesson on Thanksgiving Day; Rachael Ray, Maneet Chauhan, Maangchi, David Lebovitz and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; and Dan Pashman breaks down the pros and cons of hosting a virtual Thanksgiving.


    This week’s sponsors:
    Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.


    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
    From Doro Wat to Jollof Rice: Marcus Samuelsson on the Rise of Black Cooking

    From Doro Wat to Jollof Rice: Marcus Samuelsson on the Rise of Black Cooking

    We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou. 


    Get the recipe for Soupe au Pistou: https://www.177milkstreet.com/recipes/soupe-au-pisto


    This week’s sponsors:
    Discover the Sleep Number 360 smart bed for proven quality sleep. During the Veterans Day Sale, save $1,000 on a special edition smart bed, now $1,799. Plus, exclusive offers for military members! For a limited time, only at Sleep Number stores or sleepnumber.com/MILK


    Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.
     
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    • 51 min
    The Taco Chronicles: Javier Cabral Searches for the World's Best Tacos

    The Taco Chronicles: Javier Cabral Searches for the World's Best Tacos

    This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he has encountered as a “taco scout,” how to eat a dozen tacos a day and the rise of the $15 gourmet taco. Plus, we get an in-depth look at the life and legacy of James Beard; Adam Gopnik walks us through creating his own whimsical dessert; and we whip up a delicious Danish Dream Cake.


    Get the recipe for Danish Dream Cake: https://www.177milkstreet.com/recipes/danish-dream-cake


    This week’s sponsors:
    Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass.


    Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.
     
    See acast.com/privacy for privacy and opt-out information.

    • 51 min
    Catering to Lions, Tigers and Bears: The Life of a Zoo Chef

    Catering to Lions, Tigers and Bears: The Life of a Zoo Chef

    Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo. This week, we chat about how she feeds the pickiest eaters, how she celebrates birthdays at the zoo and what everyone eats—from watermelon-licking lions to smoothie-guzzling primates. Plus, we discover Tokyo’s Neapolitan pizza scene; we make a Greek-style risotto; and Dr. Aaron Carroll demystifies the latest study on eggs and health. (Originally aired September 13, 2019.)


    Get the recipe for Tomato Rice with Oregano and Feta: https://www.177milkstreet.com/recipes/tomato-rice
     
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    • 50 min
    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


    This week's sponsors:
    There’s something for every kid (or kid-at-heart) at KiwiCo. Get 30% off your first month plus FREE shipping on any crate line with code MILK at kiwico.com. 


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    • 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

Customer Reviews

4.2 out of 5
1.8K Ratings

1.8K Ratings

meowmixremix ,

The calls are my favorite

I would listen to a calls only podcast. Sometimes i skip to minute 10 because that’s usually when Sarah joins for the call segment.

Egdbert ,

Too politically one-sided

Why can’t you just keep politics out of a cooking show? “Elitist” guests like Rachel Ray are unashamedly biased against half of the entire US population.

asdhjlvcfyuh ,

REALLY?

Mind boggling that three people can complicate the easiest recipe on the planet - hummus. Chris - canned are FINE. And why didn’t anyone ask why that guy was adding anything to Soom tahini??? Good LORD.

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