Christopher Kimball’s Milk Street Radio

Milk Street Radio
  • 4.2 (3K)
  • Food
  • Updated Weekly

Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.

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  1. 3d ago

    100 Years of Food Writing at the New Yorker: M.F.K. Fisher, Calvin Trillin and A.J. Lieblin

    Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial. We hear A.J. Liebling’s tip for finding a good restaurant in Paris, M.F.K. Fisher’s fantasy about potato chips and Calvin Trillin’s obsession over constructing the perfect bagel. Plus, Matt Goulding shares why paella is a hotbed of controversy; we explain why a cold oven is the secret to the best creme brûlée; and Christopher Kimball and Sara Moulton answer your questions and share their favorite things to do with tomatoes.Get this week’s recipe for Cold-Oven Crème Brûlee here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

    100 Years of Food Writing at the New Yorker: M.F.K. Fisher, Calvin Trillin and A.J. Lieblin

  2. 3d ago ·  Bonus

    You Might Also Like: Possible

    Introducing How Sougwen Chung teaches robots to pause from Possible. Follow the show: Possible Sougwen Chung has spent more than a decade drawing alongside robots—not to automate their art, but to discover what changes when a machine becomes a creative partner. They join Reid to trace the evolution of D.O.U.G., a series of robotic collaborators that learns from Sougwen’s gestures, including a neural network trained on two decades of their drawings. Sougwen explains why unexpected machine marks became errors to “poeticize,” what becoming machine-readable taught them about remaining human, and why they call their practice “operational art” rather than “AI art.” They also explore a new system guided by brainwaves and an ancient calligraphic pause—and ask whether the intelligent systems we build need more than speed and capability. Maybe they also need silence, restraint, and the wisdom to wait. Credits: A big thanks to Natalie Stone, Tessa Nijdam, Arina Ermakova , the Scilicet team, Fellowship, Reece Straw, Sam Osborn, Nick Capezzera, Maximilian Andereya, Peter Butterworth, Haruka Wang and the team at Mosaic Ventures for hosting the conversation. Additional Credits: MIMICRY (Drawing Operations Unit: Generation_1), 2015. Footage: Sam Osborn and Nick Capezzera. MEMORY (Drawing Operations Unit: Generation_2), 2017. Footage: NTT InterCommunication Center Tokyo. COLLECTIVITY (Drawing Operations Unit: Generation_3), 2018. Footage: New INC & Nokia Bell Labs. SPECTRALITY (Drawing Operations Unit: Generation_4), 2020. Footage: Maximilian Andereya. ASSEMBLY (Drawing Operations Unit: Generation_5), 2022. Footage: Peter Butterworth. GENESIS Process Film, 2023. Courtesy of the artist and Studio SCILICET. DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to team@podroll.fm.

    You Might Also Like: Possible

  3. 5d ago

    The Secret History of Erewhon: Extended Cut

    In this special episode, we’re sharing an extended cut of our interview with Kerry Howley about the surprising history of L.A.’s favorite food store, Erewhon.

    The Secret History of Erewhon: Extended Cut

  4. Jul 31

    Gonzo Food Trends: Sperm Gummies, Colostrum Soda and Spray-Can Beef Tallow

    Andrea Hernández, founder of Snaxshot, is back to share her 2026 grocery store predictions—complete with holy water and sour pineapple sperm worms. Plus, reporter Kerry Howley reveals the surprising history of Erewhon, L.A.’s favorite food store; A Way With Words gets metaphorical about food and our bodies; and Stella Parks returns to answer your baking questions.Listen to Milk Street Radio on: Apple Podcasts | Spotify

    Gonzo Food Trends: Sperm Gummies, Colostrum Soda and Spray-Can Beef Tallow

  5. Jul 29

    Summer Calls Special! Sun Pickles, Steak and Strawberry Ice Cream

    For this week's bonus, we have an all-calls special! We look back on some of your best calls all about summer eating. Chris and Sara Moulton answer your garden questions, from mint varieties to sun pickles; they offer a few ideas for hot weather desserts (can cake frosting survive without air conditioning?!); and Meathead steps in for a grilling question session.Listen to Milk Street Radio on: Apple Podcasts | Spotify

    Summer Calls Special! Sun Pickles, Steak and Strawberry Ice Cream

  6. Jul 24

    Summer Lollapalooza! Meathead Q&A, BBQ Road Trip and Grilling Pizza

    We’re covering everything you've ever wanted to know about grilling and barbecue. First up, a road trip with Daniel Vaughn, barbecue editor at Texas Monthly. We taste whole-hog barbecue in Greenville, coffee-rubbed brisket in Nacogdoches and cow-eye tacos in Brownsville. Then, Meathead joins Chris on the phone lines for your toughest cookout questions; Kenji López-Alt makes the case for his favorite backyard dinner; and Grant Barrett and Martha Barnette of “A Way With Words” cool us down with summertime treats. (Originally aired July 11, 2025.)

    Summer Lollapalooza! Meathead Q&A, BBQ Road Trip and Grilling Pizza

  7. Jul 22

    BraveTart: Stella Parks Reimagines America's Favorite Sweets

    This week, we're revisiting one of our all-time favorite episodes–it's our 2018 interview with Stella Parks about the secret history of chocolate chip cookies and how she reverse engineers everything from Oreos to McDonald’s Apple Pies. Plus, we learn about barbecue around the world, from boodog to hāngi; Dan Pashman visits LA's Cambodian donut shops; and we make Austrian Plum Cake.Get our recipe for Austrian Plum Cake here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

    BraveTart: Stella Parks Reimagines America's Favorite Sweets

  8. Jul 17

    Unreasonable Hospitality: Inside the World's Best Restaurant

    Will Guidara transformed Eleven Madison Park from a struggling two-star brasserie to the number one restaurant in the world. His secret? Unreasonable hospitality. From DIY beaches in the dining room to sledding in Central Park, Will shares stories—some of which inspired scenes on FX's The Bear—about his climb to the top. Plus, Luke Fortney examines restaurant gap relationships; and Emily Monaco describes the art of the French picnic. Listen to Milk Street Radio on: Apple Podcasts | Spotify

    Unreasonable Hospitality: Inside the World's Best Restaurant
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Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.

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