Christopher Kimball’s Milk Street Radio-logo

Christopher Kimball’s Milk Street Radio


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.

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.


Boston, Massachusetts




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.






Padma Lakshmi in Search of America

Padma Lakshmi shares stories about her childhood in India, her time in Spain and her new show, “Taste the Nation.” Plus, we get a crash course on Parisian cocktail culture from David Lebovitz; we present a new take on the cheeseburger; and Bianca Bosker teaches us about the history and evolution of wine reviews. (Originally aired June 26, 2020.) Get this week's recipe, Garlic-Rosemary Burgers with Taleggio Sauce:...


1,001 Bites: The Wonders of the Arab Table

Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking. Plus, we learn how food is used to create Hollywood sound effects, discover what people 80 years ago thought food would look like today and make pasta sauce out of tomato paste. Get this week’s recipe for Pasta With Tomato, Garlic and Basil: This week's sponsor: Visit Sitka Salmon...


Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up

Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine. Plus, Analiese Gregory teaches us how to hunt and forage in the wilds of Tasmania, Dan Pashman tells us about his mission to create a new pasta shape, and we learn how to make the Portuguese Sponge Cake known as pão de ló. Get this week’s recipe for Portuguese Sponge Cake (pão de...


Alpine Cooking: A Culinary Adventure at 3,000 Feet

Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales are declining. (Originally aired January 10, 2020.) Get this week's recipe, Neapolitan Meatballs with Ragù:...


Giada De Laurentiis Hates Cauliflower Rice

Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV. Plus, we hear about how a beer archeologist revives ales from antiquity, discover how a wine opener can be a symbol of your mortality and learn to make a recipe for the Venetian dish of rice and peas known as risi e bisi. Get this week’s recipe for Venetian Rice & Peas (Risi e Bisi): This...


Beyond Gochujang: The Bold Flavors of Korea

Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew. Plus, we hear the curious story behind America’s most prolific fruit inventor; Bianca Bosker combs through her grandma’s recipe cards; and we make one of France’s easiest desserts. Get this week’s recipe for Yogurt Loaf Cake with Coriander and...


Inside and Outside “The Great British Bake Off”: Winner John Whaite Speaks Out

John Whaite takes us behind the scenes of “The Great British Bake Off.” He talks life after winning, the simple pleasures of Eton mess and the importance of listening to your food. Plus, we dive into the crazy world of culinary Facebook groups; Alex Aïnouz tries to reverse engineer Joël Robuchon’s mashed potatoes; and we cook an Indian staple of simmered lentils with spice-infused hot butter. (Originally aired on April 10, 2020.) Get this week's recipe, Dal Tarka:...


Harold McGee Busts Food Science Myths

Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York’s Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and make pork in Veracruz sauce. Get this week’s recipe for Pork in Veracruz Sauce:...


Soul Food Love: Five Kitchens, Four Generations

Mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has taught them about the origins of soul food. Plus, we speak with international bagel consultant Beth George; Dan Pashman explores cold-weather cocktails; and we make pesto out of lemon zest, not basil. Get this week’s recipe for Spaghetti with Lemon Pesto: This week’s sponsor: Get...


Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking

We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna. Get this week’s recipe for Passatelli in Brodo: This week’s sponsor: Proven quality sleep is life-changing sleep. Save $1000 on the...


Yewande Komolafe's Nigerian Kitchen

We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us how a trip to Italy spawned an epiphany. (Originally aired September 28, 2019.) Get this week’s recipe for Mexican Beef and Tomatillo Stew (Entomatado de Res): See...


Cooking for Space Aliens and Vampire Queens: Meet Food Stylist Janice Poon

We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan vampires to wrangling snails to make arm escargot. Plus, we learn hamburger history with burger scholar George Motz; Bianca Bosker explores the origins of the PB&J; and we make a fragrant beef stew from Vietnam. See for privacy and opt-out information.


Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!

We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced...


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: See for privacy and opt-out information.


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:...


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...


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...


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: This week’s sponsors: Go to...


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:...


The Secret Language of Food, from Pop-Tarts to Cheez Doodles

Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of brand names like Cheerios and Pop-Tarts. Plus, we hear how gospel star Mahalia Jackson became famous for her fried chicken franchise; J. Kenji López-Alt gives us tips on how to get young kids to eat adventurously; and we make crispy German Pork Schnitzel. Get the recipe for German Pork Schnitzel:...