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Welcome to Christopher Kimball’s Milk Street Radio! From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about home cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.

Welcome to Christopher Kimball’s Milk Street Radio! From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about home cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.
More Information

Location:

Boston, United States

Description:

Welcome to Christopher Kimball’s Milk Street Radio! From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about home cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.

Language:

English

Contact:

855-4-BOWTIE


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Episodes

206: Lights! Camera! Action! Food! The history of food photography from Betty Crocker to Gourmet Magazine

2/23/2018
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Homestyle Cooking from southeast India; the best soup in the world; the truth about drinking and health; and grams versus cups.

Duration:00:52:16

205: An American in Paris: How Chef Braden Perkins Crashed The Paris Restaurant Scene

2/16/2018
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Grace Young on stir-fried rice; J. Kenji López-Alt on cooking with alcohol; and Vietnamese meatball soup.

Duration:00:53:25

204: The Man Who Loved Wine: Anne Fadiman on Her Father’s Life, Times and Wine Obsession

2/9/2018
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The only 24-hour ice cream store in New York City; chocolate-almond cookies; is raw cookie dough dangerous?

Duration:00:51:14

141: The Quick Palestine Cook: Bold, Easy, Fresh

2/2/2018
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Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans. (Originally aired 10/12/17)

Duration:00:51:12

203: The Secret History of White Meat: Why America Loves Breasts Not Legs

1/26/2018
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Israeli chef Einat Admony on real couscous; foolproof cacio e pepe; roast sweet potatoes; and muffin madness.

Duration:00:53:24

202: The Breath of A Wok: Wok Master Grace Young Stirs it Up!

1/19/2018
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Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours.

Duration:00:51:11

143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts

1/12/2018
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Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting. (Originally aired 11/4/17)

Duration:00:52:21

201: Harvard and The Chef: How Joanne Chang used Applied Mathematics to Build a Baking Empire

1/5/2018
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We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.

Duration:00:51:11

149: The French Revolution: Paris Unveils New Bistros, New Menus, and New Chefs

12/29/2017
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Lindsey Tramuta on the New Paris cuisine; we take a pilgrimage to India; offer a new recipe for steamed marmalade pudding; and wine expert Stephen Meuse has tips on the best glasses to use for champagne.

Duration:00:51:59

139: The Sheepherder’s Ball: Basque Cooking in America

12/22/2017
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The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines. (Originally aired 9/23/2017)

Duration:00:53:32

148: Kaukasis: The Secret Recipes of Georgia, Azerbaijan and Beyond

12/15/2017
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The amazing food of Georgia with Olia Hercules; Milk Street’s top 10 cookbooks of the year; porchetta comes home; and dressing up the holiday table with Athena Calderone.

Duration:00:53:01

147: The Three-Star Soup Kitchen

12/8/2017
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Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking.

Duration:00:53:32

146: The Poison Squad: In 1902, Why Do 12 Volunteers Eat Poison with Every Meal?

12/1/2017
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Eating poison leads to the founding of the FDA; our recipe for the best gingerbread; Dr. Aaron Carroll on the truth about artificial sweeteners; and sourdough bread turns into a futuristic novel by Robin Sloan.

Duration:00:52:36

126: BBQ Adventure: Heat and Meat in Gugulethu, Cape Town

11/24/2017
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We travel to Cape Town, South Africa, for insane barbecue; Melissa Clark rethinks how to cook at home; poet Nikki Giovanni remembers her grandparents’ rack of lamb recipe; and Adam Gopnik unpacks his dream of the cast-iron pan. (Originally aired 5/27/17)

Duration:00:52:33

145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed

11/17/2017
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Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful’s Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr. Aaron Carroll; The New Yorker’s Adam Gopnik on his first Thanksgiving in 1980s New York; J. Kenji Lopez-Alt on make-ahead mashed; and wine expert Stephen Meuse says … Continue reading "145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed"

Duration:00:53:00

144: Why Does Bread Rise? Nathan Myhrvold on Bread Science

11/10/2017
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Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat;smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.”

Duration:00:53:00

143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts

11/3/2017
More
Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting.

Duration:00:52:11

142: The Amazon/Whole Foods Revolution

10/27/2017
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Whole Foods founder and CEO John Mackey on the future of supermarkets; Dawson City, Yukon, Canada’s “Sour Toe Cocktail”; our recipe for Vietnamese Coffee Cake; salt and pepper get divorced; and Dr. Aaron Carroll on why eggs are safe.

Duration:00:52:44

134: New York Times’ Kim Severson on Paula Deen, Alton Brown and Thomas Keller

10/20/2017
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Kim Severson, National Food Correspondent for The New York Times, interviews famous food celebrities including Paula Deen, Alton Brown, and Thomas Keller; author Crystal King explores the food of ancient Rome; margaritas the Milk Street way; and Dr. Aaron Carroll attests to coffee as health drink. (Originally aired 8/11/17)

Duration:00:51:40

141: The Quick Palestine Cook: Bold, Easy, Fresh

10/13/2017
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Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans.

Duration:00:52:24

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