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Milk Street Radio

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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


Episodes

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
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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.

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


140: Does Paris Hate David Lebovitz?

10/6/2017
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David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.

Duration: 00:52:11


130: NPR’s Ari Shapiro Eats the World

9/29/2017
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Ari Shapiro eats everything; all about salt; Japanese Potato salad; and podcasting chocolate with The Slow Melt. (Originally aired 7/1/2017)

Duration: 00:51:47


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

9/22/2017
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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.

Duration: 00:53:16


138: Beyond Baklava: The Real Turkish Cooking

9/15/2017
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A culinary tour of Turkey with Robyn Eckhardt; San Antonio food critic Mike Sutter eats 365 tacos; Dan Pashman of The Sporkful makes Rosa Parks’ peanut butter pancakes; and our recipe for Trapanese pesto.

Duration: 00:53:41


137: What She Ate: From Eva Braun to Helen Gurley Brown

9/8/2017
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Laura Shapiro investigates the foodways of famous women, from Eleanor Roosevelt to Eva Braun; we travel to Okinawa for Blue Seal Ice Cream; we visit Istanbul for the best Turkish kofte; and J. Kenji Lopez-Alt on marinades.

Duration: 00:51:16


124: The World of Food According to David Leite

9/1/2017
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David Leite analyzes himself plus naturally lactose-free milk,and grown-up chocolate chip cookies. (Originally aired 5/6/2017)

Duration: 00:51:14


136: Ramen Rock: Cult Band Shonen Knife Sings About Food, Not Love

8/25/2017
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Pop-punk band Shonen Knife; Taiwan School of Street Food; shaved zucchini salad; and dry vs. sweet wines.

Duration: 00:52:26


135: Beyoncé, Saffron and the New Women Farmers of Afghanistan

8/18/2017
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Saffron, the new Afghan crop; Meathead Goldwyn on barbecue ribs; The Food Lab on the mortar and pestle; and our recipe for whipped cream biscuits and strawberries.

Duration: 00:51:46


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

8/11/2017
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Interviews with famous foodies; the cuisine of ancient Rome; our recipe for margaritas; Christopher Kimball’s top 5 food books; and coffee as health food.

Duration: 00:51:46


123: Salt, Fat, Acid, Heat: The Elements of Good Cooking

8/4/2017
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The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.(Originally aired 4/29/2017)

Duration: 00:51:13


133: Yashim Cooks Istanbul: Eat Like The Sultan

7/28/2017
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Great recipes from Istanbul; Cuban-spiced burgers; Melissa Clark whips up supper; and the New Yorker’s Adam Gopnik Dishes bearnaise.

Duration: 00:51:49

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