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 Hosted on Acast. See acast.com/privacy for more information.

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

Christopher Kimball’s Milk Street Radio travels the world to find the most fascinating food stories—including children who harvest cod tongues after school in Norway and a detective who tracks down food thieves. And on Milk Street Radio, you can always find the unexpected: a visit to the Museum of Failure, the joys of eyeball Jell-O and how to eat your way through Italy.&nbsp; Hosted on Acast. See acast.com/privacy for more information.

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If you’ve turned on your TV in the last 30 years, you’ve seen Kyle MacLachlan: Think “Twin Peaks,” “Sex and the City” and “Desperate Housewives.” But when he’s not starring in Hollywood, he’s wandering vineyards in Washington. This week, MacLachlan joins us for memories from the set of “Blue Velvet,” the food of “Twin Peaks” and the reason why Napa Valley isn’t the be-all and end-all of American wine. Plus, Sandra Gutiérrez leads a tour through the foods of the Spanish-speaking world; Adam Gopnik delights in witnessing true culinary mastery; and we prepare a Seoul-style Kimchi Fried Rice. Get the recipe for Kimchi Fried Rice here.
We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.
Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Dune, Twin Peaks, Blue Velvet and ... Bordeaux? Kyle MacLachlan Gets Serious About Wine

Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells us about her best and scariest deep-sea adventures and her favorite ways to eat fish. Plus, Roger Horowitz explains how Oreos became kosher; Alex Aïnouz reveals three tips that will change the way you make ramen; and we cook up Pasta with Spicy Tomato and Pancetta Sauce.
Get the recipe for Pasta with Spicy Tomato and Pancetta Sauce here.
We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.
Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Spearfishing for Dinner: Grilled Fish, Pine Needle Mussels and Pickled Fish Eyes

Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is there such a thing as the smell of raspberries? McGee has the answers! 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 we make pork in Veracruz sauce. (Originally aired Feb. 26, 2021.)
Get the recipe for Pork in Veracruz Sauce here.
We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.
Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Why Does Parmesan Taste Like Pineapple? Harold McGee Answers Food's Big Mysteries

José Andrés returns to tell us how he feeds millions with World Central Kitchen. Plus, he reveals his secret ingredient for chicken stock and his special method for cooking eggs. Also on this week’s show: silversmith Andreas Fabian takes an artist's look at spoons and "spoonness"; Grant Barrett and Martha Barnette uncover the language of restaurants; and we share our favorite new way to make cakes with our recipe for Brazilian-Style Chocolate-Glazed Carrot Cake.
Get the recipe for Brazilian-Style Chocolate-Glazed Carrot Cake here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

The Unsinkable José Andrés Feeds the World

Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice’s favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich. (Originally aired May 27th, 2022.)
Get the recipe for Greek Meatballs with Tomato Sauce here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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

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