Christopher Kimball’s Milk Street Radio

By Milk Street Radio

Arts Food

What's Christopher Kimball’s Milk Street Radio about?

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

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Big Night: Stanley Tucci Ea...

11.24.2023

Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia," reveals why catering on an Italian movie set is surprisingly bad and recounts dining disasters with Meryl Streep. ...

Christopher Kimball’s Milk Street Radio episodes:

11.24.2023 Big Night: Stanley Tucci Eats Hollywood Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia," reveals why catering on an Italian movie set is surprisingly bad and recounts dining disasters with Meryl Streep. ...
11.17.2023 Thanksgiving Special: Turkey Hotline, Pies, Mashed and a Rogue Turkey! Our Thanksgiving special is here! Jet Tila returns to take your calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, our Milk Street culinary team gives mashed potatoes a makeover, and we ...
11.10.2023 Madhur Jaffrey: Sucking Mangoes and Chewing Bones Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David ...
11.03.2023 Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells ...
10.27.2023 The Poison Garden: Is Alnwick Castle Trying to Kill You? We venture inside the Alnwick Poison Garden to find the world’s most dangerous plants––including some common fruits and vegetables with a sinister side. Guide Tom Pattison takes us on a tour and offers up tales of deadly accidents, hallucinogenic honey ...
10.20.2023 The Secrets of Cooking Fish with Eric Ripert This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran ...
10.13.2023 Granny Smith Is Vile and Wretched! Apple Tasting Reveals Shocking Reviews This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of the heap. Plus, reporter Katie Thornton joins us to ...
10.06.2023 From Doro Wat To Jollof Rice: Marcus Samuelsson On The Rise Of Black Cooking We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the ...
09.29.2023 Holy Foods: Food Myths and Marvels from Cults, Communes and Religious Sects Christina Ward, author of “Holy Food,” reveals why Pythagoras and his followers never ate beans, the religious movement that helped invent fake meat and Little Debbie, and why food and faith are so closely linked. Plus, Clarissa Wei transports us ...
09.22.2023 The Dog-Eat-Dog World of Ballpark Vendors Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating ...
09.15.2023 Is Pad Thai for Real? Investigating The Truth About National Dishes Did you know that pad Thai was invented less than a hundred years ago? And that pizza became popular across Italy only after it was embraced in the United States? This week, we’re joined by author Anya von Bremzen to ...
09.08.2023 Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect fried rice, how to cook with chopsticks and why the ...
09.01.2023 Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her ...
08.25.2023 Inside the Great British Bake Off with Paul Hollywood We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid is—and why it's so delicious. Plus, journalist ...
08.18.2023 How to be a Supertaster: The Wild Science of Flavor Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite ...
08.11.2023 Ancient Recipes with Sohla El-Waylly: Roman Cheesecake, Medieval Apple Pie and Fish Head Aspic We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln’s white almond cake. Plus, Maggie Hennessy breaks down the hottest ...
08.04.2023 Cowboy Coffee and Chicken-Fried Steak: Ranch Cooking 101 Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee, steaks and “burger dogs.” Plus, Tove Danovich introduces us to ...
07.28.2023 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 ...
07.21.2023 Rent A Falcon, Save Your Vineyard! The New Airborne Security Guards Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the ...
07.14.2023 Sidewalk Salad: Foraging with Alexis Nikole Nelson This week, we chat with TikTok star and expert forager Alexis Nikole Nelson about the most delicious weeds in your backyard, the joys of mushroom jerky and her cross-country journey to make seaweed panna cotta. Plus, Kevin Fortey takes us ...
07.07.2023 Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage Adam Savage of “MythBusters” fame joins us to break down his favorite food experiments, including the time he dropped an Olympic swimmer into a giant vat of syrup. Plus, reporter Rebecca Rosman investigates America Week at a popular French grocery ...
06.30.2023 Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and the Ketchup/Mustard Smackdown On this Fourth of July, baker Stacey Fong shares highlights from her 50 States/50 Pies project, which includes odes to Nevada’s all-you-can-eat buffets, West Virginia’s pizza rolls and Tennessee icon Dolly Parton. Plus, live-fire cooking expert Genevieve Taylor reveals show-stopping ...
06.23.2023 Dining Disasters, Crazy Chefs, and a Michelin-Starred Nightmare: True Restaurant Stories This week, we share stories from the world of fine dining. Maître d' Michael Cecchi-Azzolina has encounters with mobsters, fainting celebrities and unruly guests at New York’s top restaurants and reveals the secrets to great service. Writer Geraldine DeRuiter sits ...
06.16.2023 Tomato Sauce Cooked 1,000 Times: One Woman's Culinary Odyssey Literary scholar Rebecca May Johnson earned her PhD studying Homer’s Odyssey, but now she’s analyzing a new kind of text: Marcella Hazan’s tomato sauce recipe. Johnson reveals how studying a recipe isn’t all that different from studying Ancient Greek, and ...
06.09.2023 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 ...
06.02.2023 Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at ...
05.26.2023 Cooking Over Fire: Lessons From the Levant This week, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London’s Honey & Co., tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled ...
05.19.2023 White House Noshes: What Presidents Really Eat Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud’homme to hear culinary stories from presidential history, like how Julia Child ...
05.12.2023 Claire Ptak Is in Love (with a Pink Cake) We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-scenes details of being chosen to bake the cake for Prince ...
05.05.2023 Pickles, Life and Death: The World of Fermentation Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. ...
04.28.2023 Salmon Wars: The Dark Underbelly of Our Favorite Fish Investigative journalists Doug Frantz and Catherine Collins take us inside the farmed salmon industry to explore the open net pens, health effects and future of America's favorite fish. Plus, Homa Dashtaki shares the traditional Iranian method for making creamy old-world ...
04.21.2023 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 ...
04.14.2023 Corpse Cakes and Funeral Pie: A Short History of Eating Grief We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of Oklahoma to get a ...
04.07.2023 The Museum of Food Failures: From Crystal Pepsi and Life Savers Holes to Gerber Adult Singles Dr. Samuel West is back to teach us about history’s greatest food failures, from Colgate’s frozen meals to the time Gerber made food for grown-ups. Plus, Massimo Montanari helps us uncover the true history of spaghetti; J. Kenji López-Alt tells ...
03.31.2023 The Secrets of Salt: History, Science, and Cooking with Naomi Duguid This week, we explore our most essential pantry staple: salt. Naomi Duguid takes us around the world to learn its history, from Cambodia to Basque Country to an underground salt cathedral in Poland, while Alex Aïnouz gets obsessed with making ...
03.24.2023 The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter Are humans the only species that loves sour? Does everyone taste bitter the same way? And could there be flavors we can’t even comprehend yet? Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing ...
03.17.2023 Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying ...
03.10.2023 Corner Store Meets Restaurant? Omar Tate Risks Everything to Open Honeysuckle Provisions Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions with menu items like hoagies and black-eyed pea scrapple, and ...
03.03.2023 The Perfect Cup: Great Homemade Coffee with James Hoffmann YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world—from his tried-and-true recipe for the ultimate cup at home to the time he tasted 70-year-old beans in Japan. Plus, Don and Petie Kladstrup tell us ...
02.24.2023 I Grew Up in a Chinese Takeaway: Angela Hui Tells All Angela Hui tells the story of her childhood growing up in her family’s Chinese restaurant—there are flaming woks, short tempers and zero privacy. Plus, we’re joined by journalist Jenn Harris to learn how influencers are making their mark on the ...
02.17.2023 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 ...
02.10.2023 Nigella on Nigella This week, we interview Nigella Lawson. We discuss what’s to love about brown food, what’s to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day, we explore the life of chocolatier Milton Hershey, make a ...
02.03.2023 Inside the Incredible World of Japanese Cooking with Sonoko Sakai Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a ...
01.27.2023 Matty Matheson: Catfish Noodling and Making “The Bear” This week, we get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it takes to open five restaurants in two years and why ...
01.20.2023 The Food of Ukraine with Olia Hercules Ukrainian chef, author and activist Olia Hercules shares recipes and traditions from her home, and how she’s coping after almost one year of war. Plus, Jess Edberg tells the story of Dorothy Molter, who sold hundreds of bottles of root ...
01.13.2023 The Science of Stir-Fry with J. Kenji López-Alt J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything from powdered milk to cardamom buns; cookbook author Chelsea Monroe-Cassel ...
01.06.2023 Weird Fruit: From Medlars and Huckleberries to Yuzu We tackle difficult fruits with author Kate Lebo. She introduces us to the world of rare fruits that are hard to find, harvest, prepare or just plain love. Plus, we study the staples of Gabonese cooking with chef Anto Cocagne, ...
12.30.2022 Inside Mexico with Pati Jinich Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells us why she lives and dies for her blender and reveals her favorite recipes ...
12.23.2022 Rachael Ray at Home This week, it’s Rachael Ray! She tells us about re-making a home after her house burned down, her best friendship with her Sicilian grandfather and why her lifelong affinity for Eeyore might inspire her to get a tattoo. Plus, baking ...
12.16.2022 Holiday Cookies with Rose Levy Beranbaum This week, we’re getting ready for the holidays. Rose Levy Beranbaum shares everything we need to know about baking cookies—from favorite equipment and core techniques to her ultimate chocolate chip cookie recipe. Plus, we go to Oaxaca to experience the ...

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