Christopher Kimball’s Milk Street Radio
Episodes
Is The Real Soul Food Health Food?
04 Nov 2022
Contributed by Lukas
This week, the editor of 4 Color Books, Bryant Terry, celebrates the long history of veganism in Black cuisine to tell the real story of soul food. Pl...
Nigella Speaks Out: Tasting Menus, Brown Food and The Sound of Music
02 Nov 2022
Contributed by Lukas
Before her tour across America, Nigella Lawson returns to Milk Street for a new special episode. She shares her stories from the Dangerous Sports Club...
Trick or Treat! Celebrate Halloween with a Dinner for the Dead
28 Oct 2022
Contributed by Lukas
This week, we’re celebrating the holiday of tricks and treats with Halloween scholar Lesley Bannatyne. She teaches us how to emulate the romping Hal...
Lost Family Recipes Special: Solving the Mystery of Forgotten Family Favorites
27 Oct 2022
Contributed by Lukas
On this special episode, we share some of our favorite listener calls about family recipe mysteries, from recreating a molasses cookie recipe missing ...
Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
21 Oct 2022
Contributed by Lukas
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 f...
The Dog-Eat-Dog World of Ballpark Vendors
14 Oct 2022
Contributed by Lukas
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 u...
Cooking for Space Aliens and Vampire Queens: Meet Food Stylist Janice Poon
07 Oct 2022
Contributed by Lukas
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...
Food Science Special: Million-Layer Puff Pastry and More!
05 Oct 2022
Contributed by Lukas
In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Alex Aïnouz attempts to bake a 1 million-l...
Jacques Pépin: The Art of The Chicken
30 Sep 2022
Contributed by Lukas
This week, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal sto...
Butter Cows, Ugly Cakes and Blue Ribbons: Welcome to the State Fair!
23 Sep 2022
Contributed by Lukas
We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are a...
The Secret History of Home Economics
16 Sep 2022
Contributed by Lukas
Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change...
Milk Street Special: Italy's Best Kept Food Secrets
14 Sep 2022
Contributed by Lukas
In this special episode, we share a few of our favorite moments about Italy's culinary treasures from the last few years. Vicky Bennison takes us behi...
Michael Twitty's Kosher Soul
09 Sep 2022
Contributed by Lukas
Writer and historian Michael Twitty shares the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cer...
From Asia with Love: Guangdong Meets Sydney
02 Sep 2022
Contributed by Lukas
Cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok. Plus,...
Eyeball Jell-O: Rhett & Link Taste-Test Everything
26 Aug 2022
Contributed by Lukas
Rhett McLaughlin and Link Neal, hosts of “Good Mythical Morning,” extol the virtues of Twinkie Jell-O, order all the food off the Taco Bell menu t...
Summer Show! Ice Cream, Tomatoes, Watermelon, Corn and Fruit Crostata
19 Aug 2022
Contributed by Lukas
This week, we’re diving into the foods of summer. Culinary historian Tonya Hopkins tells us about the Black innovators who made ice cream what it is...
Milk Street Special: Pro Grilling, Recipes and Techniques
17 Aug 2022
Contributed by Lukas
In this special episode, we share a few of our favorite moments about grilling from the last few years. We chat with Meathead about how to grill the p...
Eric Ripert and the Art of Cooking Vegetables
12 Aug 2022
Contributed by Lukas
Chef Eric Ripert teaches us how to make vegetables the star of the plate, the secrets of his restaurant Le Bernardin and why he believes every fish ha...
Pro Secrets of Homemade Pasta: Missy Robbins Tells All
05 Aug 2022
Contributed by Lukas
Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes inc...
Culinary Tour of Colombia: Sweet Corn Arepas and Brisket Dust
29 Jul 2022
Contributed by Lukas
We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel. Plus, we learn...
Inside the Great British Bake Off with Paul Hollywood
22 Jul 2022
Contributed by Lukas
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 sco...
Ancient Recipes with Sohla El-Waylly: Roman Cheesecake, Medieval Apple Pie and Fish Head Aspic
15 Jul 2022
Contributed by Lukas
Today 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 h...
Eat, Travel, Love: Matt Goulding Reveals the Culinary Secrets of Spain
08 Jul 2022
Contributed by Lukas
Matt Goulding, author of “Grape, Olive, Pig,” tastes the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his on...
Milk Street Special: Memories of Julia Child
06 Jul 2022
Contributed by Lukas
We look back with Julia Child’s friends, protégés and fans at their favorite moments and the legacy of the French Chef. Hosted on Acast. See acast...
Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and Ketchup/Mustard Smackdown
01 Jul 2022
Contributed by Lukas
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 buff...
Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
24 Jun 2022
Contributed by Lukas
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. ...
In Search of Rare Foods: Wild Coffee, Fermented Mutton and Hadza Honey
17 Jun 2022
Contributed by Lukas
Journalist Dan Saladino brings us stories of rare and endangered foods, from the wind-cured mutton found only on the Faroe Islands to stenophylla, the...
José Andrés Swims with Sharks
10 Jun 2022
Contributed by Lukas
This week, we chat with José Andrés about how he helped organize more than three million meals in Puerto Rico, why he would choose a pineapple over ...
The Tongue Cutters: In Norway, Kids Cut Cod Tongues for Love and Money
03 Jun 2022
Contributed by Lukas
In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkera...
The Automat: The Amazing Story of America's 5-Cent Cafeteria
27 May 2022
Contributed by Lukas
Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach ...
The Secret World of Celebrity Catering with Mary Giuliani
20 May 2022
Contributed by Lukas
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” idolizes Steve Martin in “The Jerk,” raises a murderous turtle and has a solut...
The Perfect Cup: Great Homemade Coffee with James Hoffmann
13 May 2022
Contributed by Lukas
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 ...
Kimchi and Rice: A True Story of War and Survival
06 May 2022
Contributed by Lukas
During the Korean War, Grace M. Cho’s mother was just a kid when she got separated from her family. Eventually, she found her way back home but had ...
Nigella Lawson Is Not a Domestic Goddess
29 Apr 2022
Contributed by Lukas
Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt. This week, she reveals her food philosophy and ...
The Museum of Food Failures: From Crystal Pepsi and Life Savers Holes to Gerber Adult Singles
22 Apr 2022
Contributed by Lukas
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...
Pink Margarine? America's Greatest Food Fight
15 Apr 2022
Contributed by Lukas
99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and wh...
I Cooked for Stevie Wonder: Makini Howell Redefines Vegan
08 Apr 2022
Contributed by Lukas
In 2015, chef Makini Howell took a sabbatical from her vegan food empire to cook for Stevie Wonder on tour. We discuss her unique take on vegan cookin...
Curious Kitchen Tools from History
01 Apr 2022
Contributed by Lukas
This week: The best tools and techniques for making food. Corinne Mynatt shares history’s most fascinating kitchen tools, from the dog-powered rotis...
101 Thai Dishes to Cook Before You Die
25 Mar 2022
Contributed by Lukas
This week: Jet Tila on Thai food. He tells us about real Thai sriracha, what it takes to make the world’s largest stir-fry and why working at his fa...
Robots in the Kitchen: From Food-O-Matic to Disney's “Smart House"
18 Mar 2022
Contributed by Lukas
Can a computer cook? Dr. Alexandra Ketchum examines our fascination with kitchen computers, from the Jetsons' Foodarackacycle to the world’s first r...
Vivian Howard at Home: Turnip Run Ups, Hand Pies and Southern Porridge
11 Mar 2022
Contributed by Lukas
This week, we chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina; her latest TV show, “Somewhere South”; and t...
The Science of Stir-Fry with J. Kenji López-Alt
04 Mar 2022
Contributed by Lukas
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 y...
The Secrets of China's Tea Mountains
25 Feb 2022
Contributed by Lukas
Tea expert Shunan Teng tells us about tea that costs $1,000 per ounce and the notion that tea is more like wine than coffee. Plus, we learn about forg...
Food Thieves: Missing Cows, Fake Fertilizer and Heisted Almonds
18 Feb 2022
Contributed by Lukas
Detective Rocky Pipkin is a private eye in California’s Central Valley, where the billion-dollar farming industry has made investigating agricultura...
Nadiya Hussain Baked for the Queen of England
11 Feb 2022
Contributed by Lukas
On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almost f...
Eat Beef, Save the Planet? Nicolette Hahn Niman Fights Back
04 Feb 2022
Contributed by Lukas
Nicolette Hahn Niman was an environmental lawyer and vegetarian. Now, she’s a rancher who believes there’s a case to be made for sustainable meat ...
Cocktail Confidential: The Secret History of Mixology
28 Jan 2022
Contributed by Lukas
Noah Rothbaum and David Wondrich help us uncover the history of the cocktail, from the invention of drinks like the Long Island Iced Tea to the colorf...
Sidewalk Salad: Foraging with Alexis Nikole Nelson
21 Jan 2022
Contributed by Lukas
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 jerk...
Pickles, Life and Death: The World of Fermentation
14 Jan 2022
Contributed by Lukas
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 th...
Fungus Burgers, Anyone? The Crazy World of Future Foods
07 Jan 2022
Contributed by Lukas
This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is...
Yotam Ottolenghi’s Big Flavors
31 Dec 2021
Contributed by Lukas
Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and ho...
The Fantastic World of Ted Allen: From Queer Eye to Chopped
24 Dec 2021
Contributed by Lukas
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart....
Rachael Ray at Home
17 Dec 2021
Contributed by Lukas
This week, we’re chatting with Rachael Ray about her last two years—her house burned down, her dog died, and she had to film her daytime show with...
Secrets of Classic German Baking
10 Dec 2021
Contributed by Lukas
Today, author Luisa Weiss offers some of her favorites from Eisenbahnschnitten to Kartoffelstrudel. Plus, journalist Rowan Jacobsen demystifies the tr...
Inside Mexico with Pati Jinich
03 Dec 2021
Contributed by Lukas
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 ...
Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole
26 Nov 2021
Contributed by Lukas
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...
Milk Street Radio’s Thanksgiving Special
19 Nov 2021
Contributed by Lukas
This week, we’re getting ready for Thanksgiving with some help from our friends. Cheryl Day joins us to answer your holiday baking questions, Sam Fo...
Big Night: Stanley Tucci Eats Hollywood
12 Nov 2021
Contributed by Lukas
Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia," reveals w...
The Taco Chronicles: Javier Cabral Finds the World's Best Tacos
05 Nov 2021
Contributed by Lukas
This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicl...
Alice Waters on Life, Love and Lunch
29 Oct 2021
Contributed by Lukas
We chat with Alice Waters: chef, restaurateur, and philosopher. She tells us about the French film that inspired Chez Panisse and explains why good lu...
Southern Baking with Cheryl Day
22 Oct 2021
Contributed by Lukas
Cheryl Day—cookbook author and co-owner of Back in the Day Bakery in Savannah, Georgia—reveals her tips for perfect biscuits, cakes and cookies. P...
Giada De Laurentiis Hates Cauliflower Rice!
15 Oct 2021
Contributed by Lukas
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 ...
Beyond Soul Food: The True Story of Black Cuisine
08 Oct 2021
Contributed by Lukas
This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food s...
Myhrvold on Pizza: The Perfect Slice in 1,708 Pages!
01 Oct 2021
Contributed by Lukas
This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation...
Inside the Mind of David Chang!
24 Sep 2021
Contributed by Lukas
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizarre ...
The Secret History of Home Economics
17 Sep 2021
Contributed by Lukas
Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change...
Maneet Chauhan Loves Indian Street Food!
10 Sep 2021
Contributed by Lukas
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls a...
Processed Foods Fight Back
03 Sep 2021
Contributed by Lukas
Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles. She breaks down t...
Jailhouse Sous Vide: Cooking Behind Bars
27 Aug 2021
Contributed by Lukas
Writer Daniel Genis tells us how he learned to cook in prison with limited tools and ingredients, from fried fish and dumplings to pasta cooked on a r...
Desperately Seeking France’s Secret Steak Sauce!
20 Aug 2021
Contributed by Lukas
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce. Plus, we chat with Saturated Ice Cream ...
Sidewalk Salad: Foraging with Alexis Nikole Nelson
13 Aug 2021
Contributed by Lukas
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 jerk...
Machete Makes Tacos: Actor Danny Trejo on Prison, Hollywood and Carnitas
06 Aug 2021
Contributed by Lukas
This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos. Plus, Gena Renaud of Yume Confecti...
Nadiya Hussain Baked for the Queen of England
30 Jul 2021
Contributed by Lukas
On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almost f...
Culinary Tour of Colombia: Sweet Corn Arepas and Brisket Dust
23 Jul 2021
Contributed by Lukas
This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame...
Al Roker Cooks Up a Storm!
16 Jul 2021
Contributed by Lukas
Al Roker cooks for Daniel Boulud, talks about on-set disasters at the “Today” show, explains why sandwiches are his go-to conversation starter and...
High on the Hog: Black Cooks and the Making of American Cuisine
09 Jul 2021
Contributed by Lukas
We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—...
Is Junk Food Addictive? The Science of Food Cravings
02 Jul 2021
Contributed by Lukas
We talk with Pulitzer Prize-winning journalist Michael Moss about why foods such as Cheetos and Oreos can be more addictive than cigarettes. Plus we e...
Maine Summer Cook-Off! Clambakes, Grilling, Oysters and More
25 Jun 2021
Contributed by Lukas
We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often...
Inside the Experimental Kitchen with Shola Olunloyo
18 Jun 2021
Contributed by Lukas
We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. H...
From Asia with Love: Guangdong Meets Sydney
11 Jun 2021
Contributed by Lukas
This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime he...
The Science of Food: Steaks, Bugs and Expiration Dates
04 Jun 2021
Contributed by Lukas
We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and ...
Nigella Lawson Is Not a Domestic Goddess
28 May 2021
Contributed by Lukas
This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can b...
Cooking Over Fire: Lessons From the Levant
21 May 2021
Contributed by Lukas
This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and ...
Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!
14 May 2021
Contributed by Lukas
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 green...
Zen and the Art of Cooking Vegetables
07 May 2021
Contributed by Lukas
Chef Eric Ripert teaches us how to make vegetables the star of the plate. Plus, we take a deep dive into the food and cooking of the Eastern Mediterra...
Nailed It! Nicole Byer Bakes Funny
30 Apr 2021
Contributed by Lukas
Comedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition sh...
The Secrets of China's Tea Mountains
23 Apr 2021
Contributed by Lukas
Tea expert Shunan Teng tells us about tea that costs $1,000 per ounce and the notion that tea is more like wine than coffee. Plus, we learn about forg...
Padma Lakshmi in Search of America
16 Apr 2021
Contributed by Lukas
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 ...
1,001 Bites: The Wonders of the Arab Table
09 Apr 2021
Contributed by Lukas
Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking. ...
Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up
02 Apr 2021
Contributed by Lukas
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, Analie...
Alpine Cooking: A Culinary Adventure at 3,000 Feet
26 Mar 2021
Contributed by Lukas
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...
Giada De Laurentiis Hates Cauliflower Rice
19 Mar 2021
Contributed by Lukas
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 ...
Beyond Gochujang: The Bold Flavors of Korea
12 Mar 2021
Contributed by Lukas
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 ...
Inside and Outside “The Great British Bake Off”: Winner John Whaite Speaks Out
05 Mar 2021
Contributed by Lukas
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 imp...
Harold McGee Busts Food Science Myths
26 Feb 2021
Contributed by Lukas
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, ...
Soul Food Love: Five Kitchens, Four Generations
19 Feb 2021
Contributed by Lukas
Mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has tau...
Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking
12 Feb 2021
Contributed by Lukas
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to rip...
Yewande Komolafe's Nigerian Kitchen
05 Feb 2021
Contributed by Lukas
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 chi...
Cooking for Space Aliens and Vampire Queens: Meet Food Stylist Janice Poon
29 Jan 2021
Contributed by Lukas
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...
Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!
22 Jan 2021
Contributed by Lukas
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 green...