Christopher Kimball’s Milk Street Radio

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...

Eat, Work, Love: Up Close and Personal with Aarón Sánchez

15 Jan 2021

Contributed by Lukas

We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the mart...

Frontiers of Food Science: Do Sound and Color Affect Flavor?

08 Jan 2021

Contributed by Lukas

Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful ...

Yotam Ottolenghi’s Big Flavors

01 Jan 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...

Meet Maangchi: The Korean Julia Child

25 Dec 2020

Contributed by Lukas

Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean ...

Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole

18 Dec 2020

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...

Love in the Afghan Kitchen: Dumplings, Faloodas and Chaar Masalah

11 Dec 2020

Contributed by Lukas

Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing b...

The Secret Language of Food, from Pop-Tarts to Cheez Doodles

04 Dec 2020

Contributed by Lukas

Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of ...

The Dating Games: How Couples Survive Food Fights

27 Nov 2020

Contributed by Lukas

Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” in...

The Thanksgiving Show

20 Nov 2020

Contributed by Lukas

We’re celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie e...

From Doro Wat to Jollof Rice: Marcus Samuelsson on the Rise of Black Cooking

13 Nov 2020

Contributed by Lukas

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 ...

The Taco Chronicles: Javier Cabral Searches for the World's Best Tacos

06 Nov 2020

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...

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

30 Oct 2020

Contributed by Lukas

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 pi...

The Science of Taste: Nik Sharma’s Flavor Equation

23 Oct 2020

Contributed by Lukas

We get a lesson in the science of flavor from Nik Sharma. He explains why he might consider fat to be its own flavor—just like sweet, sour, salty an...

Deadliest Catch: Bren Smith’s Journey from Knife Fights to Kelp Farming

16 Oct 2020

Contributed by Lukas

We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing...

Chaat: Maneet Chauhan Loves Indian Street Food

09 Oct 2020

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...

Rachael Ray: Up Close and Personal

02 Oct 2020

Contributed by Lukas

Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still beli...

Marianna Leivaditaki's Ode to Crete: Fish Soup and Deep-Sea Monsters

25 Sep 2020

Contributed by Lukas

Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and...

Inside the Mind of David Chang

18 Sep 2020

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 ...