Milk Street Radio is a weekly hour-long public radio broadcast and podcast. Learn more about the show, cast and crew; listen to episodes below; and subscribe to the podcast on iTunesTuneInStitcher, and Google Play.

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EPISODE 112 ・ JANUARY 21, 2017 ・ 52 MINUTEs

Saffron Tales

This week on Milk Street Radio, Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. “I think saffron probably for me is the most evocative of all Iranian spices,” says Khan. “It has a very special kind of place in the Iranian home. I had a really wonderful experience with the woman whose farm I was visiting, Mehri. She was telling me all these tales of the different ways that they use saffron. I [had] recently separated from my partner at the time, and she insisted that she knew the perfect broken-heart saffron concoction. She made me a beautiful small glass of warm milk that she infused with saffron and a little bit of honey. It certainly warmed my heart.” We'll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls.

in this episode Pinchos Morunos

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EPISODE 111 ・ JANUARY 14, 2017 ・ 52 MINUTES

The Joy of Turkish Cooking

This week on Milk Street Radio, chef Ana Sortun unveils the secrets of Turkish cooking. “I think the very first time I went to Turkey, I was invited to go study with a couple of women. One lived in the southeast of Turkey, and she organized a potluck that was put on by her friends where they all prepared a dish that was really special to them,” Sortun says. “I tasted 30 of these dishes that day and I didn’t know what any of them were. I had never tasted anything like them before, so I didn’t necessarily feel like I had come home. But what I did know was that I wanted to understand what was behind them, [that] this was a really interesting way of cooking and that I really needed to know more.” We also take a look at a Vietnamese-style weeknight dinner with Andrea Nguyen; wine expert Stephen Meuse explores the sommelier’s romance with one wine, and we offer our recipe for caramel oranges. And as always, Sara Moulton and Christopher Kimball take your calls.

IN THIS EPISODE Caramel Oranges | One Man, One Vine

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EPISODE 110 ・ january 7, 2017 ・ 52 MINUTEs

48 Hours with Andy Ricker in Thailand

This week on Milk Street Radio, we speak with Andy Ricker in Chiang Mai, Thailand. “Western food ... builds flavor over time to come up with a monolithic, single, strong, rich flavor,” Ricker says. “Thai food and southeast Asian food, in general, tends to be this battle of different bright, salty, sweet, sour, hot, bitter (notes), all working together in various different roles in particular dishes. But they don’t meld to become one thing. Often (with) dishes here, you can taste everything that’s going on, all at once in a bite.” Also on today's show, Dan Pashman of The Sporkful podcast makes New Year's resolutions, Adam Gopnik explores eating in difficult political times, and we present our quick sizzling greens recipe. Finally, Christopher Kimball and Sara Moulton take your calls.

in this episode SIZZLING GREENS

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EPISODE 109 ・ DECEMBER 31, 2016 ・ 52 MINUTES

Ziggy Marley Stirs it Up

This week on Milk Street Radio, we interview Ziggy Marley about his new cookbook. “For me, the most special moments is when it comes from the place that you can’t explain. A lot of my songs, the one’s that ... give me that other worldly experience, I can’t explain how they came,” Marley says. “Those experiences is what kind of let me know that there is more out there in our world that we don’t understand.”

Dr. Aaron Carroll considers whether drinking is good for you; wine expert Stephen Meuse argues why Beaujolais is best for the holidays; we unveil our recipe for oven poached salmon; and, as always, Christopher Kimball and Sara Moulton take your calls.

in this episode oven-poached salmon with thyme, dill and vermouth | holiday beaujolais

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EPISODE 102 (Rerun) ・ december 23, 2016 ・ 52 MINUTES

The Baking Revolution

This week on Milk Street Radio, we visit Claire Ptak of Violet Bakery in London. Claire says under-beat, under-fold and under-bake; plus we’ll give you our take on chocolate, prune and rum cake; Dan Pashman of the Sporkful talks about the science of snacks; New Yorker writer Adam Gopnik breaks down his perspective on cultural appropriation and food; we’ll offer you the best way to beat egg whites; and as always, host Christopher Kimball and Sara Moulton will take all your cooking questions.

IN THIS EPISODE CHOCOLATE, PRUNE AND RUM CAKE

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EPISODE 108 ・ DECEMBER 17, 2016 ・52 MINUTES

Cooking the United Nations

This week’s show features blogger and writer Sasha Martin, who cooks through the alphabet starting with Afghanistan. Christopher Kimball discusses Milk Street’s cookbook roundup for the year with editorial director J.M. Hirsch. We also learn how to transform an affordable cut of beef into a succulent holiday roast, and wine writer Stephen Meuse discusses the best wines for the season. Finally, we take your calls with Sara Moulton.

in this episode prune, peppercorn and fresh herb-rubbed roast beef | dealing with the holiday wine dilemma

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episode 107 ・ december 10, 2016 ・52 minutes

Michael Pollan Speaks Out

This week on Milk Street Radio, we talk with food writer Michael Pollan—author of The Omnivore’s Dilemma and star of the Netflix series “Cooked.” Dan Pashman considers waiting for your food. To prepare for the holidays, we walk listeners through our recipe for sticky toffee pudding, and Portland cocktail expert Jeffery Morgenthaler prepares egg nog for the 21st century. And, as always, Christopher Kimball and Sara Moulton take your calls.

in this episode sticky toffee pudding

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EPISODE 101 (Rerun) ・ december 03, 2016 ・ 52 MINUTES

Good Morning Vietnam

This week on Milk Street Radio, we take a look inside the Vietnamese kitchen and talk to Andrea Nguyen about everything from breakfast banh mi to “kheo.” “I think authenticity comes from the ability to cook well and to cook with intent,” Nguyen says. “We describe good cooking, thoughtful cooking, as cooking that is kheo.” Also on this week’s show: Dr. Aaron Carroll questions the necessity of breakfast; Milk Street rethinks scrambled eggs; we visit a thriving Syrian refugee camp bakery; Sara Moulton and Christopher Kimball take your calls; and we talk about carbon-steel pans, an alternative to nonstick.

IN THIS EPISODE FLUFFY OLIVE OIL SCRAMBLED EGGS

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EPISODE 106 ・ NOVEMBER 26, 2016 ・ 52 MINUTES

Taste of Persia

This week on Milk Street Radio, we discover the backstreet cooking of Armenia, Georgia and Iran with Naomi DuGuid: “We sit and sip tea together. That’s just magical — you know we don’t have a language, but we’re so appreciating that moment... there’s just this feeling... it’s a huge world but we can hold hands across the sea, across a table.” Also, Fuchsia Dunlop joins us live at Milk Street; The New Yorker's Adam Gopnik discusses ethical eating; we learn a better way to make stew; and, finally, we take your calls with co-hosts Christopher Kimball and Sara Moulton.

IN THIS EPISODE No-SEAR LAMB OR BEEF and CHICKPEA STEW

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EPISODE 105 ・ NOVEMBER 19, 2016 ・ 52 MINUTES

What A Fish Knows

This week, we interview Jonathan Balcombe, author of the book What A Fish Knows. Plus we send our intrepid reporter Olivia Humphreys to London where she removes her inhibitions and her clothes to report on the latest “naked pop-up;” our recipe for a no-brine turkey; Dan Pashman explores a vegetarian Thanksgiving; we talk heavy cream; and we take your calls with Sara Moulton.

IN THIS EPISODE BROWN ALE TURKEY AND GRAVY

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EPISODE 104 ・ NOVEMBER 12, 2016 ・ 52 MINUTES

Nigella Bites Back

This week we get up close and personal with Nigella Lawson; plus, quick Tuesday night meals with Lidia Bastianich; a revolutionary approach to foolproof pie dough; we talk to Stephanie Danler, author of the novel Sweetbitter; and we take your calls with Sara Moulton.

IN THIS EPISODE FOOLPROOF SiNGLE-CRUST PIE DOUGH

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EPISODE 103 ・ NOVEMBER 05, 2016 ・ 52 MINUTES

The Pollen Detective

This week, we learn from Dr. Vaughn Bryant how pollen analysis is used to foil honey laundering and solve cold murder cases; plus our Chinese white-cooked chicken recipe; chef Andy Ricker’s favorite kitchen tools; we take your calls with Sara Moulton; wine expert Stephen Meuse offers insight on dry Rieslings; and the strange science of marinades.

IN THIS EPISODE CHINESE WHITE-COOKED CHICKEN | the drying game

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EPISODE 102 ・ OCTOBER 29, 2016 ・ 52 MINUTES

The Baking Revolution

Claire Ptak of Violet Bakery in London says under-beat, under-fold and under-bake; plus chocolate, prune and rum cake with Rayna Jhaveri, Dan Pashman of The Sporkful on the science of snacks; Adam Gopnik of The New Yorker on cultural appropriation; and the best way to beat egg whites. Host Christopher Kimball and co-host Sara Moulton answer your cooking questions.

IN THIS EPISODE Chocolate, prune and rum cake

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EPISODE 101 ・ OCTOBER 22, 2016 ・ 52 MINUTES

Good Morning Vietnam

Inside the Vietnamese kitchen from breakfast banh mi to kheo, or cooking with intent; plus unscrambling eggs; debunking breakfast; visiting a thriving Syrian refugee camp bakery; rethinking nonstick pans; and your cooking questions answered. Featuring Andrea Nguyen, Aaron Carroll, Amy Guttman, co-host Sara Moulton and host Christopher Kimball.

In this episode Fluffy olive oil scrambled eggs

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PROMO ・ OCTOBER 20, 2016

Welcome to Milk Street Radio

Hear the good news! Milk Street Radio is a weekly hour-long public radio broadcast and podcast. More than just a cooking show, we start in the kitchen and then travel the world looking for fascinating stories about the people who grow, produce, cook, investigate, and talk about the food we eat. From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses state-of-the-art pollen analysis to track the origins of honey (and also to solve cold murder cases), Milk Street Radio goes anywhere and everywhere to ask the questions you want answered.

Its four-star cast of contributors includes Sara Moulton (long-time public television host and cookbook author), Adam Gopnik (contributing writer for The New Yorker), Stephen Meuse (wine writer and expert), Dan Pashman (host of The Sporkful podcast) and host Christopher Kimball. Listen to the show promo to the right or below, and learn more about the show, cast and crew

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