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Milk Street Radio
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2020 Webby Award Honoree | Arts & Culture Podcast
The Webby Awards
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“In the Milk Street radio show, Kimball’s curiosity extends beyond simple recipes and into the culture behind them.”
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Milk Street Radio Listener
We travel to the summer kitchens of Ukraine with Olia Hercules. She explains how to pickle a watermelon, the history of borscht and why pigs' ears are so deliciously crunchy...
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," discusses her early life in Vietnam, Hostess fruit pies and why chicken stock is better with an apple. Plus, we chat...
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 wonders why Goofy wears pants but Pluto...
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 show when you...
Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to Queens, where she learned to love Spam, Jell-O and Wonder...
Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and his most memorable stories—for example, how he used to act out “The Wizard of Oz” to help him stay...
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-ignored fish. Plus...
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 Parisian cocktail culture...
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 chile highway; we make a...
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 smell. Plus, Meathead...
Legendary pastry chef Claudia Fleming gives us a crash-course in baking. We discuss her tried-and-true techniques, her all-time favorite desserts and her experience working at New York City’s Jams in...
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 the foods she considers...
In this episode, author Isha Sumner talks the history and cuisine of the Garifuna people, Ruth Rogers reflects on 30 years of The River Café; the bubbles of summer; and...
Sami Tamimi and Tara Wigley, part of the team behind Yotam Ottolenghi’s food empire, discuss the world of Palestinian cooking—from za’atar to what makes great tahini. Plus, we chat with...
We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter...
Nigella Lawson discusses her favorite "rhapsodically easy" weeknight traybake, how Kirkegaard influenced her philosophy on food and why snobbery has no place in cooking. Plus, we share the story of...
This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide...
Writer Matt Goulding brings us on a culinary tour of Japan including sushi, yakitori and the exquisite egg salad sandwiches at 7-Eleven. Plus, author Crystal King tells us about one...
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 importance of listening to...
Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, we explore the art and...
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 cooking and what...
Kim Severson of The New York Times tells us about the food world’s biggest trends. Plus, we chat with Fuchsia Dunlop about the textures, flavors and fragrances of Sichuan cuisine...
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...
We explore why Tokyo shoppers spend a fortune on fruits with journalist Bianca Bosker. Plus, Dan Pashman teaches us how to outsmart a buffet; we take a food tour of...