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2020 Webby Award Honoree | Arts & Culture Podcast
The Webby Awards
“Honestly, I’m pretty sure the Milk Street podcast activates the same dopamine receptors in my brain as my favorite Arcade Fire song.”
Jennifer Epperson, Man Repeller
“In the Milk Street radio show, Kimball’s curiosity extends beyond simple recipes and into the culture behind them.”
“Milk Street Radio, hosted by Kimball and Sara Moulton, is a must-listen hourlong podcast and public radio show with guests from the top of the food world.”
“At a time when there is so much negative noise in the world this podcast is balm to the soul... Thank you, Christopher Kimball.”
Milk Street Radio Listener
We chat with Yotam Ottolenghi about keeping it simple. Also on this week’s show: recipes for a homemade Christmas with Yvette Van Boven; the secret of Taiwan’s beef noodle soup...
Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to...
This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode...
Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way. Plus, Robin Russell Gaiser tells us about her...
Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will...
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Also on this week's show: Our trip to Sicily...
Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and...
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of...
This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years. Behind the canapés, flower displays and dessert trains, the two brothers...
Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to...
Culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chili highway; we make a hearty beef...
This week, writer Dave Stroup takes us inside the Academy Awards of water, tasting water that is infused with the “frequency of love” and the “pulsations of the universe.” Plus...
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 pickiest eaters, how...
Following a tumultuous year, Erin French returned to her hometown of Freedom, Maine to open what is now one of the most exclusive restaurants in America, where the ingredients can...
Journalist Bianca Bosker takes us inside the high-end world of wine, from the big-money wine service at Michelin-starred restaurants to the grueling task of a blind tasting. Plus, we meet...
Dan Pashman of The Sporkful brings us the story of Rocky Aoki, a Japanese immigrant who created hibachi restaurants in America when he opened his first Benihana in 1964. We...
This week, Adam Conover, host of the truTV series “Adam Ruins Everything,” challenges the myth of killer Halloween candy, bogus detox diets and the ethics of buying avocados. Plus, David...
Travel Channel host Andrew Zimmern has visited more than 170 countries in search of bizarre foods and fascinating people. We chat with him about coconut grubs, barbecued lizards and the...
This week, we talk to Michael Twitty, author of “The Cooking Gene,” about his fascinating journey of self-discovery through food and DNA. Plus, we chat with Vince Dixon about why...
This week, Boris Fishman tells his family's astonishing story—from the exploits of his grandfather, a barber/black marketeer who escaped the Soviet Union draft on the roof of a train, to...
Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious...
Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets. Plus, Liz Alpern and Jeffrey Yoskowitz present “The Gefilte Manifesto,” a definitive guide to modern Ashkenazi...
Chef Jeff Henderson tells us about his underground catering business behind bars, what it was like to cook for Rosario “Sal” Gambino, and what he makes for his vegan kids...
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 a steak, and...