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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
Have a cooking question? Call 855-4-BOWTIE or Email Us
Featured
Episode 618
Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and Ketchup/Mustard Smackdown
July 1, 20222020 Digital Media Award Winner | Best Radio Show
International Association of Culinary Professionals
“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, Repeller
2020 Webby Award Honoree | Arts & Culture Podcast
The Webby Awards
“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.”
Boston Magazine
“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
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602
Pickles, Life, and Death: The World of Fermentation
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 the joys of making...
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601
Fungus Burgers, Anyone? The Crazy World of Future Foods
This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is turned into bacon and why air molecules may...
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501
Yotam Ottolenghi's Big Flavors
Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was...
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338
The Fantastic World of Ted Allen: From Queer Eye to Chopped
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. Plus, we explore the new...
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534
Rachael Ray At Home
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 just one assistant...
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533
Secrets of Classic German Baking
Today, author Luisa Weiss offers some of her favorites from Eisenbahnschnitten to Kartoffelstrudel. Plus, journalist Rowan Jacobsen demystifies the truffle, Adam Gopnik talks luxury foods, and we learn how to...
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532
Inside Mexico with Pati Jinich
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 why she lives...
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438
Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole
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 heavily...
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531
Milk Street Radio’s Thanksgiving Special
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 Fore cooks Thanksgiving with a Sri...
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530
Big Night: Stanley Tucci Eats Hollywood
Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia,” reveals why catering on an Italian movie set...
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433
The Taco Chronicles: Javier Cabral Searches for the World's Best Tacos
This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he...
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529
Alice Waters on Life, Love and Lunch
We chat with Alice Waters: chef, restaurateur, and philosopher. She tells us about the French film that inspired Chez Panisse and explains why good lunch and good conversation are the...
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528
Southern Baking with Cheryl Day
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. Plus, Beejhy Barhany tells us about dabo, the...
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509
Giada De Laurentiis Hates Cauliflower Rice!
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 TV. Plus, we find out how...
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527
Beyond Soul Food: The True Story of Black Cuisine
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 system. Plus, archaeologist Farrell...
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526
Myhrvold on Pizza: The Perfect Slice in 1708 Pages!
This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning...
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428
Inside the Mind of David Chang
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 history of...
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525
The Secret History of Home Economics
Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change the world and find out how...
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430
Chaat: Maneet Chauhan Loves Indian Street Food!
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 and train stations. Plus, Shannon Mustipher...
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524
Processed Foods Fight Back
Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles. She breaks down the history of food processing, from the...
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523
Jailhouse Sous Vide: Cooking Behind Bars
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 rewired hot pot...
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426
Desperately Seeking France’s Secret Steak Sauce!
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce. Plus, we chat with Saturated Ice Cream founder Lokelani Alabanza who invents new ice cream...
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522
Sidewalk Salad: Foraging with Alexis Nikole Nelson
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 jerky and her cross-country journey...
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421
Machete Makes Tacos: Actor Danny Trejo on Prison, Hollywood and Carnitas
This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos. Plus, Gena Renaud of Yume Confections teaches us about the art of wagashi...
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