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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 408
Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon
March 16, 2023
We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon.
2020 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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615
The Tongue Cutters: In Norway, Kids Cut Cod Tongues for Love and Money
In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkeraaen tells us why kids slice up this...
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614
The Automat: The Amazing Story of America's 5-Cent Cafeteria
Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells...
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311RR
The Secret World of Celebrity Catering with Mary Giuliani
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” idolizes Steve Martin in "The Jerk," raises a murderous turtle and has a solution for any and every party disaster...
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613
The Perfect Cup: Great Homemade Coffee with James Hoffmann
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 home to the time he tasted 70-year-old...
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612
Kimchi and Rice: A True Story of War and Survival
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 to survive...
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515
Nigella Lawson is Not a Domestic Goddess
Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt. This week, she reveals her food philosophy and shares the sublime art of eating chocolate in...
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611
The Museum of Food Failures: From Crystal Pepsi and Life Savers Holes to Gerber Adult Singles
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. Plus, Massimo Montanari helps us...
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610
Pink Margarine? America's Greatest Food Fight
99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and why in some states you could only buy margarine that was dyed pink or...
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410
I Cooked for Stevie Wonder: Makini Howell Redefines Vegan
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...
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609
Curious Kitchen Tools from History
The best tools and techniques for making food. Corinne Mynatt shares history’s most fascinating kitchen tools, from the dog-powered rotisserie spit to the Victorian ice cream slicer; Meathead shares his...
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608
101 Thai Dishes to Cook Before You Die
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 family’s market...
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607
Robots in The Kitchen: From Food-O-Matic to Disney's Smart House
Will we be joined by robots in the kitchen? Dr. Alexandra Ketchum examines our fascination with kitchen computers, from the Jetsons' Foodarackacycle to the world’s first robot kitchen. Plus, celebrated...
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416
Vivian Howard at Home: Turnip Run Ups, Hand Pies and Southern Porridge
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...
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606
The Science of Stir-Fry with J. Kenji López-Alt
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 your baking questions about everything...
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512
The Secrets of China's Tea Mountains
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 forgotten fast-food...
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605
Food Thieves: Missing Cows, Fake Fertilizer and Heisted Almonds
Detective Rocky Pipkin is a private eye in California’s Central Valley, where the billion-dollar farming industry has made investigating agricultural crimes his specialty. He tells us how truckloads of nuts...
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521
Nadiya Hussain Baked for the Queen of England
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 faked her death to...
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604
Eat Beef, Save the Planet? Nicolette Hahn Niman Fights Back
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 production. She tells us why she...
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603
Cocktail Confidential: The Secret History of Mixology
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 colorful characters who left...
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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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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...
