Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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 702
The Food of Ukraine with Olia Hercules
January 19, 2023
Ukrainian chef, author and activist Olia Hercules shares recipes and traditions from her home.
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
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
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...
-
520
Culinary Tour of Colombia: Sweet Corn Arepas and Brisket Dust
This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame and labneh. Plus, we explore the secret...
-
423
Al Roker Cooks Up a Storm!
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...
-
519
High on the Hog: Black Cooks and the Making of American Cuisine
We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George...
-
518
Is Junk Food Addictive? The Science of Food Cravings
We talk with Pulitzer Prize-winning journalist Michael Moss about why foods such as Cheetos and Oreos can be more addictive than cigarettes. Plus we explore the history of West African...
-
420
Maine Summer Cook-Off! Clambakes, Grilling, Oysters and More
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...
-
517
Inside the Experimental Kitchen with Shola Olunloyo
We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing up tortellini and soup dumplings...
-
516
From Asia with Love: Guangdong Meets Sydney
This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk...
-
418
The Science of Food: Steaks, Bugs and Expiration Dates
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...
-
515
Nigella Lawson is Not a Domestic Goddess
This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for...
-
514
Cooking Over Fire: Lessons From the Levant
This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search...
-
503
Heat, Meat, Rice and Veg: Welcome to Hmong Cuisine!
We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 6...
