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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 707
The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
March 23, 2023
Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing science of taste.
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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312
Andrea Nguyen Flees Saigon in April 1975 and Brings Vietnamese Home Cooking to America
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...
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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...
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422
Nailed It! Nicole Byer Bakes Funny
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...
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318
Lidia's Family Table: The Life and Times of Lidia Bastianich
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...
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421
Machete Makes Tacos: Actor Danny Trejo on Prison, Hollywood and Nachos
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...
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420
Oysters, Clambakes and Grilling Run Amok
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...
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419
Padma Lakshmi in Search of America
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...
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329
Yewande Komolafe's Nigerian Kitchen
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...
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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...
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417
Baking Q&A with Claudia Fleming
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...
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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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219
Desperately Seeking Garifuna! The Amazing History, Food and Language of the Garifuna People
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...
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415
Inside Ottolenghi’s Food Empire: Tahini, Charred Eggplant and Green Shakshuka
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...
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414
Sundays with Sam: NYT’s Sam Sifton Preaches on Sunday Supper
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...
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215
Nigella Lawson on Hash, Traybakes, Salad Snobs and Kierkegaard
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...
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413
The End of Restaurants? No! Edward Lee Feeds America
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...
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412
50-Year-Old Ramen: Culinary Adventures in Japan
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...
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411
Inside and Outside “The Great British Bake Off”: Winner John Whaite Speaks Out
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...
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314
The Greek Makeover: Diane Kochilas Freshens Up Greek Cooking
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...
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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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409
Mood Food, Veggie Ice Cream and Delivery Robots: Food Trends with the NYT’s Kim Severson
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...
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408
Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon
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...
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301
The Mystery of the $13,500 Melon
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...
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407
Twinkies Gone Wild: Claire Saffitz Decodes Cheetos, Hot Pockets, Gushers and Oreos
This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator...
