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Great homemade coffee with James Hoffmann.
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 613
The Perfect Cup: Great Homemade Coffee with James Hoffmann
May 13, 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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324
Bizarre Adventures with Andrew Zimmern
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...
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226
The Cooking Gene: Michael Twitty Stirs Up the South
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...
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323
Savage Feast: Culinary Adventures from the Soviet Union
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...
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322
Bugs: They’re What’s for Dinner
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...
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223
Insider's Italy: An Off-The-Grid Travel Guide with Matt Goulding
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...
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321
From Prison Chef to Executive Chef
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...
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320
José Andrés Swims with Sharks
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...
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319
BBQ Myths Busted! Meathead Goldwyn Breaks Your Bad Grilling Habits
From soaking wood chips to grill marks, Meathead Goldwyn is here to set the record straight on grilling’s biggest myths. Plus, Christina Ward tells the story of American advertising cookbooks...
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222
Chefs, Drugs and Rock & Roll: Misfits, Hippies and Celebrity Chefs
Also in this week's episode: Are supermarket leafy greens dangerous?; inside Brooklyn's Aska Restaurant; and olive oil bundt cake from Italy.
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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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317
OMG, GMO! How Mark Lynas Learned to Stop Protesting and Love GMOs
Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind. On this week's episode, we talk to Lynas about his journey from anti-GMO activist to...
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225
BraveTart: Stella Parks Reimagines America's Favorite Sweets
Also on this week's show: Barbecue around the world, from boodog to hāngi; LA's Cambodian donut shops; whisk tips; and Austrian plum cake. This episode is sponsored by King Arthur...
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316
Carla Hall Reclaims Soul Food
Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite...
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315
The Life and Death of Gourmet: Ruth Reichl Tells All
We chat with Ruth Reichl about the glory days and final days of Gourmet magazine. Plus, Egyptian street food in Berlin; Alex Aïnouz's hotel room cooking hacks; and Mini Almond...
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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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224
Gonzalo Guzmán's Nopalito: Inside a Mexican Kitchen
Also on this week's show: How to cut up a cow, with New York butchers Erika Nakamura and Jocelyn Guest; Armenian grilled pork chops; and junk food taxes, good or...
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313
Welcome to the Disgusting Food Museum
We chat with curator Samuel West about the Disgusting Food Museum in Malmö, Sweden, where the tickets are vomit bags, the exhibits feature fermented shark, fruit bats, and root beer...
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312
The Great Escape: Andrea Nguyen Flees Saigon in April 1975 and Brings Vietnamese Home Cooking to America
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, we investigate why the Kinder Surprise Chocolate...
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311
The Secret World of Celebrity Catering with Mary Giuliani
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” falls in love with Alec Baldwin, raises a murderous turtle and has a solution for any and every party disaster...
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214
In Search of the Brain Sandwich: Our Intrepid Reporter Lunches Out in St. Louis
In this episode, we get an invite to Özlem Warren’s Turkish table, we travel to St. Louis for fried brain sandwiches, Taiwan’s three-cup chicken, and the etiquette of the TV...
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310
My Siberian Adventure: The Joys of Mystery Meat, Power Outages, Evil Spirits and the Stove from Hell
Author Sharon Hudgins writes a love letter from post-Soviet Vladivostok. Plus, IBM's supercomputer creates flavor combinations; Dan Pashman lies to his kids about food; and we test cooking oils over...
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309
Fake Food: The Billion Dollar Business of Food Fraud
Chris Elliott, who investigated the horse meat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion dollar business of food fraud. Plus, we investigate...
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216
Wine Label Revolution: Goodbye Chateau, Hello Dancing Frog!
In this episode, Andres O'Hara on why wine labels matter; how the Afro-Asian diaspora changed the world of cooking for Alexander Smalls; corks or screwcaps?; and pasta with broccoli sauce.
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308
Eat, Travel, Love: Matt Goulding Reveals the Culinary Secrets of Spain
Matt Goulding, author of “Grape, Olive, Pig,” discovers the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at elBulli. Plus, we travel to Paris...
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