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.
Milk Street Radio
Have a cooking question? Call 855-4-BOWTIE or Email Us
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.”
“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
Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine. Plus, Analiese Gregory teaches us how to...
Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of...
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 hear about how...
Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean...
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...
Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plus, we learn about 30-foot longevity...
This week, mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has taught them about the...
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider...
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...
We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan...
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...
We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe...
Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the...
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...
Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her...
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...
Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana...
Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of brand names like Cheerios and Pop-Tarts. Plus, we...
Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to...
We’re celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new...
We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from...
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...
Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo. This week, we chat about how she feeds the pickiest eaters, how...
We get a lesson in the science of flavor from Nik Sharma. He explains why he might consider fat to be its own flavor—just like sweet, sour, salty and bitter—and...