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 727
Thanksgiving Special: Turkey Hotline, Pies, Mashed and a Rogue Turkey!
November 16, 2023
Our Thanksgiving special is here!
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
-
510
Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up
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...
-
402
Alpine Cooking: A Culinary Adventure at 3,000 Feet
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...
-
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 hear about how...
-
508
Beyond Gochujang: The Bold Flavors of Korea
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...
-
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...
-
507
Harold McGee Busts Food Science Myths
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...
-
506
Soul Food Love: Five Kitchens, Four Generations
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...
-
505
Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking
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...
-
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...
-
504
Cooking for Space Aliens and Vampire Queens: Meet Food Stylist Janice Poon
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...
-
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...
-
401
Eat, Work, Love: Aarón Sánchez Up Close and Personal
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...
-
502
Frontiers of Food Science: Do Sound and Color Affect Flavor?
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...
-
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...
-
337
Meet Maangchi: The Korean Julia Child
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...
-
438
Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole
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...
-
437
Love in the Afghan Kitchen: Dumplings, Faloodas and Chaar Masalah
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...
-
436
The Secret Language of Food, from Pop-Tarts to Cheez Doodles
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...
-
336
The Dating Games: How Couples Survive Food Fights
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...
-
435
The Thanksgiving Show
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...
-
434
From Doro Wat to Jollof Rice: Marcus Samuelsson on the Rise of Black Cooking
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...
-
433
The Taco Chronicles: Javier Cabral Searches for the World's Best Tacos
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...
-
327
Catering to Lions, Tigers and Bears: The Life of a Zoo Chef
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...
-
432
The Science of Taste: Nik Sharma’s Flavor Equation
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...
