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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 513
Eric Ripert and the Art of Cooking Vegetables
August 12, 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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334
Pasta Grannies: Lessons from Italy’s Pasta Masters
Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way. Plus, Robin Russell Gaiser tells us about her...
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333
Pickles and Pie Holes: The Secret History of Food Words
Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will...
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232
Alice Waters Wants to Save the World One Perfect Peach at a Time
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Also on this week's show: Our trip to Sicily...
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332
Angie Mar Cooks a $700 Rib-Eye
Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and...
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331
Rachael Ray on Rachael Ray
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of...
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330
The Undercover Caterers: True Stories from the Bizarre World of NYC Catering
This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years. Behind the canapés, flower displays and dessert trains, the two brothers...
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231
Chili Buns and Pickled Bologna: A 4,000 Mile Road Trip Through Appalachia
Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to...
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329
Yewande's Nigerian Kitchen
Culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chili highway; we make a hearty beef...
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328
The $180 Bottle of Water
This week, writer Dave Stroup takes us inside the Academy Awards of water, tasting water that is infused with the “frequency of love” and the “pulsations of the universe.” Plus...
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327
The Zoo Chef: Catering to Lions, Tigers and Bears
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...
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227
The Lost Kitchen: Erin French Has 20,000 Restaurant Reservations in Freedom, Maine
Following a tumultuous year, Erin French returned to her hometown of Freedom, Maine to open what is now one of the most exclusive restaurants in America, where the ingredients can...
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326
Cork Dorks: Inside the High-Stakes World of Sommeliers
Journalist Bianca Bosker takes us inside the high-end world of wine, from the big-money wine service at Michelin-starred restaurants to the grueling task of a blind tasting. Plus, we meet...
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Web Exclusive
The Sporkful Presents: Why Hibachi is Complicated
Dan Pashman of The Sporkful brings us the story of Rocky Aoki, a Japanese immigrant who created hibachi restaurants in America when he opened his first Benihana in 1964. We...
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325
Adam Conover Ruins Everything
This week, Adam Conover, host of the truTV series “Adam Ruins Everything,” challenges the myth of killer Halloween candy, bogus detox diets and the ethics of buying avocados. Plus, David...
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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...