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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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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
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431
Deadliest Catch: Bren Smith’s Journey from Knife Fights to Kelp Farming
We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing big fish on...
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430
Chaat: Maneet Chauhan Loves Indian Street Food
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher...
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331
Rachael Ray Up Close and Personal
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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429
Marianna Leivaditaki's Ode to Crete: Fish Soup and Deep-Sea Monsters
Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and tells us stories of her...
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428
Inside the Mind of David Chang
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizarre history of...
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427
The Queen of Muffins: Briana Holt Breaks the Rules
Pastry chef Briana Holt teaches us how to make exceptional baked goods. Plus, we hear how a Lost Generation novelist became a pioneer of organic agriculture; Dan Pashman admits he...
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235
Tales from a Puerto Rican Kitchen: Von Diaz Mixes Coconuts and Collards
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Also on this week's show: Molly Yeh moves to Minnesota and trades...
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426
Desperately Seeking France’s Secret Steak Sauce
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce. Plus, we chat with Saturated Ice Cream founder Lokelani Alabanza who invents new ice cream...
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425
Sourdough Stand-Up: Comedian Tom Papa Bakes Bread
Tom Papa tells us about learning to bake bread between comedy gigs, the question he always gets asked about sourdough starters and why his favorite food memory isn’t his grandmother’s...
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424
Pickled Watermelon and Pigs' Ears: Ukraine’s Summer Kitchens
We travel to the summer kitchens of Ukraine with Olia Hercules. She explains how to pickle a watermelon, the history of borscht and why pigs' ears are so deliciously crunchy...
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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...
