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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 707
The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
March 23, 2023
Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing science of taste.
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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406
Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans
The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to...
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207
Beyond Blini and Borscht: A Return to Russian Cooking
This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet...
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405
Inside the Incredible World of Japanese Cooking with Sonoko Sakai
Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar...
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404
The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives
Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to...
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403
Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth
When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a...
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304
The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim...
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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...
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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...
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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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338
The Fantastic World of Ted Allen: From Queer Eye to Chopped
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart. Plus, we explore the new...
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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...
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238
Simply Yotam: The Master of Middle Eastern Food Speeds It Up and Pares It Back
We chat with Yotam Ottolenghi about keeping it simple. Also on this week’s show: recipes for a homemade Christmas with Yvette Van Boven; the secret of Taiwan’s beef noodle soup...
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336
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...
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335
Our Thanksgiving Show
This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode...
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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...
