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The world of fermentation.
A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 602
Pickles, Life, and Death: The World of Fermentation
January 14, 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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233
Death and Foraging in Tasmania: Intrepid Explorer Sarah Marquis Hikes the Wilderness
The Swiss explorer discusses how she cooks and forages in the wild and why the mental journey is a bigger challenge than the physical. Also on this week’s show: Strange...
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206
Lights! Camera! Action! Food! The History of Food Photography from Betty Crocker to Gourmet Magazine (Rerun)
In this episode, homestyle cooking from southeast India with Archana Pidathala; food on film with Susan Bright; the best soup in the world; the truth about drinking and health; and...
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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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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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210
The Peanut Butter Wars: A Homemaker Changes How Food is Regulated in America (Rerun)
In this episode, Krissy Clark talks the woman who changed food regulations as we know it; the bus stop in Tel Aviv that serves Filipino food; casual Indian curry; and...
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230
The Food World According to Mimi Sheraton
Mimi Sheraton, the first woman restaurant critic at The New York Times, doesn't trust anonymous crowd-sourced reviews and says that authentic food is in the eye of the eater. Also...
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229
Ina Garten is a Messy Cook: The Hidden World of the Barefoot Contessa
Also on this week's show: Up with pomegranate molasses; sheet-pan roasted chicken; J. Kenji López-Alt investigates the science of baking pizza at home; and why Australian cuisine is the most...
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228
Nadine Levy Redzepi: Danish Dream Cakes, Anchovies and the Hygge Way of Life
Also on this week's show: The egg mogul who finally went to jail; authentic no-stir polenta; homemade coconut milk; and the French who put ice cubes in wine! This episode...
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227
The Lost Kitchen: Erin French Has 20,000 Restaurant Reservations in Freedom, Maine
Also on this week's show: Pumpkin spice gone wild; dump and stir Spanish Almond Cake; and the truth about fish and mercury. This episode is brought to you by Bob’s...
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136
Ramen Rock: Cult Band Shonen Knife Sings about Food, Not Love (Rerun)
This week, NPR's Maria Godoy reports on pop-punk band Shonen Knife; Milk Street travels to Taipei, to a cooking school that teaches street food; our recipe for shaved zucchini salad...
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226
The Cooking Gene: Michael Twitty Stirs Up the South
Also on this week's show: Why foods go viral; new ways with miso; wine boot camp; and sumac meets tomatoes.
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225
BraveTart: Stella Parks Reimagines America's Favorite Sweets
Also on this week's show: Barbecue around the world, from boodog to hāngi; LA's Cambodian donut shops; whisk tips; and Austrian plum cake.
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211
Bollywood Kitchen: Singing, Dancing, Cooking! (Rerun)
In this episode, Sri Rao pairs Bollywood films with his family’s home cooking; the true story of doughnuts and war; Spanish-style French toast; and defending MSG.
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224
Gonzalo Guzmán's Nopalito: Inside a Mexican Kitchen
Also on this week's show: How to cut up a cow, with New York butchers Erika Nakamura and Jocelyn Guest; Armenian grilled pork chops; and junk food taxes, good or...
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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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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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221
Buttermilk Graffiti: Chef Edward Lee Hits the Road to Eat the New America
Also in this episode, Kim Severson on the hunt for a lost strain of rice; J. Kenji López-Alt on salt; and pie plates for grilling.
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131
The Potlikker Papers: Food Meets Politics in the American South (Rerun)
This week on Milk Street Radio, the Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman on airline dining and the new fattoush...
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220
How to Eat a Peach: Diana Henry on The Art of The Perfect Simple Menu
In this episode, Diana Henry reveals the art of the perfect menu; we talk the ethics of free ice cream samples with Dan Pashman; pork tacos from Lebanon via Mexico...
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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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218
Shrimp, Sprite and Pig Head: The Mysteries and Delights of True Filipino Cuisine
In this episode, Filipino cuisine goes global with Yana Gilbuena; Shaina Shealy talks water fights (and eating well) in Myanmar; cheesier pasta; Singapore’s shrimp curry; and Adam Gopnik on wine...
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201
Harvard and The Chef: How Joanne Chang used Applied Mathematics to Build a Baking Empire (Rerun)
In this episode, Joanne Chang discusses building her baking empire, we interview Brad Leone, star of Bon Appétit's "Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to...
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217
The Food Explorer: The Man Who Discovered Avocados, Kale and Quinoa
In this episode, author Daniel Stone tells the story of David Fairchild—the "food spy" who brought avocados, quinoa and kale back to America; food historian Rae Eighmey talks the experimental...
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216
Wine Label Revolution: Goodbye Chateau, Hello Dancing Frog!
In this episode, Andres O'Hara on why wine labels matter, how the Afro-Asian diaspora changed the world of cooking for Alexander Smalls; corks or screwcaps?; and pasta with broccoli sauce.
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