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Milk Street Radio
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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.”
“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
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...
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...
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...
Also in this week's episode: Are supermarket leafy greens dangerous?; inside Brooklyn's Aska Restaurant; and olive oil bundt cake from Italy.
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...
Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind. On this week's episode, we talk to Lynas about his journey from anti-GMO activist to...
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. This episode is sponsored by King Arthur...
Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite...
We chat with Ruth Reichl about the glory days and final days of Gourmet magazine. Plus, Egyptian street food in Berlin; Alex Aïnouz's hotel room cooking hacks; and Mini Almond...
Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, we explore the art and...
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...
We chat with curator Samuel West about the Disgusting Food Museum in Malmö, Sweden, where the tickets are vomit bags, the exhibits feature fermented shark, fruit bats, and root beer...
The Great Escape: Andrea Nguyen Flees Saigon in April 1975 and Brings Vietnamese Home Cooking to America
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, we investigate why the Kinder Surprise Chocolate...
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” falls in love with Alec Baldwin, raises a murderous turtle and has a solution for any and every party disaster...
In this episode, we get an invite to Özlem Warren’s Turkish table, we travel to St. Louis for fried brain sandwiches, Taiwan’s three-cup chicken, and the etiquette of the TV...
My Siberian Adventure: The Joys of Mystery Meat, Power Outages, Evil Spirits and the Stove from Hell
Author Sharon Hudgins writes a love letter from post-Soviet Vladivostok. Plus, IBM's supercomputer creates flavor combinations; Dan Pashman lies to his kids about food; and we test cooking oils over...
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...
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.
Matt Goulding, author of “Grape, Olive, Pig,” discovers the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at elBulli. Plus, we travel to Paris...
The Food of Shangri-La: Cooking Up Yak Meat, Pickled Bamboo and Potato Pancakes in China's Remote Yunnan Province
Georgia Freedman, author of “Cooking South of The Clouds,” travels China's "Wild West" in search of new foods. Plus, Kim Severson of The New York Times explores the supermarket of...
Nik Sharma, author of “Season,” gives Milk Street a lesson in cooking with spices. Plus, we investigate the unknown culinary history of France; we make a magic pudding cake; give...
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...
Bob Moore is the quintessential American success story. He started out running a gas station and today he runs Bob's Red Mill. Bob’s Red Mill is a former sponsor of...
Intrepid food writer Yasmin Khan dives into the mysteries of Palestinian cooking. Plus we rediscover authentic Austrian goulash; Jonathan Townsend cooks amazing 18th century American recipes in period clothing and...