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Milk Street Radio
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Episode 810
Love, War and Slow Noodles: How Chantha Nguon Survived the Khmer Rouge
May 2, 20242020 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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810
Love, War and Slow Noodles: How Chantha Nguon Survived the Khmer Rouge
Chantha Nguon, co-author of “Slow Noodles,” shares her story of survival as a Cambodian refugee. Also this week: We learn about the world’s first fast-food chain from Kansas City reporter...
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621
Pro Secrets of Homemade Pasta with Missy Robbins
Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes include a copious number of egg...
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809
Dune, Twin Peaks, Blue Velvet and ... Bordeaux? Kyle MacLachlan Gets Serious About Wine
If you’ve turned on your TV in the last 30 years, you’ve seen Kyle MacLachlan: Think “Twin Peaks,” “Sex and the City” and “Desperate Housewives.” But when he’s not starring...
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808
Spearfishing for Dinner: Grilled Fish, Pine Needle Mussels and Pickled Fish Eyes
Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells...
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507
Why Does Parmesan Taste Like Pineapple? Harold McGee Answers Food's Big Mysteries
Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is...
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807
The Unsinkable José Andrés Feeds the World
José Andrés returns to tell us how he feeds millions with World Central Kitchen. Plus, he reveals his secret ingredient for chicken stock and his special method for cooking eggs...
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614
The Automat: The Amazing Story of America's Five-Cent Cafeteria
Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells...
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806
Jamie Oliver Is a Decent Bloke! Getting to Know the Real Jamie Oliver
Jamie Oliver has been on your TV for over 20 years, but how well do you really know him? This week, Jamie Oliver returns to Milk Street Radio and we...
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610
Pink Margarine?! America's Greatest Food Fight
99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and why in some states you could only buy margarine that was dyed pink or...
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805
10 Biggest Food Lies
Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is...
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608
Jet Tila’s 101 Thai Dishes to Cook Before You Die
This week: Jet Tila on Thai food. He tells us about real Thai sriracha, what it takes to make the world’s largest stir-fry and why working at his family’s market...
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804
BEE-lieve It or Not! Bees Count, Dream and Even Recognize You
Bees solve puzzles, have distinct personalities and play with balls like a puppy. Zoologist Lars Chittka reveals amazing new discoveries about the mind of a honeybee and what a bee’s...
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704
Nigella on Nigella
This week, we interview Nigella Lawson. We discuss what’s to love about brown food, what’s to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day...
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803
Desperately Seeking the Perfect Peach: Love and Loss on a Family Farm
Alice Waters thinks David Mas Masumoto’s peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of...
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703
Matty Matheson: Catfish Noodling and Making “The Bear”
This week, we get inside the mind of Matty Matheson, actor and producer on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it takes...
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802
Supermarket Confidential: Inside Trader Joe's, TV Dinners and 2024 Food Predictions
This week, it’s our episode all about grocery stores. Writer Benjamin Lorr shares stories from Trader Joe’s and the rise of the superstore. Plus, Andrea Hernández, founder of Snaxshot, reveals...
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615
The Tongue Cutters: In Norway, Kids Cut Cod Tongues for Love and Money
In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkeraaen tells us why kids slice up this...
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801
Eat, Drink, Read: Dwight Garner's Obsession with Word and Table
We’re joined by New York Times book critic and author Dwight Garner. He presents food quips from his favorite writers, as well as John Updike’s lunch routine and Hunter S...
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626
Jacques Pépin: The Art of The Chicken
This week, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano...
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634
Holiday Cookies with Rose Levy Beranbaum
This week, we’re getting ready for the holidays. Rose Levy Beranbaum shares everything we need to know about baking cookies—from favorite equipment and core techniques to her ultimate chocolate chip...
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730
Holiday Baking Special: Belgian Favorites, Santa History and Baking Problems Solved!
This week, we visit Belgium for holiday baking and festivities with Regula Ysewijn. Plus, we learn about a Welsh tradition that happens on the darkest days of winter, our friends...
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E108
Great Britain Road Trip: Ottolenghi, Baking for the Queen and Millionaire's Shortbread
In this special episode, “The Great British Bake Off” winner Nadiya Hussain shares her hack for bread pudding and what happened when she baked for the queen of England. Plus...
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729
Best Cookbooks 2023: Plus, Charging Friends for Dinner and Pierre Thiam on “Simply West African”
This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain...
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728
The Baker Who Made Julia Child Cry: Nancy Silverton's Recipes Will Change Your Life
Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to...