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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 713
Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts
June 2, 2023
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson.
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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713
Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and...
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514
Cooking Over Fire: Lessons From the Levant
This week, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London’s Honey & Co., tell us about chasing the smell of smoke through the alleyways of Jordan and the...
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712
White House Noshes: What Presidents Really Eat
Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud’homme to...
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711
Claire Ptak Is in Love (with a Pink Cake)
We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-scenes...
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602
Pickles, Life and Death: The World of Fermentation
Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about the joys of making...
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710
Salmon Wars: The Dark Underbelly of Our Favorite Fish
Investigative journalists Doug Frantz and Catherine Collins take us inside the farmed salmon industry to explore the open net pens, health effects and future of America's favorite fish. Plus, Homa...
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511
1,001 Bites: The Wonders of the Arab Table
Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking. Plus, we learn how food is used to create...
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709
Corpse Cakes and Funeral Pie: A Short History of Eating Grief
We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we...
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611
The Museum of Food Failures: From Crystal Pepsi and Life Savers Holes to Gerber Adult Singles
Dr. Samuel West is back to teach us about history’s greatest food failures, from Colgate’s frozen meals to the time Gerber made food for grown-ups. Plus, Massimo Montanari helps us...
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708
The Secrets of Salt: History, Science, and Cooking with Naomi Duguid
This week, we explore our most essential pantry staple: salt. Naomi Duguid takes us around the world to learn its history, from Cambodia to Basque Country to an underground salt...
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707
The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
Are humans the only species that loves sour? Does everyone taste bitter the same way? And could there be flavors we can’t even comprehend yet? Emily Kwong and Aaron Scott...
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408
Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon
We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake...
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706
Corner Store Meets Restaurant? Omar Tate Risks Everything to Open Honeysuckle Provisions
Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions...
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613
The Perfect Cup: Great Homemade Coffee with James Hoffmann
YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world—from his tried-and-true recipe for the ultimate cup at home to the time he tasted 70-year-old...
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705
I Grew Up in a Chinese Takeaway: Angela Hui Tells All
Angela Hui tells the story of her childhood growing up in her family’s Chinese restaurant—there are flaming woks, short tempers and zero privacy. Plus, we’re joined by journalist Jenn Harris...
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506
Soul Food Love: Five Kitchens, Four Generations
Mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has taught them about the origins of...
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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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E106
Nigella Lawson: Extended Cut
Before her tour across America, Nigella Lawson returns to Milk Street for a new special episode. She shares her stories from the Dangerous Sports Club, her love for plain cake...
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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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703
Matty Matheson: Catfish Noodling and Making “The Bear”
This week, we get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it...
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702
The Food of Ukraine with Olia Hercules
Ukrainian chef, author and activist Olia Hercules shares recipes and traditions from her home, and how she’s coping after almost one year of war. Plus, Jess Edberg tells the story...
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606
The Science of Stir-Fry with J. Kenji López-Alt
J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything...
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701
Weird Fruit: From Medlars and Huckleberries to Yuzu
We tackle difficult fruits with author Kate Lebo. She introduces us to the world of rare fruits that are hard to find, harvest, prepare or just plain love. Plus, we...
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532
Inside Mexico with Pati Jinich
Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells us why she lives...
