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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 627
The Dog-Eat-Dog World of Ballpark Vendors
September 21, 2023
Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark.
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
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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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627
The Dog-Eat-Dog World of Ballpark Vendors
Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino...
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721
Is Pad Thai for Real? Investigating The Truth About National Dishes
Did you know that pad Thai was invented less than a hundred years ago? And that pizza became popular across Italy only after it was embraced in the United States...
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617
Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect...
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720
Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that...
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620
Inside the Great British Bake Off with Paul Hollywood
We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what...
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721
How to be a Supertaster: The Wild Science of Flavor
Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive...
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619
Ancient Recipes with Sohla El-Waylly: Roman Cheesecake, Medieval Apple Pie and Fish Head Aspic
We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln’s...
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718
Cowboy Coffee and Chicken-Fried Steak: Ranch Cooking 101
Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee...
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510
Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up
Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine. Plus, Analiese Gregory teaches us how to...
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717
Rent A Falcon, Save Your Vineyard! The New Airborne Security Guards
Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes...
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522
Sidewalk Salad: Foraging with Alexis Nikole Nelson
This week, we chat with TikTok star and expert forager Alexis Nikole Nelson about the most delicious weeds in your backyard, the joys of mushroom jerky and her cross-country journey...
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716
Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage
Adam Savage of “MythBusters” fame joins us to break down his favorite food experiments, including the time he dropped an Olympic swimmer into a giant vat of syrup. Plus, reporter...
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618
Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and Ketchup/Mustard Smackdown
On this Fourth of July, baker Stacey Fong shares highlights from her 50 States/50 Pies project, which includes odes to Nevada’s all-you-can-eat buffets, West Virginia’s pizza rolls and Tennessee icon...
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715
Dining Disasters, Crazy Chefs, and a Michelin-Starred Nightmare: True Restaurant Stories
This week, we share stories from the world of fine dining. Maître d' Michael Cecchi-Azzolina has encounters with mobsters, fainting celebrities and unruly guests at New York’s top restaurants and...
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714
Tomato Sauce Cooked 1,000 Times: One Woman's Culinary Odyssey
Literary scholar Rebecca May Johnson earned her PhD studying Homer’s Odyssey, but now she’s analyzing a new kind of text: Marcella Hazan’s tomato sauce recipe. Johnson reveals how studying a...
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502
Frontiers of Food Science: Do Sound and Color Affect Flavor?
Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the...
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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...
