Christopher Kimball’s Milk Street Radio
Milk Street RadioChristopher Kimball’s Milk Street Radio
Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.
© 2017, All rights reserved
Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.
© 2017, All rights reserved
Kim Severson of the New York Times predicts the biggest food trends of 2025
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson.
We’re joined by New York Times book critic and author Dwight Garner.
We’re looking back at some of our favorite moments from 2024.
It’s an all-out holiday hour of Milk Street Radio!
In this special episode, we’re sharing an extended interview with Al Roker.
Al Roker is back on Milk Street with family recipes and television stories to share.
In this special episode, we share a few of our favorite moments about baking.
We’re kicking off the holiday season with Rose Levy Beranbaum and Woody Wolston in celebration of the 35th anniversary of “The Cake Bible.”
This week, we go behind the scenes of French restaurants with writer and former waiter Edward Chisholm.
It’s our annual Thanksgiving special, and we’re dedicating the hour to solving your toughest problems.
Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star.
Matt Goulding shares stories from his new documentary series, “Omnivore.”
Journalist Zoë Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence.
This week, we’re celebrating the holiday of tricks and treats with Halloween scholar Lesley Bannatyne.
Some of the most memorable moments in politics haven’t happened at speeches or debates—they’ve been all about food. Today, we talk about food on the campaign trail with New York Times food correspondent Kim Severson.
This week, Tom Colicchio takes us inside the kitchens of some of the hottest restaurants of the last 30 years.
Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas.
Reporter Otis Gray brings us the story of America’s eel fishing boom—and what happened when it got out of hand.
This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert.
BraveTart is back! Stella Parks is here to set the record straight on baking.
We interview Jason Wise about his film “Somm: Cup of Salvation."
Chef Carla Hall is here to change the way we think about soul food.
This week, it's all about food inventions and innovations.
Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest.
Journalist Adam Iscoe takes us inside the underworld of restaurant reservations.
Today, we're sharing an episode from our friends at “Dinner SOS.”
In honor of the Paris Olympics, we’re celebrating French cuisine.
It's a very happy hour of Milk Street Radio.
We dive into the world of state, county and agricultural fairs.
Is airplane food bad on purpose?
This week, we’re exploring Italy’s best recipes and stories.
Fire up the grill: This week, we’re covering all of your July Fourth favorites.
It’s our first live episode of Milk Street Radio, recorded at The Beverly Theater in Las Vegas!
We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory.
Grilling Special: Wheelbarrow BBQ, the Perfect Steak, and Your Cookout Questions
Forget the bedroom: the kitchen is where relationships are made and broken.
This week, we share stories from the world of fine dining.
This week, we’re sitting down with “Modern Family” star Jesse Tyler Ferguson.
This week, we’re diving into the foods of summer.
Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century.
We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees.
Chantha Nguon, co-author of “Slow Noodles,” shares her story of survival as a Cambodian refugee.
Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home.
When Kyle MacLachlan's not starring in Hollywood, he’s wandering vineyards in Washington.
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.
Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell.
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.
Before McDonald’s or KFC, there was the Horn and Hardart Automat.
Jamie Oliver returns to Milk Street Radio and we get up close and personal!
99% Invisible’s Chris Berube shares margarine’s secret history.
Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe.
This week: Jet Tila on Thai food.
Bees solve puzzles, have distinct personalities and play with balls like a puppy.
This week, we interview Nigella Lawson.
Alice Waters thinks David Mas Masumoto’s peaches could change the world.
This week, we get inside the mind of Matty Matheson, actor and producer on the hit TV comedy “The Bear.”
This week, it’s our episode all about grocery stores.
In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters.
We’re joined by New York Times book critic and author Dwight Garner.
This week, we’re celebrating French cuisine.
This week, we’re getting ready for the holidays.
This week, we visit Belgium for holiday baking and festivities with Regula Ysewijn.
This week, we’ve put all of our favorite British bites into one jam-packed episode.
This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio.
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 make cornbread, angel food cake and more classic desserts.
Big Night: Stanley Tucci Eats Hollywood
Our Thanksgiving special is here!
Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star.
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora.
We venture inside the Alnwick Poison Garden to find the world’s most dangerous plants––including some common fruits and vegetables with a sinister side.
This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert.
This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of the heap.
We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America.
Christina Ward, author of “Holy Food,” reveals why Pythagoras and his followers never ate beans, the religious movement that helped invent fake meat and Little Debbie, and why food and faith are so closely linked.
Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark.
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?
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified.
This week, we’re exploring Italy’s best recipes and stories.
We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood.
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 tasters and food scientists.
Ancient Recipes with Sohla El-Waylly: Roman Cheesecake, Medieval Apple Pie and Fish Head Aspic
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, steaks and “burger dogs."
Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine.
Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest.
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 to make seaweed panna cotta.
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.
Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and the Ketchup/Mustard Smackdown
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 reveals the secrets to great service.
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.
Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multi-sensory taste experiences.
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson.
This week, Sarit Packer and Itamar Srulovich, the husband-and-wife team behind London’s Honey & Co., tell us about the secrets of grilled food in the Middle East.
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 hear culinary stories from presidential history.
We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees.
Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods.
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.
Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking.
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.
Dr. Samuel West is back to teach us about history’s greatest food failures.
This week, we explore our most essential pantry staple: salt. Naomi Duguid takes us around the world to learn its history while Alex Aïnouz gets obsessed with making gourmet salt in his lab.
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 from NPR’s “Short Wave” join us to explore the amazing science of taste.
We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon.
Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store.
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 beans in Japan.
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.
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 soul food.
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.
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.
This week, we get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.”
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.
J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry.
We tackle difficult fruits with author Kate Lebo.
Pati Jinich is on a quest to show people what Mexico looks and tastes like.
Rachael Ray tells us about re-making a home after her house burned down, her best friendship with her Sicilian grandfather and why her lifelong affinity for Eeyore might inspire her to get a tattoo.
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 cookie recipe.
In this special episode, we share a few of our favorite moments about baking.
This week, we go behind the scenes of French restaurants with writer and former waiter Edward Chisholm.
What could the future food system look like? Food and public health writer Marion Nestle shares her vision, along with stories from her life.
Author Luisa Weiss offers some of her favorites from Eisenbahnschnitten to Kartoffelstrudel.
Our Thanksgiving special is here, and we’re ready to help you with the big day!
We chat with Phil Rosenthal, creator of “Somebody Feed Phil,” about eels in Japan, mold at Noma and his most memorable scene from “Everybody Loves Raymond.”
This week, the editor of 4 Color Books, Bryant Terry, celebrates the long history of veganism in Black cuisine to tell the real story of soul food.
Before her tour across America, Nigella Lawson returns to Milk Street for a new special episode.
This week, we’re celebrating the holiday of tricks and treats with Halloween scholar Lesley Bannatyne. She teaches us how to emulate the romping Halloween parties of the Victorian era, complete with matchmaking games and dinners for the dead.
On this special episode, we share some of our favorite listener calls about family recipe mysteries.
Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice.
Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark.
We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan vampires to wrangling snails to make arm escargot.
In this special episode, we share a few of our favorite moments about getting experimental in the kitchen.
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.
We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are all the rage at fairgrounds across the country.
Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change the world and find out how it brought us Betty Crocker, astronaut food and the Rice Krispies treat.
In this special episode, we share a few of our favorite moments about Italy's culinary treasures from the last few years.
Writer and historian Michael Twitty shares the stories and foods of the African and Jewish diasporas.
Cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies and why her mother calls to FaceTime her wok.
Rhett McLaughlin and Link Neal, hosts of “Good Mythical Morning,” extol the virtues of Twinkie Jell-O, order all the food off the Taco Bell menu through song and tell us what you’re not allowed to eat on YouTube.
This week, we’re diving into the foods of summer.
In this special episode, we share a few of our favorite moments about grilling from the last few years.
Chef Eric Ripert teaches us how to make vegetables the star of the plate, the secrets of his restaurant Le Bernardin and why he believes every fish has its own unique personality.
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 yolks, why she often leaves salt out, and her secret to cacio e pepe.
We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel.
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 a bin lid is—and why it's so delicious.
Today 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 white almond cake.
Matt Goulding, author of “Grape, Olive, Pig,” tastes the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at El Bulli.
We look back with Julia Child’s friends, protégés and fans at their favorite moments and the legacy of the French Chef.
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Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and Ketchup/Mustard Smackdown
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified.
Journalist Dan Saladino brings us stories of rare and endangered foods, from the wind-cured mutton found only on the Faroe Islands to stenophylla, the rediscovered species now considered crucial to the future of coffee.
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 what he would do if he ever got a day off.
In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters.
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.
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” idolizes Steve Martin in “The Jerk,” raises a murderous turtle and has a solution for any and every party disaster.
YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world.
During the Korean War, Grace M. Cho’s mother was just a kid when she got separated from her family.
Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt.
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.
99% Invisible’s Chris Berube shares margarine’s secret history.
In 2015, chef Makini Howell took a sabbatical from her vegan food empire to cook for Stevie Wonder on tour.
The best tools and techniques for making food.
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 sometimes meant visiting the set of “Star Trek.”
Can a computer cook? Dr. Alexandra Ketchum examines our fascination with kitchen computers, from the Jetsons' Foodarackacycle to the world’s first robotic kitchen.
We chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina.
J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry.
The Secrets of China's Tea Mountains
Detective Rocky Pipkin is a private eye in California’s Central Valley, where the billion-dollar farming industry has made investigating agricultural crimes his specialty.
On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almost faked her death to avoid going on “The Great British Bake Off.”
Nicolette Hahn Niman was an environmental lawyer and vegetarian. Now, she’s a rancher who believes there’s a case to be made for sustainable meat production.
Noah Rothbaum and David Wondrich help us uncover the history of the cocktail, from the invention of drinks like the Long Island Iced Tea to the colorful characters who left their mark on the art of bartending.