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
This week we ask: What will be the hottest food trend of 2026?
Drew Nieporent has opened more than 40 restaurants, including iconic New York institutions like Nobu and Tribeca Grill. Today, he shares the secrets behind a restaurant’s longevity, the pros and cons of partnering with Robert De Niro and why he’d love to open a Jewish deli.
Today, we look back at one of our favorite episodes with cooking legend Diane Kochilas.
Josh Niland is a master of his craft: whole fish cooking, bones and all. He joins us to talk about transforming fish into ice cream and chips, and the tricks he’s played on customers at his Sydney restaurant, Saint Peter.
We explore the whimsical world of Irish baking with Cherie Denham.
Today, we’re sharing an extended cut of our interview with Padma Lakshmi.
After 17 years hosting Top Chef, Padma Lakshmi was ready for something new. This week, she fills us in on her recent endeavors: a new book, an original culinary competition show and standup comedy.
Reporter Rebecca Rosman takes us to one of France’s favorite grocery stores—Picard—where everything is frozen. Every spring they celebrate “America Week” with concoctions such as popcorn ice cream, doughnuts made of ground-up potatoes and marshmallows in places they don’t belong. Is this really what American cuisine looks like in the eyes of the French?
In this special episode, we’re sharing an extended cut of our interview with Ella Quittner, author of Obsessed With the Best.
Ella Quittner has spent years meticulously testing recipes. This week, she joins us to share her findings and her new book, Obsessed with the Best.
Today, we’re sharing a special episode from The Big Dig podcast from GBH News, Catching the Codfather.
This week, we’re looking at the pioneers of food television.
This week, reporter Ian Coss brings us to the story of The Codfather.
This week, we revisit our episode from 2019 with Gourmet’s final editor-in-chief, Ruth Reichl.
For a throwback, we’re looking back at one of our all-time favorite episodes—our science episode from 2020.
Author Julia O’Malley provides a true taste of Alaskan cuisine.
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?
Author Kate Lebo introduces us to the world of rare fruits that are hard to find, harvest, prepare or just plain love.
It’s time to look back at some of our favorite moments from 2025.
Today, we’re sharing a special episode from our friends at “The Recipe with Kenji and Deb.”
This week, we visit Belgium for holiday baking and festivities with Regula Ysewijn.
Today, we're sharing an episode from our friends at Tough Cookie: The Wally ”Famous“ Amos Story.
We answer your calls with Vaughn Vreeland (of New York Times Cookie Week fame) to help you bake the best cookies of the season.
Author Aleksandra Crapanzano uncovers the rich history of chocolate.
Milk Street's 10th anniversary is right around the corner!
Al Roker is back on Milk Street with family recipes and television stories to share.
Happy Thanksgiving! Join us for a star-studded trip down memory lane with our Thanksgiving episode from 2019!
It’s our biggest episode of the year!
We're putting the finishing touches on our 2025 Thanksgiving special, but in the meantime we have a special treat: We're re-releasing our first-ever Thanksgiving episode from 2017!
Nancy Silverton is here to make you a better baker.
In the beginning, there was the Cronut, the pastry hybrid that ushered in the era of "viral" foods. It's mass appeal wasn't all that surprising. But what about the rise of tinned fish? Reporter Adwoa Gyimah-Brempong shares the unlikely story of this humble pantry staple.
Milk Street Radio took our show on the road for an unforgettable night at The Wisconsin Art of Cheese Festival in Madison, Wisconsin.
Modernist Cuisine founder Nathan Myhrvold is here with his hottest takes and biggest lessons in pizza, from deep dish to Tokyo marinara.
We're sharing an episode from our friends at “Bon Appétit Bake Club.”
We’re serving up an extra frightful hour of Milk Street Radio!
Journalist Zoë Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence.
Food writer Tim Hayward shares the juicy history of the steak.
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.
Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out.
We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel.
In this special episode, we’re sharing an extended cut of our interview with Samin Nosrat.
Following her 2017 hit—“Salt Fat Acid Heat”—Samin Nosrat is back with her second book, “Good Things”. We talk about fame, family and what she’s cooking.
When Justin Davies cuts into a piece of wood, he wonders what it tastes like. Today, he shares his adventures in crafting desserts out of trees.
Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today.
For this special bonus episode, we share a story from the Points North podcastabout blue moon ice cream—it's a wacky, surprisingly delicious and very blue ice cream flavor beloved in the Midwest.
This week we’re joined by Noor Murad—longtime recipe developer at the Ottolenghi Test Kitchen. She’s here to share cooking inspired by her home country, Bahrain.
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.”
He cooked for the czar of Russia, the Rothschilds, and he even made Napoleon Bonaparte's wedding cake. He invented the chef’s hat and published the first recipes for soufflé and meringue, but you’ve probably never heard his name. This week, it’s the story of the world’s first celebrity chef: Marie-Antoine Carême.
It's a very happy hour of Milk Street Radio!
Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial.
Forget the bedroom: the kitchen is where relationships are made and broken.
We’re covering everything you've ever wanted to know about grilling and barbecue.
Fire up the grill: This week, we’re covering all of your July Fourth favorites.
This week, we travel to Mexico.
Author Anne Byrn scoured the South, uncovering the stories behind the region’s best bakes.
We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry.
In this special episode, we share a few of our favorite moments about getting experimental in the kitchen.
This week, we share a story of revenge, betrayal and secrets … at a frozen vegetable empire.
In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started his food truck, Kogi.
This week, we go into the White House with Alex Prud’homme to hear culinary stories from presidential history.
Famed architect and designer David Rockwell shares the best, worst and most hidden aspects of restaurant design.
Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century.
We get real with Top Chef host Kristen Kish.
This week, we’re wetting our whistles with an array of historic, rare and homemade drinks.
We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood.
Lidia Bastianich joins Christopher Kimball to answer our listeners' Italian cooking questions.
YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world.
This week, we uncover everything you never knew about the stomach, including its ability to think.
We explore the whimsical world of Irish baking with Cherie Denham.
Pete Wells, former New York Times restaurant critic, joins us to look back on his most infamous reviews.
Bees solve puzzles, have distinct personalities and play with balls like a puppy.
Irina Georgescu joins us to relive her and Chris’s journey to the heart of Transylvania.
Alice Waters thinks David Mas Masumoto’s peaches could change the world.
This week, we’re looking at the pioneers of food television.
Tamar Haspel is here to share 10 truths about food that nobody wants to believe.
Richard Hart is here with the hottest takes in bread baking and sourdough.
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson.
Kim Severson of the New York Times predicts the biggest food trends of 2025
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.
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.
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 sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kris...
This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is turned into bacon and why air molecules may be the future of protein. Plus, cultural anthropologist Meh...
Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was inspired by food stalls in Jerusalem.
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart.
This week, we’re chatting with Rachael Ray about her last two years—her house burned down, her dog died, and she had to film her daytime show with just one assistant: her husband.
Today, author Luisa Weiss offers some of her favorites from Eisenbahnschnitten to Kartoffelstrudel.
Pati Jinich is on a quest to show people what Mexico looks like and tastes like.
This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily influenced by traditional English fare.
This week, we’re getting ready for Thanksgiving with some help from our friends. Cheryl Day joins us to answer your holiday baking questions, Sam Fore cooks Thanksgiving with a Sri Lankan take, J. Kenji López-Alt explains why he eats lobster for Thanks...
Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia," reveals why catering on an Italian movie set is surprisingly bad and recounts dining disasters with Meryl Streep.
This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he has encountered as a “taco scout,” how to eat a dozen ...
We chat with Alice Waters: chef, restaurateur, and philosopher. She tells us about the French film that inspired Chez Panisse and explains why good lunch and good conversation are the keys to her career.
Cheryl Day—cookbook author and co-owner of Back in the Day Bakery in Savannah, Georgia—reveals her tips for perfect biscuits, cakes and cookies.
Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV.
This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system.
This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven.
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food.
Author Danielle Dreilinger tells us the surprising history of home economics.
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations.
Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles.
Writer Daniel Genis tells us how he learned to cook in prison with limited tools and ingredients, from fried fish and dumplings to pasta cooked on a rewired hot pot.
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce.
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.
This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos.
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.”
This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame and labneh.
Al Roker cooks for Daniel Boulud, talks about on-set disasters at the “Today” show, explains why sandwiches are his go-to conversation starter and wonders why Goofy wears pants but Pluto doesn’t.
We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering...
We talk with Pulitzer Prize-winning journalist Michael Moss about why foods such as Cheetos and Oreos can be more addictive than cigarettes.
We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish.
We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen.
This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok.
We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell.
This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our most cherished memories.
This week, 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 markets of Egypt in search of the secrets of grilled food in the Middle East.
We learn the elements of Hmong cooking from chef Yia Vang.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Comedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition show when you know nothing about baking.
Tea expert Shunan Teng tells us about tea that costs $1,000 per ounce and the notion that tea is more like wine than coffee.
Padma Lakshmi shares stories about her childhood in India, her time in Spain and her new show, “Taste the Nation.”
Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking.
Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine.
Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet.
Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV.
Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew.
John Whaite takes us behind the scenes of “The Great British Bake Off.”
Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste.
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.
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen.
We explore culinary secrets from Yewande Komolafe to change the way you cook.
We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon.
We learn the elements of Hmong cooking from chef Yia Vang.
We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself.
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.
Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was inspired by food stalls in Jerusalem.
Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt.
This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily influenced by traditional English fare.
Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana.
Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of brand names like Cheerios and Pop-Tarts.
Can your significant other’s food preferences become a nonstarter when searching for marital bliss?
We’re celebrating Thanksgiving with friends old and new.
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, from cooking to culture.
This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.”
Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo.
We get a lesson in the science of flavor from Nik Sharma.
We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing big fish on the high seas to growing sustainable sea greens. Plus, Ana Roš shares Slovenian cuisine f...
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations.
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of hard work.
Chef Marianna Leivaditaki transports us to the Greek island of Crete.
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food.
Pastry chef Briana Holt teaches us how to make exceptional baked goods.
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich.
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce.
Tom Papa tells us about learning to bake bread between comedy gigs, the question he always gets asked about sourdough starters and why his favorite food memory isn’t his grandmother’s cooking, but her jars of gherkin pickles.
We travel to the summer kitchens of Ukraine with Olia Hercules.
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," discusses her early life in Vietnam, Hostess fruit pies and why chicken stock is better with an apple.
Al Roker cooks for Daniel Boulud, talks about on-set disasters at the “Today” show, explains why sandwiches are his go-to conversation starter and wonders why Goofy wears pants but Pluto doesn’t.
Comedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition show when you know nothing about baking.
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 Bread. She talks about the early years on her grandmother's farm, wher...
Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and his most memorable stories—for example, how he used to act out “The Wizard of Oz” to help him stay sane in solitary confinement.
We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish.
Padma Lakshmi shares stories about her childhood in India, her time in Spain and her new show, “Taste the Nation.”
We explore culinary secrets from Yewande Komolafe to change the way you cook.
We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell.
Legendary pastry chef Claudia Fleming gives us a crash-course in baking.
This week, we chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina; her latest TV show, “Somewhere South”; and the foods she considers her flavor MVPs.
Isha Sumner gives us a primer on Garifuna history, culture and cuisine.
Sami Tamimi and Tara Wigley, part of the team behind Yotam Ottolenghi’s food empire, discuss the world of Palestinian cooking—from za’atar to what makes great tahini.
We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken.
Nigella Lawson discusses her favorite "rhapsodically easy" weeknight traybake, how Kirkegaard influenced her philosophy on food and why snobbery has no place in cooking.
This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide coalition of restaurants that have been...
Writer Matt Goulding brings us on a culinary tour of Japan including sushi, yakitori and the exquisite egg salad sandwiches at 7-Eleven.
John Whaite takes us behind the scenes of “The Great British Bake Off.”
Chef Diane Kochilas talks real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria.
In 2015, chef Makini Howell took a sabbatical from her vegan food empire to cook for Stevie Wonder on tour.
Kim Severson of The New York Times tells us about the food world’s biggest trends.
We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon.
We explore why Tokyo shoppers spend a fortune on fruits with journalist Bianca Bosker.
This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.”
The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche.
This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond.
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.
Bill Schindler has experienced firsthand how our ancestors survived the unknown.
When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week.
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers.
Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet.
We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself.
Chris Elliott, who investigated the horsemeat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion-dollar business of food fraud.
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart.
Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute.
In Yotam Ottolenghi's latest book, “Simple,” he focuses on delivering minimal hassle for maximum joy—whole-roasted vegetables topped with crème fraîche, no-bake cheesecake and a new take on salads.
Can your significant other’s food preferences become a nonstarter when searching for marital bliss?
This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie.
Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way.
Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food.
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives.
Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables.
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of hard work.
This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years.
Ronni Lundy, author of “Victuals,” eats her way through Appalachia.
Culinary secrets from Yewande Komolafe to change the way you cook.
This week, writer Dave Stroup takes us inside the Academy Awards of water, tasting water that is infused with the “frequency of love” and the “pulsations of the universe.”
Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo.
Following a tumultuous year, Erin French returned to her hometown of Freedom, Maine to open what is now one of the most exclusive restaurants in America, where the ingredients can be found in the garden, the waitlist is in the tens of thousands and the...
Journalist Bianca Bosker takes us inside the high-end world of wine, from the big-money wine service at Michelin-starred restaurants to the grueling task of a blind tasting.
Dan Pashman of The Sporkful brings us the story of Rocky Aoki, a Japanese immigrant who created hibachi restaurants in America when he opened his first Benihana in 1964.
This week, Adam Conover, host of the truTV series “Adam Ruins Everything,” challenges the myth of killer Halloween candy, bogus detox diets and the ethics of buying avocados.
Travel Channel host Andrew Zimmern has visited more than 170 countries in search of bizarre foods and fascinating people.
This week, we talk to Michael Twitty, author of “The Cooking Gene,” about his fascinating journey of self-discovery through food and DNA.
This week, Boris Fishman tells his family's astonishing story—from the exploits of his grandfather, a barber/black marketeer who escaped the Soviet Union draft on the roof of a train, to his family's arrival in Brooklyn, where they rediscover...
Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp).
Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets.
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 at home.
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.
From soaking wood chips to grill marks, Meathead Goldwyn is here to set the record straight on grilling’s biggest myths.
Andrew Friedman chronicles the stories and misadventures of the pioneering chefs and motley crew of misfits who cooked (instead of Instagrammed) their way to innovation.
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 Bread.
Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind.
Pastry chef Stella Parks talks about the science of baking and the secret history of iconic American desserts.
Chef Carla Hall is here to change the way we think about soul food.
We chat with Ruth Reichl about the glory days and final days of Gourmet magazine.
Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread.
20 years ago, Gonzalo Guzmán left everything in his home country of Mexico and became a dishwasher in San Francisco.
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, and visitors walk away with a new understanding of what disgust...
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam.
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. Plus: We visit a Bhutanese Senior Lunch in Vermont; Adam Gopnik sells the ro...
Zach Dyer travels to St. Louis to eat the once-conventional fried brain sandwich. Plus, we chat with chef Özlem Warren about the spices and cuisine of Southern Turkey; Dan Pashman talks TV dinner etiquette; we offer a recipe for three cup chicken; and ...
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 high heat. For this week's recipe,
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 the curious case of "Q" (a Taiwanese obsess...
Andres O'Hara on why wine labels matter. Plus, the new Harlem fusion cooking; corks or screwcaps?; and pasta with broccoli sauce. (Originally aired June 1, 2018.) For this week's recipe, Rigatoni with Roman Broccoli Sauce, visit: 177milkstreet.
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 El Bulli. Plus, we travel to Paris for gnocchi; J.
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 the future; we make Australian pulled pork; and Dan Pashm...
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 tips for whipping egg whites; and Adam Gopnik asks whether DNA diets are ...
Chef Yana Gilbuena discusses fertilized duck eggs, traveling dinner pop-ups and the traditional Filipino method of eating with one's hands. Plus, water fights (and eating well) in Myanmar; cheesier pasta; and Adam Gopnik on wine and philosophy.
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 kitchens; we share three tricks for us...
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread.
Chef Vivian Howard returns home to rural NC to cook her roots. Plus a computer designs the ultimate chocolate chip cookie; our tip for transforming stale bread; Pork and Kimchi Stew; and what's on Adam Gopnik's weekly menu.
We catch up with British food star Nigella Lawson about the philosophy of life and home cooking. Plus does coffee cause cancer?; Pakistan's Martha Stewart; pisto; and quick yogurt sauce. (Originally published May 24, 2018.)
Alex French Guy Cooking does crazy food science from Paris. Plus the amazing history of pickles; Shabbat at Wendy's; and chicken under a brick.
Why Tokyo shoppers spend a fortune on fruits as gifts. Plus the truth about dietary supplements; a food tour of Lisbon; Spanish tortillas at home; and how to mellow onions.
Also on this week's show: Up with pomegranate molasses; sheet-pan roasted chicken; J. Kenji López-Alt investigates the science of baking pizza at home; and why Australian cuisine is the most diverse, adventurous on the planet!
Yotam Ottolenghi, the master of Middle Eastern food, speeds it up and pares it back! Also on this week's show: recipes for a homemade Christmas with Yvette Van Boven; the secret of Taiwan's beef noodle soup; how to make herb salts; and J.
Musician and record producer John Carter Cash explains why he loves cooking with Mountain Dew, reveals his recipe for Southern cornbread, and shares stories and recipes from his family's table. Also on this week's show: grandmothers do the co...
Alon Shaya is having a moment—he’s just opened two new restaurants and published his first book. But his success wasn’t always a given. We chat about his circuitous path and the food he ate along the way. Also on this week's show: Julia Turshen ma...
Also on this week's show: Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours. (Originally aired January 18, 2018.)
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Also on this week's show: Molly Yeh moves to Minnesota and trades Sichuan take-out for hotdish and beet farming; a recipe for chocolate-almond...
Meet the YouTube star who recreates recipes from classic movies and TV shows. Also on this week's show: the amazing food of the Islamic world; J. Kenji Lopéz-Alt talks turkey skin; Indian-spiced butternut squash soup; and make-ahead blanched greens.
The Swiss explorer discusses how she cooks and forages in the wild and why the mental journey is a bigger challenge than the physical. Also on this week’s show: Strange tales of food and the British Empire; ricotta-semolina cheesecake; Oaxacan Hot Choc...
Also on this week's show: Homestyle Cooking from southeast India; the best soup in the world; the truth about drinking and health; and grams versus cups. (Originally aired February 22, 2018.)
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Also on this week's show: Our trip to Sicily for the real Pasta e Fagioli; Jerrelle Guy chats about her debut book,
Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr.
Also on this week's show: Do low-fat diets work?; Filipino food in Tel Aviv; and yellow split pea curry. (Originally aired 4/5, 2018.)
Mimi Sheraton, the first woman restaurant critic at The New York Times, doesn't trust anonymous crowd-sourced reviews and says that authentic food is in the eye of the eater. Also on this week's show: The near death of Tex-Mex; how to make a ...
Also on this week's show: Up with pomegranate molasses; sheet-pan roasted chicken; J. Kenji López-Alt investigates the science of baking pizza at home; and why Australian cuisine is the most diverse, adventurous on the planet!
Also on this week's show: The egg mogul who finally went to jail; authentic no-stir polenta; homemade coconut milk; and the French who put ice cubes in wine!
Also on this week's show: Pumpkin spice gone wild; dump and stir Spanish Almond Cake; and the truth about fish and mercury.
This week, NPR's Maria Godoy reports on pop-punk band Shonen Knife; Milk Street travels to Taipei, to a cooking school that teaches street food; our recipe for shaved zucchini salad; and dry versus sweet wines. Originally aired August 24, 2017.
Also on this week's show: Why foods go viral; new ways with miso; wine boot camp; and sumac meets tomatoes.
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.
Also on this week's show: The true story of donuts and war; Spanish-style French toast; and defending MSG. (Originally aired April 12, 2018.)
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 bad?
Also on this week's show: The Gefilte Manifesto – modern Jewish home cooking; Taiwanese grilled corn; and Dan Pashman on the Library of Congress Cooking Club.
Are supermarket leafy greens dangerous?; inside Brooklyn's Aska Restaurant; and olive oil bundt cake from Italy.
Kim Severson on the hunt for a lost strain of rice; J. Kenji López-Alt on salt; and pie plates for grilling.
The Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman of The Sporkful on airline dining and the new fattoush. Originally aired July 13, 2017.
The ethics of free ice cream samples; pork/pineapple tacos; and Whetstone Magazine travels the world.
Ruth Rodgers from The River Café; the bubbles of summer; and spaghetti al limone.
Water fights (and eating well) in Myanmar; cheesier pasta; and Adam Gopnik on wine and philosophy.
We interview Brad Leone, star of Bon Appetit's "Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.
Ben Franklin electrocutes turkeys; and J. Kenji López-Alt on why pepperoni curls on pizza.
The new Harlem fusion cooking; corks or screwcaps?; and pasta with broccoli sauce.
Does coffee cause cancer?; Pakistan's Martha Stewart; pisto; and quick yogurt sauce. *This episode is a corrected version that fixes an error in the previous version.
Saffron, the new Afghan crop; Meathead Goldwyn on barbecue ribs; The Food Lab on the mortar and pestle; and our recipe for whipped cream biscuits and strawberries.
Everyday Turkish cooking at Özlem's Table; TV dinner etiquette; three-cup chicken; homemade chile oil.
The true history of The Settlement Cookbook; making vanilla sugar; beef tomato stir-fry; and Adam Gopnik.
David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.
Fad foods; the secret history of Jack Daniel's; freezing soaked beans; and Colombian pot roast.
The true story of donuts and war; Spanish-style French toast; and defending MSG.
Filipino delicacies found at a bus station in Tel Aviv; Marketplace's Krissy Clark reports on the peanut butter controversy that changed how the FDA regulates commercial foods; and how to revive stale spices.
Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker's Adam Gopnik on what the next generation is drinking. Originally aired 12/8-12/15, 2017.
Joshua McFadden cooks for six seasons; easy French chicken in a pot; coconut rice; and Dan Pashman on pork.
The women who run France's Champagne industry; Thai stir-fried spinach; making saffron salt; and Stephen Meuse on wine.
The sweet rewards of bitter food; easy garlic confit; sweet potato cake from Macau; and what to eat when you’re blue.
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017,
Homestyle Cooking from southeast India; the best soup in the world; the truth about drinking and health; and grams versus cups.
Grace Young on stir-fried rice; J. Kenji López-Alt on cooking with alcohol; and Vietnamese meatball soup.
The only 24-hour ice cream store in New York City; chocolate-almond cookies; is raw cookie dough dangerous?
Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel's milk; and J. Kenji Lopez Alt reveals how to cook beans. (Originally aired 10/12/17)
Israeli chef Einat Admony on real couscous; foolproof cacio e pepe; roast sweet potatoes; and muffin madness.
Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours.
Former Eater Editor Helen Rosner on what's hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting. (Originally aired 11/4/17)
We interview Brad Leone, star of Bon Appetit's "Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.
Lindsey Tramuta on the New Paris cuisine; we take a pilgrimage to India; offer a new recipe for steamed marmalade pudding; and wine expert Stephen Meuse has tips on the best glasses to use for champagne.
The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines.
The amazing food of Georgia with Olia Hercules; Milk Street's top 10 cookbooks of the year; porchetta comes home; and dressing up the holiday table with Athena Calderone.
Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker's Adam Gopnik on what the next generation is drinking.
Eating poison leads to the founding of the FDA; our recipe for the best gingerbread; Dr. Aaron Carroll on the truth about artificial sweeteners; and sourdough bread turns into a futuristic novel by Robin Sloan.
We travel to Cape Town, South Africa, for insane barbecue; Melissa Clark rethinks how to cook at home; poet Nikki Giovanni remembers her grandparents' rack of lamb recipe; and Adam Gopnik unpacks his dream of the cast-iron pan.
Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful's Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr.
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat;smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.”
Former Eater Editor Helen Rosner on what's hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting.
Whole Foods founder and CEO John Mackey on the future of supermarkets; Dawson City, Yukon, Canada's "Sour Toe Cocktail"; our recipe for Vietnamese Coffee Cake; salt and pepper get divorced; and Dr. Aaron Carroll on why eggs are safe.
Kim Severson, National Food Correspondent for The New York Times, interviews famous food celebrities including Paula Deen, Alton Brown, and Thomas Keller; author Crystal King explores the food of ancient Rome; margaritas the Milk Street way; and Dr.
Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel's milk; and J. Kenji Lopez Alt reveals how to cook beans.
David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.
Ari Shapiro eats everything; all about salt; Japanese Potato salad; and podcasting chocolate with The Slow Melt. (Originally aired 7/1/2017)
The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines.
A culinary tour of Turkey with Robyn Eckhardt; San Antonio food critic Mike Sutter eats 365 tacos; Dan Pashman of The Sporkful makes Rosa Parks' peanut butter pancakes; and our recipe for Trapanese pesto.
Laura Shapiro investigates the foodways of famous women, from Eleanor Roosevelt to Eva Braun; we travel to Okinawa for Blue Seal Ice Cream; we visit Istanbul for the best Turkish kofte; and Kenji Lopez Alt on marinades.
David Leite analyzes himself plus naturally lactose-free milk,and grown-up chocolate chip cookies.
Pop-punk band Shonen Knife; Taiwan School of Street Food; shaved zucchini salad; and dry vs. sweet wines.
Saffron, the new Afghan crop; Meathead Goldwyn on barbecue ribs; The Food Lab on the mortar and pestle; and our recipe for whipped cream biscuits and strawberries.
Interviews with famous foodies; the cuisine of ancient Rome; our recipe for margaritas; Christopher Kimball's top 5 food books; and coffee as health food.
The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls. (Originally aired 4/29/2017)
Great recipes from Istanbul; Cuban-spiced burgers; Melissa Clark whips up supper; and the New Yorker's Adam Gopnik Dishes bearnaise.
Brett Anderson on the new New Orleans food scene; Dr. Aaron Carroll says goodbye to the low-salt diet; cooking the Ghanaian way with Zoe Adjonyoh; and our recipe for Moroccan Chicken Skewers.
The Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman on airline dining and the new fattoush.
Pierre Thiam on the food of Senegal; our recipe for Tahini Swirl Brownies; a tip for all-new compound butters; chef and restaurateur Damon Baehrel on his "mystery restaurant" in upstate New York; and Dr. Aaron Carroll investigates how looking...
Ari Shapiro eats everything; all about salt; Japanese potato salad; and podcasting chocolate with The Slow Melt.
Reporter Gary Taubes makes the case against sugar; we explore baklava, from Syria to Brooklyn; Dan Pashman debunks restaurant-etiquette myths; and we share our recipe for Thai barbecue chicken.
We travel to Tel Aviv to celebrate hummus, plus Cherry Bombe's Kerry Diamond, Tartine's Liz Pruitt, and wine expert Stephen Meuse explains the cru wine system.
Dorie Greenspan remembers her experiences with Julia Child, wine expert Stephen Meuse decodes vintage wines, we offer our recipes for high-heat scrambled eggs and Georgian Chicken Soup, Nigella Lawson gives us a quick Tuesday night meal,
Journalist Corby Kummer on the best cup of coffee, horsemeat, Paula Wolfert, and the state of modern food writing.
We travel to Cape Town, South Africa, for insane barbecue, and Melissa Clark rethinks how to cook at home.
Deborah Madison on cooking simply, Nancy Silverton does sourdough, chipotle shrimp, cuvée wine, and aerating red wine.
Ana Sortun unveils the secrets of Turkish cooking, Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier's romance with one wine, and caramel oranges.
David Leite analyzes himself plus naturally lactose-free milk,and grown-up chocolate chip cookies.
The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.
This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. We'll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr.
This week, Christopher Kimball takes a tour of South Boston and learns about the secret life of chef Barbara Lynch; Dr. Aaron Carroll campaigns for dissing the 5-second rule; Ana Sortun gives a quick recipe for a midweek Turkish supper; and we present ...
J. Kenji Lopez-Alt takes a food-science pop quiz; KFC is short for Korean Fried Chicken; pound cake is reborn; and Adam Gopnik's ode to celery and parsley.
Cooking with Buddhist nun Jeong Kwan; discovering British puddings, from haggis to spotted dick; reporting on the New Jersey Ham Wars; and making Thai fried rice.
Plus: Shaking up cocktails, Peruvian pesto, the Italian fried spleen sandwich, and Jura wines.
Plus: Cracked potatoes, Dr. Aaron Carroll on food-fad whiplash, flavored whipped cream, and Tuesday night dinner with Claire Ptak.
Australian blogger and forager Rohan Anderson makes sneaky eel dip and payback paella; Adam Gopnik reminisces about New York City's Carnegie Deli; Abraham Conlon of Chicago's Fat Rice reveals the home cooking of Macau; and we present our reci...
Naomi Duguid discovers the backstreet cooking of Armenia, Georgia and Iran; plus we learn a better way to make stew; Fuchsia Dunlop joins us live at Milk Street; The New Yorker's Adam Gopnik discusses ethical eating; and we take your calls with Sa...
This week, the new Indian cooking with Meeru Dhalwala and Vikram Vij, hunting to eat with Louise Gray, Dan Pashman of WNYC's The Sporkful podcast plays with breakfast cereal, and our recipe for creamy pasta sauce.
This week, we talk to chef Pierre Thiam. The food of Senegal has big flavors and big heart, and Thiam reveals the culture that inspired him to cook. “In Senegal ... people believe that the more they share the food with you,
This week on Milk Street Radio, master baker Dorie Greenspan remembers her experiences with Julia Child. “When I first met Julia she said... 'Have you ever seen the Dan Aykroyd Saturday Night Live skit? You know, where Dan Aykroyd imitates me?
This week on Milk Street Radio, we get up close and personal with Nigella Lawson. "You know the whole guilt thing I never quite get," says Lawson. "One of the things I’m asked most often when I’m interviewed is, 'What is your guilty...
This week on Milk Street Radio, British writer Diana Henry, author of "Simple", redefines home cooking and recalls an early memory at her parents' home in Ireland. "I was probably about 9 and they had a big party," Henry says.
This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. “I think saffron probably for me is the most evocative of all Iranian spices,” says Khan. “It has a very special kind of place in the Ir...
This week on Milk Street Radio, chef Ana Sortun unveils the secrets of Turkish cooking. “I think the very first time I went to Turkey, I was invited to go study with a couple of women. One lived in the southeast of Turkey,
This week on Milk Street Radio, we speak with Andy Ricker (Pok Pok) in Chiang Mai, Thailand. “Western food ... builds flavor over time to come up with a monolithic, single, strong, rich flavor,” Ricker says. “Thai food and southeast Asian food,
This week on Milk Street Radio, we interview Ziggy Marley about his new cookbook. “For me, the most special moments is when it comes from the place that you can’t explain. A lot of my songs, the one’s that ... give me that other worldly experience,
This week on Milk Street Radio, we visit Claire Ptak of Violet Bakery in London. Claire says under-beat, under-fold and under-bake; plus we’ll give you our take on chocolate, prune and rum cake; Dan Pashman of the Sporkful talks about the science of sn...
This week on Milk Street Radio, we talk to blogger and writer Sasha Martin, who cooks through the alphabet starting with Afghanistan. "The first day we meet, the next day we are brothers," Sasha says, "And this idea that when we sit down...
This week on Milk Street Radio, we talk with food writer Michael Pollan—author of The Omnivore's Dilemma and star of the Netflix series "Cooked." "I don’t think people are quite aware how many marketing messages for food they see in...
This week on Milk Street Radio, we take a look inside the Vietnamese kitchen and talk to Andrea Nguyen about everything from breakfast banh mi to “kheo.” “I think authenticity comes from the ability to cook well and to cook with intent,” Nguyen says.
This week on Milk Street Radio, we discover the backstreet cooking of Armenia, Georgia and Iran with Naomi DuGuid: “We sit and sip tea together. That’s just magical — you know we don’t have a language, but we’re so appreciating that moment...
This week, we interview Jonathan Balcombe, author of the book What A Fish Knows; we send our intrepid reporter Olivia Humphreys to London where she removes her inhibitions and her clothes to report on the latest “naked pop-up;” we'll give you our ...
This week we get up close and personal with Nigella Lawson; plus quick Tuesday night meals with Lidia Bastianich; a revolutionary approach to foolproof pie dough; we'll talk to Stephanie Danler, author of the novel Sweetbitter; and we take your ca...
This week, we learn how pollen analysis is used to foil honey laundering and solve cold murder cases; plus our Chinese white-cooked chicken recipe; chef Andy Ricker’s favorite kitchen tools; we take your calls with Sara Moulton; wine expert Stephen Meu...
Claire Ptak of Violet Bakery in London says under-beat, under-fold and under-bake; plus chocolate, prune and rum cake with Rayna Jhaveri, Dan Pashman of The Sporkful on the science of snacks; Adam Gopnik of The New Yorker on cultural appropriation; and...
Inside the Vietnamese kitchen from breakfast banh mi to “kheo;” cooking with intent; plus unscrambling eggs; visiting a thriving Syrian refugee camp bakery; and rethinking nonstick pans.
Christopher Kimball's Milk Street Radio
Food Trends 2026 with Kim Severson of The New York Times
January 9, 202650min 26sec
This week we ask: What will be the hottest food trend of 2026? Kim Severson returns with her predictions for the year ahead, where grandmothers, vinegar, and ASMR will reign supreme. We also get caught up on the latest in food lingo — "swangy" is the new flavor to watch out for. Plus, author Sho Spaeth gives us a lesson in homemade ramen and John T. Edge reckons with life, legacy and food in the American South.
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