Christopher Kimball’s Milk Street Radio

Latest Episodes:

The Secrets of Cooking Fish with Eric Ripert Oct 20, 2023

Show notes

This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv.

Get this week’s recipe for Chicken Kyiv here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Granny Smith Is Vile and Wretched! Apple Tasting Reveals Shocking Reviews Oct 13, 2023

Show notes

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. Plus, reporter Katie Thornton joins us to discuss the history and ingenuity of the Frankfurt Kitchen, the blueprint for space-saving kitchen design; Adam Gopnik revels in the alchemical wonder of stovetop cooking; and we make Indian-Spiced Smashed Potatoes.

Get this week’s recipe for Indian-Spiced Smashed Potatoes here.

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From Doro Wat To Jollof Rice: Marcus Samuelsson On The Rise Of Black Cooking Oct 06, 2023

Show notes

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. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou.

This episode is brought to you by Sleep Number and King Arthur Baking.

Get this week’s recipe for Soupe au Pistou here.

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Holy Foods: Food Myths and Marvels from Cults, Communes and Religious Sects Sep 29, 2023

Show notes

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. Plus, Clarissa Wei transports us to Taiwanese kitchens and the Raohe Night Market; Grant Barrett and Martha Barnette of “A Way with Words” peel back the mysteries of the onion; and we make Beef Bulgogi.

Get this week’s recipe for Beef Bulgogi here.

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The Dog-Eat-Dog World of Ballpark Vendors Sep 22, 2023

Show notes

Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns. (Originally aired October 14, 2022.)

Get this week’s recipe for Swedish Cardamom Buns here.

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Is Pad Thai for Real? Investigating The Truth About National Dishes Sep 15, 2023

Show notes

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? This week, we’re joined by author Anya von Bremzen to discuss the unlikely origins of some of the world’s most famous national dishes, from pot-au-feu in France to borscht in Ukraine. Plus, we crack the case on wine fraud with journalist Rebecca Gibb; Dan Pashman de-influences school lunch; and we prepare Thai Salad Rolls.

Get the recipe for Thai Salad Rolls here.

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Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified Sep 08, 2023

Show notes

Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystified. Today we learn the secrets to perfect fried rice, how to cook with chopsticks and why the best KFCs are in China. Plus, Abigail Koffler helps us navigate food in the metaverse; we make Mexican-Style Corn with Chili and Lime; and Adam Gopnik cries tears of joy. (Originally aired June 24, 2022.)

Get the recipe for Mexican-Style Corn with Chili and Lime.

Read How Will We Eat In The Metaverse? and This Needs Hot Sauce by Abigail Koffler.

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Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta Sep 01, 2023

Show notes

This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona.

Get the recipe for Rigatoni alla Zozzona here.

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Inside the Great British Bake Off with Paul Hollywood Aug 25, 2023

Show notes

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. Plus, journalist Alex Beggs tells us about cookbooks for pets; J. Kenji López-Alt takes wok cooking outdoors; and we make Spicy Chinese Beef Skewers. (Originally aired July 22, 2022.)

Get the recipe for Spicy Chinese Beef Skewers here.

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How to be a Supertaster: The Wild Science of Flavor Aug 18, 2023

Show notes

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. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik unearths an old cookbook collection; and we make Turkish Rice Pudding.

Get the recipe for Turkish Rice Pudding here.

Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify

Hosted on Acast. See acast.com/privacy for more information.

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