title

Christopher Kimball’s Milk Street Radio

Milk Street Radio

680
Followers
1.3K
Plays
Christopher Kimball’s Milk Street Radio

Christopher Kimball’s Milk Street Radio

Milk Street Radio

680
Followers
1.3K
Plays
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About Us

Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.

Latest Episodes

Beyond Blini and Borscht: A Return to Russian Cooking

This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue. (Originally aired March 9, 2018.) Get this week's recipe, Macanese Sweet Potato Cake: https://www.177milkstreet.com/recipes/macanese-sweet-potato-cake-batatada Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. This week's sponsors: Go to masterclass.com/MILK for 15% off your annual all-access pass. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

52 MIN3 d ago
Comments
Beyond Blini and Borscht: A Return to Russian Cooking

Inside the Incredible World of Japanese Cooking with Sonoko Sakai

Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he’d rather eat alone this Valentine’s Day. Get this week's recipe, Dried Cherry-Chocolate Chunk Cookies: https://www.177milkstreet.com/recipes/dried-cherry-chocolate-chunk-cookies Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. Read “The Caviar Con” by David Gauvey Herbert: https://longreads.com/2019/02/12/the-caviar-con/ This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

51 MIN1 w ago
Comments
Inside the Incredible World of Japanese Cooking with Sonoko Sakai

The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives

Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to eating cold bone marrow. Plus, we chat with Ron Faiola about the nostalgic charm of Wisconsin supper clubs; Alex Aïnouz makes instant ramen noodles from scratch; and we travel to Italy to bake an authentic tomato and olive focaccia. Get this week's recipe, Tomato-Olive Focaccia: https://www.177milkstreet.com/recipes/tomato-olive-focaccia Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass.

52 MIN2 w ago
Comments
The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives

Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth

When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken. Get this week's recipe, Butter Chicken: https://www.177milkstreet.com/recipes/butter-chicken Read “Super Sad True Chef Story” by Sam Ashworth: https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurants 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 This week's sponsors: Discover proven quality sleep with the Sleep Number 360 smart bed. Save $1,000 on a queen Special Edition smart bed—now $1,799 during the January Sale. Only at a Sleep Number store or sleepnumber.com/MILK Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment

52 MIN3 w ago
Comments
Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth

The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express

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. (Originally aired January 31, 2019.) Get this week's recipe for Ancho Chili Salsa Roja: https://www.177milkstreet.com/recipes/ancho-chili-salsa-roja This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass.

52 MINJAN 18
Comments
The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express

Alpine Cooking: A Culinary Adventure at 3,000 Feet

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. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales are declining. Get this week's recipe, Neapolitan Meatballs with Ragu: https://www.177milkstreet.com/recipes/neapolitan-meatballs This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

50 MINJAN 11
Comments
Alpine Cooking: A Culinary Adventure at 3,000 Feet

Eat, Work, Love: Aarón Sánchez Up Close and Personal

We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian salmon; and Dan Pashman makes a case for picky eaters. Get this week's recipe, Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmon This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

51 MINJAN 4
Comments
Eat, Work, Love: Aarón Sánchez Up Close and Personal

Fake Food: The Billion Dollar Business of Food Fraud

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. Plus, we investigate the curious case of "Q" (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaron Carroll asks whether cow's milk is nature's most nearly perfect food. (Originally aired March 22, 2019.)\ For this week's recipe, Risotto Milanese, visit: https://www.177milkstreet.com/recipes/saffron-risotto-risotto-alla-milanese\ This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

51 MIN2019 DEC 28
Comments
Fake Food: The Billion Dollar Business of Food Fraud

The Fantastic World of Ted Allen: From Queer Eye to Chopped

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. Plus, we explore the new German cooking with Meike Peters; Adam Gopnik discusses the role of turkey in Charles Dickens’ “A Christmas Carol”; and we whip up an apple cake. Get this week's recipe, German Apple Cake: https://www.177milkstreet.com/recipes/german-apple-cake-apfelkuchen Check out our 2019 Holiday roundup: https://www.177milkstreet.com/holidays This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

52 MIN2019 DEC 20
Comments
The Fantastic World of Ted Allen: From Queer Eye to Chopped

Meet Maangchi: The Korean Julia Child

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. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding. Get this week's recipe: Savory Bread Pudding with Mushrooms, Gruyère and Tarragon Check out our 2019 Holiday roundup. Listen to Sidedoor from the Smithsonian. 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. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

53 MIN2019 DEC 14
Comments
Meet Maangchi: The Korean Julia Child

Latest Episodes

Beyond Blini and Borscht: A Return to Russian Cooking

This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue. (Originally aired March 9, 2018.) Get this week's recipe, Macanese Sweet Potato Cake: https://www.177milkstreet.com/recipes/macanese-sweet-potato-cake-batatada Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. This week's sponsors: Go to masterclass.com/MILK for 15% off your annual all-access pass. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

52 MIN3 d ago
Comments
Beyond Blini and Borscht: A Return to Russian Cooking

Inside the Incredible World of Japanese Cooking with Sonoko Sakai

Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he’d rather eat alone this Valentine’s Day. Get this week's recipe, Dried Cherry-Chocolate Chunk Cookies: https://www.177milkstreet.com/recipes/dried-cherry-chocolate-chunk-cookies Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. Read “The Caviar Con” by David Gauvey Herbert: https://longreads.com/2019/02/12/the-caviar-con/ This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

51 MIN1 w ago
Comments
Inside the Incredible World of Japanese Cooking with Sonoko Sakai

The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives

Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to eating cold bone marrow. Plus, we chat with Ron Faiola about the nostalgic charm of Wisconsin supper clubs; Alex Aïnouz makes instant ramen noodles from scratch; and we travel to Italy to bake an authentic tomato and olive focaccia. Get this week's recipe, Tomato-Olive Focaccia: https://www.177milkstreet.com/recipes/tomato-olive-focaccia Check out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more. This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass.

52 MIN2 w ago
Comments
The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives

Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth

When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken. Get this week's recipe, Butter Chicken: https://www.177milkstreet.com/recipes/butter-chicken Read “Super Sad True Chef Story” by Sam Ashworth: https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurants 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 This week's sponsors: Discover proven quality sleep with the Sleep Number 360 smart bed. Save $1,000 on a queen Special Edition smart bed—now $1,799 during the January Sale. Only at a Sleep Number store or sleepnumber.com/MILK Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment

52 MIN3 w ago
Comments
Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth

The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express

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. (Originally aired January 31, 2019.) Get this week's recipe for Ancho Chili Salsa Roja: https://www.177milkstreet.com/recipes/ancho-chili-salsa-roja This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass.

52 MINJAN 18
Comments
The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express

Alpine Cooking: A Culinary Adventure at 3,000 Feet

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. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales are declining. Get this week's recipe, Neapolitan Meatballs with Ragu: https://www.177milkstreet.com/recipes/neapolitan-meatballs This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

50 MINJAN 11
Comments
Alpine Cooking: A Culinary Adventure at 3,000 Feet

Eat, Work, Love: Aarón Sánchez Up Close and Personal

We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian salmon; and Dan Pashman makes a case for picky eaters. Get this week's recipe, Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmon This week's sponsors: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

51 MINJAN 4
Comments
Eat, Work, Love: Aarón Sánchez Up Close and Personal

Fake Food: The Billion Dollar Business of Food Fraud

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. Plus, we investigate the curious case of "Q" (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaron Carroll asks whether cow's milk is nature's most nearly perfect food. (Originally aired March 22, 2019.)\ For this week's recipe, Risotto Milanese, visit: https://www.177milkstreet.com/recipes/saffron-risotto-risotto-alla-milanese\ This week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

51 MIN2019 DEC 28
Comments
Fake Food: The Billion Dollar Business of Food Fraud

The Fantastic World of Ted Allen: From Queer Eye to Chopped

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. Plus, we explore the new German cooking with Meike Peters; Adam Gopnik discusses the role of turkey in Charles Dickens’ “A Christmas Carol”; and we whip up an apple cake. Get this week's recipe, German Apple Cake: https://www.177milkstreet.com/recipes/german-apple-cake-apfelkuchen Check out our 2019 Holiday roundup: https://www.177milkstreet.com/holidays This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

52 MIN2019 DEC 20
Comments
The Fantastic World of Ted Allen: From Queer Eye to Chopped

Meet Maangchi: The Korean Julia Child

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. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding. Get this week's recipe: Savory Bread Pudding with Mushrooms, Gruyère and Tarragon Check out our 2019 Holiday roundup. Listen to Sidedoor from the Smithsonian. 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. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free.

53 MIN2019 DEC 14
Comments
Meet Maangchi: The Korean Julia Child

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