Christopher Kimball’s Milk Street Radio

Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world’s hottest chili peppers at Noma. Plus, Sonoko Sakai reveals how to “wafu” your cooking, J. Kenji López-Alt solves the problems of cooking fish at home, and we uncover the history of Ukrainian borsch.Get this week’s recipe for Ukrainian Borsch 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger takes us inside a hotbed of scientific controversy: the study of plant intelligence. Plus, the Washington Post’s Joe Yonan masters the art of plant-based cooking; Grant Barrett and Martha Barnette help us wrap our heads around food words; and we make a Greek White Bean Soup.Get this week’s recipe for Greek White Bean Soup 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

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. Plus, we discuss Cotton Candy Grapes and other new candy-inspired flavors in fruit breeding; Dan Pashman has a suggestion for your trick-or-treat offering this year; and we make a German-Style winter squash bread. (Originally aired October 28, 2022.)Get this week’s recipe for German-Style Winter Squash Bread 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

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. Plus, Gary He studies the menu at McDonald's locations around the world; Alex Aïnouz reveals his quest for potato chip perfection; and we make Colombian Potato Soup with Chicken, Corn and Capers.Get this week’s recipe for Colombian Potato Soup with Chicken, Corn and Capers 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

Before there was “Top Chef,” Tom Colicchio worked for and launched some of the greatest restaurants in New York. This week, he shares his best stories and takes us inside the kitchens of some of the hottest restaurants of the last 30 years. Plus, Emily Monaco reveals the best places to eat in Paris right now, Tamar Haspel decodes supermarket labels, and we solve the mysteries of Cacio e Pepe.Get this week’s recipe for Cacio e Pepe 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman. (Originally aired September 8, 2022.) Get this week’s recipe for Spaghetti with Parsley Pesto 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Otis Gray brings us the story of America’s eel fishing boom—and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce.Get this week’s recipe for Baked Kefta with Tahini here.Listen to Otis Gray’s “Sleepy” podcast here. Music in Otis Gray’s piece is by Blue Dot Sessions. 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

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. (Originally aired October 19, 2023.)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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify

BraveTart is back! Stella Parks is here to set the record straight on baking. From buttermilk to pie dough, Parks reveals what can go so wrong and how to get it right. And we’re not done with the sweets yet: We also get a taste for real Vermont maple syrup with veteran sugarer Peter Gregg, we take the anxiety out of baking with blender cakes, “A Way With Words” explores the sticky history of honey, and Cheryl Day returns to answer your baking questions.Get this week’s recipe for Blender Cake here.To read more on Stella's interview, visit our blog.Stella Parks image credit: Sarah Jane Sanders Webb.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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify