Christopher Kimball’s Milk Street Radio
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.
Episodes
Mentioned books
Jan 30, 2026 • 51min
The Life and Death of Gourmet: Ruth Reichl Tells All
Ruth Reichl, former Gourmet editor-in-chief and memoirist, reflects on the magazine’s glory days, eccentric owners, and its sudden closure. Vicky Benison, food writer and creator of Pasta Grannies, describes finding and filming Italian nonne and rare regional pastas. Short, vivid stories about publishing perks, lost culinary traditions, and behind-the-scenes pasta making.
10 snips
Jan 27, 2026 • 51min
The Science of Food: Steaks, Bugs and Expiration Dates
J. Kenji López-Alt, chef and food writer who decodes expiration dates and storage. Meathead Goldwyn, barbecue authority who breaks down steak grilling techniques. Dr. Arielle Johnson, flavor chemist and fermentation expert who explores taste chemistry, insects as food, and smoke taint in wine. They dive into steak technique, flavor chemistry, fermentation experiments, and what expiration dates really mean.
Jan 23, 2026 • 50min
Moose and Cake Mix: Inside The Alaskan Diet
Join Julia O'Malley, a third-generation Alaskan cook and journalist, as she explores the unique fusion of subsistence foods and processed treats in Alaskan cuisine. Discover how fishing and food sharing shape community bonds. Photographer Riley Arthur shares captivating stories of New York diners, revealing their surprising connections to organized crime and the rich fabric of diner culture. Adam Gopnik reflects on the evolution of New York's restaurant scene from French dominance to a celebration of regional flavors.
15 snips
Jan 16, 2026 • 51min
The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
In this engaging discussion, science journalist Emily Kwong and reporter Aaron Scott dive deep into the fascinating world of taste. They explore whether humans are unique in loving sour flavors and how taste receptors may extend beyond the tongue. The duo highlights experiments like the PTC test to reveal genetic differences in bitterness perception. They also cover the intriguing effects of miracle berries that alter taste experiences, demonstrating the complex interplay between biology and our taste buds.
23 snips
Jan 9, 2026 • 50min
Food Trends 2026 with Kim Severson of The New York Times
Kim Severson, a food journalist at The New York Times, shares her bold predictions for 2026, where nostalgia-driven 'grandma core' cooking and vinegar as the standout ingredient take center stage. Ramen expert Sho Spaeth reveals the art of homemade ramen, emphasizing its flexibility and regional varieties. John T. Edge discusses his memoir, southern identity, and the evolving landscape of Southern food, celebrating its rich history while acknowledging new influences. Expect sweet-and-tangy flavors and sensory dining experiences to trend!
10 snips
Jan 2, 2026 • 51min
The World’s Most Difficult Fruits
Kate Lebo, a food and culture essayist, takes us on a delicious journey through the world of challenging fruits, like the medlar and huckleberries, discussing their unique traits and the importance of preserving heirloom flavors. J.M. Hirsch shares the rich history of Hungarian chicken paprikash, emphasizing paprika's key role and the mouthwatering accompaniments like dumplings. Together, they explore the beauty in culinary difficulty, both in fruits and beloved dishes, revealing how embracing challenges can enhance our cooking adventures.
15 snips
Dec 26, 2025 • 51min
Best of 2025: World's Worst Restaurant Review, Talking Stomachs and Favorite Calls
Join Lydia Bastianich, an acclaimed Italian-American chef and culinary educator, as she answers listener questions and shares her secrets for making St. Joseph's pie. Adam Gopnik, a staff writer at The New Yorker, joins to discuss his top food book picks of the year. They dive into fascinating topics, including the idea of the stomach as a thinking organ and the thriving culinary culture found in Southern gas stations. Listeners can also enjoy memorable cooking success stories from callers and tips from culinary experts.
Dec 23, 2025 • 40min
Perfect French Toast with Kenji López-Alt & Deb Perelman
Joining the fun are Kenji López-Alt, a culinary mastermind known for his innovative cooking techniques, and Deb Perelman, a beloved food blogger and author. They dive into the origins of French toast, revealing it isn't French at all! The trio passionately debates the best bread choices, from baguettes to challah, and shares techniques like Deb's oven-baked cinnamon-sugar method. They explore global variations, savory twists, and even experiment with waffle-iron French toast, ensuring breakfast never gets boring!
Dec 19, 2025 • 51min
Belgian Waffles, Santa History and Baking Problems Solved!
Regula Ysewijn, a Flemish food writer and festival baking expert, delves into the rich culinary traditions of Belgium, highlighting the fascinating history behind various types of waffles and their cultural significance. Jude Rogers, a Welsh journalist, shares insights on the Mary Lloyd—a unique midwinter tradition involving a horse skull and festive banter for treats, woven into the fabric of Welsh charity and community hope. Together, they explore holiday feasting customs, spiced biscuits, and various nostalgic baking masterpieces.
Dec 17, 2025 • 40min
My Dad, Famous Amos
Dive into the bittersweet tale of Wally Amos, the man behind the famous chocolate chip cookies. While he rose to fame in the 70s, his story reveals the complexities of five marriages and dire business missteps. Explore the contrasts between the public persona and the private father as his daughter seeks to understand his legacy. From early success to financial troubles, this journey uncovers the emotional weight of fame and family, challenging perceptions of achievement and loss.
