Christopher Kimball’s Milk Street Radio

This week, we travel to Mexico. Rick Martínez shares the salsa that changed his life; Aarón Sánchez answers your Mexican cooking questions; we uncover the secret history of avocados; and we take a food tour of Mexico City. Listen to Milk Street Radio on: Apple Podcasts | Spotify

Cheryl Day is a celebrated Southern baker and author known for her expertise in desserts, while Anne Byrn dives into the rich history of Southern recipes. They reveal tantalizing tales of lane cakes and chess pies, emphasizing the transformative impact of ingredients like baking powder. Kim Severson weighs in on the MAHA organic food movement and its influence on school food systems. Tips for mastering the perfect pie crust and crafting an Almond and Rum Tres Leches Cake provide delicious insights for all baking enthusiasts.

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. Plus, we investigate Korean television’s obsession with Subway sandwiches, learn about the origins of egg-based idioms from Grant Barrett and Martha Barnette, and share the secret to making Turkish kebabs on your backyard grill.Get the recipe for Turkish Minced Meat Kebabs here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Arielle Johnson, a flavor chemist and fermentation expert, joins Alex Aïnouz, a YouTube star known for his cooking skills. They dive into the science of cooking, revealing how to enhance potatoes for perfect textures and creating a million-layer puff pastry. Johnson discusses innovative uses of pine needles, exploring the culinary potential of tree parts. The duo highlights the emotional connections we have with flavors and the fascinating fusion of food science and creativity that brings new tastes to life.

This week, we share a story of revenge, betrayal and secrets … at a frozen vegetable empire. John Seabrook investigates why running “the biggest vegetable factory on Earth” led to generations of drama in his family, like a real-life version of the TV show “Succession.” Plus, Brendan Liew gives us a tour of Japan’s incredible convenience stores; Kenji López-Alt finds the best way to crack an egg; and we learn how to make Sri Lankan Spinach and Coconut Dal with Tomato Tarka.Get the recipe for Sri Lankan Spinach and Coconut Dal with Tomato Tarka here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started his food truck, Kogi. He joins us today to discuss the making of his now-legendary food truck, how he taught Jon Favreau to look like a cook for his 2014 film “Chef,” and why there's poetry in lowriding around LA. Plus, we hunt for clams, eels and anchovies with sea forager Kirk Lombard, and Chris and Sara Moulton take your calls—what constitutes the middle rack of the oven, how to make the perfect toum, and much more. Listen to Milk Street Radio on: Apple Podcasts | Spotify

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, like how Julia Child charmed her way into a state dinner and why Eleanor Roosevelt may have used Jell-O salad to get revenge on FDR. Plus, the late Raghavan Iyer reflects on curry, Indian cuisine and his legacy as a culinary educator; Alex Aïnouz experiments with AI in the kitchen; and we learn a recipe known as “killer spaghetti.” (Originally aired May 25th, 2023.)Get the recipe for Spaghetti all’Assassina here.  Listen to Milk Street Radio on: Apple Podcasts | Spotify 

David Rockwell, a world-renowned architect known for his stylish restaurant designs, shares insider secrets about what makes a dining space work. He highlights the crucial details like lighting and layout, and recalls iconic projects like Sushi Zen. Nathalie Cooke takes us through the whimsical evolution of menus, exploring their history and modern trends. Adam Gopnik pays homage to culinary legends while embracing the emotional aspects of cooking. The conversation is rich with humorous anecdotes and practical cooking tips, creating a vibrant tapestry of culinary art.

Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century. We hear how she discovered Julia Child, why Edna Lewis sent her a box of squirrels and what happened when she was told to reject the diary of Anne Frank. Plus, historian Stephen Puleo recounts the sticky disaster that was Boston’s Great Molasses Flood of 1919, and we head to Paris for the world’s greatest ham and cheese sandwich. (Originally aired May 16, 2024.)Get the recipe for Oven-Baked Three-Layer Croque Monsieur Sandwiches here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

We get real with Top Chef host Kristen Kish. She speaks out about her career, her show and what bugs her most about restaurant goers. Also on the show—we chat with Reya Hart about eating and traveling on tour with her father, Grateful Dead drummer Mickey Hart; Kim Severson explains why meat is on the rise again; we make Puff Pastry Khachapuri; and Chris Kimball and Sara Moulton answer listener calls.Get the recipe for Puff Pastry Khachapuri here.Listen to Milk Street Radio on: Apple Podcasts | Spotify