Christopher Kimball’s Milk Street Radio

Maggie Hennessy, a Bon Appétit columnist, discusses modern dining etiquette, including when it's appropriate to use your phone at the table and the best ways to communicate with servers without causing a scene. She emphasizes that restaurants can reveal personal behaviors, and offers insights on the dynamics of group dining, such as splitting bills. Irene Yu, co-owner of Orion Bar, shares the art of soju culture, covering pouring rituals and popular Korean cocktails, making for a vibrant conversation about food and manners.

In this engaging discussion, Mariana Velásquez, a talented recipe developer and author, delves into the heart of Colombian cuisine, highlighting staples like homemade arepas and the rich flavor of panela. Yiying Lu shares her journey in designing food emojis, illustrating how these digital symbols reflect cultural nuances. Adam Gopnik adds a thoughtful commentary on how dining habits evolve across generations, making for a lively exploration of food's cultural significance.

Samin Nosrat, a chef and acclaimed food writer known for her bestselling cookbook Salt, Fat, Acid, Heat, dives into her culinary wonders and personal journey. She shares her current obsessions, including innovative salad dressings and unique flavors like whipped tahini and burnt honey. Samin reflects on the balance between structure and spontaneity in cooking and emphasizes the importance of food presentation. Personal anecdotes reveal her emotional relationship with cooking and how it intertwines with family dynamics.

Samin Nosrat, renowned chef and author of "Salt, Fat, Acid, Heat," discusses her new book, "Good Things," and shares her joyful cooking journey through flavors like whipped tahini and burnt honey. James Ooi, owner of Little Bao Boy, reveals secrets of navigating Chinese supermarkets, emphasizing the importance of quality ingredients. The conversation also delves into the emotional facets of cooking, touching on family, grief, and resilience. Together, they explore the balance between culinary creativity and tradition, making for a delectable discourse.

Join celebrated restaurateur Lidia Bastianich, renowned for her Italian cooking, as she tackles your burning questions about pasta and pesto. Chef Anaïs Ca Dao van Manen takes us on a culinary tour of Vietnam, revealing the rich regional diversity and tantalizing street food. Woodworker and forager Justin Davies shares his quirky desserts made from trees, like magnolia ice cream, and discusses the unique flavors of nature. Prepare for a delightful blend of cultural insights and culinary creativity!

Richard Foss, a culinary historian and author, explores the rise and fall of in-flight dining, unveiling how luxurious meals transformed into today’s mediocre offerings. He shares whimsical tales of extravagant zeppelin dinners and flaming Baked Alaskas. J.M. Hirsch reminisces about his Colombian barbecue adventures, introducing a recipe for asado pork chops. The conversation mixes nostalgia with humor, discussing how airlines have leveraged food to enhance experiences over the years, reflecting on culinary evolution in the skies.

Morgan Springer, Editor of the Points North podcast, dives into the quirky enigma of blue moon ice cream, uncovering its mysterious origins and regional variations. Lokelani Alabanza, founder of Saturated Ice Cream, shares her creative flair by blending unique ingredients, including Nashville hot chicken and flavors inspired by African-American history. David Johns, a public health historian, explores surprising studies linking ice cream to potential health benefits, challenging conventions about nutrition. Tune in for a delicious mix of flavor explorations!

This week we’re joined by Noor Murad—longtime recipe developer at the Ottolenghi Test Kitchen. She’s here to share cooking inspired by her home country, Bahrain. We talk about the magic of tahini dates, lamb with fenugreek, and spiced rice. Plus, Meathead is back to take more of your barbecue and grilling calls, from the rules of ribs to whether bones actually make your meat taste better; we learn how to eat like a Greek with Athens chef Carolina Doriti; Adam Gopnik considers the tart cherry; and we make Cantonese Barbecued Pork.Get this week's recipe for Cantonese Barbecued Pork here. Listen to Milk Street Radio on: Apple Podcasts | Spotify

Join cowboy cook Kent Rollins as he shares the hearty delights of chuck wagon cuisine, from famous coffee to burger dogs. Tove Danovich introduces the charming antics of backyard chickens, including the legend of Mike the Headless Chicken. Cheryl Day offers baking wisdom, tackling listener queries and creative techniques. Finally, Martha Barnett delves into the intriguing origins of lemon-related idioms, providing a sprinkle of language fun. It's a flavorful journey filled with culinary tips and lively anecdotes!

He cooked for the czar of Russia, the Rothschilds, and he even made Napoleon Bonaparte's wedding cake. He invented the chef’s hat and published the first recipes for soufflé and meringue, but you’ve probably never heard his name. This week, it’s the story of the world’s first celebrity chef: Marie-Antoine Carême. Plus, we’re joined by one of today’s best chefs, Enrique Olvera; Kenji López-Alt returns with a brand-new way to fry an egg; we make Indonesian Beef and Sweet Soy Sate; and Chris and Sara take your calls — how to organize handwritten recipes, why we season everything with pepper, and much more. Get this week’s recipe for Indonesian Beef and Sweet Soy Sate here. Listen to Milk Street Radio on: Apple Podcasts | Spotify