Christopher Kimball’s Milk Street Radio

Chef Jet Tila returns to take Thanksgiving calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, Milk Street team gives mashed potatoes a makeover, and Jacques Pépin shares his Thanksgiving plans.

Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David Johns tries to find out—could ice cream actually be good for you? Get this week’s recipe for Turkish-Style Flaky Flatbreads 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 | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close? (Originally aired October 21, 2022.)Get this week’s recipe for Mexican-Style Shrimp in Chili-Lime Sauce 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 | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Explore the dangerous plants of Alnwick Poison Garden, including common fruits and vegetables with sinister sides. Learn about deadly accidents, hallucinogenic honey, and the Curry Killer. Discover how soda brands changed the world. Get baking tips for measuring flour accurately. Dive into the captivating stories of the Onick Poison Garden's deadly plants. Enjoy a discussion on the joy and convenience of breakfast cereal.

Join Christopher Kimball in an interview with Eric Ripert, one of the world's greatest chefs, as they discuss the secrets of cooking great seafood and making sauce. They also explore the future of food and culinary medicine, share tips on using apples, and delve into the art of sauce-making. Plus, they talk about removing the bloodline from fresh fish and uncovering Ukraine's culinary traditions.

Comedian Brian Frange brutally ranks apples, calling some 'horse food' and 'indigestible filth'. Reporter Katie Thornton discusses the clever design of the Frankfurt Kitchen. Adam Gopnik marvels at the magic of stovetop cooking. They make Indian-Spiced Smashed Potatoes.

We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou.This episode is brought to you by Sleep Number and King Arthur Baking.Get this week’s recipe for Soupe au Pistou 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 | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Christina Ward, author of “Holy Food,” reveals why Pythagoras and his followers never ate beans, the religious movement that helped invent fake meat and Little Debbie, and why food and faith are so closely linked. Plus, Clarissa Wei transports us to Taiwanese kitchens and the Raohe Night Market; Grant Barrett and Martha Barnette of “A Way with Words” peel back the mysteries of the onion; and we make Beef Bulgogi.Get this week’s recipe for Beef Bulgogi 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 | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns. (Originally aired October 14, 2022.)Get this week’s recipe for Swedish Cardamom Buns 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 | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Did you know that pad Thai was invented less than a hundred years ago? And that pizza became popular across Italy only after it was embraced in the United States? This week, we’re joined by author Anya von Bremzen to discuss the unlikely origins of some of the world’s most famous national dishes, from pot-au-feu in France to borscht in Ukraine. Plus, we crack the case on wine fraud with journalist Rebecca Gibb; Dan Pashman de-influences school lunch; and we prepare Thai Salad Rolls.Get the recipe for Thai Salad Rolls 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 | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.