Christopher Kimball’s Milk Street Radio

This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.Get this week's recipe for Fettuccine Alfredo: https://www.177milkstreet.com/recipes/fettuccine-alfredoThis Week’s Sponsor: For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order. Hosted on Acast. See acast.com/privacy for more information.

We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell. Plus, Meathead Goldwyn teaches us how to grill perfect steaks; J. Kenji López-Alt investigates food expiration dates; and we make a no-fuss, all-flavor Spanish Almond Cake. (Originally aired June 12, 2020)Get this week's recipe, Spanish Almond Cake: https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiagoThis Week’s Sponsor:Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.

This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our most cherished memories. Plus, we get a barbecue lesson from pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we cook polenta with shrimp and tomatoes.Get the recipe for polenta with shrimp and tomatoes: https://www.177milkstreet.com/recipes/polenta-shrimp-tomatoes Hosted on Acast. See acast.com/privacy for more information.

This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.’s recipe for Almond-Coconut Cake with Cherries and Pistachios.Get the recipe for Almond-Coconut Cake with Cherries and Pistachios. https://www.177milkstreet.com/recipes/almond-coconut-cake-honey-coThis week’s sponsor:Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.

We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced tahini. (Originally aired January 22, 2021)Get the recipe for Cauliflower with Spiced Tahini and Garlic-Chili Oil: https://www.177milkstreet.com/recipes/spiced-tahini-garlic-chili-oil-cauliflower Hosted on Acast. See acast.com/privacy for more information.

Chef Eric Ripert teaches us how to make vegetables the star of the plate. Plus, we take a deep dive into the food and cooking of the Eastern Mediterranean, Adam Gopnik reveals his five food heresies, and we learn how to make Japanese Milk Bread. Hosted on Acast. See acast.com/privacy for more information.

Comedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition show when you know nothing about baking. Plus, we chat with Karl De Smedt, manager of the world’s only international sourdough library; J. Kenji López-Alt gives us a crash course on the best homemade fried rice; and we learn how to get a good char on Catalonian-inspired grilled vegetables. (Originally aired July 24th, 2020.)Get this week's recipe, Spanish Grilled Vegetables (Escalivada): https://www.177milkstreet.com/recipes/spanish-grilled-vegetables-escalivadaThis weeks sponsor: Visit SitkaSalmonShares.com/MILK for $25 off the first month of a Premium Sitka Seafood Share.Proven quality sleep is life-changing sleep. And now, save 50% on the Sleep Number 360® Limited Edition smart bed. Plus, special financing on all smart beds. Only for a limited time at Sleep Number stores and sleepnumber.com/MILK. Making the switch to natural products has never been easier. For a limited time, when listeners go to Grove.co/MILK you will get to choose a FREE gift with your first order of $30 or more.  Hosted on Acast. See acast.com/privacy for more information.

Tea expert Shunan Teng tells us about tea that costs $1,000 per ounce and the notion that tea is more like wine than coffee. Plus, we learn about forgotten fast-food chains, Alex Aïnouz debunks the myth of hollandaise as a mother sauce, and we learn how to make Vietnamese Braised Lemon Grass Chicken.Get this week’s recipe for Vietnamese Braised Lemon Grass Chicken: https://www.177milkstreet.com/recipes/vietnamese-braised-lemon-grass-chickenThis week’s sponsor: Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share. Hosted on Acast. See acast.com/privacy for more information.

Padma Lakshmi shares stories about her childhood in India, her time in Spain and her new show, “Taste the Nation.” Plus, we get a crash course on Parisian cocktail culture from David Lebovitz; we present a new take on the cheeseburger; and Bianca Bosker teaches us about the history and evolution of wine reviews. (Originally aired June 26, 2020.)Get this week's recipe, Garlic-Rosemary Burgers with Taleggio Sauce: https://www.177milkstreet.com/recipes/garlic-rosemary-burgers-taleggio-cheese-sauce-dinner-barbequeThis week's sponsors: Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share. Hosted on Acast. See acast.com/privacy for more information.

Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes a fresh look at defining Arab cooking. Plus, we learn how food is used to create Hollywood sound effects, discover what people 80 years ago thought food would look like today and make pasta sauce out of tomato paste. Get this week’s recipe for Pasta With Tomato, Garlic and Basil: https://www.177milkstreet.com/recipes/tomato-garlic-basil-pastaThis week's sponsor:Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share. Hosted on Acast. See acast.com/privacy for more information.