Christopher Kimball’s Milk Street Radio

Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine. Plus, Analiese Gregory teaches us how to hunt and forage in the wilds of Tasmania, Dan Pashman tells us about his mission to create a new pasta shape, and we learn how to make the Portuguese Sponge Cake known as pão de ló.Get this week’s recipe for Portuguese Sponge Cake (pão de ló)https://www.177milkstreet.com/recipes/portuguese-sponge-cake-pao-de-loThis 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.

Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales are declining. (Originally aired January 10, 2020.)Get this week's recipe, Neapolitan Meatballs with Ragù: https://www.177milkstreet.com/recipes/neapolitan-meatballsThis 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.

Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV. Plus, we hear about how a beer archeologist revives ales from antiquity, discover how a wine opener can be a symbol of your mortality and learn to make a recipe for the Venetian dish of rice and peas known as risi e bisi. Get this week’s recipe for Venetian Rice & Peas (Risi e Bisi): https://www.177milkstreet.com/recipes/risi-e-bisiThis week’s sponsor: Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.The Opinel Intempora Chef Knife collection was designed with home cooks like you in mind. The knives are known for their durability, comfort and superior cut quality. The Intempora knives are sold individually as well as in sets. Learn more about the affordable line of full tang chef knives at opinel-usa.com/intemporaProven 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. Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK. Hosted on Acast. See acast.com/privacy for more information.

Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew. Plus, we hear the curious story behind America’s most prolific fruit inventor; Bianca Bosker combs through her grandma’s recipe cards; and we make one of France’s easiest desserts.Get this week’s recipe for Yogurt Loaf Cake with Coriander and Orange:https://www.177milkstreet.com/recipes/coriander-orange-yogurt-loaf-cake Hosted on Acast. See acast.com/privacy for more information.

John Whaite takes us behind the scenes of “The Great British Bake Off.” He talks life after winning, the simple pleasures of Eton mess and the importance of listening to your food. Plus, we dive into the crazy world of culinary Facebook groups; Alex Aïnouz tries to reverse engineer Joël Robuchon’s mashed potatoes; and we cook an Indian staple of simmered lentils with spice-infused hot butter. (Originally aired on April 10, 2020.)Get this week's recipe, Dal Tarka: https://www.177milkstreet.com/recipes/dal-tarka Hosted on Acast. See acast.com/privacy for more information.

Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York’s Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and make pork in Veracruz sauce.Get this week’s recipe for Pork in Veracruz Sauce: https://www.177milkstreet.com/recipes/pork-veracruz-sauce-adriana-lunaThis weeks sponsor: 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 Hosted on Acast. See acast.com/privacy for more information.

Mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has taught them about the origins of soul food. Plus, we speak with international bagel consultant Beth George; Dan Pashman explores cold-weather cocktails; and we make pesto out of lemon zest, not basil.Get this week’s recipe for Spaghetti with Lemon Pesto: https://www.177milkstreet.com/recipes/spaghetti-lemon-pestoThis week’s sponsor:Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK. Hosted on Acast. See acast.com/privacy for more information.

We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.Get this week’s recipe for Passatelli in Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodoThis week’s sponsor:Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.

We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us how a trip to Italy spawned an epiphany. (Originally aired September 28, 2019.)Get this week’s recipe for Mexican Beef and Tomatillo Stew (Entomatado de Res): https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res Hosted on Acast. See acast.com/privacy for more information.

We enter the world of intergalactic sushi joints and cannibal banquets with food stylist Janice Poon. She tells us about her work on horror and sci-fi films, from feeding vegan vampires to wrangling snails to make arm escargot. Plus, we learn hamburger history with burger scholar George Motz; Bianca Bosker explores the origins of the PB&J; and we make a fragrant beef stew from Vietnam. Hosted on Acast. See acast.com/privacy for more information.