Christopher Kimball’s Milk Street Radio

In 2015, chef Makini Howell took a sabbatical from her vegan food empire to cook for Stevie Wonder on tour. We discuss her unique take on vegan cooking and what she learned during her year on the road. Plus, we discover the strange history of flavor science; Adam Gopnik reveals J.D. Salinger’s favorite recipe for popcorn salt; and we learn Croatia’s secret to perfect cabbage rolls.Get this week's recipe, Paprika-Pork Stuffed Cabbage: https://www.177milkstreet.com/recipes/paprika-pork-stuffed-cabbageWe 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/radiotipsThis week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Hosted on Acast. See acast.com/privacy for more information.

Kim Severson of The New York Times tells us about the food world’s biggest trends. Plus, we chat with Fuchsia Dunlop about the textures, flavors and fragrances of Sichuan cuisine; Grant Barrett and Martha Barnette of “A Way With Words” discuss food names that have a secret; and we put a new spin on an old classic—the pineapple upside-down cake.Get this week's recipe, Pineapple Upside-Down Cornmeal Cake: https://www.177milkstreet.com/recipes/pineapple-upside-down-cornmeal-cakeRead “What Will We Eat in 2020? Something Toasted, Something Blue” by Kim Severson: https://www.nytimes.com/2019/12/30/dining/food-trends-predictions-2020.htmlThis week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Hosted on Acast. See acast.com/privacy for more information.

We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker’s Burkhard Bilger asks: Can babies learn to love vegetables?Get this week's recipe, Crispy Pasta with Chickpeas, Lemon and Parsley: https://www.177milkstreet.com/recipes/lemon-chickpea-crispy-pastaRead “Can Babies Learn to Love Vegetables?” by Burkhard Bilger: https://www.newyorker.com/magazine/2019/11/25/can-babies-learn-to-love-vegetablesListen to RISK! anywhere you get podcasts or at RISK-show.comThis week's sponsor: Go to masterclass.com/MILK for 15% off your annual all-access pass. Hosted on Acast. See acast.com/privacy for more information.

We explore why Tokyo shoppers spend a fortune on fruits with journalist Bianca Bosker. Plus, Dan Pashman teaches us how to outsmart a buffet; we take a food tour of Lisbon with chef Nuno Mendes; and we share a recipe for Spanish tortillas at home. (Originally aired January 4, 2019.)Get this week's recipe, Potato and Eggplant Tortilla Española: https://www.177milkstreet.com/recipes/potato-and-eggplant-tortilla-espa%C3%B1olaRead “Why Should a Melon Cost As Much As a Car?” by Bianca Bosker: https://roadsandkingdoms.com/travel-guide/tokyo/why-should-a-melon-cost-as-much-as-a-car/This week's sponsor: Discover smart, effortless comfort with the Sleep Number 360 smart bed. Come in now and save up to $600 on select Sleep Number 360 smart beds. For a limited time, only at a Sleep Number store or sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.

This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator of the Carolina Reaper—the world’s hottest pepper; we transform chickpeas; and Alex Aïnouz brews beer at home using only ingredients found in a supermarket.Greek-Style Braised Chickpeas with Tomatoes and Orange: https://www.177milkstreet.com/recipes/greek-style-braised-chickpeasThis week's sponsors:Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.Go to masterclass.com/MILK for 15% off your annual all-access pass. Hosted on Acast. See acast.com/privacy for more information.

The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 for a gorilla-shaped Cheeto; we make Palestinian Upside-Down Chicken and Rice; and Dr. Aaron Carroll asks: Is diet soda bad for us?Get this week's recipe, Palestinian Upside-Down Chicken and Rice (Maqlubeh): https://www.177milkstreet.com/recipes/palestinian-chicken-rice-maqlubehRead “The Dangerously Cheesy Collectible Cheetos Market” by Tove Danovich: https://theoutline.com/post/8083/cheeto-ebay-rare-market-harambeThis week's sponsor: Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Hosted on Acast. See acast.com/privacy for more information.

This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue. (Originally aired March 9, 2018.)Get this week's recipe, Macanese Sweet Potato Cake: https://www.177milkstreet.com/recipes/macanese-sweet-potato-cake-batatadaCheck out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more.This week's sponsors:Go to masterclass.com/MILK for 15% off your annual all-access pass.Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Hosted on Acast. See acast.com/privacy for more information.

Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he’d rather eat alone this Valentine’s Day.Get this week's recipe, Dried Cherry-Chocolate Chunk Cookies: https://www.177milkstreet.com/recipes/dried-cherry-chocolate-chunk-cookiesCheck out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more.Read “The Caviar Con” by David Gauvey Herbert: https://longreads.com/2019/02/12/the-caviar-con/This week's sponsor:Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Hosted on Acast. See acast.com/privacy for more information.

Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to eating cold bone marrow. Plus, we chat with Ron Faiola about the nostalgic charm of Wisconsin supper clubs; Alex Aïnouz makes instant ramen noodles from scratch; and we travel to Italy to bake an authentic tomato and olive focaccia.Get this week's recipe, Tomato-Olive Focaccia: https://www.177milkstreet.com/recipes/tomato-olive-focacciaCheck out https://177milkstreet.com/kitchencounts for a free guide to baking times, weights vs. volume and more.This week's sponsors:Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass. Hosted on Acast. See acast.com/privacy for more information.

When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken.Get this week's recipe, Butter Chicken: https://www.177milkstreet.com/recipes/butter-chickenRead “Super Sad True Chef Story” by Sam Ashworth: https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurantsWe 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/radiotipsThis week's sponsors:Discover proven quality sleep with the Sleep Number 360® smart bed. Save $1,000 on a queen Special Edition smart bed—now $1,799 during the January Sale. Only at a Sleep Number® store or sleepnumber.com/MILKGo to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment Hosted on Acast. See acast.com/privacy for more information.