Christopher Kimball’s Milk Street Radio

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.

Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread. (Originally aired January 31, 2019.)Get this week's recipe for Ancho Chili Salsa Roja: https://www.177milkstreet.com/recipes/ancho-chili-salsa-rojaThis 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.

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.Get this week's recipe, Neapolitan Meatballs with Ragu: https://www.177milkstreet.com/recipes/neapolitan-meatballsThis 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 chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian salmon; and Dan Pashman makes a case for picky eaters.Get this week's recipe, Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmonThis week's sponsors:Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.Go to masterclass.com/MILK to buy one All-Access Pass, and get an additional one for free. Hosted on Acast. See acast.com/privacy for more information.