Christopher Kimball’s Milk Street Radio

Chris Elliott, who investigated the horsemeat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion-dollar business of food fraud. Plus, we investigate the curious case of "Q" (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaron Carroll asks whether cow's milk is nature's most nearly perfect food. (Originally aired March 22, 2019.)\For this week's recipe, Risotto Milanese, visit: https://www.177milkstreet.com/recipes/saffron-risotto-risotto-alla-milanese\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.

We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart. Plus, we explore the new German cooking with Meike Peters; Adam Gopnik discusses the role of turkey in Charles Dickens’ “A Christmas Carol”; and we whip up an apple cake.Get this week's recipe, German Apple Cake: https://www.177milkstreet.com/recipes/german-apple-cake-apfelkuchenCheck out our 2019 Holiday roundup: https://www.177milkstreet.com/holidaysThis week's sponsors:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.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.

Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe for Savory Bread Pudding.Get this week's recipe: Savory Bread Pudding with Mushrooms, Gruyère and TarragonCheck out our 2019 Holiday roundup.Listen to Sidedoor from the Smithsonian.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.This week's sponsors:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.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.

In Yotam Ottolenghi's latest book, “Simple,” he focuses on delivering minimal hassle for maximum joy—whole-roasted vegetables topped with crème fraîche, no-bake cheesecake and a new take on salads. This week, we discuss how he keeps things simple, yogurt on everything and the must-have spices for any kitchen. Plus, recipes for a homemade Christmas with Yvette Van Boven; the secret of Taiwan's beef noodle soup; and J. Kenji López-Alt on the science of vinaigrettes. (Originally aired December 21, 2018.)Get this week's recipe:Taiwanese Beef Noodle SoupCheck out our 2019 Holiday roundup.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.This week's sponsors:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.Visit equalparts.com and get $50 off any cookware kit over $200 with code MILK.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.

Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to make peace despite their domestic culinary wars. Plus, we explore kaiseki with Niki Nakayama and Carole Iida-Nakayama; Dan Pashman rails against avocado toast; and we share our recipe for Chewy Molasses Spice Cookies with Browned Butter Icing, which was inspired by a listener question.Get this week's recipe: Chewy Molasses Spice Cookies with Browned Butter IcingGet our recipe for French Spice Cake (Pain d’épices).Check out our 2019 Holiday roundup.Listen to How to Date a Vegan on The Food Chain.Listen to Sidedoor from the Smithsonian.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.This week's sponsors:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.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 it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode; Vivian Howard invites us to her kitchen for North Carolina turkey and sides; Alice Waters, Erin French, Joanne Chang, Gonzalo Guzmán and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; Dr. Aaron Carroll talks food safety and stuffing; we make a quick Cranberry and Candied Ginger Buckle; and Adam Gopnik explores the magic of leftovers.Get this week's recipe: Cranberry and Candied Ginger Buckle.Check out our 2019 Thanksgiving roundup.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.This week's sponsors:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.Go to masterclass.com/MILK for $30 off your first year of the 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.

Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way. Plus, Robin Russell Gaiser tells us about her years-long endeavor of asking perfect strangers to lunch; Alex Aïnouz attempts to make a 1-million layer puff pastry; and we serve up Portuguese-Style Sweet Potato Rolls.For this week's recipe, Portuguese-Style Sweet Potato Rolls, visit: https://www.177milkstreet.com/recipes/portuguese-style-sweet-potato-rollsGo to http://177milkstreet.com/thanksgiving for free access to our 2019 Thanksgiving roundupWe 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:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.Go to https://www.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.

Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will you be wanting anything else?”—instead of simply “Do you want anything else?” And they explain phrases that seemingly don’t make a lot of sense, such as “in a pickle.” Plus, master spice blender Lior Lev Sercarz teaches us how to transform a meal using spices; we learn the step-by-step rules to perfect curry; and Adam Gopnik ponders climate change and the future of wine.For this week's recipe, Potato and Green Pea Curry, visit: https://www.177milkstreet.com/recipes/potato-green-pea-curry-aloo-matarGo to http://177milkstreet.com/thanksgiving for free access to our 2019 Thanksgiving roundupWe 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:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment. Hosted on Acast. See acast.com/privacy for more information.

The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Plus, our trip to Sicily for the real Pasta con Fagioli; Jerrelle Guy talks “Black Girl Baking”; and Dan Pashman of The Sporkful performs an on-air experiment about sound and taste. (Originally aired October 25, 2018.)For this week's recipe, Paste con Fagioli, visit: https://www.177milkstreet.com/recipes/pasta-con-fagioliWe 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:Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout.Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.Visit equalparts.com and get $50 off any cookware kit over $200 with code MILK.Visit ThreeDayPodcast.com for buy 1 get 1 50% off on select treatments and use promotion code MILK.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.

Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we share our recipe for Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how grown-ups can get more out of Halloween.Share your Thanksgiving memories with us for a chance to hear yourself on Milk Street Radio! Here's how: 177milkstreet.com/thanksgivingmemoriesFor this week’s recipe, Tunisian Chickpeas with Swiss Chard, visit: https://www.177milkstreet.com/recipes/tunisian-chickpeasFor Deborah Ager's full story on beer can collectors, visit: https://narratively.com/they-meet-up-in-motels-across-americato-trade-old-beer-cans/This week's sponsors:Go to https://www.fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Hosted on Acast. See acast.com/privacy for more information.