Christopher Kimball’s Milk Street Radio

Milk Street Radio
undefined
Jan 5, 2018 • 51min

201: Harvard and The Chef: How Joanne Chang used Applied Mathematics to Build a Baking Empire

We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice. Hosted on Acast. See acast.com/privacy for more information.
undefined
Dec 29, 2017 • 51min

149: The French Revolution: Paris Unveils New Bistros, New Menus, and New Chefs

Lindsey Tramuta on the New Paris cuisine; we take a pilgrimage to India; offer a new recipe for steamed marmalade pudding; and wine expert Stephen Meuse has tips on the best glasses to use for champagne. Hosted on Acast. See acast.com/privacy for more information.
undefined
Dec 22, 2017 • 51min

139: The Sheepherder’s Ball: Basque Cooking in America

The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines. (Originally aired 9/23/2017) Hosted on Acast. See acast.com/privacy for more information.
undefined
Dec 15, 2017 • 51min

148: Kaukasis: The Secret Recipes of Georgia, Azerbaijan and Beyond

The amazing food of Georgia with Olia Hercules; Milk Street’s top 10 cookbooks of the year; porchetta comes home; and dressing up the holiday table with Athena Calderone. Hosted on Acast. See acast.com/privacy for more information.
undefined
Dec 8, 2017 • 51min

147: The Three-Star Soup Kitchen

Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking. Hosted on Acast. See acast.com/privacy for more information.
undefined
Dec 1, 2017 • 51min

146: The Poison Squad: In 1902, Why Do 12 Volunteers Eat Poison with Every Meal?

Eating poison leads to the founding of the FDA; our recipe for the best gingerbread; Dr. Aaron Carroll on the truth about artificial sweeteners; and sourdough bread turns into a futuristic novel by Robin Sloan. Hosted on Acast. See acast.com/privacy for more information.
undefined
Nov 24, 2017 • 51min

126: BBQ Adventure: Heat and Meat in Gugulethu, Cape Town

We travel to Cape Town, South Africa, for insane barbecue; Melissa Clark rethinks how to cook at home; poet Nikki Giovanni remembers her grandparents’ rack of lamb recipe; and Adam Gopnik unpacks his dream of the cast-iron pan. (Originally aired 5/27/17) Hosted on Acast. See acast.com/privacy for more information.
undefined
Nov 17, 2017 • 51min

145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed

Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful’s Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr. Aaron Carroll; The New Yorker’s Adam Gopnik on his first Thanksgiving in 1980s New York; J. Kenji Lopez-Alt on make-ahead mashed; and wine expert Stephen Meuse says Burgundy wines are best for the holiday table. Hosted on Acast. See acast.com/privacy for more information.
undefined
Nov 10, 2017 • 51min

144: Why Does Bread Rise? Nathan Myhrvold on Bread Science

Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat;smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” Hosted on Acast. See acast.com/privacy for more information.
undefined
Nov 3, 2017 • 51min

143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts

Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting. Hosted on Acast. See acast.com/privacy for more information.

The AI-powered Podcast Player

Save insights by tapping your headphones, chat with episodes, discover the best highlights - and more!
App store bannerPlay store banner
Get the app