Christopher Kimball’s Milk Street Radio

Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus, Kim Severson reports on Gen Z’s “milk shame” and what the dairy industry is trying to do about it; Alex Aïnouz pursues perfect creme brûlée; and we learn to make a vegetarian Carbonara where you won’t miss the meat. (Originally aired July 20, 2023).Get this week's recipe for Zucchini Carbonara here.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Journalist Adam Iscoe takes us inside the underworld of restaurant reservations. Plus, Viola Buitoni teaches us about weeknight Italian cooking, Adam Gopnik shares Mark Twain’s favorite American foods, and Cheryl Day returns to answer baking questions.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Today, we're sharing an episode from our friends at “Dinner SOS.” “Dinner SOS” is the podcast where Bon Appétit answers desperate home cooks' cries for help. This week we’re sharing the episode “I Need to Feed My Friend Group.” Caller Maggie invited a group of old friends to her small upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers and 3 dogs ... for a week! “Dinner SOS” host Chris Morocco taps in Sarah Copeland and Anna Stockwell, upstate entertainers extraordinaire. They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress.If you’d like to hear more episodes of “Dinner SOS” you can learn more at https://www.bonappetit.com/podcast/dinner-sos and listen wherever you get your podcasts. Hosted on Acast. See acast.com/privacy for more information.

In honor of the Paris Olympics, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30, 2022).Get this week’s recipe for Chickpea Flour Flatbread here.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

It's a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New York City; Grant Barrett and Martha Barnette of “A Way With Words” reveal the surprising origin of the word “cocktail”; and J.M. Hirsch offers an innovative mixology tip. Get this week’s recipes for Lemon Grass Martini here and Edward Lee’s Roasted Sweet Potato with Bourbon-Miso Butter here.Cover image credit: Landon Nordeman, The New Yorker.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are all the rage at fairgrounds across the country. Plus, we head to the Iowa State Fair to meet the woman who carves cows out of butter and the kids striving to create the world’s ugliest cake. We also get a crash course in wine from sommelier André Hueston Mack and we make Eggplant and Tahini Dip. Get this week’s recipe for Eggplant and Tahini Dip here.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us how carrots won the Trojan War, Amanda Herbert shares a recipe for the world’s first macaroni and cheese, and we head to Bogotá for a lesson on great barbecue.Get the recipe for Colombian-Style Asado Pork Chops here.Amanda Herbert is part of the research team for EatMedieval, a collaboration between the Institute for Medieval and Early Modern Studies, Durham and Blackfriars Restaurant, Newcastle.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona. (Originally aired August 31, 2023.)Get the recipe for Rigatoni alla Zozzona here.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Fire up the grill: This week, we’re covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled corn to the next level; and Rose Hattabaugh shares new ideas for an old favorite: flag cake. Get this week's recipe for 1-2-3 Frosting here.Song credit: It’s All Right Baby - Assaf Ayalon, courtesy of Artlist.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: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

Listen to a live episode in Las Vegas with Su Kim Chung discussing historical restaurants, Jamie Tran answering cooking questions, and Al Mancini sharing hidden culinary gems including a dive bar serving shots out of porcelain toilets.