Christopher Kimball’s Milk Street Radio-logo

Christopher Kimball’s Milk Street Radio


Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.

Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.


Boston, United States




Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.






Vivian Howard at Home: Turnip Run Ups, Hand Pies and Southern Porridge

This week, we chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina; her latest TV show, “Somewhere South”; and the foods she considers her flavor MVPs. Plus, we explore the future of algae-based food; Dan Pashman puts a modern twist on family cocktail parties; and we make Mashed Avocados with Sesame and Chili. Get this week's recipe, Mashed Avocados with Sesame and Chili: We...


Desperately Seeking Garifuna! The Amazing History, Food and Language of the Garifuna People

Isha Sumner gives us a primer on Garifuna history, culture and cuisine. Plus, we chat with Ruth Rogers of The River Café in London; we taste the bubbles of summer; and we make spaghetti al limone. (Originally aired June 29, 2018.) Get this week's recipe, Spaghetti al Limone: Right now, we are making our online cooking school available for free to anyone who wants to join the food revolution. You can choose from over a dozen...


Inside Ottolenghi’s Food Empire: Tahini, Charred Eggplant and Green Shakshuka

Sami Tamimi and Tara Wigley, part of the team behind Yotam Ottolenghi’s food empire, discuss the world of Palestinian cooking—from za’atar to what makes great tahini. Plus, we chat with Gail Simmons about life behind the scenes at “Top Chef”; we make seared pork tenderloin with smoked paprika; and we discuss hidden food meanings with Grant Barrett and Martha Barnette of “A Way With Words.” Get this week's recipe, Seared Pork Tenderloin with Smoked Paprika and Oregano:...


Sundays with Sam: NYT’s Sam Sifton Preaches on Sunday Supper

We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter Amy Guttman about a bar in London that was once an underground public loo; we make an herb soup from Sardinia; and Adam Gopnik tells us why he thinks Montreal bagels are the best in the world. Get this week's recipe, Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu):...


Nigella Lawson on Hash, Traybakes, Salad Snobs and Kierkegaard

Nigella Lawson discusses her favorite "rhapsodically easy" weeknight traybake, how Kirkegaard influenced her philosophy on food and why snobbery has no place in cooking. Plus, we share the story of Zubaida Tariq, Pakistan’s Martha Stewart; Dr. Aaron Carroll reveals if coffee really does cause cancer; and we make Spanish Ratatouille. Get this week's recipe, Spanish Ratatouille (Pisto Manchego): This week's sponsor:...


The End of Restaurants? No! Edward Lee Feeds America

This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide coalition of restaurants that have been transformed into relief kitchens for restaurant workers. Also on this week’s show, we chat with chef Iliana de la Vega about authentic Oaxacan cuisine; Adam Gopnik discusses the three stages of culinary passion; and we make England’s Eton mess. To...


50-Year-Old Ramen: Culinary Adventures in Japan

Writer Matt Goulding brings us on a culinary tour of Japan including sushi, yakitori and the exquisite egg salad sandwiches at 7-Eleven. Plus, author Crystal King tells us about one of history’s best-selling cookbooks, which was published in 1570; Dr. Aaron Carroll gives us the real scoop on intermittent fasting; and we make French Almond-Rum Cake. Get this week's recipe, French Almond-Rum Cake: We want to hear...


Inside and Outside “The Great British Bake Off”: Winner John Whaite Speaks Out

John Whaite takes us behind the scenes of “The Great British Bake Off.” He talks life after winning, the simple pleasures of Eton mess and the importance of listening to your food. Plus, we dive into the crazy world of culinary Facebook groups; Alex Aïnouz tries to reverse engineer Joël Robuchon’s mashed potatoes; and we cook an Indian staple of simmered lentils with spice-infused hot butter. Get this week's recipe, Dal Tarka: We want to...


The Greek Makeover: Diane Kochilas Freshens Up Greek Cooking

Chef Diane Kochilas talks real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. (Originally aired May 10, 2019.) Get this week's recipe, Spaghetti Puttanesca: For photos from O Moldy Night, visit:...


I Cooked for Stevie Wonder: Makini Howell Redefines Vegan

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:...


Mood Food, Veggie Ice Cream and Delivery Robots: Food Trends with the NYT’s Kim Severson

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: Read...


Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon

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...


The Mystery of the $13,500 Melon

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: Read “Why Should a Melon Cost As Much As a Car?” by Bianca Bosker:...


Twinkies Gone Wild: Claire Saffitz Decodes Cheetos, Hot Pockets, Gushers and Oreos

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: This week's...


Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans

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): Read “The...


Beyond Blini and Borscht: A Return to Russian Cooking

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: Check out...


Inside the Incredible World of Japanese Cooking with Sonoko Sakai

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:...


The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives

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:...


Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth

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...


The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express

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: This week's sponsors: Go to to browse the Inspiration Gallery and request...