Christopher Kimball's Milk Street Radio

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The wide world of food is coming to Christopher Kimball’s Milk Street Radio in October 2016. From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.

With a four-star cast of contributors including Sara Moulton (long-time public television host and cookbook author), Adam Gopnik (contributing writer for The New Yorker), Stephen Meuse (wine writer and expert), Dan Pashman (host of The Sporkful podcast) and host Christopher Kimball (founder of Cook’s Magazine, long-time public TV and Radio host, and founder of Christopher Kimball’s Milk Street), Christopher Kimball’s Milk Street Radio comes to public radio weekly beginning
October 22, 2016, distributed by PRX and recorded in the studios of WGBH

Series

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150 Pieces

Christopher Kimball’s 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. With a five-star cast of contributors including Sara Moulton (long-time public television host and cookbook author), Adam Gopnik (contributing writer for The New Yorker), Dan Pashman (host of The Sporkful podcast) and host Christopher Kimball (founder of Cook’s Magazine, long-time public TV and Radio host, and founder of Christopher Kimball’s Milk Street). Christopher Kimball’s Milk Street Radio is distributed by PRX and recorded in the studios of WGBH.

Caption: PRX default Series image
1 Piece

Christopher Kimball’s 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.


Pieces

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Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, ...

  • Added: Aug 03, 2020
  • Length: :00
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Al Roker cooks for Daniel Boulud, talks about on-set disasters at the “Today” show, explains why sandwiches are his go-to conversation starter and ...

  • Added: Jul 29, 2020
  • Length: 53:59
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Comedian and “Nailed It!” host Nicole Byer breaks down the art of improv, making it in the world of comedy and how to host a baking competition sho...

  • Added: Jul 22, 2020
  • Length: 53:55
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Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to Queens, where she learned to love...

  • Added: Jul 15, 2020
  • Length: 53:59
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Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and his most memorable stories—for example, how he used to act out “Th...

  • Added: Jul 08, 2020
  • Length: 53:58
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We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite of...

  • Added: Jul 01, 2020
  • Length: 53:59
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Padma Lakshmi shares stories about her childhood in India, her time in Spain and her new show, "Taste the Nation.” Plus, we get a crash course on P...

  • Added: Jun 24, 2020
  • Length: 53:57
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We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American ...

  • Added: Jun 17, 2020
  • Length: 53:57
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We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste a...

  • Added: Jun 10, 2020
  • Length: 53:57
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Legendary pastry chef Claudia Fleming gives us a crash-course in baking. We discuss her tried-and-true techniques, her all-time favorite desserts a...

  • Added: Jun 03, 2020
  • Length: 53:58