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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201 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.

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3 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.


Pieces

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This week, we chat with TikTok star and expert forager Alexis Nikole Nelson about the most delicious weeds in your backyard, the joys of mushroom j...

  • Added: Jan 17, 2022
  • Length: :00
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Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about t...

  • Added: Jan 12, 2022
  • Length: 53:59
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This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus i...

  • Added: Jan 05, 2022
  • Length: 54:00
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Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and...

  • Added: Dec 29, 2021
  • Length: 54:00
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We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewa...

  • Added: Dec 22, 2021
  • Length: 54:00
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This week, we’re chatting with Rachael Ray about her last two years—her house burned down, her dog died, and she had to film her daytime show with ...

  • Added: Dec 15, 2021
  • Length: 54:00
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Today, author Luisa Weiss offers some of her favorites from Eisenbahnschnitten to Kartoffelstrudel. Plus, journalist Rowan Jacobsen demystifies the...

  • Added: Dec 08, 2021
  • Length: 54:01
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Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells ...

  • Added: Dec 01, 2021
  • Length: 54:00
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This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking...

  • Added: Nov 24, 2021
  • Length: 54:01
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This week, we’re getting ready for Thanksgiving with some help from our friends. Cheryl Day joins us to answer your holiday baking questions, Sam F...

  • Added: Nov 17, 2021
  • Length: 54:00