Christopher Kimball's Milk Street Radio

GroupAccount image
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

Series image
217 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.

Series image
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

Piece image
On this Fourth of July, baker Stacey Fong shares highlights from her 50 States/50 Pies project, which includes odes to Nevada’s all-you-can-eat buf...

  • Added: Jun 29, 2022
  • Length: 54:00
Piece image
Stephanie Li and Chris Thomas travel around China in search of the best recipes and techniques for their YouTube channel Chinese Cooking Demystifie...

  • Added: Jun 22, 2022
  • Length: 54:01
Piece image
Journalist Dan Saladino brings us stories of rare and endangered foods, from the wind-cured mutton found only on the Faroe Islands to stenophylla, ...

  • Added: Jun 15, 2022
  • Length: 54:00
Piece image
This week, we chat with José Andrés about how he helped organize more than three million meals in Puerto Rico, why he would choose a pineapple over...

  • Added: Jun 08, 2022
  • Length: 53:59
Piece image
In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters.

  • Added: Jun 01, 2022
  • Length: 54:01
Piece image
Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach t...

  • Added: May 25, 2022
  • Length: 54:01
Piece image
Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” idolizes Steve Martin in “The Jerk,” raises a murderous turtle and has a solution f...

  • Added: May 18, 2022
  • Length: 54:00
Piece image
YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world.

  • Added: May 11, 2022
  • Length: 54:00
Piece image
During the Korean War, Grace M. Cho’s mother was just a kid when she got separated from her family. Eventually, she found her way back home but had...

  • Added: May 04, 2022
  • Length: 54:01
Piece image
Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt. This week, she reveals her food philosophy and...

  • Added: Apr 27, 2022
  • Length: 54:01