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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237 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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0 Pieces

Milk Street Radio's 2023 Spring Fundraiser

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5 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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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, 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
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Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia," reveals why cateri...

  • Added: Nov 10, 2021
  • Length: 54:00
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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...

Bought by North Country Public Radio, RADIOLEX, WDET Detroit Public Radio, KLCC, Mississippi Public Broadcasting and more


  • Added: Nov 04, 2021
  • Length: 54:00
  • Purchases: 18
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This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicle...

  • Added: Nov 03, 2021
  • Length: 54:00
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We chat with Alice Waters: chef, restaurateur, and philosopher. She tells us about the French film that inspired Chez Panisse and explains why good...

  • Added: Oct 27, 2021
  • Length: 54:01