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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236 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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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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This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentat...

  • Added: Sep 29, 2021
  • Length: 54:00
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We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizar...

  • Added: Sep 22, 2021
  • Length: 54:01
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We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stall...

  • Added: Sep 08, 2021
  • Length: 54:00
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Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles. She breaks down ...

  • Added: Sep 01, 2021
  • Length: 54:00
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Writer Daniel Genis tells us how he learned to cook in prison with limited tools and ingredients, from fried fish and dumplings to pasta cooked on ...

  • Added: Aug 25, 2021
  • Length: 54:01
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Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce. Plus, we chat with Saturated Ice Cream...

  • Added: Aug 18, 2021
  • Length: 53:59
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Sam Fore, the chef behind the pop-up Tuk Tuk Sri Lankan Bites, tells us about the similarities between Sri Lankan and Southern cuisine. Plus, we le...

Bought by Louisville Public Media, WUFT, WGCU, KUAF Public Radio, Wisconsin Public Radio and more


  • Added: Aug 09, 2021
  • Length: 38:08
  • Purchases: 9
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This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos. Plus, Gena Renaud of Yume Confe...

  • Added: Aug 04, 2021
  • Length: 54:00
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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 14, 2021
  • Length: 54:00
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We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisin...

  • Added: Jul 07, 2021
  • Length: 54:01