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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We talk with Pulitzer Prize-winning journalist Michael Moss about why foods such as Cheetos and Oreos can be more addictive than cigarettes. Plus w...

  • Added: Jun 30, 2021
  • Length: 54:00
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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: Jun 23, 2021
  • Length: 54:00
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We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen...

  • Added: Jun 16, 2021
  • Length: 54:01
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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 02, 2021
  • Length: 54:00
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This week, the husband-and-wife team behind London’s Honey & Co. tell us about chasing the smell of smoke through the alleyways of Jordan and the m...

  • Added: May 19, 2021
  • Length: 54:00
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We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard gr...

  • Added: May 12, 2021
  • Length: 54:00
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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: Apr 28, 2021
  • Length: 54:01
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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: Apr 14, 2021
  • Length: 54:00
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Palestinian cookbook author Reem Kassis discusses her latest cookbook, "The Arabesque Table," which takes a fresh look at defining Arab cooking. Pl...

  • Added: Apr 07, 2021
  • Length: 54:00
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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, Anali...

  • Added: Mar 31, 2021
  • Length: 54:00