Christopher Kimball's Milk Street Radio

Series produced by Christopher Kimball's Milk Street Radio

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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.

PROGRAM INFORMATION

Host: Christopher Kimball
Length: 00:59
Frequency: Weekly
Program Feed Schedule: Thursdays 3pm EST
Program Website: http://milkstreetradio.com/about
Listener Call In Line: 855-4-BOWTIE
Listener Email: questions@milkstreetradio.com

BROADCAST RIGHTS
Christopher Kimball’s Milk Street Radio is made available on the PRX Exchange Thursdays by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the release date. Christopher Kimball’s Milk Street Radio is available to all public radio stations.

Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks.

Promos for each program will be available on Tuesdays on the PRX Exchange.

"Generic" promos are available for download here on PRX Exchange.

Excerpting is permitted for promotional purposes only with producer approval. The programs may be simulcast live on the web from a station website but not archived or repackaged for on-demand listening.

About
Christopher Kimball’s Milk Street in downtown Boston – at 177 Milk Street – is home to our editorial offices and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. For more information, go to 177MilkStreet.com.

PROGRAM CLOCK
Billboard: (00:00-00:59)
Newscast: (1:00-6:00)
Segment 1: (6:00-19:59) Approximately
Break 1: (20:00-20:59) Approximately
Segment 2: (21:00-39:59) Approximately
Break 2: (40:00-40:59) Approximately
Segment 3: (41:00-59:00) Approximately

Request custom promos for Christopher Kimball's Milk Street Radio.

For more information about Christopher Kimball's Milk Street Radio, please contact PRX's Sean Nesbitt. Hide full description

PROGRAM INFORMATIONHost: Christopher KimballLength: 00:59Frequency: WeeklyProgram Feed Schedule: Thursdays 3pm ESTProgram Website: http://milkstreetradio.com/aboutListener Call In Line: 855-4-BOWTIEListener Email: questions@milkstreetradio.comBROADCAST RIGHTSChristopher Kimball’s Milk Street Radio is made available on the PRX Exchange Thursdays by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the release date. Christopher Kimball’s Milk Street Radio is available to all public radio stations. Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks. Promos for each program will be available on Tuesdays on the PRX Exchange. "Generic" promos are available for download here on PRX Exchange. Excerpting is... Show full description


Additional Files

191 Pieces

Order by: Newest First | Oldest First
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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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Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to cha...

  • Added: Sep 15, 2021
  • Length: 54:00
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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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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: Aug 11, 2021
  • Length: 54:00
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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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On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almos...

  • Added: Jul 28, 2021
  • Length: 54:00
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This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesa...

  • Added: Jul 23, 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
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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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This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, marble tea eggs and why her mother c...

  • Added: Jun 09, 2021
  • Length: 54:00
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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, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals ca...

  • Added: May 26, 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