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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220 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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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

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Chef Eric Ripert teaches us how to make vegetables the star of the plate. Plus, we take a deep dive into the food and cooking of the Eastern Medite...

  • Added: Aug 08, 2022
  • Length: :00
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This week: Jet Tila on Thai food. He tells us about real Thai sriracha, what it takes to make the world’s largest stir-fry and why working at his f...

Bought by KRCU Public Radio


  • Added: Aug 05, 2022
  • Length: 38:12
  • Purchases: 1
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Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes in...

  • Added: Aug 03, 2022
  • Length: 54:00
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We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel.

  • Added: Jul 27, 2022
  • Length: 54:00
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We chat with Great British Bake-Off judge Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid...

  • Added: Jul 20, 2022
  • Length: 54:00
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Today we are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla”. We learn how to make Roman cheesecake, fish he...

  • Added: Jul 13, 2022
  • Length: 54:00
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Matt Goulding, author of “Grape, Olive, Pig,” tastes the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one...

  • Added: Jul 06, 2022
  • Length: 54:00
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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
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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
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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