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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190 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.

Caption: PRX default Series image
2 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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Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on...

  • Added: Jul 28, 2021
  • Length: 53:58
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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