Christopher Kimball’s Milk Street Radio

Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cereals with Gabe Fonseca, make spaghetti with parsley pesto and consider the apple with Dan Pashman. (Originally aired September 8, 2022.)

Get this week’s recipe for Spaghetti with Parsley Pesto here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Otis Gray brings us the story of America’s eel fishing boom—and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce.

Get this week’s recipe for Baked Kefta with Tahini here.

Listen to Otis Gray’s “Sleepy” podcast here.

Music in Otis Gray’s piece is by Blue Dot Sessions.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv. (Originally aired October 19, 2023.)

Get this week’s recipe for Chicken Kyiv here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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BraveTart is back! Stella Parks is here to set the record straight on baking. From buttermilk to pie dough, Parks reveals what can go so wrong and how to get it right. And we’re not done with the sweets yet: We also get a taste for real Vermont maple syrup with veteran sugarer Peter Gregg, we take the anxiety out of baking with blender cakes, “A Way With Words” explores the sticky history of honey, and Cheryl Day returns to answer your baking questions.

Get this week’s recipe for Blender Cake here.

To read more on Stella's interview, visit our blog.

Stella Parks image credit: Sarah Jane Sanders Webb.

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We interview Jason Wise about his film “Somm: Cup of Salvation,” which tells the story of winemaker Vahe Keushguerian, who smuggled ancient grapes from Iran to make the first Persian wine in over 40 years. Plus, food scientist Anwesha Sarkar explains how she built a 3D-printed human tongue to study food texture; we cook up the original Spaghetti and Meatballs; and Adam Gopnik shares what’s new with wedding food—from the delightful to the downright absurd.

Get this week’s recipe for Spaghetti and Meatballs here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite restaurants close; and we serve up Sweet Fresh Corn Pudding. (Originally aired May 17, 2019).

Get this week’s recipe for Sweet Fresh Corn Pudding here.

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This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda’s pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope’s spaghetti.

Get this week’s recipe for Spaghetti with Prosciutto, Parmesan and Peas here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus, Kim Severson reports on Gen Z’s “milk shame” and what the dairy industry is trying to do about it; Alex Aïnouz pursues perfect creme brûlée; and we learn to make a vegetarian Carbonara where you won’t miss the meat. (Originally aired July 20, 2023).

Get this week's recipe for Zucchini Carbonara here.

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Journalist Adam Iscoe takes us inside the underworld of restaurant reservations. Plus, Viola Buitoni teaches us about weeknight Italian cooking, Adam Gopnik shares Mark Twain’s favorite American foods, and Cheryl Day returns to answer baking questions.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Today, we're sharing an episode from our friends at “Dinner SOS.” “Dinner SOS” is the podcast where Bon Appétit answers desperate home cooks' cries for help.

This week we’re sharing the episode “I Need to Feed My Friend Group.” Caller Maggie invited a group of old friends to her small upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers and 3 dogs ... for a week! “Dinner SOS” host Chris Morocco taps in Sarah Copeland and Anna Stockwell, upstate entertainers extraordinaire. They walk Maggie through the strategies, pro tips, and recipes that will help keep her big reunion focused on the people, not the stress.

If you’d like to hear more episodes of “Dinner SOS” you can learn more at https://www.bonappetit.com/podcast/dinner-sos and listen wherever you get your podcasts.

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In honor of the Paris Olympics, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30, 2022).

Get this week’s recipe for Chickpea Flour Flatbread here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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It's a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New York City; Grant Barrett and Martha Barnette of “A Way With Words” reveal the surprising origin of the word “cocktail”; and J.M. Hirsch offers an innovative mixology tip.

Get this week’s recipes for Lemon Grass Martini here and Edward Lee’s Roasted Sweet Potato with Bourbon-Miso Butter here.

Cover image credit: Landon Nordeman, The New Yorker.

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We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are all the rage at fairgrounds across the country. Plus, we head to the Iowa State Fair to meet the woman who carves cows out of butter and the kids striving to create the world’s ugliest cake. We also get a crash course in wine from sommelier André Hueston Mack and we make Eggplant and Tahini Dip.

Get this week’s recipe for Eggplant and Tahini Dip here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us how carrots won the Trojan War, Amanda Herbert shares a recipe for the world’s first macaroni and cheese, and we head to Bogotá for a lesson on great barbecue.

Get the recipe for Colombian-Style Asado Pork Chops here.

Amanda Herbert is part of the research team for EatMedieval, a collaboration between the Institute for Medieval and Early Modern Studies, Durham and Blackfriars Restaurant, Newcastle.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona. (Originally aired August 31, 2023.)

Get the recipe for Rigatoni alla Zozzona here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Fire up the grill: This week, we’re covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled corn to the next level; and Rose Hattabaugh shares new ideas for an old favorite: flag cake.

Get this week's recipe for 1-2-3 Frosting here.

Song credit: It’s All Right Baby - Assaf Ayalon, courtesy of Artlist.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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It’s our first live episode of Milk Street Radio, recorded at The Beverly Theater in Las Vegas! In this special episode, Su Kim Chung shares Las Vegas’s most fascinating restaurants from history; “Top Chef” contestant and Black Sheep chef/owner Jamie Tran answers live cooking questions; and Neon Feast creator Al Mancini takes us on his ultimate food and drinking tour—complete with tiki rooms, hidden gems and one unforgettable dive bar that serve shots out of porcelain toilets.

This special episode of Milk Street Radio is made in collaboration with our sponsor Las Vegas. To discover the dining experiences that Las Vegas has to offer, visit here.

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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. He tells us about mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration. Plus, New Zealand chef Monique Fiso teaches us about Māori cuisine, Dan Pashman shows us how to make better pasta salad, and we make Shrimp, Orzo and Zucchini with Ouzo and Mint. (Originally aired June 17, 2021.)

Get this week's recipe for Shrimp, Orzo and Zucchini with Ouzo and Mint here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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In this special episode, we chat with Meathead about how to grill the perfect steak; Sarit Packer and Itamar Srulovich of Honey & Co. share grilling traditions from across the Levant; Dan Pashman brings on the controversy and tells us why he thinks grilling is overrated; and Chris and Sara take your cookout questions.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Forget the bedroom: the kitchen is where relationships are made and broken. Journalist Ella Quittner reveals the many ways the kitchen causes problems in our love lives, and what psychologists say we can do about it. Plus, listeners call in with their own culinary feuds; writer Crystal Wilkinson recalls the kitchen ghosts and family recipes of her Appalachian childhood; and we make Pakistani-style Potato Stuffed Naan at home.

Get this week’s recipe for Potato-Stuffed Naan here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

Artwork credit: Millie von Platen

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This week, we share stories from the world of fine dining. Maître d' Michael Cecchi-Azzolina has encounters with mobsters, fainting celebrities and unruly guests at New York’s top restaurants and reveals the secrets to great service. Writer Geraldine DeRuiter sits down for the world’s strangest Michelin-starred meal: She eats rancid cheese, slurps foam out of a ceramic mouth and is forced to watch the kitchen staff play extreme sports. Plus, historian Rebecca Spang uncovers the invention of the restaurant, Sara Moulton reveals the most baffling thing she ever witnessed in her career as a chef, and actors tell us how waiting tables unexpectedly helped their theater careers. (Originally aired June 22nd, 2023.)

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we’re sitting down with “Modern Family” star Jesse Tyler Ferguson, who once scored an invite to Passover at Joan Rivers’ house and can’t stop eavesdropping at restaurants. Plus, we hear the music of the Vienna Vegetable Orchestra; A Way With Words teaches us the language of the grill; and we prepare Yucatecan Citrus-Marinated Pork Tacos, just in time for summer.

Get this week’s recipe for Yucatecan Citrus-Marinated Pork Tacos here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we’re diving into the foods of summer. Culinary historian Tonya Hopkins tells us about the Black innovators who made ice cream what it is today; Bill Alexander reveals the history and fate of the tomato; artist Ana Inciardi tracks down a tomato from her family's past; Dan Pashman gives us a lesson on his favorite ways to eat watermelon and corn; and we bake up a Fresh Peach and Raspberry Crostata. (Originally aired August 17, 2022.)

Get this week’s recipe for Fresh Peach and Raspberry Crostata here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century. We hear how she discovered Julia Child, why Edna Lewis sent her a box of squirrels and what happened when she was told to reject the diary of Anne Frank. Plus, historian Stephen Puleo recounts the sticky disaster that was Boston’s Great Molasses Flood of 1919, and we head to Paris for the world’s greatest ham and cheese sandwich.

Get the recipe for Oven-Baked Three-Layer Croque Monsieur Sandwiches here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-scenes details of being chosen to bake the cake for Prince Harry and Meghan Markle’s wedding. Plus, Rowan Jacobsen crash-lands into the Amazon for an up-close look at wild cacao harvesting; Adam Gopnik revisits his mother’s sourdough bread; Cheryl Day answers your toughest baking questions; and we make a Hot Milk Sponge Cake just in time for spring. (Originally aired May 12, 2023).

Get the recipe for Hot Milk Sponge Cake here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Chantha Nguon, co-author of “Slow Noodles,” shares her story of survival as a Cambodian refugee. Also this week: We learn about the world’s first fast-food chain from Kansas City reporter Mackenzie Martin, and Alex Aïnouz ranks the best pastas at the grocery store.

We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.

More radio stories on White Castle can be found on 99% Invisible and A People’s History of Kansas City.

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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 include a copious number of egg yolks, why she often leaves salt out, and her secret to cacio e pepe. Plus, Romy Gill takes us on a food tour of Kashmir; Adam Gopnik explains the rules of time in the kitchen; and we make Zucchini and Chickpea Salad with Tahini Yogurt. (Originally aired August 5, 2022.)

Get this week's recipe for Zucchini and Chickpea Salad with Tahini Yogurt here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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If you’ve turned on your TV in the last 30 years, you’ve seen Kyle MacLachlan: Think “Twin Peaks,” “Sex and the City” and “Desperate Housewives.” But when he’s not starring in Hollywood, he’s wandering vineyards in Washington. This week, MacLachlan joins us for memories from the set of “Blue Velvet,” the food of “Twin Peaks” and the reason why Napa Valley isn’t the be-all and end-all of American wine. Plus, Sandra Gutiérrez leads a tour through the foods of the Spanish-speaking world; Adam Gopnik delights in witnessing true culinary mastery; and we prepare a Seoul-style Kimchi Fried Rice.

Get the recipe for Kimchi Fried Rice here.

We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.

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Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells us about her best and scariest deep-sea adventures and her favorite ways to eat fish. Plus, Roger Horowitz explains how Oreos became kosher; Alex Aïnouz reveals three tips that will change the way you make ramen; and we cook up Pasta with Spicy Tomato and Pancetta Sauce.

Get the recipe for Pasta with Spicy Tomato and Pancetta Sauce here.

We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.

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Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is there such a thing as the smell of raspberries? McGee has the answers! Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York’s Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and we make pork in Veracruz sauce. (Originally aired Feb. 26, 2021.)

Get the recipe for Pork in Veracruz Sauce here.

We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.

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José Andrés returns to tell us how he feeds millions with World Central Kitchen. Plus, he reveals his secret ingredient for chicken stock and his special method for cooking eggs. Also on this week’s show: silversmith Andreas Fabian takes an artist's look at spoons and "spoonness"; Grant Barrett and Martha Barnette uncover the language of restaurants; and we share our favorite new way to make cakes with our recipe for Brazilian-Style Chocolate-Glazed Carrot Cake.

Get the recipe for Brazilian-Style Chocolate-Glazed Carrot Cake here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice’s favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich. (Originally aired May 27th, 2022.)

Get the recipe for Greek Meatballs with Tomato Sauce here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Jamie Oliver has been on your TV for over 20 years, but how well do you really know him? This week, Jamie Oliver returns to Milk Street Radio and we get up close and personal! Plus, flavor scientist Arielle Johnson shares the unexpected ways she uses prosciutto and olives; J. Kenji López-Alt reveals his ultimate breakfast; and we divulge our new favorite spin on chicken soup, Korean Hand-Torn Noodle Soup with Chicken. 

Get the recipe for Korean Hand-Torn Noodle Soup with Chicken here.

Get Jamie Oliver’s recipe for Lemon-Tzatziki Chicken here.

Get the recipe for Yellow Blender Cake here.

We’re working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Image credit: Chris Terry

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99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and why in some states you could only buy margarine that was dyed pink or black. Plus, we learn about snacks from around the world with Unsnackable’s Folu Akinkuotu; Dan Pashman tells us what there is to love about canned foods; and we make Brazilian-Style Pizza. (Originally aired April 15, 2022.)

Get the recipe for Brazilian-Style Pizza Carbonara here.

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Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history’s wildest dinner parties; Adam Gopnik reveals what your drink of choice says about you; we make Thai Coconut and Chicken Soup; and Cheryl Day returns to take your baking calls.

Get the recipe for Thai Coconut and Chicken Soup here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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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 family’s market sometimes meant visiting the set of “Star Trek.” Plus, we explore the wild world of cooking manga with Deb Aoki; Grant Barrett and Martha Barnette tell us what food you’re obsessed with if you’re a turophile; and we make one of Brazil’s signature meat stews. (Originally aired March 25th, 2022.)

Get the recipe for Brazilian Black Bean Stew with Pork and Beef (Feijoada) here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Bees solve puzzles, have distinct personalities and play with balls like a puppy. Zoologist Lars Chittka reveals amazing new discoveries about the mind of a honeybee and what a bee’s consciousness means for us humans. Plus, we investigate the mysterious phenomenon of bee heists; Sylvan Mishima Brackett, chef-owner of Rintaro, shares the secrets to perfect hot spring eggs and ruby grapefruit jelly; Alex Aïnouz searches for the perfect paella; and we bake Basque Country’s burnished cheesecake.

Get this week’s recipe for Basque Style Cheesecake here.

Get Sylvan’s Mishima Brackett’s recipe for Gurepufurutsu Zeri (Ruby Grapefruit Kanten Jelly) here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we interview Nigella Lawson. We discuss what’s to love about brown food, what’s to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day, we explore the life of chocolatier Milton Hershey, make a decadent Dark Chocolate Terrine with Coffee and Cardamom, and take your baking questions with Cheryl Day. Plus, Dan Pashman gets us ready for the Super Bowl with a definitive guide to eating chicken wings. (Originally aired February 10th, 2023.)

Get this week’s recipe for Dark Chocolate Terrine with Coffee and Cardamom here.

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Alice Waters thinks David Mas Masumoto’s peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn the language of strawberries.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we get inside the mind of Matty Matheson, actor and producer on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it takes to open five restaurants in two years and why “The Bear” stands alone in the food TV genre. Plus, we peer into the illicit history of rum-running on Long Island with Amy Kasuga Folk; Adam Gopnik considers the act of fasting; and we make Cinnamon Sugar Yogurt Doughnuts from Romania. (Originally aired January 26th, 2023.)

Get this week’s recipe for Cinnamon Sugar Yogurt Doughnuts here.

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This week, it’s our episode all about grocery stores. Writer Benjamin Lorr shares stories from Trader Joe’s and the rise of the superstore. Plus, Andrea Hernández, founder of Snaxshot, reveals her food predictions for 2024 and author Jeff Swystun explains how TV dinners changed the world.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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In the fishing villages of Norway, kids as young as five enter the workforce as professional cod tongue cutters. Documentary filmmaker Solveig Melkeraaen tells us why kids slice up this delicacy, plus we meet former tongue cutter Ylva Melkeraaen Lundell, who explains how she mastered this skill—and how lucrative this job can be. Also on the show: Journalist Kenji Hall embarks on a quest across Japan to find the world’s best rice; Adam Gopnik goes to the movies; and we dress up a steak salad with pomegranate molasses and goat cheese. (Originally aired June 3rd, 2022.)

Get the recipe for Steak Salad with Walnuts and Goat Cheese here.

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We’re joined by New York Times book critic and author Dwight Garner. He presents food quips from his favorite writers, as well as John Updike’s lunch routine and Hunter S. Thompson’s party tricks. Plus, anthropologist Manvir Singh helps us digest the world of “meat-fluencers” and their all-meat diets; A Way with Words give credit to the Old Norse words lingering in our kitchens; and we prepare a Pakistani-Style Chicken Biryani.

Get this week’s recipe for Pakistani-Style Chicken Biryani here.

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This week, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30th, 2022.)

Get this week’s recipe for Chickpea Flour Flatbread here.

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This week, we’re getting ready for the holidays. Rose Levy Beranbaum shares everything we need to know about baking cookies—from favorite equipment and core techniques to her ultimate chocolate chip cookie recipe. Plus, we go to Oaxaca to experience the Night of the Radishes with Gabriel Sanchez; Dan Pashman invents a “Hanukkah Miracle” sandwich; Cheryl Day answers your holiday baking questions; Chris shares his favorite books of the year; and we make a show-stopping Triple Crème Cheesecake with Guava Sauce. (Originally aired December 23rd, 2022.)

Get this week’s recipe for Triple Crème Cheesecake with Guava Sauce here.

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This week, we visit Belgium for holiday baking and festivities with Regula Ysewijn. Plus, we learn about a Welsh tradition that happens on the darkest days of winter, our friends from “A Way with Words” teach us old holiday drinking songs, we make Czech-style kolaches (a sweet cheese- and jam-filled pastry), and Cheryl Day returns to take your baking calls.

Get this week’s recipe for Kolaches here.

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In this special episode, “The Great British Bake Off” winner Nadiya Hussain shares her hack for bread pudding and what happened when she baked for the queen of England. Plus, pastry chef Caroline Schiff tells us about her favorite treats and her time at St. Andrews; we visit a bar in London that was once an underground public loo; we chat with Yotam Ottolenghi about keeping it simple; and Angela Hui tells the story of growing up in her family’s Chinese restaurant in Wales.

This special episode of Milk Street Radio is made in collaboration with our sponsor Study UK, which encourages people from around the world to study, visit, trade, invest, live and work in the UK. You can learn more about Study UK at https://study-uk.britishcouncil.org

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This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain a puzzling new trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta.

Get this week’s recipe for Pasta Rotolo with Spinach and Ricotta here.

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Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to make cornbread, angel food cake and more classic desserts. Plus, Joan De Jesus explains the wine world’s biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice.

Get this week’s recipe for Korean Stir-Fried Chicken with Rice here.

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Stanley Tucci shares his life through food—on- and off-screen. He takes us behind the scenes of “Big Night” and “Julie & Julia," reveals why catering on an Italian movie set is surprisingly bad and recounts dining disasters with Meryl Streep. Plus, Dr. Jennifer Mathews uncovers the secret history of chewing gum, from the Aztecs to Dubble Bubble; Grant Barrett and Martha Barnette reveal the origin of the couch potato; and we whip up plush yogurt flatbreads from Crete. (Originally aired November 12, 2021.)

Get this week’s recipe, Yogurt and Olive Oil Flatbreads here.

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Our Thanksgiving special is here! Jet Tila returns to take your calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, our Milk Street culinary team gives mashed potatoes a makeover, and we hear what Jacques Pépin, Carla Hall, Dorie Greenspan, and more friends are looking forward to on Thanksgiving Day. Plus, we share the shocking story of a turkey that antagonized an entire city.

Click here for The Many Ways Milk Street Makes Mashed Potatoes.

Click here for The 12 Thanksgiving Pies That Will Upstage the Turkey.

Click here for 22 Chefs Share Their Favorite Thanksgiving Moments, Traditions and What They’re Thankful For.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as a film and food star. Plus, we make Turkish-Style Flaky Flatbreads and journalist David Johns tries to find out—could ice cream actually be good for you?

Get this week’s recipe for Turkish-Style Flaky Flatbreads here.

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Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make Aguachile Negro, and Adam Gopnik asks—what do we do when our favorite places close? (Originally aired October 21, 2022.)

Get this week’s recipe for Mexican-Style Shrimp in Chili-Lime Sauce here.

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We venture inside the Alnwick Poison Garden to find the world’s most dangerous plants––including some common fruits and vegetables with a sinister side. Guide Tom Pattison takes us on a tour and offers up tales of deadly accidents, hallucinogenic honey and the case of the Curry Killer. Plus, Tristan Donovan reveals how soda changed the world, Dan Pashman reimagines breakfast cereal, Cheryl Day tackles your baking dilemmas, and we make Upside-Down Cardamom-Spiced Plum Cake.

Get this week’s recipe for Upside-Down Cardamom-Spiced Plum Cake here.

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This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to master and reflects on the moment he decided to change the way he ran Le Bernardin. Plus, Milk Street’s science editor, Guy Crosby, joins us to answer our most pressing food science questions, and we uncover the true origins of Chicken Kyiv.

Get this week’s recipe for Chicken Kyiv here.

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This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top of the heap. Plus, reporter Katie Thornton joins us to discuss the history and ingenuity of the Frankfurt Kitchen, the blueprint for space-saving kitchen design; Adam Gopnik revels in the alchemical wonder of stovetop cooking; and we make Indian-Spiced Smashed Potatoes.

Get this week’s recipe for Indian-Spiced Smashed Potatoes here.

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We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou.

This episode is brought to you by Sleep Number and King Arthur Baking.

Get this week’s recipe for Soupe au Pistou here.

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Christina Ward, author of “Holy Food,” reveals why Pythagoras and his followers never ate beans, the religious movement that helped invent fake meat and Little Debbie, and why food and faith are so closely linked. Plus, Clarissa Wei transports us to Taiwanese kitchens and the Raohe Night Market; Grant Barrett and Martha Barnette of “A Way with Words” peel back the mysteries of the onion; and we make Beef Bulgogi.

Get this week’s recipe for Beef Bulgogi here.

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Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns. (Originally aired October 14, 2022.)

Get this week’s recipe for Swedish Cardamom Buns here.

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Did you know that pad Thai was invented less than a hundred years ago? And that pizza became popular across Italy only after it was embraced in the United States? This week, we’re joined by author Anya von Bremzen to discuss the unlikely origins of some of the world’s most famous national dishes, from pot-au-feu in France to borscht in Ukraine. Plus, we crack the case on wine fraud with journalist Rebecca Gibb; Dan Pashman de-influences school lunch; and we prepare Thai Salad Rolls.

Get the recipe for Thai Salad Rolls here.

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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 Demystified. Today we learn the secrets to perfect fried rice, how to cook with chopsticks and why the best KFCs are in China. Plus, Abigail Koffler helps us navigate food in the metaverse; we make Mexican-Style Corn with Chili and Lime; and Adam Gopnik cries tears of joy. (Originally aired June 24, 2022.)

Get the recipe for Mexican-Style Corn with Chili and Lime.

Read How Will We Eat In The Metaverse? and This Needs Hot Sauce by Abigail Koffler.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona.

Get the recipe for Rigatoni alla Zozzona here.

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We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid is—and why it's so delicious. Plus, journalist Alex Beggs tells us about cookbooks for pets; J. Kenji López-Alt takes wok cooking outdoors; and we make Spicy Chinese Beef Skewers. (Originally aired July 22, 2022.)

Get the recipe for Spicy Chinese Beef Skewers here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Is it possible to become better at tasting—to enjoy dinner, wine and your favorite bourbon even more? This week, Mandy Naglich, author of "How to Taste," shares secrets from competitive tasters and food scientists. Plus, Meathead tells us his favorite tips, tools and techniques for grilling this summer; Adam Gopnik unearths an old cookbook collection; and we make Turkish Rice Pudding.

Get the recipe for Turkish Rice Pudding here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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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 head aspic and Mary Todd Lincoln’s white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark makes Korean spicy chilled noodles; and Grant Barrett and Martha Barnette dig into a slice of language pie. (Originally aired July 15, 2022.)

Get the recipe for Korean Spicy Chilled Noodles.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee, steaks and “burger dogs.” Plus, Tove Danovich introduces us to Mike the Headless Chicken, as well as her brood of mail-order chickens and their complex emotional lives; Martha Barnette and Grant Barrett of “A Way with Words” make lemonade out of lemon idioms; and we prepare a Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing, just in time for high summer.

Get this week's recipe for Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing here.

Learn how to make a Freezer Door Daiquiri here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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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, Analiese Gregory teaches us how to hunt and forage in the wilds of Tasmania, Dan Pashman tells us about his mission to create a new pasta shape, and we learn how to make the Portuguese Sponge Cake known as pão de ló. (Originally aired April 2, 2021.)

Get this week's recipe for Portuguese Sponge Cake here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus, Kim Severson reports on Gen Z’s “milk shame” and what the dairy industry is trying to do about it; Alex Aïnouz pursues perfect creme brûlée; and we learn to make a vegetarian Carbonara where you won’t miss the meat.

Get this week's recipe for Zucchini Carbonara here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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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 jerky and her cross-country journey to make seaweed panna cotta. Plus, Kevin Fortey takes us inside the competitive world of giant vegetable growing, J. Kenji López-Alt reveals the secret to perfect French fries, and we make Italian Flourless Chocolate Torta. (Originally aired August 12, 2021.)

Get this week's recipe for Italian Flourless Chocolate Torta here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Adam Savage of “MythBusters” fame joins us to break down his favorite food experiments, including the time he dropped an Olympic swimmer into a giant vat of syrup. Plus, reporter Rebecca Rosman investigates America Week at a popular French grocery store; J. Kenji López-Alt cracks the code on Chicago thin-crust pizza; and we travel to Rome for Cloud Bread.

Get the recipe for Roman Cloud Bread with Mixed Greens and Fennel Salad here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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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 buffets, West Virginia’s pizza rolls and Tennessee icon Dolly Parton. Plus, live-fire cooking expert Genevieve Taylor reveals show-stopping tips for your backyard barbecues; Dan Pashman debates the finer points of ketchup and mustard; and we dress up charred pineapple with spiced honey and coconut ice cream. (Originally aired July 1, 2022.)

Get the recipe for Charred Pineapple with Spiced Honey and Coconut Ice Cream here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we share stories from the world of fine dining. Maître d' Michael Cecchi-Azzolina has encounters with mobsters, fainting celebrities and unruly guests at New York’s top restaurants and reveals the secrets to great service. Writer Geraldine DeRuiter sits down for the world’s strangest Michelin-starred meal: She eats rancid cheese, slurps foam out of a ceramic mouth and is forced to watch the kitchen staff play extreme sports. Plus, historian Rebecca Spang uncovers the invention of the restaurant, Sara Moulton reveals the most baffling thing she ever witnessed in her career as a chef, and actors tell us how waiting tables unexpectedly helped their theater careers.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Literary scholar Rebecca May Johnson earned her PhD studying Homer’s Odyssey, but now she’s analyzing a new kind of text: Marcella Hazan’s tomato sauce recipe. Johnson reveals how studying a recipe isn’t all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father's legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.

Get the recipe for Chicken Fatteh here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt for the ultimate knife; and we offer a recipe inspired by Tel Aviv’s Shlomo & Doron, where hummus gets a Mexican twist.

Get the recipe for Hummus with Chipotle Black Beans and Tomato Salsa here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at the Noir Bar with writer and television host Eddie Muller, who infuses classic cocktails with a cinematic twist; Martha Barnette and Grant Barrett of “A Way With Words” unpack the history hidden in your spice cabinet; and we prepare a very crispy Korean Fried Chicken.

Get the recipe for Korean Fried Chicken here.

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This week, Sarit Packer and Itamar Srulovich, 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 markets of Egypt in search of the secrets of grilled food in the Middle East. Plus, pizza consultant Anthony Falco shares tips for making great pizza at home, Grant Barrett and Martha Barnette explain why we say “soup to nuts,” and we learn to make Honey & Co.’s recipe for Almond-Coconut Cake with Cherries and Pistachios. (Originally aired May 21, 2021.)

Get the recipe for Almond-Coconut Cake with Cherries and Pistachios here.

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Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud’homme to hear culinary stories from presidential history, like how Julia Child charmed her way into a state dinner and why Eleanor Roosevelt may have used Jell-O salad to get revenge on FDR. Plus, the late Raghavan Iyer reflects on curry, Indian cuisine and his legacy as a culinary educator; Alex Aïnouz experiments with AI in the kitchen; and we learn a recipe known as “killer spaghetti.”

Get the recipe for Charred Red Sauce Spaghetti here.

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We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-scenes details of being chosen to bake the cake for Prince Harry and Meghan Markle’s wedding. Plus, Rowan Jacobsen crash-lands into the Amazon for an up-close look at wild cacao harvesting; Adam Gopnik revisits his mother’s sourdough bread; Cheryl Day answers your toughest baking questions; and we make a Hot Milk Sponge Cake just in time for spring.

Get the recipe for Hot Milk Sponge Cake here.

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Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world’s greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kristina Cho guides us through classic Chinese baking at home, J. Kenji López-Alt shows us how to reinvent leftover mashed potatoes, and we learn to make Japanese-style curry. (Originally aired on January 14th, 2022.)

Get the recipe for Japanese-Style Chicken & Vegetable Curry here.

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Investigative journalists Doug Frantz and Catherine Collins take us inside the farmed salmon industry to explore the open net pens, health effects and future of America's favorite fish. Plus, Homa Dashtaki shares the traditional Iranian method for making creamy old-world yogurt; Dan Pashman invites us to a picnic; and we make Thai hot and sour soup.

Get the recipe for Thai Hot and Sour Soup with Chicken and Mushrooms here.

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Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” whichtakes a fresh look at defining Arab cooking. Plus, we learn how food is used to create Hollywood sound effects, discover what people 80 years ago thought food would look like today and make pasta sauce out of tomato paste. (Originally aired on April 9th, 2021.)

Get the recipe for Pasta with Tomato, Garlic and Basil here.

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We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of Oklahoma to get a crash course in catfish noodling from Bradley Beesley; J. Kenji López-Alt battles Chris over the best way to peel an egg; and we make a No-Fry Neapolitan Eggplant Parmesan.

Get the recipe for No-Fry Neapolitan Eggplant Parmesan here.

“Eating Together” by Li-Young Lee, courtesy of the Academy of American Poets, www.poets.org.

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Dr. Samuel West is back to teach us about history’s greatest food failures, from Colgate’s frozen meals to the time Gerber made food for grown-ups. Plus, Massimo Montanari helps us uncover the true history of spaghetti; J. Kenji López-Alt tells us how to make the most perfect scrambled eggs; and we bake Chocolate Olive Oil Cake. (Originally aired on April 22nd, 2022.)

Get the recipe for Chocolate Olive Oil Cake here.

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A caller this week asked about corn tortillas. Chris’s favorite flour tortillas are from Caramelo.

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This week, we explore our most essential pantry staple: salt. Naomi Duguid takes us around the world to learn its history, from Cambodia to Basque Country to an underground salt cathedral in Poland, while Alex Aïnouz gets obsessed with making gourmet salt in his lab. Plus, writer Doug Mack tells the odiferous details of the Great Midwest Cheese Duel of 1935, and we make Hungarian Paprika-Braised Potatoes.

Get the recipe for Hungarian Paprika-Braised Potatoes here.

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Are humans the only species that loves sour? Does everyone taste bitter the same way? And could there be flavors we can’t even comprehend yet? Emily Kwong and Aaron Scott from NPR’s “Short Wave” join us to explore the amazing science of taste, from the mysteries of salt to why dolphins can’t taste sweet. Plus, chef Khanh-Ly Huynh shares Vietnamese street food from Paris; Adam Gopnik investigates what it takes to become a culinary maestro; and we go to Bangkok for Thai Cashew Chicken.

Get the recipe for Thai Cashew Chicken here.

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We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker’s Burkhard Bilger asks: Can babies learn to love vegetables? (Originally aired on March 13, 2020.)

Get the recipe for Crispy Pasta with Chickpeas, Lemon and Parsley here.

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

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Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions with menu items like hoagies and black-eyed pea scrapple, and why he thinks our neighborhoods no longer feel like communities. Plus, mixologist Neal Bodenheimer shares cocktails from New Orleans, J. Kenji López-Alt offers a new way to use leftover scallions, and we make gnocchi out of flour, not potatoes.

Get the recipe for Gnocchi di Farina with Pancetta and Garlic here.

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YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world—from his tried-and-true recipe for the ultimate cup at home to the time he tasted 70-year-old beans in Japan. Plus, Don and Petie Kladstrup tell us the story of the man who taught America to love Champagne; we make Beef Chili Colorado Tacos; and Adam Gopnik discusses the greatest food debates of our time.

Get the recipe for Beef Chili Colorado Tacos here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

To get started with your private investing journey, head towww.linqto.com/milkstreetand create your account.

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Angela Hui tells the story of her childhood growing up in her family’s Chinese restaurant—there are flaming woks, short tempers and zero privacy. Plus, we’re joined by journalist Jenn Harris to learn how influencers are making their mark on the restaurant industry; Alex Aïnouz speeds up beef bourguignon; and we make Italian Wedding Soup.

Get this week’s recipe for Italian Wedding Soup here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

To get started with your private investing journey, head towww.linqto.com/milkstreetand create your account.

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Mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has taught them about the origins of soul food. Plus, we speak with international bagel consultant Beth George; Dan Pashman explores cold-weather cocktails; and we make pesto out of lemon zest, not basil. (Originally aired on February 19th, 2021.)

Get this week’s recipe for Spaghetti with Lemon Pesto here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

To get started with your private investing journey, head towww.linqto.com/milkstreetand create your account.

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This week, we interview Nigella Lawson. We discuss what’s to love about brown food, what’s to hate about tasting menus and what everyone gets wrong about cooks. For Valentine's Day, we explore the life of chocolatier Milton Hershey, make a decadent Dark Chocolate Terrine with Coffee and Cardamom, and take your baking questions with Cheryl Day. Plus, Dan Pashman gets us ready for the Super Bowl with a definitive guide to eating chicken wings.

Get this week’s recipe for Dark Chocolate Terrine with Coffee and Cardamom here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

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Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with David Gauvey Herbert; we share our recipe for a fresh take on the chocolate cookie; and Dan Pashman explains why he’d rather eat alone this Valentine’s Day. (Originally aired on February 7th, 2020.)

Get this week’s recipe for Dried Cherry-Chocolate Chunk Cookies here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

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This week, we get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it takes to open five restaurants in two years and why “The Bear” stands alone in the food TV genre. Plus, we peer into the illicit history of rum-running on Long Island with Amy Kasuga Folk; Adam Gopnik considers the act of fasting; and we make Cinnamon Sugar Yogurt Doughnuts from Romania.

Get this week’s recipe for Cinnamon Sugar Yogurt Doughnuts here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try atbetterhelp.com/milkand get on your way to being your best self.

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Ukrainian chef, author and activist Olia Hercules shares recipes and traditions from her home, and how she’s coping after almost one year of war. Plus, Jess Edberg tells the story of Dorothy Molter, who sold hundreds of bottles of root beer every day in Minnesota’s remote Boundary Waters Canoe Area Wilderness; J. Kenji López-Alt teaches us what to do when there’s too much lettuce in the house; and Christopher Kimball takes your calls with co-host Sara Moulton.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self.

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J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything from powdered milk to cardamom buns; cookbook author Chelsea Monroe-Cassel explores the food of “Game of Thrones” and “Star Wars”; and we visit Morocco’s communal bakeries to learn an all-purpose flatbread recipe. (Originally aired on March 4th, 2022.)

Get this week’s recipe for Moroccan Flatbreads here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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We tackle difficult fruits with author Kate Lebo. She introduces us to the world of rare fruits that are hard to find, harvest, prepare or just plain love. Plus, we study the staples of Gabonese cooking with chef Anto Cocagne, we get a lesson in the language of bread from Grant Barrett and Martha Barnette, and we learn about the history of Hungarian Chicken Paprikash.

Get this week’s recipe for Hungarian Chicken Paprikash here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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Pati Jinich is on a quest to show people what Mexico looks like and tastes like. She breaks down the common denominators of Mexican cuisine, tells us why she lives and dies for her blender and reveals her favorite recipes for chicken soup. Plus, writer Brandon Cook gives us a language lesson on drinking toasts from around the world, Alex Aïnouz has an epiphany about homemade pasta, and we bake up an ultra-easy Swedish “Sticky” Chocolate Cake.

Episode originally aired December 2, 2021.

Get this week’s recipe for Swedish “Sticky” Chocolate Cake here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, it’s Rachael Ray! She tells us about re-making a home after her house burned down, her best friendship with her Sicilian grandfather and why her lifelong affinity for Eeyore might inspire her to get a tattoo. Plus, baking champions Chris Taylor and Paul Arguin share their best tips for baking Blue Ribbon cookies, and we whip up a Chocolate-On-Chocolate Three-Layer Cake.

Episode originally published December 16, 2021.

Get this week’s recipe for Chocolate-On-Chocolate Three-Layer Cake here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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This week, we’re getting ready for the holidays. Rose Levy Beranbaum shares everything we need to know about baking cookies—from favorite equipment and core techniques to her ultimate chocolate chip cookie recipe. Plus, we go to Oaxaca to experience the Night of the Radishes with Gabriel Sanchez; Dan Pashman invents a “Hanukkah Miracle” sandwich; Cheryl Day answers your holiday baking questions; Chris shares his favorite books of the year; and we make a show-stopping Triple Crème Cheesecake with Guava Sauce.

Get this week’s recipe for Triple Crème Cheesecake with Guava Sauce here.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

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