Christopher Kimball’s Milk Street Radio

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 wonders why Goofy wears pants but Pluto doesn’t. Plus, we dive into the world of pies and baking competitions with Chris Taylor and Paul Arguin; we get a lesson in the language of leftovers from Grant Barrett and Martha Barnette; and we present a recipe...

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 show when you know nothing about baking. Plus, we chat with Karl De Smedt, manager of the world’s only international sourdough library; J. Kenji López-Alt gives us a crash course on the best homemade fried rice; and we learn how to get a good char on Catal...

Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to New York City, where she learned to love Spam, Jell-O and Wonder Bread. She talks about the early years on her grandmother's farm, where she slept on a corn-husk mattress, ate pig's blood sausage and fresh fig jam, and realized that the secret to happiness is having less, not more. Plu...

Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and his most memorable stories—for example, how he used to act out “The Wizard of Oz” to help him stay sane in solitary confinement. Plus, Gena Renaud of Yume Confections teaches us about the art of wagashi; Alex Aïnouz dives into the world of meatballs; and we roast a chicken the Nigella Lawson way. Get this week's recip...

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 often-ignored fish. Plus, we talk with chef and poet Omar Tate, who explores Black American culture and literature through food; Dan Pashman explains why he thinks grilling is overrated; and we find a fix for flavorless tomatoes. Get this week's recipe, T...

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 Parisian cocktail culture from David Lebovitz; we present a new take on the cheeseburger; and Bianca Bosker teaches us about the history and evolution of wine reviews. Get this week's recipe, Garlic-Rosemary Burgers with Taleggio Sauce:  https://www.177m...

We explore culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highway; we make a hearty beef stew from central Mexico; and Adam Gopnik tells us how a trip to Italy spawned an epiphany. (Originally aired September 28, 2019.) Get this week's recipe, Mexican Beef and Tomatillo Stew: https://www.177milkstreet.co...

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 and smell. Plus, Meathead Goldwyn teaches us how to grill perfect steaks; J. Kenji López-Alt investigates food expiration dates; and we make a no-fuss, all-flavor Spanish Almond Cake. Get this week's recipe, Spanish Almond Cake: https://www.177milkstreet...

Legendary pastry chef Claudia Fleming gives us a crash-course in baking. We discuss her tried-and-true techniques, her all-time favorite desserts and her experience working at New York City’s Jams in the 1980s. Plus, reporter Alli Fam brings us the story of green crabs, an invasive species whose population is on the rise; Bianca Bosker walks us through the fascinating history of tablescaping; and...

This week, we chat with Vivian Howard about growing up on a tobacco farm in Deep Run, North Carolina; her latest TV show, “Somewhere South”; and the foods she considers her flavor MVPs. Plus, we explore the future of algae-based food; Dan Pashman puts a modern twist on family cocktail parties; and we make Mashed Avocados with Sesame and Chili. Get this week's recipe, Mashed Avocados with Sesame an...

Isha Sumner gives us a primer on Garifuna history, culture and cuisine. Plus, we chat with Ruth Rogers of The River Café in London; we taste the bubbles of summer; and we make spaghetti al limone. (Originally aired June 29, 2018.) Get this week's recipe, Spaghetti al Limone: https://www.177milkstreet.com/recipes/spaghetti-al-limone Right now, we are making our online cooking school available for f...

Sami Tamimi and Tara Wigley, part of the team behind Yotam Ottolenghi’s food empire, discuss the world of Palestinian cooking—from za’atar to what makes great tahini. Plus, we chat with Gail Simmons about life behind the scenes at “Top Chef”; we make seared pork tenderloin with smoked paprika; and we discuss hidden food meanings with Grant Barrett and Martha Barnette of “A Way With Words.” Get thi...

We chat with Sam Sifton of The New York Times about the rituals and foods of Sunday supper—from easy duck confit to bacon fried chicken. Plus, we hear from reporter Amy Guttman about a bar in London that was once an underground public loo; we make an herb soup from Sardinia; and Adam Gopnik tells us why he thinks Montreal bagels are the best in the world. Get this week's recipe, Sardinian Herb Sou...

Nigella Lawson discusses her favorite "rhapsodically easy" weeknight traybake, how Kirkegaard influenced her philosophy on food and why snobbery has no place in cooking. Plus, we share the story of Zubaida Tariq, Pakistan’s Martha Stewart; Dr. Aaron Carroll reveals if coffee really does cause cancer; and we make Spanish Ratatouille. Get this week's recipe, Spanish Ratatouille (Pisto Manchego): htt...

This week, we're talking with Edward Lee—chef, independent restaurateur and founder of the LEE Initiative. In response to restaurant closures across the country, the LEE Initiative has formed a nationwide coalition of restaurants that have been transformed into relief kitchens for restaurant workers. Also on this week’s show, we chat with chef Iliana de la Vega about authentic Oaxacan cuisine; Ada...

Writer Matt Goulding brings us on a culinary tour of Japan including sushi, yakitori and the exquisite egg salad sandwiches at 7-Eleven. Plus, author Crystal King tells us about one of history’s best-selling cookbooks, which was published in 1570; Dr. Aaron Carroll gives us the real scoop on intermittent fasting; and we make French Almond-Rum Cake. Get this week's recipe, French Almond-Rum Cake: h...

John Whaite takes us behind the scenes of “The Great British Bake Off.” He talks life after winning, the simple pleasures of Eton mess and the importance of listening to your food. Plus, we dive into the crazy world of culinary Facebook groups; Alex Aïnouz tries to reverse engineer Joël Robuchon’s mashed potatoes; and we cook an Indian staple of simmered lentils with spice-infused hot butter. Get...

Chef Diane Kochilas talks real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. (Originally aired May 10, 2019.) Get this week's recipe, Spaghetti Puttanesca: https://www.177milkstre...

In 2015, chef Makini Howell took a sabbatical from her vegan food empire to cook for Stevie Wonder on tour. We discuss her unique take on vegan cooking and what she learned during her year on the road. Plus, we discover the strange history of flavor science; Adam Gopnik reveals J.D. Salinger’s favorite recipe for popcorn salt; and we learn Croatia’s secret to perfect cabbage rolls. Get this week's...

Kim Severson of The New York Times tells us about the food world’s biggest trends. Plus, we chat with Fuchsia Dunlop about the textures, flavors and fragrances of Sichuan cuisine; Grant Barrett and Martha Barnette of “A Way With Words” discuss food names that have a secret; and we put a new spin on an old classic—the pineapple upside-down cake. Get this week's recipe, Pineapple Upside-Down Cornmea...

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...

We explore why Tokyo shoppers spend a fortune on fruits with journalist Bianca Bosker. Plus, Dan Pashman teaches us how to outsmart a buffet; we take a food tour of Lisbon with chef Nuno Mendes; and we share a recipe for Spanish tortillas at home. (Originally aired January 4, 2019.) Get this week's recipe, Potato and Eggplant Tortilla Española: https://www.177milkstreet.com/recipes/potato-and-eggp...

This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator of the Carolina Reaper—the world’s hottest pepper; we transform chickpeas; and Alex Aïnouz brews beer at home using only ingredients found in a supermarket. Greek-Style Braised Chickpeas with Tomatoes and Orange: h...

The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 for a gorilla-shaped Cheeto; we make Palestinian Upside-Down Chicken and Rice; and Dr. Aaron Carroll asks: Is diet soda bad for us? Get this week's recipe, Palestinian Upside-Down Chicken and Rice (Maql...

This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue. (Originally aired March 9, 2018.) Get this week's recipe, Macanese Sweet Potato Cake:...