Milk Street Radio public
[search 0]

Download the App!

show episodes
 
Loading …
show series
 
Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and tells us stories of her fisherman father. Plus, we learn about the Food Timeline, the internet’s oldest and largest collection of food history; we make chef Angie Mar’s Chèvre Cheesecake; and Dr. Aar…
 
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 bizarre history of drinking around the world; Grant Barrett and Martha Barnette of A Way With Words give us a lesson on food names that double as cooking instructions; and we share a recipe for the best stewe…
 
Pastry chef Briana Holt teaches us how to make exceptional baked goods. Plus, we hear how a Lost Generation novelist became a pioneer of organic agriculture; Dan Pashman admits he is eggplant-phobic; and we learn how vinegar and garlic come together to make tangy, spicy Chicken Vindaloo. Get this week's recipe, Chicken Vindaloo: https://www.177milk…
 
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Plus, Molly Yeh moves to Minnesota and trades Sichuan take-out for hotdish and beet farming; we present a recipe for chocolate-almond spice cookies; and Dr. Aaron Carroll says "no" to a new study on alcohol. (Originally aired November 23, 2018.)…
 
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s favorite secret steak sauce. Plus, we chat with Saturated Ice Cream founder Lokelani Alabanza who invents new ice cream flavors, from peanuts and coke to Nashville hot chicken; we make Mexican Sweet Corn Cake; and Alex Aïnouz tells us why we should forget homemade …
 
Tom Papa tells us about learning to bake bread between comedy gigs, the question he always gets asked about sourdough starters and why his favorite food memory isn’t his grandmother’s cooking, but her jars of gherkin pickles. Plus, we chat with Mark Diacono about all things bitter, fermented and sour; journalist Bianca Bosker shares the history of …
 
We travel to the summer kitchens of Ukraine with Olia Hercules. She explains how to pickle a watermelon, the history of borscht and why pigs' ears are so deliciously crunchy. Plus, we meet NASA rocket scientist and whole-hog pitmaster Dr. Howard Conyers; Dan Pashman tells us how to achieve snacking perfection at the beach; and we share a recipe for…
 
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," discusses her early life in Vietnam, Hostess fruit pies and why chicken stock is better with an apple. Plus, we chat with filmmaker Andrew Rodgers about Kinder Surprise, a chocolate egg that’s beloved worldwide but illegal in the United States; we make a simple dump-and-bake Lemon-Almond Poun…
 
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 Ba…
 
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 …
 
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…
 
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 chi…
 
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 …
 
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-Rosem…
 
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 Bee…
 
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 reci…
 
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 thr…
 
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 …
 
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 ar…
 
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 …
 
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…
 
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…
 
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 Ilia…
 
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.…
 
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 si…
 
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 rec…
 
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’…
 
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…
 
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 ma…
 
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: htt…
 
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-S…
 
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 reci…
 
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.) G…
 
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 D…
 
Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to eating cold bone marrow. Plus, we chat with Ron Faiola about the nostalgic charm of Wisconsin supper clubs; Alex Aïnouz makes instant ramen noodles from scratch; an…
 
When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the re…
 
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt investigates the science of no-knead bread. (Originally aired January 31, 2019.) Get this week's recipe for Ancho Chili Salsa Roja: https://www.177milk…
 
Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales a…
 
We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian salmon; and Dan Pashman makes a case for picky eaters. Get this week's recipe, Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norweg…
 
Chris Elliott, who investigated the horsemeat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion-dollar business of food fraud. Plus, we investigate the curious case of "Q" (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaro…
 
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart. Plus, we explore the new German cooking with Meike Peters; Adam Gopnik discusses the role of turkey in Charles Dickens’ “A Christmas Carol”; and we whip up an apple cake. Get this week's recipe, Germ…
 
Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her favorite food, the sea squirt. Plus, we discover what and how ancient Minoans cooked; Alex Aïnouz wonders if we should all have a 3D printer in our kitchens; and we share our recipe…
 
In Yotam Ottolenghi's latest book, “Simple,” he focuses on delivering minimal hassle for maximum joy—whole-roasted vegetables topped with crème fraîche, no-bake cheesecake and a new take on salads. This week, we discuss how he keeps things simple, yogurt on everything and the must-have spices for any kitchen. Plus, recipes for a homemade Christma…
 
Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to make peace despite their domestic culinary wars. Plus, we explore kaiseki with Niki Nakayama and Carole Iida-Nakayama; Dan Pashman rails against avocado toas…
 
This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode; Vivian Howard invites us to her kitchen for North Carolina turkey and sides; Alice Waters, Erin French, Joanne Chang, Gonzalo Guzmán and more chefs, authors and friends recount their …
 
Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way. Plus, Robin Russell Gaiser tells us about her years-long endeavor of asking perfect strangers to lunch; Alex Aïnouz attempts to make a 1-million layer puff pastry; and we serve up Portuguese-Style …
 
Grant Barrett and Martha Barnette, hosts of the radio show “A Way With Words,” join us to explore the language of food. They discuss why some restaurant servers ask “Will you be wanting anything else?”—instead of simply “Do you want anything else?” And they explain phrases that seemingly don’t make a lot of sense, such as “in a pickle.” Plus, maste…
 
The Chez Panisse founder discusses the early days of the historic Berkeley institution and the power of taste to change lives. Plus, our trip to Sicily for the real Pasta con Fagioli; Jerrelle Guy talks “Black Girl Baking”; and Dan Pashman of The Sporkful performs an on-air experiment about sound and taste. (Originally aired October 25, 2018.) For …
 
Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we …
 
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of hard work. Plus, Brooke Jarvis takes us behind the $10 million launch of a new apple variety; we learn Sardinia’s secret to five-minute handmade pasta; and Dr. Aaron Car…
 
Loading …

Quick Reference Guide

Copyright 2020 | Sitemap | Privacy Policy | Terms of Service
Google login Twitter login Classic login