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Christopher Kimball’s Milk Street Radio

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Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.
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Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our listeners’ cooking questions, find out how to make the perfect cup of coffee, and share how to eat your way through Italy.
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Episodes

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Published 2018-01-26

203: The Secret History of White Meat: Why America Loves Breasts Not Legs

51 min
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Israeli chef Einat Admony on real couscous; foolproof cacio e pepe; roast sweet potatoes; and muffin madness.

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Israeli chef Einat Admony on real couscous; foolproof cacio e pepe; roast sweet potatoes; and muffin madness.

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Published 2018-01-19

202: The Breath of A Wok: Wok Master Grace Young Stirs it Up!

51 min
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Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours.

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Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours.

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Published 2018-01-12

143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts

51 min
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Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting. (Originally aired 11/4/17)

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Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting. (Originally aired 11/4/17)

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Published 2018-01-05

201: Harvard and The Chef: How Joanne Chang used Applied Mathematics to Build a Baking Empire

51 min
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We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.

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We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.

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Published 2017-12-29

149: The French Revolution: Paris Unveils New Bistros, New Menus, and New Chefs

51 min
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Lindsey Tramuta on the New Paris cuisine; we take a pilgrimage to India; offer a new recipe for steamed marmalade pudding; and wine expert Stephen Meuse has tips on the best glasses to use for champagne.

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Lindsey Tramuta on the New Paris cuisine; we take a pilgrimage to India; offer a new recipe for steamed marmalade pudding; and wine expert Stephen Meuse has tips on the best glasses to use for champagne.

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Published 2017-12-22

139: The Sheepherder’s Ball: Basque Cooking in America

51 min
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The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines. (Originally aired 9/23/2017)

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The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines. (Originally aired 9/23/2017)

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Published 2017-12-15

148: Kaukasis: The Secret Recipes of Georgia, Azerbaijan and Beyond

51 min
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The amazing food of Georgia with Olia Hercules; Milk Street’s top 10 cookbooks of the year; porchetta comes home; and dressing up the holiday table with Athena Calderone.

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The amazing food of Georgia with Olia Hercules; Milk Street’s top 10 cookbooks of the year; porchetta comes home; and dressing up the holiday table with Athena Calderone.

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Published 2017-12-08

147: The Three-Star Soup Kitchen

51 min
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Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking.

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Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking.

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Published 2017-12-01

146: The Poison Squad: In 1902, Why Do 12 Volunteers Eat Poison with Every Meal?

51 min
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Eating poison leads to the founding of the FDA; our recipe for the best gingerbread; Dr. Aaron Carroll on the truth about artificial sweeteners; and sourdough bread turns into a futuristic novel by Robin Sloan.

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Eating poison leads to the founding of the FDA; our recipe for the best gingerbread; Dr. Aaron Carroll on the truth about artificial sweeteners; and sourdough bread turns into a futuristic novel by Robin Sloan.

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Published 2017-11-24

126: BBQ Adventure: Heat and Meat in Gugulethu, Cape Town

51 min
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We travel to Cape Town, South Africa, for insane barbecue; Melissa Clark rethinks how to cook at home; poet Nikki Giovanni remembers her grandparents’ rack of lamb recipe; and Adam Gopnik unpacks his dream of the cast-iron pan. (Originally aired 5/27/17)

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We travel to Cape Town, South Africa, for insane barbecue; Melissa Clark rethinks how to cook at home; poet Nikki Giovanni remembers her grandparents’ rack of lamb recipe; and Adam Gopnik unpacks his dream of the cast-iron pan. (Originally aired 5/27/17)

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Published 2017-11-17

145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed

51 min
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Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful’s Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr. Aaron Carroll; The New Yorker’s Adam Gopnik on his first Thanksgiving in 1980s New York; J. Kenji Lopez-Alt on make-ahead mashed; and wine expert Stephen Meuse says Burgundy wines are best for the holiday table.

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Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful’s Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr. Aaron Carroll; The New Yorker’s Adam Gopnik on his first Thanksgiving in 1980s New York; J. Kenji Lopez-Alt on make-ahead mashed; and wine expert Stephen Meuse says Burgundy wines are best for the holiday table.

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Published 2017-11-10

144: Why Does Bread Rise? Nathan Myhrvold on Bread Science

51 min
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Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat;smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.”

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Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat;smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.”

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Published 2017-11-03

143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts

51 min
View
Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting.

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Former Eater Editor Helen Rosner on what’s hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting.

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Published 2017-10-27

142: The Amazon/Whole Foods Revolution

51 min
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Whole Foods founder and CEO John Mackey on the future of supermarkets; Dawson City, Yukon, Canada’s “Sour Toe Cocktail”; our recipe for Vietnamese Coffee Cake; salt and pepper get divorced; and Dr. Aaron Carroll on why eggs are safe.

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Whole Foods founder and CEO John Mackey on the future of supermarkets; Dawson City, Yukon, Canada’s “Sour Toe Cocktail”; our recipe for Vietnamese Coffee Cake; salt and pepper get divorced; and Dr. Aaron Carroll on why eggs are safe.

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Published 2017-10-20

134: New York Times’ Kim Severson on Paula Deen, Alton Brown and Thomas Keller

51 min
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Kim Severson, National Food Correspondent for The New York Times, interviews famous food celebrities including Paula Deen, Alton Brown, and Thomas Keller; author Crystal King explores the food of ancient Rome; margaritas the Milk Street way; and Dr. Aaron Carroll attests to coffee as health drink. (Originally aired 8/11/17)

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Kim Severson, National Food Correspondent for The New York Times, interviews famous food celebrities including Paula Deen, Alton Brown, and Thomas Keller; author Crystal King explores the food of ancient Rome; margaritas the Milk Street way; and Dr. Aaron Carroll attests to coffee as health drink. (Originally aired 8/11/17)

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Published 2017-10-13

141: The Quick Palestine Cook: Bold, Easy, Fresh

51 min
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Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans.

 


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Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans.

 


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Published 2017-10-06

140: David Lebovitz: An American in Paris

51 min
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David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.

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David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.

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Published 2017-09-29

130: NPR’s Ari Shapiro Eats the World

51 min
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Ari Shapiro eats everything; all about salt; Japanese Potato salad; and podcasting chocolate with The Slow Melt. (Originally aired 7/1/2017)

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Ari Shapiro eats everything; all about salt; Japanese Potato salad; and podcasting chocolate with The Slow Melt. (Originally aired 7/1/2017)

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Published 2017-09-22

139: The Sheepherder’s Ball: Basque Cooking in America

51 min
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The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines.

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The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines.

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Published 2017-09-15

138: Beyond Baklava: The Real Turkish Cooking

51 min
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A culinary tour of Turkey with Robyn Eckhardt; San Antonio food critic Mike Sutter eats 365 tacos; Dan Pashman of The Sporkful makes Rosa Parks’ peanut butter pancakes; and our recipe for Trapanese pesto.

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A culinary tour of Turkey with Robyn Eckhardt; San Antonio food critic Mike Sutter eats 365 tacos; Dan Pashman of The Sporkful makes Rosa Parks’ peanut butter pancakes; and our recipe for Trapanese pesto.

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Published 2017-09-08

137: What She Ate: From Eva Braun to Helen Gurley Brown

51 min
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Laura Shapiro investigates the foodways of famous women, from Eleanor Roosevelt to Eva Braun; we travel to Okinawa for Blue Seal Ice Cream; we visit Istanbul for the best Turkish kofte; and J. Kenji Lopez-Alt on marinades.

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Laura Shapiro investigates the foodways of famous women, from Eleanor Roosevelt to Eva Braun; we travel to Okinawa for Blue Seal Ice Cream; we visit Istanbul for the best Turkish kofte; and J. Kenji Lopez-Alt on marinades.

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Published 2017-09-01

124: The World of Food According to David Leite

51 min
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David Leite analyzes himself plus naturally lactose-free milk,and grown-up chocolate chip cookies. (Originally aired 5/6/2017)

 

 


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David Leite analyzes himself plus naturally lactose-free milk,and grown-up chocolate chip cookies. (Originally aired 5/6/2017)

 

 


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Published 2017-08-18

135: Beyoncé, Saffron and the New Women Farmers of Afghanistan

51 min
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Saffron, the new Afghan crop; Meathead Goldwyn on barbecue ribs; The Food Lab on the mortar and pestle; and our recipe for whipped cream biscuits and strawberries.

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Saffron, the new Afghan crop; Meathead Goldwyn on barbecue ribs; The Food Lab on the mortar and pestle; and our recipe for whipped cream biscuits and strawberries.

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Published 2017-08-11

134: New York Times’ Kim Severson on Paula Deen, Alton Brown and Thomas Keller

51 min
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Interviews with famous foodies; the cuisine of ancient Rome; our recipe for margaritas; Christopher Kimball’s top 5 food books; and coffee as health food.

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Interviews with famous foodies; the cuisine of ancient Rome; our recipe for margaritas; Christopher Kimball’s top 5 food books; and coffee as health food.

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Published 2017-08-04

123: Salt, Fat, Acid, Heat: The Elements of Good Cooking

51 min
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The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.(Originally aired 4/29/2017)

 

 


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The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.(Originally aired 4/29/2017)

 

 


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Published 2017-07-28

133: Yashim Cooks Istanbul: Eat Like The Sultan

51 min
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Great recipes from Istanbul; Cuban-spiced burgers; Melissa Clark whips up supper; and the New Yorker’s Adam Gopnik Dishes bearnaise.

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Great recipes from Istanbul; Cuban-spiced burgers; Melissa Clark whips up supper; and the New Yorker’s Adam Gopnik Dishes bearnaise.

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Published 2017-07-21

132: New Orleans Serves Ramen

51 min
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Brett Anderson on the new New Orleans food scene; Dr. Aaron Carroll says goodbye to the low-salt diet; cooking the Ghanaian way with Zoe Adjonyoh; and our recipe for Moroccan Chicken Skewers.

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Brett Anderson on the new New Orleans food scene; Dr. Aaron Carroll says goodbye to the low-salt diet; cooking the Ghanaian way with Zoe Adjonyoh; and our recipe for Moroccan Chicken Skewers.

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Published 2017-07-14

131: The Potlikker Papers: Food Meets Politics in the American South

51 min
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The Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman on airline dining and the new fattoush.

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The Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman on airline dining and the new fattoush.

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Published 2017-07-07

115: Eat, Cook, Love in Senegal

51 min
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Pierre Thiam on the food of Senegal; our recipe for Tahini Swirl Brownies; a tip for all-new compound butters; chef and restaurateur Damon Baehrel on his “mystery restaurant” in upstate New York; and Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity. (Originally aired 2/18/17)

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Pierre Thiam on the food of Senegal; our recipe for Tahini Swirl Brownies; a tip for all-new compound butters; chef and restaurateur Damon Baehrel on his “mystery restaurant” in upstate New York; and Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity. (Originally aired 2/18/17)

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Published 2017-06-23

129: Sugar Bad, Fat OK?

51 min
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Reporter Gary Taubes makes the case against sugar; we explore baklava, from Syria to Brooklyn; Dan Pashman debunks restaurant-etiquette myths; and we share our recipe for Thai barbecue chicken.

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Reporter Gary Taubes makes the case against sugar; we explore baklava, from Syria to Brooklyn; Dan Pashman debunks restaurant-etiquette myths; and we share our recipe for Thai barbecue chicken.

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Published 2017-06-16

128: Tel Aviv: The Search for Real Hummus

51 min
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We travel to Tel Aviv to celebrate hummus, plus Cherry Bombe’s Kerry Diamond, Tartine’s Liz Pruitt, and wine expert Stephen Meuse explains the cru wine system.

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We travel to Tel Aviv to celebrate hummus, plus Cherry Bombe’s Kerry Diamond, Tartine’s Liz Pruitt, and wine expert Stephen Meuse explains the cru wine system.

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Published 2017-06-09

114: Dorie’s Cookies

51 min
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Dorie Greenspan remembers her experiences with Julia Child, wine expert Stephen Meuse decodes vintage wines, we offer our recipes for high-heat scrambled eggs and Georgian Chicken Soup, Nigella Lawson gives us a quick Tuesday night meal, and Sara Moulton and Christopher Kimball take your calls. (Originally aired 2/11/17)

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Dorie Greenspan remembers her experiences with Julia Child, wine expert Stephen Meuse decodes vintage wines, we offer our recipes for high-heat scrambled eggs and Georgian Chicken Soup, Nigella Lawson gives us a quick Tuesday night meal, and Sara Moulton and Christopher Kimball take your calls. (Originally aired 2/11/17)

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Published 2017-06-02

127: Corby Kummer Speaks

51 min
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Journalist Corby Kummer on the best cup of coffee, horsemeat, Paula Wolfert, and the state of modern food writing.

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Journalist Corby Kummer on the best cup of coffee, horsemeat, Paula Wolfert, and the state of modern food writing.

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Published 2017-05-12

111: The Joy of Turkish Cooking

51 min
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Ana Sortun unveils the secrets of Turkish cooking, Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and caramel oranges. (Originally aired 1/14/17)

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Ana Sortun unveils the secrets of Turkish cooking, Vietnamese-style weeknight dinner with Andrea Nguyen, wine expert Stephen Meuse explores the sommelier’s romance with one wine, and caramel oranges. (Originally aired 1/14/17)

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Published 2017-04-28

123: Salt, Fat, Acid, Heat: The Elements of Good Cooking

51 min
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The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.

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The science of how to cook with Samin Nosrat, burgers of the future with The Sporkful, pasta at the ready, skirt steak salad, and we take your calls.

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Published 2017-04-21

112: Saffron Tales

51 min
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This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. We’ll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls. (Originally aired 1/21/2017)

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This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. We’ll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls. (Originally aired 1/21/2017)

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Published 2017-04-14

122: The Mean Streets of Boston Chef, Barbara Lynch

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This week, Christopher Kimball takes a tour of South Boston and learns about the secret life of chef Barbara Lynch; Dr. Aaron Carroll campaigns for dissing the 5-second rule; Ana Sortun gives a quick recipe for a midweek Turkish supper; and we present our recipe for soba noodles and asparagus.

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This week, Christopher Kimball takes a tour of South Boston and learns about the secret life of chef Barbara Lynch; Dr. Aaron Carroll campaigns for dissing the 5-second rule; Ana Sortun gives a quick recipe for a midweek Turkish supper; and we present our recipe for soba noodles and asparagus.

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Published 2017-04-07

121: The Food Lab Plays 20 Questions

51 min
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J. Kenji Lopez-Alt takes a food-science pop quiz; KFC is short for Korean Fried Chicken; pound cake is reborn; and Adam Gopnik’s ode to celery and parsley.

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J. Kenji Lopez-Alt takes a food-science pop quiz; KFC is short for Korean Fried Chicken; pound cake is reborn; and Adam Gopnik’s ode to celery and parsley.

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Published 2017-03-31

120: Buddhist Chef: The Right Way to Cook

51 min
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Cooking with Buddhist nun Jeong Kwan; discovering British puddings, from haggis to spotted dick; reporting on the New Jersey Ham Wars; and making Thai fried rice.

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Cooking with Buddhist nun Jeong Kwan; discovering British puddings, from haggis to spotted dick; reporting on the New Jersey Ham Wars; and making Thai fried rice.

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Published 2017-03-17

118: José Andrés: It’s a Mad, Mad, Mad Life!

51 min
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Plus: Cracked potatoes, Dr. Aaron Carroll on food-fad whiplash, flavored whipped cream, and Tuesday night dinner with Claire Ptak.

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Plus: Cracked potatoes, Dr. Aaron Carroll on food-fad whiplash, flavored whipped cream, and Tuesday night dinner with Claire Ptak.

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Published 2017-03-10

117: Eating the Outback

51 min
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Australian blogger and forager Rohan Anderson makes sneaky eel dip and payback paella; Adam Gopnik reminisces about New York City’s Carnegie Deli; Abraham Conlon of Chicago’s Fat Rice reveals the home cooking of Macau; and we present our recipe for pistachio-cardamom loaf cake.

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Australian blogger and forager Rohan Anderson makes sneaky eel dip and payback paella; Adam Gopnik reminisces about New York City’s Carnegie Deli; Abraham Conlon of Chicago’s Fat Rice reveals the home cooking of Macau; and we present our recipe for pistachio-cardamom loaf cake.

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Published 2017-03-03

106: Taste of Persia

51 min
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Naomi Duguid discovers the backstreet cooking of Armenia, Georgia and Iran; plus we learn a better way to make stew; Fuchsia Dunlop joins us live at Milk Street; The New Yorker’s Adam Gopnik discusses ethical eating; and we take your calls with Sara Moulton. (Originally aired 11/26/2016, Available for Re-run 3/2/17 – 3/9/17)

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Naomi Duguid discovers the backstreet cooking of Armenia, Georgia and Iran; plus we learn a better way to make stew; Fuchsia Dunlop joins us live at Milk Street; The New Yorker’s Adam Gopnik discusses ethical eating; and we take your calls with Sara Moulton. (Originally aired 11/26/2016, Available for Re-run 3/2/17 – 3/9/17)

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Published 2017-02-24

116: Vikram and Meeru’s Excellent Restaurant Adventure

51 min
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This week, the new Indian cooking with Meeru Dhalwala and Vikram Vij, hunting to eat with Louise Gray, Dan Pashman of WNYC’s The Sporkful podcast plays with breakfast cereal, and our recipe for creamy pasta sauce.

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This week, the new Indian cooking with Meeru Dhalwala and Vikram Vij, hunting to eat with Louise Gray, Dan Pashman of WNYC’s The Sporkful podcast plays with breakfast cereal, and our recipe for creamy pasta sauce.

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Published 2017-02-17

115: Eat, Cook, Love in Senegal

51 min
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This week, we talk to chef Pierre Thiam. The food of Senegal has big flavors and big heart, and Thiam reveals the culture that inspired him to cook. “In Senegal … people believe that the more they share the food with you, the more plentiful their bowl will be,” he says. Then we’ll present our recipe for Tahini Swirl Brownies and a tip for all-new compound butters. Also on the show, we talk to Damon Baehrel about his “mystery restaurant,” in upstate New York, Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity and, as always, Christopher Kimball and Sara Moulton take your calls.

Hosted on Acast. See acast.com/privacy for more information.

More description
This week, we talk to chef Pierre Thiam. The food of Senegal has big flavors and big heart, and Thiam reveals the culture that inspired him to cook. “In Senegal … people believe that the more they share the food with you, the more plentiful their bowl will be,” he says. Then we’ll present our recipe for Tahini Swirl Brownies and a tip for all-new compound butters. Also on the show, we talk to Damon Baehrel about his “mystery restaurant,” in upstate New York, Dr. Aaron Carroll investigates how looking at food stamp choices could reduce obesity and, as always, Christopher Kimball and Sara Moulton take your calls.

Hosted on Acast. See acast.com/privacy for more information.

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