Christopher Kimball’s Milk Street Radio

This week, we’re getting ready for Thanksgiving with some help from our friends. Cheryl Day joins us to answer your holiday baking questions, Sam Fore cooks Thanksgiving with a Sri Lankan take, J. Kenji López-Alt explains why he eats lobster for Thanksgiving, Dan Pashman tells us how to eat pie the right way, and we learn to make Yogurt-Roasted Carrots with Warm Spices.

Get this week’s recipe for Yogurt-Roasted Carrots with Warm Spices:

https://www.177milkstreet.com/recipes/yogurt-roasted-carrots-warm-spices

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

Sponsors 

Käserei Champignon: From extraordinary cheese boards to remarkable recipes, Cambozola is a treasure too good not to share. Visit www.thisisfinecheese.com for recipes, pairings and to find Cambozola at a store near you. 

Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.

Resources for listeners via All-Clad.com can go to shop our cookware collections at All-Clad.com Special offer code: MILKSTREET10

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

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; Grant Barrett and Martha Barnette reveal the origin of the couch potato; and we whip up plush yogurt flatbreads from Crete.

Get this week’s recipe, Yogurt and Olive Oil Flatbreads: https://www.177milkstreet.com/recipes/yogurt-olive-oil-flatbreads

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

This week’s sponsors:

From extraordinary cheese boards to remarkable recipes, Cambozola is a treasure too good not to share. Visit www.thisisfinecheese.com for recipes, pairings and to find Cambozola at a store near you. 

During Sleep Number's Veterans Day Sale, save $1,000 on the Sleep Number 360® Special Edition smart bed. Plus special financing. See sleepnumber.com/MILK for details.

Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.

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

This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he has encountered as a “taco scout,” how to eat a dozen tacos a day and the rise of the $15 gourmet taco. Plus, we get an in-depth look at the life and legacy of James Beard; Adam Gopnik walks us through creating his own whimsical dessert; and we whip up a delicious Danish Dream Cake. (Originally aired November 6, 2020.)

Get this week's recipe, Danish Dream Cake: https://www.177milkstreet.com/recipes/danish-dream-cake

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

This week’s sponsors:

Resources for listeners via All-Clad.com can go to shop our cookware collections at All-Clad.com Special offer code: MILKSTREET10

Murray’s Cheese Murray’s Monthly Clubs offer five tasty options for every level of cheese lover, whether you’re new to cheese, a total curd nerd, or just looking for a delicious snack. Go to 

www.murrayscheese.com/milkstreet and use promo code MILKSTREET for $15 off your first subscription.

Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.

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

We chat with Alice Waters: chef, restaurateur, and philosopher. She tells us about the French film that inspired Chez Panisse and explains why good lunch and good conversation are the keys to her career. Plus, Chris McDade shows us how to make great food from tinned fish, Dan Pashman tells us about his favorite Halloween candy, and we bake Liberian Banana-Rice Bread.

Get this week’s recipe for Liberian Banana-Rice Bread

https://www.177milkstreet.com/recipes/liberian-banana-rice-bread

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: 

This Week’s Sponsor: 

Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.

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

Cheryl Day—cookbook author and co-owner of Back in the Day Bakery in Savannah, Georgia—reveals her tips for perfect biscuits, cakes and cookies. Plus, Beejhy Barhany tells us about dabo, the Ethiopian milk and honey bread; Alex Aïnouz explains how to stir-fry the Cantonese way; and we learn how to make Umbrian Lentil Soup.

Get this week’s recipe for Umbrian Lentil Soup

https://www.177milkstreet.com/recipes/umbrian-lentil-soup-zuppa-de-lenticchie

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: 

This week's sponsors: 

Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass.

Resources for listeners via All-Clad.com can go to shop our cookware collections at All-Clad.com Special offer code: MILKSTREET10

Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.

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

Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV. Plus, we find out how a beer archeologist revives ales from antiquity, Adam Gopnik explains how a wine opener can be a symbol of your mortality and we learn to make a recipe for the Venetian dish of rice and peas known as risi e bisi. (Originally aired March 19, 2021.)

Get this week’s recipe for Venetian Rice & Peas (Risi e Bisi): https://www.177milkstreet.com/recipes/risi-e-bisi

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

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

This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system. Plus, archaeologist Farrell Monaco reveals what the ashes of Pompeii can tell us about Ancient Roman food, Dr. Aaron Carroll weighs in on whether milk and juice are actually healthy beverages for kids, and we learn to make Cranberry and White Chocolate Soda Bread.

Get the recipe for Orange-Cranberry Soda Bread with White Chocolate Chunks: https://www.177milkstreet.com/recipes/orange-cranberry-soda-bread-white-chocolate-chunks

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

This week's sponsors: 

Proven quality sleep is life-changing sleep, which starts with Sleep Number® adjustability. Save up to $800 on Sleep Number 360® smart beds, for a limited time. Plus, special financing. Only at Sleep Number® stores or sleepnumber.com/MILK. 

Resources for listeners via All-Clad.com can go to shop our cookware collections

at All-Clad.com Special offer code: MILKSTREET10

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

This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.

Get the recipe for Pasta with Radicchio and Walnuts:

https://www.177milkstreet.com/recipes/pasta-radicchio-walnuts-black-pepper

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

This week's sponsors: 

Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. 

Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That’s GetFresh177.com to try a bottle for just $1.

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

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 stewed beans you’ll ever make. (Originally aired September 18, 2020.) 

Get the recipe for Mexican Stewed Beans with Salsa Fresca:

https://www.177milkstreet.com/recipes/mexican-stewed-beans

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

This week's sponsors: 

Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. 

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

Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change the world and find out how it brought us Betty Crocker, astronaut food and the Rice Krispies treat. Plus, listeners share their Home Ec memories, lessons and tales of disaster. Also on the show: Kim Severson of the New York Times explores the rise of hydroponic farming, we get a lesson in Palestinian home cooking from Nadia Gilbert, and we learn a Filipino recipe for chicken soup.

Get the recipe for Filipino-Style Chicken Soup with Coconut and Lemon Grass:

https://www.177milkstreet.com/recipes/filipino-style-chicken-soup-with-coconut-and-lemon-grass

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

This week's sponsors: 

Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass.

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

We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher gives us a taste of tiki cocktails and culture; Bianca Bosker explains the appeal of ultra-peaceful cooking shows; and we make hearty Ethiopian-Style Chickpea Stew. (Originally aired October 9, 2020.)

Get the recipe for Ethiopian Chickpea Stew: https://www.177milkstreet.com/recipes/ethiopian-chickpea-stew

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

This week's sponsors: 

Discover the Sleep Number 360® smart bed. Now, during the Biggest Sale of the Year, all beds are on sale. Save 50% on a

NEW Limited Edition smart bed plus special financing. For a limited time only at Sleep Number stores or

sleepnumber.com/MILK.

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

Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles. She breaks down the history of food processing, from the first time our ancestors cooked with fire to the cutting-edge technology of today. Plus, we chat with sixth-generation farmer Matthew Raiford about oyster roasts, reezy-peezy and other staples of Gullah Geechee cuisine; Grant Barrett and Martha Barnette give us their favorite apple-based expressions; and we search Mexico City for the best shrimp taco.

Get the recipe for Seared Shrimp Tacos with Tomatoes and Cotija: https://www.177milkstreet.com/recipes/seared-shrimp-tacos-with-tomatoes-and-cotija

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

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

Writer Daniel Genis tells us how he learned to cook in prison with limited tools and ingredients, from fried fish and dumplings to pasta cooked on a rewired hot pot. Plus, spirits expert Yolanda Shoshana reveals how cognac became a part of Black history, Dr. Aaron Carroll tells us why coconut oil might not be as healthy as we think, and we make chicken fricase from Puerto Rico.

Get this week's recipe, Chicken Fricase with Tomatoes, Potatoes and Carrots: https://www.177milkstreet.com/recipes/chicken-fricase-with-tomatoes-potatoes-and-carrots

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

This week's sponsors: 

Discover the Sleep Number 360® smart bed. Now, during the Biggest Sale of the Year, all beds are on sale. Save 50% on a

NEW Limited Edition smart bed plus special financing. For a limited time only at Sleep Number stores or

sleepnumber.com/MILK.

For 30% off your first Brami purchase, go to bramisnacks.com and enter code MILKSTREET30.

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

Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-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 sourdough and bake white bread instead. (Originally aired August 27, 2020.)

Get this week's recipe, Mexican Sweet Corn Cake: https://www.177milkstreet.com/recipes/mexican-sweet-corn-cake

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

This week's sponsor: 

Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass.

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

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.

Get this week's recipe for Italian Flourless Chocolate Torta:

https://www.177milkstreet.com/recipes/italian-flourless-chocolate-torta

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

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

This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos. 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. (Originally aired July 10, 2020.)

Get this week's recipe, Coriander-Roasted Chicken: https://www.177milkstreet.com/recipes/coriander-roasted-chicken

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

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

On this week's dessert-themed show, we chat with Nadiya Hussain about her quest for the perfect brownie, a hack for bread pudding and how she almost faked her death to avoid going on “The Great British Bake Off.” Plus, chef Ana Sortun brings us the story of Turkey’s greatest baklava bakery, Adam Gopnik analyzes amusing dessert names, and we learn to make Plum Cake with Spiced Almond Crumble.

Get this week's recipe for Plum Cake with Spiced Almond Crumble: https://www.177milkstreet.com/recipes/plum-cake-with-spiced-almond-crumble

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

This week's sponsor: 

Join the Moink Movement today! Go to MoinkBox.com/MILK RIGHT NOW, and listeners to this show get FREE bacon for a Year.

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

This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame and labneh. Plus, we explore the secret world of creating food emojis with artist Yiying Lu, Adam Gopnik ponders the elements of dinner, and we present a recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper.

Get this week's recipe for Spicy and Sour Julienned Potato Salad with Sichuan Pepper: https://www.177milkstreet.com/recipes/spicy-and-sour-julienned-potato-salad-with-sichuan-pepper

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

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

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 for a sweet and tangy Austrian Plum Cake. (Originally aired July 31, 2020.)

Get this week's recipe, Austrian Plum Cake (Zwetschgenkuchen): https://www.177milkstreet.com/recipes/austrian-plum-cake-zwetschgenkuchen

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

This week's sponsor: 

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.

Join the Moink Movement today! Go to MoinkBox.com/MILK RIGHT NOW and listeners to this show get FREE bacon for a Year.

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

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

We talk with Pulitzer Prize-winning journalist Michael Moss about why foods such as Cheetos and Oreos can be more addictive than cigarettes. Plus we explore the history of West African cookbooks, J. Kenji López-Alt teaches us different ways to use alcohol in the kitchen, and we learn to make Glazed Sour Cream and Brown Sugar Bundt Cake.

Get this week's recipe for Glazed Sour Cream and Brown Sugar Bundt Cake. https://www.177milkstreet.com/recipes/glazed-sour-cream-and-brown-sugar-bundt-cake

This Week’s Sponsor:  

Discover proven quality sleep. During our Lowest Prices of the Season, all Sleep Number 360® smart beds are on sale. Starting at $899. Only for a limited time at Sleep Number stores or sleepnumber.com/MILK.

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

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. (Originally aired July 3, 2020.)

Get this week's recipe for Tomato-Herb Salad With Sumac: 

https://www.177milkstreet.com/recipes/tomato-herb-salad-with-sumac

This Week’s Sponsor:  

For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order.

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

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.

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

https://www.177milkstreet.com/recipes/shrimp-orzo-zucchini-aegan

This Week’s Sponsor: 

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.

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

This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, and why her mother calls to FaceTime her wok. Plus, we talk to the Trappist monk running the only Trappist Brewery in the U.S., learn to make the original Fettuccine Alfredo and get a lesson from Grant Barrett and Martha Barnette about all the sausage idioms used in Germany.

Get this week's recipe for Fettuccine Alfredo: https://www.177milkstreet.com/recipes/fettuccine-alfredo

This Week’s Sponsor: 

For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order.

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

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. 

(Originally aired June 12, 2020)

Get this week's recipe, Spanish Almond Cake: https://www.177milkstreet.com/recipes/spanish-almond-cake-tarta-de-santiago

This Week’s Sponsor:

Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK

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

This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our most cherished memories. Plus, we get a barbecue lesson from pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we cook polenta with shrimp and tomatoes.

Get the recipe for polenta with shrimp and tomatoes: https://www.177milkstreet.com/recipes/polenta-shrimp-tomatoes

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

This week, 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.

Get the recipe for Almond-Coconut Cake with Cherries and Pistachios. https://www.177milkstreet.com/recipes/almond-coconut-cake-honey-co

This week’s sponsor:

Discover proven quality sleep. Save $1,000 on the NEW Sleep Number® 360 Special Edition smart bed during the Memorial Day Sale. Only at Sleep Number stores or sleepnumber.com/MILK

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

We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced tahini. (Originally aired January 22, 2021)

Get the recipe for Cauliflower with Spiced Tahini and Garlic-Chili Oil: https://www.177milkstreet.com/recipes/spiced-tahini-garlic-chili-oil-cauliflower

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

Chef Eric Ripert teaches us how to make vegetables the star of the plate. Plus, we take a deep dive into the food and cooking of the Eastern Mediterranean, Adam Gopnik reveals his five food heresies, and we learn how to make Japanese Milk Bread.

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

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 Catalonian-inspired grilled vegetables. (Originally aired July 24th, 2020.)

Get this week's recipe, Spanish Grilled Vegetables (Escalivada): https://www.177milkstreet.com/recipes/spanish-grilled-vegetables-escalivada

This weeks sponsor: 

Visit SitkaSalmonShares.com/MILK for $25 off the first month of a Premium Sitka Seafood Share.

Proven quality sleep is life-changing sleep. And now, save 50% on the Sleep Number 360® Limited Edition smart bed. Plus, special financing on all smart beds. Only for a limited time at Sleep Number stores and sleepnumber.com/MILK. 

Making the switch to natural products has never been easier. For a limited time, when listeners go to Grove.co/MILK you will get to choose a FREE gift with your first order of $30 or more. 

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

Tea expert Shunan Teng tells us about tea that costs $1,000 per ounce and the notion that tea is more like wine than coffee. Plus, we learn about forgotten fast-food chains, Alex Aïnouz debunks the myth of hollandaise as a mother sauce, and we learn how to make Vietnamese Braised Lemon Grass Chicken.

Get this week’s recipe for Vietnamese Braised Lemon Grass Chicken: https://www.177milkstreet.com/recipes/vietnamese-braised-lemon-grass-chicken

This week’s sponsor: 

Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

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

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. (Originally aired June 26, 2020.)

Get this week's recipe, Garlic-Rosemary Burgers with Taleggio Sauce: https://www.177milkstreet.com/recipes/garlic-rosemary-burgers-taleggio-cheese-sauce-dinner-barbeque

This week's sponsors: 

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.

Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

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

Palestinian cookbook author Reem Kassis discusses her latest cookbook, “The Arabesque Table,” which takes 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. 

Get this week’s recipe for Pasta With Tomato, Garlic and Basil: https://www.177milkstreet.com/recipes/tomato-garlic-basil-pasta

This week's sponsor:

Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

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

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.

Get this week’s recipe for Portuguese Sponge Cake (pão de ló)

https://www.177milkstreet.com/recipes/portuguese-sponge-cake-pao-de-lo

This week's sponsor:

Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

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

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 are declining. (Originally aired January 10, 2020.)

Get this week's recipe, Neapolitan Meatballs with Ragù: https://www.177milkstreet.com/recipes/neapolitan-meatballs

This week's sponsor:

Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

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

Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV. Plus, we hear about how a beer archeologist revives ales from antiquity, discover how a wine opener can be a symbol of your mortality and learn to make a recipe for the Venetian dish of rice and peas known as risi e bisi. 

Get this week’s recipe for Venetian Rice & Peas (Risi e Bisi): https://www.177milkstreet.com/recipes/risi-e-bisi

This week’s sponsor: 

Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

The Opinel Intempora Chef Knife collection was designed with home cooks like you in mind. The knives are known for their durability, comfort and superior cut quality. The Intempora knives are sold individually as well as in sets. Learn more about the affordable line of full tang chef knives at opinel-usa.com/intempora

Proven quality sleep is life-changing sleep. And now, save 50% on the Sleep Number 360® Limited Edition smart bed. Plus, special financing on all smart beds. Only for a limited time at Sleep Number stores and sleepnumber.com/MILK. 

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.

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

Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes like and why he loves making fermented soybean stew. Plus, we hear the curious story behind America’s most prolific fruit inventor; Bianca Bosker combs through her grandma’s recipe cards; and we make one of France’s easiest desserts.

Get this week’s recipe for Yogurt Loaf Cake with Coriander and Orange:

https://www.177milkstreet.com/recipes/coriander-orange-yogurt-loaf-cake

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

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. (Originally aired on April 10, 2020.)

Get this week's recipe, Dal Tarka: https://www.177milkstreet.com/recipes/dal-tarka

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

Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. 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 make pork in Veracruz sauce.

Get this week’s recipe for Pork in Veracruz Sauce: https://www.177milkstreet.com/recipes/pork-veracruz-sauce-adriana-luna

This weeks sponsor: 

Proven quality sleep is life-changing sleep. And now, save 50% on the Sleep Number 360® Limited Edition smart bed. Plus, special financing on all smart beds. Only for a limited time at Sleep Number stores and sleepnumber.com/MILK

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

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.

Get this week’s recipe for Spaghetti with Lemon Pesto: https://www.177milkstreet.com/recipes/spaghetti-lemon-pesto

This week’s sponsor:

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.

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

We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.

Get this week’s recipe for Passatelli in Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodo

This week’s sponsor:

Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK

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

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 for Mexican Beef and Tomatillo Stew (Entomatado de Res): https://www.177milkstreet.com/recipes/mexican-beef-tomatillo-stew-entomatado-de-res

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

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

We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced tahini.

Get the recipe for Cauliflower with Spiced Tahini and Garlic-Chili Oil: https://www.177milkstreet.com/recipes/spiced-tahini-garlic-chili-oil-cauliflower

This week’s sponsors:

Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or

sleepnumber.com/MILK

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to masterclass.com/MILK.

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

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. (Originally aired on January 3, 2020.)

Get the recipe for Baked Salted Salmon with Dill: https://www.177milkstreet.com/recipes/norwegian-baked-salted-salmon

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

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: https://www.177milkstreet.com/recipes/tomato-salsa-chipotle-black-beans-hummus

This week’s sponsor:

Make quality sleep your New Year’s resolution. Save up to $1000 on the new Sleep Number 360® smart bed. For a limited time, only at Sleep Number stores or

sleepnumber.com/MILK

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

Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was inspired by food stalls in Jerusalem. Plus, we hear from Rev. Heber Brown III about the historical relationship between Black churches and Black farmers; Bianca Bosker discusses the everlasting reign of Cheerios in the breakfast world; and we share our recipe for Slavonian-style Shepherd's Stew.

Get the recipe for Slavonian-Style Shepherd's Stew: https://www.177milkstreet.com/recipes/slavonian-style-shepherds-stew

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

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 for Savory Bread Pudding. (Originally aired December 13, 2019.)

Get this week’s recipe for Savory Bread Pudding with Mushrooms, Gruyère and Tarragon: https://www.177milkstreet.com/recipes/mushrooms-gruyère-savory-bread-pudding

This week’s sponsors:

Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.

Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com.

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

This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily influenced by traditional English fare. Plus, Nick Hall investigates the world of novelty potato chip flavors; we whip up a chocolate-hazelnut cream cake; and Dan Pashman rethinks s’mores.

Get the recipe for Chocolate-Hazelnut Cream Cake: https://www.177milkstreet.com/recipes/chocolate-hazelnut-cream-cake

This week’s sponsors:

Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.

Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free. 

Get Honey for free at joinhoney.com/MILK 

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

Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana. Plus, we sample Cajun seafood from the coast of Louisiana with chef Melissa Martin; Adam Gopnik waxes poetic about New York’s greenmarkets; and we make a dish inspired by Palestinian maftoul.

Get the recipe for Pearl Couscous with Chicken and Chickpeas: https://www.177milkstreet.com/recipes/pearl-couscous-with-chicken-and-chickpeas

This week’s sponsors:

Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.

Get 50% off your first month of KiwiCo plus free shipping on any crate line with code MILK at kiwico.com.

Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free.

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