Christopher Kimball’s Milk Street Radio

Jacques Pépin: Teenage Chef, 100 Paris Kitchens, and Cooking for the President (Chapter 1)

Jacques Pépin grew up in Nazi-occupied France, became an apprentice cook at 13, and worked his way through dozens of Paris kitchens. In the first chapter of our special t

Jacques Pépin's Untold Stories: The Mob, The President, and Fast Food

Today, Jacques Pépin shares some of his best untold stories. Before his 30 cookbooks and three decades on TV, he stood up to the mob, turned down JFK, and reinvented froz

Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified

Today, we revisit the archives with our friends Stephanie Li and Chris Thomas from the YouTube channel Chinese Cooking Demystified. We learn the secrets to perfect fried

Our Haunted Podcast! Witches' Brew, the Candy Store Ghost and the Secret History of Jack-o'-Lanterns

We’re serving up an extra frightful hour of Milk Street Radio! Folklorist Lesley Bannatyne reveals the mischievous origins of the jack-o’-lantern, and Oaxacan tour guide

The Perfect Cup: Great Homemade Coffee with James Hoffmann

Today, we look back at one of our favorite episodes with YouTube coffee expert James Hoffmann. He shares the best, worst and weirdest coffee in the world—from his tried-a

Killer Kitchen! Cartoonist Roz Chast Fears Her Undersink Cabinet of Doom (and More)

New Yorker cartoonist Roz Chast often illustrates the absurdities of everyday life. In her new book, The Two Saddest Kitchens, she finds humor in the anxiety of home kitc

The Dog-Eat-Dog World of Ballpark Vendors

For this week's bonus, we're going back into the archives! In this episode from 2022, Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to s

Ask Yotam Ottolenghi

Yotam Ottolenghi is back and on the phone lines! He answers your questions and shares some of his best cooking secrets (and personal ones too!) He tells us about the pota

Welcome to The Hong Kong Diner!: Extended Cut

In this special episode, we’re sharing an extended cut of our interview with chef Lucas Sin. He praises all that Hong Kong diners have to offer, including the customizabl

Welcome to The Hong Kong Diner! Black Pepper Spaghetti and Deep-Fried French Toast

Chef Lucas Sin’s quickest dining experience clocked in at 6 minutes and 40 seconds. This expedient supper took place at a famous cha chaan teng, or Hong Kong diner, and h

Pink Margarine?! America’s Greatest Food Fight

99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and why in some states you could onl

Steakhouse Secrets: What Nobody Tells You About The Perfect Steak

Food writer Tim Hayward shares the juicy history of the steak. We take a peek inside the secret beefsteak societies of England and New York, learn a classic Argentinian s

Alexis Nikole Nelson Eats the Weeds: Extended Cut

In this special episode, we’re releasing an extended cut of our interview with Alexis Nikole Nelson. She tells us about the foraged ingredients you won’t find at your gro

Alexis Nikole Nelson Eats the Weeds: Recipes from the Wild

Alexis Nikole Nelson, known on TikTok as the Black Forager, has been foraging wild ingredients as long as she can remember. In her new book, "Happy Snacking, Don’t Die!",

The Secret History of Food Words

For this week's bonus, we're going back into the archives with our good friends Grant Barrett and Martha Barnette from the radio show A Way With Words. In our first-ever

Dining Dos, Dining Don’ts: The New Rules of Restaurant Etiquette

Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your server’s atten

Green Spaghetti and Cowboy Candy: Pati Jinich Celebrates the “New” Mexican Cuisine

For Pati Jinich, there was a right way and a wrong way to make authentic Mexican cuisine. That was until she journeyed across the U.S.-Mexico borderlands. From cowboy can

Twinkies Gone Wild: Claire Saffitz Decodes Cheetos, Hot Pockets, Gushers and Oreos

This week, we’re revisiting one of our all-time favorite episodes—our 2020 interview with Claire Saffitz, in which she describes the trials and tribulations of creating f

I Catered Napoleon's Wedding: Carême, the First Celebrity Chef

He cooked for the czar of Russia and the Rothschilds, and even made Napoleon Bonaparte's wedding cake. He invented the chef’s hat and published the first recipes for souf

Best-Of Calls: Wax Peppers, Carrot Tops, and Wild Leeks

For this week's bonus, we have an all-calls special! We look back on our favorite plant-based calls, including how to cook with carrot tops, how to master eggplant, and h