Christopher Kimball's Milk Street Radio

GroupAccount image
The wide world of food is coming to Christopher Kimball’s Milk Street Radio in October 2016. From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.

With a four-star cast of contributors including Sara Moulton (long-time public television host and cookbook author), Adam Gopnik (contributing writer for The New Yorker), Stephen Meuse (wine writer and expert), Dan Pashman (host of The Sporkful podcast) and host Christopher Kimball (founder of Cook’s Magazine, long-time public TV and Radio host, and founder of Christopher Kimball’s Milk Street), Christopher Kimball’s Milk Street Radio comes to public radio weekly beginning
October 22, 2016, distributed by PRX and recorded in the studios of WGBH

Series

Series image
138 Pieces

Christopher Kimball’s Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin. With a five-star cast of contributors including Sara Moulton (long-time public television host and cookbook author), Adam Gopnik (contributing writer for The New Yorker), Dan Pashman (host of The Sporkful podcast) and host Christopher Kimball (founder of Cook’s Magazine, long-time public TV and Radio host, and founder of Christopher Kimball’s Milk Street). Christopher Kimball’s Milk Street Radio is distributed by PRX and recorded in the studios of WGBH.

Caption: PRX default Series image
1 Piece

Christopher Kimball’s Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.


Pieces

Piece image
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 impo...

  • Added: Apr 06, 2020
  • Length: :00
Piece image
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...

  • Added: Apr 01, 2020
  • Length: 53:56
Piece image
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 coo...

  • Added: Mar 25, 2020
  • Length: 53:59
Piece image
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 an...

  • Added: Mar 18, 2020
  • Length: 53:58
Piece image
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...

  • Added: Mar 11, 2020
  • Length: 53:58
Piece image
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 ta...

  • Added: Mar 02, 2020
  • Length: 53:56
Piece image
This week, Claire Saffitz describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” P...

  • Added: Feb 26, 2020
  • Length: 53:56
Piece image
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...

  • Added: Feb 19, 2020
  • Length: 53:58
Piece image
This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. ...

  • Added: Feb 12, 2020
  • Length: 53:58
Piece image
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 resta...

Bought by KTRT RADIO INC


  • Added: Feb 12, 2020
  • Length: 33:40
  • Purchases: 1