Christopher Kimball's Milk Street Radio

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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

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124 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.

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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

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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 ...

Bought by WRGY


  • Added: Nov 20, 2019
  • Length: 53:58
  • Purchases: 1
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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 ...

  • Added: Nov 20, 2019
  • Length: 53:58
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Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned...

  • Added: Nov 13, 2019
  • Length: 53:59
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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...

  • Added: Nov 06, 2019
  • Length: 53:58
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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 Si...

  • Added: Oct 30, 2019
  • Length: 53:57
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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 smug...

  • Added: Oct 23, 2019
  • Length: 53:57
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Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still bel...

  • Added: Oct 16, 2019
  • Length: 53:58
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This week, we visit the unglamorous world of catering, where Matt and Ted Lee immersed themselves for four years. Behind the canapés, flower displa...

  • Added: Oct 09, 2019
  • Length: 53:57
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Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly his...

  • Added: Oct 02, 2019
  • Length: 53:58
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Culinary secrets from Yewande Komolafe to change the way you cook. Plus, Gustavo Arellano takes us on a journey down the great American chile highw...

  • Added: Sep 25, 2019
  • Length: 53:57