Christopher Kimball's Milk Street Radio

Series produced by Christopher Kimball's Milk Street Radio

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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.

PROGRAM INFORMATION

Host: Christopher Kimball
Length: 00:59
Frequency: Weekly
Program Feed Schedule: Thursdays 3pm EST
Program Website: http://milkstreetradio.com/about
Listener Call In Line: 855-4-BOWTIE
Listener Email: questions@milkstreetradio.com

BROADCAST RIGHTS
Christopher Kimball’s Milk Street Radio is made available on the PRX Exchange Thursdays by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the release date. Christopher Kimball’s Milk Street Radio is available to all public radio stations.

Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks.

Promos for each program will be available on Tuesdays on the PRX Exchange.

"Generic" promos are available for download here on PRX Exchange.

Excerpting is permitted for promotional purposes only with producer approval. The programs may be simulcast live on the web from a station website but not archived or repackaged for on-demand listening.

About
Christopher Kimball’s Milk Street in downtown Boston – at 177 Milk Street – is home to our editorial offices and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. For more information, go to 177MilkStreet.com.

PROGRAM CLOCK
Billboard: (00:00-00:59)
Newscast: (1:00-6:00)
Segment 1: (6:00-19:59) Approximately
Break 1: (20:00-20:59) Approximately
Segment 2: (21:00-39:59) Approximately
Break 2: (40:00-40:59) Approximately
Segment 3: (41:00-59:00) Approximately

Request custom promos for Christopher Kimball's Milk Street Radio.

For more information about Christopher Kimball's Milk Street Radio, please contact PRX's Sean Nesbitt. Hide full description

PROGRAM INFORMATIONHost: Christopher KimballLength: 00:59Frequency: WeeklyProgram Feed Schedule: Thursdays 3pm ESTProgram Website: http://milkstreetradio.com/aboutListener Call In Line: 855-4-BOWTIEListener Email: questions@milkstreetradio.comBROADCAST RIGHTSChristopher Kimball’s Milk Street Radio is made available on the PRX Exchange Thursdays by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the release date. Christopher Kimball’s Milk Street Radio is available to all public radio stations. Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks. Promos for each program will be available on Tuesdays on the PRX Exchange. "Generic" promos are available for download here on PRX Exchange. Excerpting is... Show full description


Additional Files

182 Pieces

Order by: Newest First | Oldest First
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We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen...

  • Added: Jun 16, 2021
  • Length: 54:01
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This week, cookbook author Hetty McKinnon tells us about her Chinese-Australian upbringing, Vegemite brownies, marble tea eggs and why her mother c...

  • Added: Jun 09, 2021
  • Length: 54:00
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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 a...

  • Added: Jun 02, 2021
  • Length: 54:00
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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 ca...

  • Added: May 26, 2021
  • Length: 54:00
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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 m...

  • Added: May 19, 2021
  • Length: 54:00
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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 gr...

  • Added: May 12, 2021
  • Length: 54:00
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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 Medite...

  • Added: May 05, 2021
  • Length: 54:01
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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 sho...

  • Added: Apr 28, 2021
  • Length: 54:01
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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 f...

  • Added: Apr 21, 2021
  • Length: 54:00
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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 P...

  • Added: Apr 14, 2021
  • Length: 54:00
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Palestinian cookbook author Reem Kassis discusses her latest cookbook, "The Arabesque Table," which takes a fresh look at defining Arab cooking. Pl...

  • Added: Apr 07, 2021
  • Length: 54:00
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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, Anali...

  • Added: Mar 31, 2021
  • Length: 54:00
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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 c...

  • Added: Mar 24, 2021
  • Length: 53:58
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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...

  • Added: Mar 17, 2021
  • Length: 53:58
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Hooni Kim explains many of the foundations of Korean cuisine (including gochujang), how to make perfect rice, what 135-year-old soy sauce tastes li...

  • Added: Mar 10, 2021
  • Length: 53:59
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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: Mar 03, 2021
  • Length: 53:59
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Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plu...

  • Added: Feb 24, 2021
  • Length: 53:58
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Mother and daughter Alice Randall and Caroline Randall Williams tell us what studying the cooking of four generations of women in their family has ...

  • Added: Feb 17, 2021
  • Length: 53:58
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We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ...

  • Added: Feb 10, 2021
  • Length: 53:59