Christopher Kimball’s Milk Street Radio
Magnolia Ice Cream? Yes! Plus Candied Acorns and Spruce Bark Cookies
When Justin Davies cuts into a piece of wood, he wonders what it tastes like. Today, he shares his adventures in crafting desserts out of trees, from the bark infusion that made his tongue go numb to the ice cream concocted from an infamously smelly tree. Plus, Lidia Bastianich returns to answer your questions on pasta and pesto; we eat through the backroads of Vietnam with chef Anaïs Ca Dao van Manen; and writer Jenny Linford meditates on cooking’s most elusive ingredient. Listen to Milk Street Radio on: Apple Podcasts | Spotify
You Might Also Like: Earsay: The Audible and iHeart Audiobook Club
Introducing “The Land and Its People” with David Sedaris from Earsay: The Audible and iHeart Audiobook Club. Follow the show: Earsay: The Audible and iHeart Audiobook Club David Sedaris has notes: on "welcome in," on the machine that took your coffee order, on the airport tip screen, on everyone under 40. But underneath the complaints in his new collection, The Land and Its People, is something softer: the person he married, the lost friends in his address book, the sense that he's entering the hard part of getting older. David joins the show to talk about manners and tastelessness, why he'd rather say "this is the person I married" than "husband," and what he learned about landing a joke from watching Whoopi Goldberg. See omnystudio.com/listener for privacy information. DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to team@podroll.fm.
The Shocking Truth About Food Safety: Extended Cut
In this special episode, we’re sharing an extended cut of our interview with food safety experts Ben Chapman and Don Schaffner. They give their best tips for avoiding foodborne illnesses, including the safest way to cool down food, the hidden dangers of potato salad, and the foods they refuse to order from restaurants.Photo credit: Laura OhlmanListen to Milk Street Radio on: Apple Podcasts | Spotify
Death in the Kitchen: The Shocking Truth About Food Safety
This week, we take a look at the hazards lurking in our kitchens. Food safety experts Ben Chapman and Don Schaffner give their best tips for avoiding foodborne illnesses, including their protocol for cooking raw meat, the diseases hiding in your salt, how to actually clean a sponge, and the foods they refuse to order from restaurants. Plus, we take a burger road trip with George Motz; Genevieve Taylor returns to the phone lines to take your grilling calls; and Kim Severson reflects on 250 years of American cooking.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Best-Of Calls: Roosters, Alligators, and Leaf Lard
For this week's bonus, we have an all-calls special! We look back on the ingredients that have stumped you most—rooster, alligator, squid ink, even sparrows.Listen to Milk Street Radio on: Apple Podcasts | Spotify
100 Years of Food Writing at the New Yorker: M.F.K. Fisher, Calvin Trillin and A.J. Lieblin
Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial. We hear A.J. Liebling’s tip for finding a good restaurant in Paris, M.F.K. Fisher’s fantasy about potato chips and Calvin Trillin’s obsession over constructing the perfect bagel. Plus, Matt Goulding shares why paella is a hotbed of controversy; we explain why a cold oven is the secret to the best creme brûlée; and Christopher Kimball and Sara Moulton answer your questions and share their favorite things to do with tomatoes.Get this week’s recipe for Cold-Oven Crème Brûlee here.Listen to Milk Street Radio on: Apple Podcasts | Spotify
The Secret History of Erewhon: Extended Cut
In this special episode, we’re sharing an extended cut of our interview with Kerry Howley about the surprising history of L.A.’s favorite food store, Erewhon.
Gonzo Food Trends: Sperm Gummies, Colostrum Soda and Spray-Can Beef Tallow
Andrea Hernández, founder of Snaxshot, is back to share her 2026 grocery store predictions—complete with holy water and sour pineapple sperm worms. Plus, reporter Kerry Howley reveals the surprising history of Erewhon, L.A.’s favorite food store; A Way With Words gets metaphorical about food and our bodies; and Stella Parks returns to answer your baking questions.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Summer Calls Special! Sun Pickles, Steak and Strawberry Ice Cream
For this week's bonus, we have an all-calls special! We look back on some of your best calls all about summer eating. Chris and Sara Moulton answer your garden questions, from mint varieties to sun pickles; they offer a few ideas for hot weather desserts (can cake frosting survive without air conditioning?!); and Meathead steps in for a grilling question session.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Summer Lollapalooza! Meathead Q&A, BBQ Road Trip and Grilling Pizza
We’re covering everything you've ever wanted to know about grilling and barbecue. First up, a road trip with Daniel Vaughn, barbecue editor at Texas Monthly. We taste whole-hog barbecue in Greenville, coffee-rubbed brisket in Nacogdoches and cow-eye tacos in Brownsville. Then, Meathead joins Chris on the phone lines for your toughest cookout questions; Kenji López-Alt makes the case for his favorite backyard dinner; and Grant Barrett and Martha Barnette of “A Way With Words” cool us down with summertime treats. (Originally aired July 11, 2025.)
BraveTart: Stella Parks Reimagines America's Favorite Sweets
This week, we're revisiting one of our all-time favorite episodes–it's our 2018 interview with Stella Parks about the secret history of chocolate chip cookies and how she reverse engineers everything from Oreos to McDonald’s Apple Pies. Plus, we learn about barbecue around the world, from boodog to hāngi; Dan Pashman visits LA's Cambodian donut shops; and we make Austrian Plum Cake.Get our recipe for Austrian Plum Cake here.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Unreasonable Hospitality: Inside the World's Best Restaurant
Will Guidara transformed Eleven Madison Park from a struggling two-star brasserie to the number one restaurant in the world. His secret? Unreasonable hospitality. From DIY beaches in the dining room to sledding in Central Park, Will shares stories—some of which inspired scenes on FX's The Bear—about his climb to the top. Plus, Luke Fortney examines restaurant gap relationships; and Emily Monaco describes the art of the French picnic. Listen to Milk Street Radio on: Apple Podcasts | Spotify
Milk Street At The Movies! Horror Food Styling, Vegetable Sound Effects and Film Noir Cocktails
We’re rewinding a few of our favorite movie magic interviews. Eddie Muller, host of TCM’s Noir Alley, breaks down some of film noir’s most memorable quotes and cocktails; horror movie food stylist Janice Poon makes vampire meat and edible amniotic fluid; and foley artist Marko Costanzo creates sound effects out of coconuts, cornstarch and lettuce.Listen to Milk Street Radio on: Apple Podcasts | Spotify
Who's Your Salsa Daddy?
This week, we travel to Mexico. Rick Martínez shares the salsa that changed his life; Aarón Sánchez answers your Mexican cooking questions; we uncover the secret history of avocados; and Paco de Santiago takes us on a food tour of Mexico City. (Originally aired June 27, 2025.) Listen to Milk Street Radio on: Apple Podcasts | Spotify
Desperately Seeking Garifuna! The Amazing History, Food and Language of the Garifuna People
For this week's special rewind, Isha Sumner talks the history and cuisine of the Garifuna people. Plus, Ruth Rogers reflects on 30 years of The River Café; wine expert Stephen Meuse shares his favorite bubbles of summer; and we make Spaghetti al Limone.Get the recipe for Spaghetti al Limone here.Listen to Milk Street Radio on: Apple Podcasts | Spotify
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