News
We Have Started Shooting Season 14!
Here I am on the new set of “Sara’s Weeknight Meals.” We shot 8 new segments that will start airing in the fall. Stay tuned!
Milk Street Radio: Behind the Scenes of Top Chef
We get real with Top Chef host Kristen Kish. She speaks out about her career, her show and what bugs her most about restaurant goers. Also on the show—we chat with Reya Hart about eating and traveling on tour with her father, Grateful Dead drummer Mickey Hart; Kim Severson…
Milk Street Radio: Lidia Bastianich Hotline
Lidia Bastianich joins Christopher Kimball to answer our listeners’ Italian cooking questions—from the best recipe for ravioli to tips for avoiding soggy lasagne. Plus, The Great British Bake Off’s Giuseppe Dell’Anno shares the joys of Italian baking, from cannoli cake to sfogliatelle; culinary guide Arianna Pasquini takes us on a…
Milk Street Radio – The Perfect Cup: Great Homemade Coffee
YouTube coffee expert James Hoffmann shares the best, worst and weirdest coffee in the world—from his tried-and-true recipe for the ultimate cup at home to the time he tasted 70-year-old beans in Japan. Plus, Don and Petie Kladstrup tell us the story of the man who taught America to love…
Milk Street Radio: Is the Stomach Your Second Brain?
This week, we uncover everything you never knew about the stomach, including its ability to think. Author Elsa Richardson also reveals ancient medical practices for quieting a gurgling gut, and we find out just how similar human and dog stomachs are. Plus, Florence Fabricant of The New York Times discusses…
Milk Street Radio: I Grew Up in a Chinese Takeaway
Angela Hui tells the story of her childhood growing up in her family’s Chinese restaurant—there are flaming woks, short tempers and zero privacy. Plus, we’re joined by journalist Jenn Harris to learn how influencers are making their mark on the restaurant industry; Alex Aïnouz speeds up beef bourguignon; and we…
Milk Street Radio: The Secrets of Irish Baking
We explore the whimsical world of Irish baking with Cherie Denham. Plus Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; we cook up Spinach and Ricotta Dumplings in Tomato Sauce; and Alex Aïnouz is on a journey to make the world’s best roasted chicken. https://www.177milkstreet.com/radio/butterfly-buns-barmbrack-and-soda-bread-the-secrets-of-irish-baking
Milk Street Radio: Restaurant Reviews that Bite Back
Pete Wells, former New York Times restaurant critic, joins us to look back on his most infamous reviews, plus why he blasted Guy Fieri’s Times Square restaurant but loved Señor Frog’s. Photojournalist Kate Medley reveals why some of the best food in the South is served at the gas station;…
Milk Street Radio: All About Bees
Bees solve puzzles, have distinct personalities and play with balls like a puppy. Zoologist Lars Chittka reveals amazing new discoveries about the mind of a honeybee and what a bee’s consciousness means for us humans. Plus, we investigate the mysterious phenomenon of bee heists; Sylvan Mishima Brackett, chef-owner of Rintaro,…
Milk Street Radio: Transylvania Road Trip
Irina Georgescu joins us to relive her and Chris’s journey to the heart of Transylvania. We discover the world of Romanian breads, snack pies, sour soups and folklore. Plus, archaeologist Brendan Foley explores a 15th-century shipwreck and uncovers a king’s medieval spice cabinet; Alex Aïnouz reimagines deviled eggs; Cheryl Day…
Milk Street Radio: Desperately Seeking the Perfect Peach
Alice Waters thinks David Mas Masumoto’s peaches could change the world. Today, Masumoto shares his search for the perfect peach and the shocking family secret that changed the history of his farm. Plus, we chat with Nichole Accettola about Scandinavian baking, from cinnamon knots to rye bread, and we learn…
Milk Street Radio: up Close and Personal with Emeril Lagasse
This week, we’re looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he’s different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan’s first cooking…
Cassoulet Wars! The 10th Year
While it comes from humble beginnings, there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet – a slow cooking bean and meat stew. I think I have been a judge every year (except one) at this competition held in New York City, sponsored by…
Somehow I Snuck into this Photo at the Julia Child Awards
I went to Washington on October 17th for the 1oth Julia Child Awards gala dinner held at the Smithsonian. The honoree this year was Alice Waters. But you can see many of the prior winners in this photo along with Alice: Jose Andrés, Sue Feniger, Rick Bayless, Grace Young, Sean…
Come Join Me at Cassoulet Wars on Feb 3 Where I Will Be a Judge!
While it comes from humble beginnings, there is no dish in Southwest France more iconic, cherished, and controversial than the cassoulet. Join me in celebrating (and indulging in) over 20 different takes on this historic dish at @dartaganfoods 10th Annual #CassouletWar. Hope to see you there! https://www.dartagnan.com/cassoulet_war_page.html
Milk Street Radio: Everything You Needed to Know About Sourdough
Richard Hart is here with the hottest takes in bread baking and sourdough—why he doesn’t care about your old sourdough starter, what everyone gets wrong about rye bread, and why the bread in Paris is, well, lacking. Plus, antique bookseller Don Lindgren reveals the history of community cookbooks, J. Kenji…
Milk Street Radio: The Amazing World of Mexican Desserts
This week, we taste the sweeter side of Mexican cuisine with chef Fany Gerson. Traveling from Mexico City to Veracruz to Oaxaca, we explore regional confections like chili-flavored paletas and guava and cheese doughnuts. Plus, we take a seat at the Noir Bar with writer and television host Eddie Muller,…
Milk Street Radio: 2025 Food Trends from NYTime’s Kim Severson
Kim Severson of the New York Times predicts the biggest food trends of 2025—from dirty sodas and whiskey ketchup to the new supermarket and the ingredient of the year. Also up this week, we get a lesson in southern Thai cooking from Nok Suntaranon, we make Bread Dumplings in Broth,…
Milk Street Radio: Dwight Garner’s Obsession with Word and Table
We’re joined by New York Times book critic and author Dwight Garner. He presents food quips from his favorite writers, as well as John Updike’s lunch routine and Hunter S. Thompson’s party tricks. Plus, anthropologist Manvir Singh helps us digest the world of “meat-fluencers” and their all-meat diets; A Way…
Milk Street Radio: Best of 2024
We’re looking back at some of our favorite moments from 2024. We’ll share the surprises—from the secret lives of vegetables, to the underworld of restaurant reservations—and the best culinary advice we received from guests like José Andres and Stella Parks. Plus, Christopher Kimball and Sara Moulton revisit the most memorable…
Milk Street Radio: Al Roker Dreams of Turkey
Al Roker is back on Milk Street with family recipes and television stories to share. He recalls celebrity-filled lunches at the NBC commissary and the holiday meal he dreamt of while recovering from surgery. Plus, Ben Mims reveals the secret history of cookies; Grant Barrett and Martha Barnette of “A…
Milk Street Radio: Baking Special
In this special episode, we share a few of our favorite moments about baking. Cheryl Day—cookbook author, co-owner of Back in the Day Bakery in Savannah, Georgia, and now Milk Street Radio guest co-host—reveals her tips for perfect biscuits, cakes and cookies. Plus, a computer designs the ultimate chocolate chip…
Holiday Gift for the Julia Child Fan!
Paula Johnson, one of the main people responsible for the resurrection of Julia Child’s famous Cambridge kitchen at the Smithsonian has come out with this delightful book detailing all the back stories behind that kitchen. It is a must for JC lovers.
Milk Street Radio: The Cake Whisperer Solves Your Baking Questions
We’re kicking off the holiday season with Rose Levy Beranbaum and Woody Wolston in celebration of the 35th anniversary of “The Cake Bible.” Beranbaum and Wolston reveal their tricks for génoise, their secret ingredient for perfect chocolate cake and their full-throated defense of fondant—yes, fondant! Plus, we explore the delightfully…