Christopher Kimball’s Milk Street Radio travels the world to find the most fascinating food stories—including children who harvest cod tongues after school in Norway and a detective who tracks down food thieves. And on Milk Street Radio, you can always find the unexpected: a visit to the Museum of Failure, the joys of eyeball Jell-O and how to eat your way through Italy. Hosted on Acast. See acast.com/privacy for more information.
…
continue reading
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The Most Dangerous Wine: A Smuggler's Story
49:46
49:46
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
49:46
We interview Jason Wise about his film “Somm: Cup of Salvation,” which tells the story of winemaker Vahe Keushguerian, who smuggled ancient grapes from Iran to make the first Persian wine in over 40 years. Plus, food scientist Anwesha Sarkar explains how she built a 3D-printed human tongue to study food texture; we cook up the original Spaghetti an…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
I Need Moose Meat Updates
24:14
24:14
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
24:14
This week, we're checking back in on three callers whose Dinner SOS journeys we felt just weren't over. Listen to our callers' original episodes here: Eddie Tobi MaddyBon Appétit
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Carla Hall Reclaims Soul Food
50:58
50:58
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:58
Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite restaurants close; and we serve up Sweet Fresh Corn Pudding. (Originally aired May 17, 2019). Get this week’s recipe for Sweet Fresh Corn Pudding here. We want to hear your culinary tips! Sha…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
I Need to Up My Salad Game
31:16
31:16
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
31:16
Shivani LOVES salad. But by Friday, the lettuce she bought on Monday is just... sad. To help Shivani get a fresh, crisp salad on the table every night, Chris calls on Jess Damuck, the cookbook author behind Salad Freak and Health Nut. The key? Rethinking what a salad can be. Recipes: Cantaloupe, Cucumbers, Lime, and Mint Watermelon Salad with Shiso…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Refrigerator Revolution: The Surprising Art of Keeping Cool!
50:34
50:34
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:34
This week, it's all about food inventions and innovations. Nicola Twilley reveals the secret history of refrigeration, from ingenious fridge designs to Rwanda’s pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for t…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
I Need to Start My Family's Day Right
29:05
29:05
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
29:05
Liz has three young kids, and the process of getting everybody fed and out the door in the morning can be soul-crushing. So Chris and Ali Slagle (author of the excellent cookbook I Dream of Dinner So You Don't Have To) join forces to help Liz's family's mornings go from sour to sweet. Recipes: Granola Scones Almond, Kale, and Banana Smoothie Banana…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Rent a Falcon, Save Your Vineyard! The New Airborne Security Guards
50:58
50:58
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:58
Falcons are smart, fast and lethal––but they can also be a farm’s greatest defense against losing an entire harvest. Master falconer Alina Blankenship tells us about protecting fields of grapes and blueberries with her flock of highly-skilled birds, from the falcon that operates like a jet-fighter to the hawk that patrols crops like a bouncer. Plus…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
I Need More Exciting Work-from-Home Lunches
29:41
29:41
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
29:41
Kaitlin and her husband are food scientists — so you'd think they would have a creative solution for their lunch rut. But they're so bored of their midday go-to of yogurt and granola or hummus and veggies, they called up the experts for some work-from-home lunch help. Chris taps BA Food Editor Kendra to help Kaitlin fill her fridge with all the bit…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The Dark World of Restaurant Reservations: How to Cheat the System
50:59
50:59
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:59
Journalist Adam Iscoe takes us inside the underworld of restaurant reservations. Plus, Viola Buitoni teaches us about weeknight Italian cooking, Adam Gopnik shares Mark Twain’s favorite American foods, and Cheryl Day returns to answer baking questions. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected te…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Milk Street Radio: 10 Biggest Food Lies
52:13
52:13
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
52:13
Today, we're sharing an episode from our friends at Milk Street Radio. Tamar Haspel of the Washington Post is here to share 10 truths about food that nobody wants to believe. From diet soda to organic vegetables to farm-fresh eggs, nothing is sacred. Plus, Amanda Herbert brings us inside history’s wildest dinner parties; Adam Gopnik reveals what yo…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Dinner SOS: I Need to Feed My Friend Group
35:21
35:21
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
35:21
Today, we're sharing an episode from our friends at “Dinner SOS.” “Dinner SOS” is the podcast where Bon Appétit answers desperate home cooks' cries for help. This week we’re sharing the episode “I Need to Feed My Friend Group.” Caller Maggie invited a group of old friends to her small upstate New York house, expecting some to drop out last minute. …
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Vive La France! Jacques Pépin, Parisian Cakes and Bourguignon Burgers
50:59
50:59
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:59
In honor of the Paris Olympics, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn h…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
We Are What We Eat: A Conversation with René Redzepi & Matt Goulding
26:03
26:03
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
26:03
In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support t…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Welcome to Our Cocktail Hour! Bourbon Myths, Martini Crawls and Mixology Tips
51:01
51:01
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
51:01
It's a very happy hour of Milk Street Radio: Chef Edward Lee returns for a tour of Kentucky’s bourbon distilleries, where the water is sweeter, the barrels are (accidentally!) charred, and the rickhouses are sacred territory. Plus, Gary Shteyngart recounts his wet, dry, twisted and dirty martini tour of New York City; Grant Barrett and Martha Barne…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
What Should I Cook This Summer?
29:13
29:13
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
29:13
This summer, Dinner SOS has you covered. Chris & Shilpa share their hot takes on cooking in the heat (AC required, obviously), plus what produce is overrated and what's under-celebrated. And stick around for answers to listener questions about using CSA produce, grilling, jaggery, and non-dairy options for tender, juicy chicken marinades. RECIPES &…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Butter Cows, Ugly Cakes and Blue Ribbons: Welcome to the State Fair!
51:01
51:01
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
51:01
We dive into the world of state, county and agricultural fairs with Marla Calico to learn about their history, impact and why roast beef sundaes are all the rage at fairgrounds across the country. Plus, we head to the Iowa State Fair to meet the woman who carves cows out of butter and the kids striving to create the world’s ugliest cake. We also ge…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
I Need to Feed My Friend Group
34:40
34:40
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
34:40
Maggie invited a group of old friends to her small Upstate New York house, expecting some to drop out last minute. But nobody did, and now she has to feed 21 adults, 7 toddlers, and 3 dogs... for a week! This is, admittedly, Chris's nightmare. Enter: Sarah Copeland and Anna Stockwell, Upstate entertainers extraordinaire! They walk Maggie through th…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The Glory Days of In-Flight Dining: From Smorgasbord to Baked Alaska
50:57
50:57
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:57
Is airplane food bad on purpose? Historian Richard Foss takes us through the turbulent history of food in flight, from extravagant meals aboard zeppelins, to the flaming Baked Alaskas once served en route to Singapore, to the truth about mediocre food service on planes today. Plus, Rebecca Rupp tells us how carrots won the Trojan War, Amanda Herber…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
I Need Crisp, Briny Pickles
33:35
33:35
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
33:35
10 years ago, Jenny had a half-sour pickle from Zingerman's Deli in Ann Arbor, MI... and it was life-changing. But Jenny lives in North Carolina. She hasn't been back to Michigan, and attempts to recreate the signature half-sour crunch in her own kitchen have been unsuccessful. Chris enlists BA resident fermentation enthusiast Amiel Stanek (with a …
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
50:59
50:59
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:59
This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret societ…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
The Splendid Table: Priya Krishna’s Kitchen Adventures and Snacking Bakes with Yossy Arefi
51:05
51:05
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
51:05
Today, we're sharing an episode from our friends at “The Splendid Table.” “The Splendid Table” has been celebrating the intersection of food and life for more than two decades and is hosted by award-winning food writer Francis Lam. This week, the show features two guests that will get you excited about cooking and baking. First, New York Times food…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
July Fourth Jubilee: Weiner Wisdom, Mustard Madness and Flag Cake Confections!
50:59
50:59
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
50:59
Fire up the grill: This week, we’re covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Live From Las Vegas! Dive Bars, the Best Table in Town and Old-Time Vegas Faves
41:41
41:41
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
41:41
It’s our first live episode of Milk Street Radio, recorded at The Beverly Theater in Las Vegas! In this special episode, Su Kim Chung shares Las Vegas’s most fascinating restaurants from history; “Top Chef” contestant and Black Sheep chef/owner Jamie Tran answers live cooking questions; and Neon Feast creator Al Mancini takes us on his ultimate foo…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Why Am I So Scared of My Instant Pot?
28:42
28:42
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
28:42
Jennifer and her husband are busy—they spend their weekends occupied taking their 3 dogs to agility competitions—and Jennifer suspects her Instant Pot would help her make dinner quicker and tastier. The only problem? She's terrified of it. So Shilpa and Chris join forces to help Jennifer conquer her fears and take advantage of her electric pressure…
…
continue reading
![Artwork](/static/images/128pixel.png)
1
Inside the Experimental Kitchen with Shola Olunloyo
51:59
51:59
Прослушать позже
Прослушать позже
Списки
Нравится
Нравится
51:59
We chat with research chef Shola Olunloyo about the cutting-edge culinary projects he undertakes at his experimental food laboratory, Studiokitchen. He tells us about mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration. Plus, New Zealand chef Mon…
…
continue reading