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A weekly hour-long public radio broadcast and podcast
Milk Street Radio
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Featured
Episode 824
The Vegan Nightmare! Do Vegetables Have Souls?
October 17, 2025
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think.
2024 Digital Media Award Nominee | Best Podcast
International Association of Culinary Professionals
“Honestly, I’m pretty sure the Milk Street podcast activates the same dopamine receptors in my brain as my favorite Arcade Fire song.”
Jennifer Epperson, Repeller
2020 Digital Media Award Winner | Best Radio Show
International Association of Culinary Professionals
“Milk Street Radio, hosted by Kimball and Sara Moulton, is a must-listen hourlong podcast and public radio show with guests from the top of the food world.”
Boston Magazine
2020 Webby Award Honoree | Arts & Culture Podcast
The Webby Awards
“At a time when there is so much negative noise in the world this podcast is balm to the soul... Thank you, Christopher Kimball.”
Milk Street Radio Listener
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824
The Vegan Nightmare! Do Vegetables Have Souls?
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which recognizes its own family members. Schlanger...
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923
Steakhouse Secrets: What Nobody Tells You About The Perfect Steak
Food writer Tim Hayward shares the juicy history of the steak. We take a peek inside the secret beefsteak societies of England and New York, learn a classic Argentinian salting...
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723
Granny Smith Is Vile and Wretched! Apple Tasting Reveals Shocking Reviews
This week, your favorite apples get ranked, mercilessly. Find out which apples comedian Brian Frange deems “horse food” and “indigestible filth,” and which crisp, glorious apples rise to the top...
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922
Dining Dos, Dining Don’ts: The New Rules of Restaurant Etiquette
Bon Appétit columnist Maggie Hennessy helps us navigate the new rules of dining out. Is it ever OK to take out your phone? What’s the best way to grab your...
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520
Culinary Tour of Colombia: Sweet Corn Arepas and Brisket Dust
We explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to sweet panela that tastes like almost-burnt caramel. Plus, we learn about the secret world of creating food...
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E302
Samin Nosrat Interview: The Extended Cut
In this special episode, we’re sharing an extended cut of our interview with Samin Nosrat. We discuss everything from fame and family to her current culinary obsessions. She shares her...
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921
Samin Nosrat Returns: New Book, New Recipes, New Life
Following her 2017 hit—“Salt Fat Acid Heat”—Samin Nosrat is back with her second book, “Good Things”. We talk about fame, family and what she’s cooking; her favorite new flavors and...
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920
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...
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815
The Glory Days of In-Flight Dining: From Smorgasbord to Baked Alaska
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...
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E301
Ice Cream Crazy! Live Longer? Hot Chicken Flavor? Blue Moon?
For this special bonus episode, we share a story from the Points North podcast about blue moon ice cream—it's a wacky, surprisingly delicious and very blue ice cream flavor beloved...
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919
Saffron Coffee, Black Limes and Tahini Dates: Inside the Gulf Kitchen
This week we’re joined by Noor Murad—longtime recipe developer at the Ottolenghi Test Kitchen. She’s here to share cooking inspired by her home country, Bahrain. We talk about the magic...
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718
Outdoor Summer: Cowboy Cooking, Mail Order Chickens and Freezer Door Daiquiris
Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee...
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918
I Catered Napoleon's Wedding: Carême, the First Celebrity Chef
He cooked for the czar of Russia, the Rothschilds, and he even made Napoleon Bonaparte's wedding cake. He invented the chef’s hat and published the first recipes for soufflé and...
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816
Welcome to Our Cocktail Hour! Bourbon Myths, Martini Crawls and Mixology Tips
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...
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917
100 Years of Food Writing at the New Yorker: M.F.K. Fisher, Calvin Trillin and A.J. Liebling
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...
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813
Food Fights: I Love You But I Hate Your Cooking
Forget the bedroom: the kitchen is where relationships are made and broken. Journalist Ella Quittner reveals the many ways the kitchen causes problems in our love lives, and what psychologists...
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916
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...
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814
July Fourth Jubilee: Weiner Wisdom, Mustard Madness and Flag Cake Confections!
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...
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915
Who's Your Salsa Daddy? Tacos, Salsas and Avocados!
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...
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914
Moonshine Cake and Cantaloupe Cream Pie: The Secrets of Southern Baking
Author Anne Byrn scoured the South, uncovering the stories behind the region’s best bakes. She found lane cakes in Georgia, chess pies in North Carolina and a shocking twist on...
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519
High on the Hog: Black Cooks and the Making of American Cuisine
We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George...
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104
Food Science Special: Million-Layer Puff Pastry, Perfect Potatoes, and More!
In this special episode, we share a few of our favorite moments about getting experimental in the kitchen. Kenji López-Alt shares the perfect way to make potatoes; Alex Aïnouz attempts...
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913
Betrayal, Revenge and Family Secrets: A Frozen Food "Succession"
This week, we share a story of revenge, betrayal and secrets … at a frozen vegetable empire. John Seabrook investigates why running “the biggest vegetable factory on Earth” led to...
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912
LA's Food Truck King: Up Close and Personal with Roy Choi
In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started his food truck, Kogi. He joins us today to discuss the making...
