Christopher Kimball’s Milk Street Radio
Arts:Food
Dr. Samuel West is back to teach us about history’s greatest food failures, from Colgate’s frozen meals to the time Gerber made food for grown-ups. Plus, Massimo Montanari helps us uncover the true history of spaghetti; J. Kenji López-Alt tells us how to make the most perfect scrambled eggs; and we bake Chocolate Olive Oil Cake. (Originally aired on April 22nd, 2022.)
Get the recipe for Chocolate Olive Oil Cake here.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
A caller this week asked about corn tortillas. Chris’s favorite flour tortillas are from Caramelo.
Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify.
Hosted on Acast. See acast.com/privacy for more information.
208: The Bitter Truth: Brad Parsons on Bitters, Amaro and Distillery Cats Turned Social Media Stars
207: Beyond Blini and Borscht: A Return to Russian Cooking with Blinchiki, Pyanka and Uzbek Watermelon
144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
206: Lights! Camera! Action! Food! The history of food photography from Betty Crocker to Gourmet Magazine
205: An American in Paris: How Chef Braden Perkins Crashed The Paris Restaurant Scene
204: The Man Who Loved Wine: Anne Fadiman on Her Father’s Life, Times and Wine Obsession
141: The Quick Palestine Cook: Bold, Easy, Fresh
203: The Secret History of White Meat: Why America Loves Breasts Not Legs
202: The Breath of A Wok: Wok Master Grace Young Stirs it Up!
143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts
201: Harvard and The Chef: How Joanne Chang used Applied Mathematics to Build a Baking Empire
149: The French Revolution: Paris Unveils New Bistros, New Menus, and New Chefs
139: The Sheepherder’s Ball: Basque Cooking in America
148: Kaukasis: The Secret Recipes of Georgia, Azerbaijan and Beyond
147: The Three-Star Soup Kitchen
146: The Poison Squad: In 1902, Why Do 12 Volunteers Eat Poison with Every Meal?
126: BBQ Adventure: Heat and Meat in Gugulethu, Cape Town
145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed
144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts
Create your
podcast in
minutes
It is Free