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The Woman Who Discovered Julia Child: The Secret Life of Judith Jones
Sara Franklin shares the life story of Judith Jones, the legendary editor behind some of the greatest cookbooks of the 20th century. We hear how she discovered Julia Child, why Edna Lewis sent her a …
Published on 1 year, 7 months ago
Claire Ptak Is in Love (with a Pink Cake)
We’re joined by baker Claire Ptak, whose desserts are a winning combination of California flavor and London style—and even royalty agrees. She shares her favorite recipes and reveals the behind-the-s…
Published on 1 year, 7 months ago
Love, War and Slow Noodles: How Chantha Nguon Survived the Khmer Rouge
Chantha Nguon, co-author of “Slow Noodles,” shares her story of survival as a Cambodian refugee. Also this week: We learn about the world’s first fast-food chain from Kansas City reporter Mackenzie M…
Published on 1 year, 7 months ago
Pro Secrets of Homemade Pasta with Missy Robbins
Missy Robbins, chef and founder of Lilia and Misi in Brooklyn, teaches a masterclass in making pasta at home—she explains why her noodle recipes include a copious number of egg yolks, why she often l…
Published on 1 year, 8 months ago
Dune, Twin Peaks, Blue Velvet and ... Bordeaux? Kyle MacLachlan Gets Serious About Wine
If you’ve turned on your TV in the last 30 years, you’ve seen Kyle MacLachlan: Think “Twin Peaks,” “Sex and the City” and “Desperate Housewives.” But when he’s not starring in Hollywood, he’s wanderi…
Published on 1 year, 8 months ago
Spearfishing for Dinner: Grilled Fish, Pine Needle Mussels and Pickled Fish Eyes
Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells us about her best an…
Published on 1 year, 8 months ago
Why Does Parmesan Taste Like Pineapple? Harold McGee Answers Food's Big Mysteries
Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is there such a …
Published on 1 year, 8 months ago
The Unsinkable José Andrés Feeds the World
José Andrés returns to tell us how he feeds millions with World Central Kitchen. Plus, he reveals his secret ingredient for chicken stock and his special method for cooking eggs. Also on this week’s …
Published on 1 year, 8 months ago
The Automat: The Amazing Story of America's Five-Cent Cafeteria
Before McDonald’s or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz …
Published on 1 year, 9 months ago
Jamie Oliver Is a Decent Bloke! Getting to Know the Real Jamie Oliver
Jamie Oliver has been on your TV for over 20 years, but how well do you really know him? This week, Jamie Oliver returns to Milk Street Radio and we get up close and personal! Plus, flavor scientist …
Published on 1 year, 9 months ago