Christopher Kimballs Milk Street Radio

This week, we talk to Michael Twitty, author of “The Cooking Gene,” about his fascinating journey of self-discovery through food and DNA. Plus, we chat with Vince Dixon about why foods go viral; Stephen Meuse reveals the best questions to ask the next time you buy a bottle of wine; and we find a fix for flavorless tomatoes. (Originally aired August 31, 2018.) For this week's recipe, Tomato-Herb Salad with Sumac, visit: https://www.177milkstreet.com/recipes/grilled-oven-strip-steak-chimichurri-argentina Milk Street Radio Listener Survey: Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store.

This week, Boris Fishman tells his family's astonishing story—from the exploits of his grandfather, a barber/black marketeer who escaped the Soviet Union draft on the roof of a train, to his family's arrival in Brooklyn, where they rediscovered the dishes of their Belarusian roots. Plus, Dr. Aaron Carroll takes a hard look at the vegan diet; we discover Argentina's surprising secret to perfectly grilled steak; and we meet the man who invented a $10 million strawberry picking robot. For this week's recipe, Oven-Perfect Strip Steak with Chimichurri, visit: https://www.177milkstreet.com/recipes/grilled-oven-strip-steak-chimichurri-argentina Milk Street Radio Listener Survey: Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store. 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:

Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce. For this week's recipe, Barbados Grilled Fish, visit: https://www.177milkstreet.com/recipes/barbados-mahi-mahi-spicy-grilled-fish Milk Street Radio Listener Survey: Visit http://177milkstreet.com/radiosurvey to fill out our listener survey and enter for a chance to win a $100 gift card at the Milk Street online store. This week's sponsor: Learn about Red Boat and find recipes at https://redboatfishsauce.com. Enter code MILK during checkout for free shipping.

Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets. Plus, Liz Alpern and Jeffrey Yoskowitz present “The Gefilte Manifesto,” a definitive guide to modern Ashkenazi Jewish cuisine; we prepare Taiwanese Grilled Corn; and Dan Pashman tells us about his trip to the Library of Congress Cooking Club. (Originally aired Aug. 2, 2018.) For this week's recipe, Taiwanese Grilled Corn, visit: https://www.177milkstreet.com/recipes/taiwanese-style-grilled-corn 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

Chef Jeff Henderson tells us about his underground catering business behind bars, what it was like to cook for Rosario “Sal” Gambino, and what he makes for his vegan kids at home. Plus, Yara Elmjouie unpacks the history of MSG-phobia in America; we discover the real Sicilian Caponata; and Adam Gopnik discusses the world’s most challenging dishes to make at home. For this week's recipe, Sicilian Caponata, visit: https://www.177milkstreet.com/recipes/sicilian-caponata-vegetable-stew 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

This week, we chat with José Andrés about how he helped organize more than three million meals in Puerto Rico, why he would choose a pineapple over a steak, and what he would do if he ever got a day off. Plus, we talk military rations with YouTube star EmmyMade in Japan; we bake Chocolate Ginger Scones; and Dan Pashman delves into one of the workplace’s most divisive issues: office fridge theft. For this week's recipe, Triple Ginger Scones with Chocolate Chunks, visit: https://www.177milkstreet.com/recipes/triple-ginger-scones-chocolate-chunks-breakfast-tandem-coffee-bakery This week's sponsor: Don’t miss Sleep Number’s 4th of July Special. The queen Sleep Number 360 c4 smart bed is now $1,299. Plus, free premium delivery when you add a base. Find your nearest Sleep Number store at www.sleepnumber.com/MILK 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.177milkstree

From soaking wood chips to grill marks, Meathead Goldwyn is here to set the record straight on grilling’s biggest myths. Plus, Christina Ward tells the story of American advertising cookbooks, complete with recipes such as Ham Banana Rolls and Sauerkraut Chocolate Cake; we discover a two-ingredient cheese sauce; and Alex Aïnouz explains the Japanese art of kintsugi. \ For this week's recipe, Garlic-Rosemary Burgers with Taleggio Sauce, visit: https://www.177milkstreet.com/recipes/garlic-rosemary-burgers-taleggio-cheese-sauce-dinner-barbeque \ 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

Andrew Friedman chronicles the stories and misadventures of the pioneering chefs and motley crew of misfits who cooked (instead of Instagrammed) their way to innovation. Plus, are supermarket leafy greens dangerous?; inside Brooklyn's Aska Restaurant; and olive oil bundt cake from Italy. (Originally aired July 27, 2018.) \ For this week's recipe, Orange-Anise Bundt Cake, visit: https://www.177milkstreet.com/recipes/orange-anise-bundt-cake-ciambella

Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to Queens, where she learned to love Spam, Jell-O and Wonder Bread. She talks about the early years on her grandmother's farm, where she slept on a corn-husk mattress, ate pig's blood sausage and fresh fig jam, and realized that the secret to happiness is having less, not more. Plus, we discover turkey skin ice cream with Salt & Straw's Tyler Malek; discuss the ethics of cooking lobsters; and whip up molletes, Mexico’s take on grilled cheese. For this week's recipe, molletes, visit: https://www.177milkstreet.com/recipes/molletes-sandwich-beans-cheese-salsa-lunch-mexico-pickles This week's sponsors: Scholarships at the New England Culinary Institute are still available for the Fall 2019 semester. Apply today or learn more at www.NECI.edu. Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind. On this week's episode, we talk to Lynas about his journey from anti-GMO activist to pro-GMO advocate. Plus, we discuss the strange eating habits of the world’s most infamous dictators; Dan Pashman teaches us how to outsmart a buffet; and we grill up pork skewers from Thailand. For this week's recipe, Thai Grilled Pork Skewers, visit: https://www.177milkstreet.com/recipes/thai-grilled-pork-skewers-moo-ping-barbeque-dinner-chili-lime This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Pastry chef Stella Parks talks about the science of baking and the secret history of iconic American desserts. Plus, we learn about barbecue around the world, from boodog to hāngi; Dan Pashman tells the history of LA's Cambodian donut shops; and we offer up a simple and summery Austrian plum cake. (Originally aired August 23, 2018.) For this week's recipe, Austrian plum cake, visit: https://www.177milkstreet.com/recipes/austrian-plum-cake-zwetschgenkuchen This week's sponsors: Come in for Sleep Number's Memorial Day Sale and save $1,000 on a new Sleep Number 360 Special Edition smart bed for temperature balancing comfort. Find your nearest Sleep Number store at www.sleepnumber.com/MILK. Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

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 Mashed Avocados with Sesame and Chili. For this week's recipe, Mashed Avocados with Sesame and Chili, visit: https://www.177milkstreet.com/recipes/mashed-avocados-with-sesame-and-chili This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

We chat with Ruth Reichl about the glory days and final days of Gourmet magazine. Plus, Egyptian street food in Berlin; Alex Aïnouz's hotel room cooking hacks; and Mini Almond Cakes with Spiced Chocolate. \ For this week's recipe, Mini Almond Cakes with Spiced Chocolate, visit: https://www.177milkstreet.com/recipes/mini-almond-cakes-with-spiced-chocolate \ This week's sponsor: \ Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich. For this week's recipe, Spaghetti Puttanesca, visit: https://www.177milkstreet.com/recipes/spaghetti-puttanesca For photos from the O Moldy Night exhibit, visit: https://www.177milkstreet.com/2019/05/o-moldy-night-jell-o-exhibit This week's sponsors: Go to www.takecareof.com and enter code MILK30 for 30% off of your first Care/of order. Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

20 years ago, Gonzalo Guzmán left everything in his home country of Mexico and became a dishwasher in San Francisco. Now the chef in his own restaurant, Guzmán divulges the secret to the perfect ceviche and says the story of Mexican cuisine begins and ends with tortillas. Also on this week's show: How to cut up a cow, with New York butchers Erika Nakamura and Jocelyn Guest; Armenian grilled pork chops; and junk food taxes, good or bad? (Originally aired August 8, 2018.) For this week's recipe, Armenian Grilled Pork, visit: https://www.177milkstreet.com/recipes/armenian-grilled-pork-with-pepper-sauce This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

We chat with curator Samuel West about the Disgusting Food Museum in Malmö, Sweden, where the tickets are vomit bags, the exhibits feature fermented shark, fruit bats, and root beer, and visitors walk away with a new understanding of what disgust really means. Plus, we try cocktail hour the French way; we learn how to build a better meatball in Belgium; and Dr. Aaron Carroll demystifies alcohol calories. \ For this week's recipe, Belgian Meatballs, visit: https://www.177milkstreet.com/recipes/magazine-recipe-belgian-meatballs-boulets-%C3%A0-la-li%C3%A9geoise \ This week's sponsors: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.\ Go to milkstreet.robinhood.com to sign up. Robinhood is giving listeners a free stock like Apple, Ford or Sprint to help you build your portfolio.

Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, we investigate why the Kinder Surprise Chocolate Egg is illegal here in the USA; we make a simple dump-and-bake Lemon-Almond Pound Cake; and our Paris correspondent, Alex Aïnouz, explains why a good croissant is straight, not crescent-shaped. For this week's recipe, Lemon-Almond Pound Cake, visit: https://www.177milkstreet.com/recipes/lemon-almond-pound-cake This week's sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” falls in love with Alec Baldwin, raises a murderous turtle and has a solution for any and every party disaster. Plus: We visit a Bhutanese Senior Lunch in Vermont; Adam Gopnik sells the role of coffee in civilization; and we dig into Soupe au Pistou from Provence. For this week’s recipe, Soupe au Pistou, visit: https://www.177milkstreet.com/recipes/soupe-au-pisto This week’s sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Zach Dyer travels to St. Louis to eat the once-conventional fried brain sandwich. Plus, we chat with chef Özlem Warren about the spices and cuisine of Southern Turkey; Dan Pashman talks TV dinner etiquette; we offer a recipe for three cup chicken; and we give a quick tip to make homemade chile oil. (Originally aired May 10 – May 17, 2018.) For this week’s recipe, Three-Cup Chicken, visit: https://www.177milkstreet.com/recipes/three-cup-chicken This week’s sponsor: Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Author Sharon Hudgins writes a love letter from post-Soviet Vladivostok. Plus, IBM’s supercomputer creates flavor combinations; Dan Pashman lies to his kids about food; and we test cooking oils over high heat. For this week’s recipe, Lebanese Lentils and Rice with Crisped Onions (Mujaddara), visit: https://www.177milkstreet.com/recipes/lebanese-lentils-and-rice-with-crisped-onions-mujaddara This week’s sponsors: Go to butcherbox.com/milkstreet for $20 off your first box plus 2lbs of free 100% grass-fed ground beef in every ButcherBox you order for the lifetime of your subscription. Go to milkstreet.robinhood.com to sign up. Robinhood is giving listeners a free stock like Apple, Ford or Sprint to help you build your portfolio.