HeyJaredChristopher Kimball’s Milk Street Radio
Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma…
- Indexed episodes, last 90 days
- 23
- Latest publication
- Sep 25, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 8, 2026
Latest episodes
Alexis Nikole Nelson Eats the Weeds: Recipes from the Wild (opens the original)
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Alexis Nikole Nelson, known on TikTok as the Black Forager, has been foraging wild ingredients as long as she can remember. In her new book, "Happy Snacking, Don’t Die!", she shares what she cooks with them—including pickled onion grass and mushroom sour candy—and reveals a run-of-the-mill weed that might help flavor Dr. Pepper. Plus, we visit Arianna Pasquini to find out what Romans actually cook for dinner; then we head to Oktoberfest to learn the sport of Steinholding. Photo credit: JB Dougla
The Secret History of Food Words (opens the original)
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For this week's bonus, we're going back into the archives with our good friends Grant Barrett and Martha Barnette from the radio show A Way With Words . In our first-ever episode together from 2019, they discuss why some restaurant servers ask “Will you be wanting anything else?" They also explain phrases that seemingly don’t make a lot of sense, such as “in a pickle.” Plus, master spice blender Lior Lev Sercarz teaches us how to transform a meal; we learn the step-by-step rules to perfect curry
Dining Dos, Dining Don’ts: The New Rules of Restaurant Etiquette (opens the original)
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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 server’s attention? And how fussy is too fussy? Plus, Irene Yoo throws a soju party, and Grant Barrett and Martha Barnette of A Way With Words share the stories behind your favorite pasta shapes. (Originally aired September 26, 2025.) Photo credit: Bon Appétit / Getty Listen to Milk Street Radio on: Apple Podcasts | Spotify
Green Spaghetti and Cowboy Candy: Pati Jinich Celebrates the “New” Mexican Cuisine (opens the original)
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For Pati Jinich, there was a right way and a wrong way to make authentic Mexican cuisine. That was until she journeyed across the U.S.-Mexico borderlands. From cowboy candy to green spaghetti, she joins us to share the foods and lessons she learned from both sides of the border. Plus, Milk Street Radio producer Sarah Clapp visits the 2026 James Beard Chef and Restaurant Awards and meets the winners; and Mo Rocca prepares a funeral breakfast for accordionist Lawrence Welk. Photo credit: Jennifer
Twinkies Gone Wild: Claire Saffitz Decodes Cheetos, Hot Pockets, Gushers and Oreos (opens the original)
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This week, we’re revisiting one of our all-time favorite episodes—our 2020 interview with Claire Saffitz, in which she describes the trials and tribulations of creating famous snack foods on the Bon Appétit YouTube series “Gourmet Makes.” Plus, we talk to Ed Currie, the creator of one of the world's hottest pepper: the Carolina Reaper; we make Greek-style braised chickpeas; and Alex Aïnouz brews beer at home using only ingredients found in a supermarket. Get the recipe for Greek-Style Braised Ch
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