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Christopher Kimball’s Milk Street Radio

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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

A Hot Dog Is a Sandwich

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Table Manners with Jessie and Lennie Ware

Dudes Behind the Foods with Tim Chantarangsu and David So

Recipe Club

Be My Guest with Ina Garten

Proof

Inside Trader Joe's

HowToBBQRight

Breaking Bread with Tom Papa

The One Recipe

Bourbon Pursuit

Plant-Powered People Podcast

She's My Cherry Pie

Wine for Normal People

Radio Cherry Bombe

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Over the past year, Houston has taken in more Afghan refugees than any other American city. When they arrive, Omer Yousafzai is there to welcome them. He owns The Afghan Village restaurant, which has become a community hub and gathering place for Afghans and non-Afghans alike.

The Sporkful

Where Houston’s Afghan Refugees Go For A Taste Of Home

On a special holiday episode, Dave, Chris, and friend of the show and lifelong non-cook Gustavo Arellano set out to attempt a deeply delicious Zacatecan wedding dish to remember. You’ll probably want to try this one, too.
Find the recipes for this and every 'Recipe Club' on The Ringer's website, watch the video version of this episode on YouTube and Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Gustavo Arellano’s Asado de Boda Jerezano
Hosts: Dave Chang and Chris Ying
Guest: Gustavo Arellano
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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Cinco de Mayo

Nigella Lawson does not believe in guilty pleasures–instead, she believes in pleasure without guilt. This week, she reveals her food philosophy and shares the sublime art of eating chocolate in bed. Plus, we get a barbecue lesson from whole hog pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we whip up Venetian polenta with shrimp and tomatoes. (Originally aired May 28, 2021.)Get the recipe for Polenta with Shrimp and Tomatoes.Listen to Milk Street Radio on:&nbsp;Apple Podcasts&nbsp;|&nbsp;Stitcher&nbsp;|&nbsp;Spotify Hosted on Acast. See acast.com/privacy for more information.

Nigella Lawson Is Not a Domestic Goddess

On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music weigh in on the best ways to use MSG, growing to love nopales, and how to take care of your cast iron skillet, whether it’s been in your family for generations or brand new out of the box! Also, Carla shares a kitchen nightmare story from her days as a personal chef.
This week’s recipe book: 

Rick’s nopales recipe can be found in his cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico” which is out now! Snag a copy here.

Carla’s Spiced Roasted Chicken with Garlic Crunch-Crumbs (ft. MSG)

Omsom’s “The Roots of Anti-MSG Xenophobia”


Helen Rosner's "An MSG Convert Visits the High Church of Umami"


Check out Chef Jenny Dorsey’s work here 

Carla's newest toaster oven/air fryer 



As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
You can pre-order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico  here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
 
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Borderline Salty

Dishonor to All Cows Everywhere

On this week's Dudes Behind the Foods, Tim and David talk about breakfast sandwiches, embarrassing stories from their adolescence and jumping over your crush, getting rejected, dating apps, having game, soulmates, and partying in Mexico.

Go to: www.manscaped.com and use code: DUDES for 20% off + Free shipping!
Go to: www.policygenius.com/DUDES to get your free quote!
Go to: www.buyraycon.com/DUDES for 15% off your first purchase!

Follow Tim on Insta: @timchantarangsu
Follow David on Insta: @davidsocomedy
To watch Dudes Behind the Foods podcast videos on YouTube: www.youtube.com/timothy
Don’t forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPod...
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She Don’t Use Her Mouth!? Red Flags, Soulmates, & Breakfast Sandwiches

A chemical that kills the plants you don’t want—weeds—and keeps the plants you do—food!—seems kind of like magic. After all, weeds are the bane of farmers' lives, causing tens of billions of dollars in lost yield every year. So why is the world's largest herbicide company, Monsanto, so unpopular that it's been referred to as MonSatan? How harmful are today's herbicides for us humans, and for the environments they're seeping into? And do we need weedkillers to feed the world? In part two of our three-part series on weeds, we take on the big questions around this “bad seed” of the farming world—and the fascinating story behind the scrappy St. Louis startup that hooked the world on herbicides.
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Monsanto or MonSatan? How—and Why—a St. Louis Startup Became a Hated Herbicide Giant

We are talking about Japanese home cooking this week, and not ramen or sushi! Think curry, omelets, and quick fried noodles. Tomoko Imade Dyen, culinary director of Japan House in Los Angeles, shares the everyday foods enjoyed by Japanese families. Sonoko Sakai, author of Japanese Home Cooking, tells us about the origins of the Japanese curry everyone makes at home. Ivan Orkin and Chris Ying (The Gaijin Cookbook) give us a lesson in Japanese kid-food, and chef Shintaro Okuda, of NYC&#39;s Bar Moga, teaches us how to make the delicious fried rice omelet, omurice.
Broadcast dates for this episode:

October 18, 2019 (originally aired)
November 13, 2020 (rebroadcast)



694: Japanese home cooking with Ivan Orkin and Chris Ying

The great Rainn Wilson drops off some avocado, some great stories and takes home some bread.

Episode 103 - Rainn Wilson

Actor and comedian Jason Mantzoukas is known for playing characters that are overzealous, exuberant, and more than a little wacky. But these characters are the exact opposite of how Jason felt growing up — like a “boy made of glass.” Jason has a life-threatening allergy to eggs, and that constant threat has forced him to live a life of vigilance.

Jason Mantzoukas Sees Every Meal As A Threat

There are infinite foods out there, but we only have a finite amount of time on earth! To celebrate 100 episodes of the podcast, here are the 100 foods you need to eat before you die!
 
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100th Episode Spectacular!

Chris Ying, Bryan Ford, and Rachel Khong gather to do battle with a deceptively simple, dessert-potluck-spotlight-stealing recipe sent in by a listener in search of some Recipe Club baking advice—but can this riddle be solved? Our ingredient this week: cake mix.
Find the recipes for this and every Recipe Club on The Ringer's website, watch the video version of this episode on YouTube and Spotify, and join the conversation (and cook along with us!) on Discord and Instagram.
The Recipe: Ashley Macrorie’s Mystery Baker Dump Cake
Host: Chris Ying
Guests: Bryan Ford and Rachel Khong
Producer: Sasha Ashall
Additional Production: Jordan Bass and Lala Rasor
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Cake Mix

In this special release, Josh and Nicole discuss Mythical Kitchen team member Trevor's new podcast, "Trevor Talks Too Much" and why they think "A Hot Dog Is A Sandwich" listeners would really like his show. Here, they share an episode where Trevor talks to Gen Z influencer, Alex Warren, about having a healthy relationship with food and what the future of food might look like, among many other topics. If you like what you hear, be sure to follow "Trevor Talks Too Much" on Spotify, Apple Podcasts, or wherever you get your podcasts. New episodes every Tuesday!
 
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Josh & Nicole Want You To Listen To This | Special Release

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.Get this week's recipe, Chocolate Olive Oil Cake. 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.

The Museum of Food Failures: From Crystal Pepsi and Life Savers Holes to Gerber Adult Singles

Chicken mull is a comfort dish that's a staple of Bear Grass, North Carolina's close-knit community identity. What happens when this humble dish almost tears the community apart? Reporter Allison Salerno reports.

The Stew that Stirred Things Up

When Samantha Sheehan was headed to college, her father thought accounting would be a smart, solid profession for his daughter. Samantha wound up working for Deloitte, but her heart was in science… and sparkling wine. A random conversation in a wine shop led to a career switch. Today, Samantha is a winemaker and entrepreneur based in Napa, California. She has three brands—Poe Wines, Ultraviolet Wines, and Mommenpop—and she collaborates with the likes of Une Femme Wines and Foxtrot Market. 

Samantha joins host Kerry Diamond to talk about her entrepreneurial journey and how she builds her wine brands from scratch. Whether you’re thinking of switching careers or are curious about a life in wine, this episode is for you. 

This episode is sponsored by Käserei Champignon, the maker of Cambozola cheese, and by the law firm Helbraun Levey.

Monday, May 2nd, is the deadline to vote for Foxtrot’s Fan Favorite Up & Comer’s awards. Vote here!

Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.

Subscribe to our newsletter and check out past episodes and transcripts here!

More on Samantha: Instagram, Ultra Violet Wines, Mommenpop

Winemaker And Entrepreneur Samantha Sheehan

If you’ve baked up a batch of chocolate chip cookies, enjoyed a nice cup of tea and biscuits, or somehow scarfed a sleeve of Oreos, you will know that cookies—or biscuits, as they were known for most of their existence, and still are in much of the Anglophone world—are one of humanity's greatest inventions. But you probably won't know that they started their illustrious career, more than four thousand years ago, as a kind of beer bouillon cube! This episode, we explore how this food of soldiers and sailors was transformed as it spread all over the world, fueling trade and empire, becoming the world's first industrial food, and shaping culture and language along the way. Featuring cookies as preventative medicine, the biscuit feud that followed the Oreo, and the true story of where the chocolate chip cookie really came from—you'll want to pour yourself a nice tall glass of milk for this one! Or, you know, put on the kettle for a cuppa...
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The Way the Cookie Crumbles

Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.Recipe of the week: Khatteh Ande (Eggs in Tamarind Gravy)Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Food with Mark Bittman

The Glorious, Victorious Asma Khan

This week, we talk about different umami-packed sauces that belong in every cook&#39;s kitchen. First, we sit with René Redzepi of Copenhagen&#39;s Noma to talk about the delicious ancient sauce, garum. Originally it&#39;s a fermented fish sauce, but his fermentation lab team has developed modern versions, including vegan ones. We chat with Diep Tran, coauthor of the Red Boat Fish Sauce cookbook, to talk about ways to use the Southeast Asian fish sauce we know today. She left us with a delicious recipe for Seared Pork Chops with Broken Rice. Then, we sit with restaurant editor at Food &amp; Wine magazine, Khushbu Shah, to talk about the greatness that is Maggi. Whether you know Maggi as a sauce, instant noodles, or bouillon cubes, it&#39;s beloved across the entire world. 
Broadcast dates for this episode:

April 22, 2022 (originally aired)
April 28, 2023 (rebroadcast)



755: Special Sauce with René Redzepi, Diep Tran, and Khushbu Shah

This week on the HowToBBQRight Podcast, Malcom and I discuss the Memphis Grizzlies BIG win against the Timberwolves (00:20). Malcom made a Lemon Pepper Chicken Quarters (09:18), and I did a little research on the differences between White & Dark Meat (17:02). Malcom judged his first Crawfish Contest (23:35), and ate at a fancy-pants restaurant called Rizzuto’s (36:45). Michael almost caused me to commit “scooter-cide” on our ride together (41:20). We’re about to start a Giveaway for our Facebook Community (44:55), which has been providing some really cool ideas lately (45:40). Malcom’s got a hankering for a Crawfish Boil after last weekend (50:35), and we’re holding a Margarita Contest next week in honor of Cinco De Mayo (52:40). We’re also mid-preparations for our annual Palmer Home Fundraiser (55:30). 