Food

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Christopher Kimball’s Milk Street Radio

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

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All on the Table with Katie Lee Biegel

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Food Friends: Home Cooking Made Easy

A Hot Dog Is a Sandwich

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This Is TASTE

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Recipe Club

Dudes Behind the Foods with Tim Chantarangsu and David So

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You’re really only technically eating a vegetable with broccoli cheddar soup — it is insistently not health food, but a giant middle finger to whoever invented the four food groups. It is a “you sure about that?” to the likes of President George HW Bush, who famously and controversially banned broccoli from Air Force One. Plus, we get to the bottom of broccoli vs broccoli rabe vs broccolini, and a broccoli dish to impress.

Recipes Mentioned:

Broccoli Cheddar Soup (Serious Eats)
Broccoli Cheddar Soup (Smitten Kitchen)

Broccoli Cheddar Soup (and something just as money, with Nigel Poor & Earlonne Woods)

We explore the whimsical world of Irish baking with Cherie Denham. Plus Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; we cook up Spinach and Ricotta Dumplings in Tomato Sauce; and Alex Aïnouz is on a journey to make the world’s best roasted chicken.

Get this week’s recipe for Spinach and Ricotta Dumplings in Tomato Sauce here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Butterfly Buns, Barmbrack and Soda Bread: The Secrets of Irish Baking

This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her Bisteeya Inspired Phyllo Chicken Pie recipe.Broadcast dates for this episode:March 22, 2024 (originally aired)March 14, 2025 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

800: Start Here with Sohla El-Waylly

Quinoa is everywhere these days, the base for a million salads and grain bowls. But, until recently, barely anyone outside the nutritious seed's ancient's homeland—the Peruvian and Bolivian Andes—had ever heard of it. This week, we're telling the story of how a gorgeous spinach-like plant traditionally grown in a remote, high-altitude region of South America was transformed into one of the hottest foods on the shelves at Whole Foods. This is a tale that began with Coloradan hippies, the deliberate invention of a new Peruvian gastronomy, and beer, but truly took off when the United Nations declared that this so-called "superfood" was the secret to solving global hunger, adapting to climate change, and rescuing Andean farmers from poverty. So, did quinoa deliver? Listen in now for the story behind your next Buddha bowl.

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The Rise and Fall of Quinoa: From Incan "Superfood" to Buddha Bowl Basic

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Our Favorite Gross Foods + The Kids Got Us STRESSED

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.

In this final installment, Chris and Shilpa talk about the intangibles of cooking— how to get into the right mindset, manage your time efficiently, and course correct when something goes wrong. They also answer a grab bag of sliiightly more advanced questions to help listeners with everything from salt to the perfect batch of pancakes.

Recipes &amp; Links:
BA's Best Chocolate Chip Cookies
Lazy Day Pancakes

Back to Basics: The Cooking Mindset

Today’s guest is Alice Cheng, the founder and CEO of Culinary Agents—the hiring platform for the hospitality industry. Think LinkedIn, but for back of house and front of house folks. 

Alice joins host Kerry Diamond to share insights on today’s hottest restaurant jobs, what cities are booming, and why communication skills often outweigh kitchen chops when it comes to hiring. Plus, they dive into her unconventional career journey—from studying at the Fashion Institute of Technology to working as a temp at IBM to becoming a respected entrepreneur and founder in the hospitality world. 

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Visit cherrybombe.com for subscriptions and show transcripts. 

More on Alice: Instagram, Culinary Agents, website
More on Kerry: Instagram

Radio Cherry Bombe

Culinary Agents CEO Alice Cheng On Hospitality Hiring Trends

Today, Josh and Nicole dive into the curious world of mushroom coffee — what it is, how it's made, and whether it's actually worth the hype.
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What the Heck is Mushroom Coffee?

Crispy chicken cutlets are endlessly adaptable to taste, so it’s no wonder they are a universal crowd pleaser. From Austrian schnitzel to Japanese katsu to Deb’s mother-in-law’s recipe that leaves out a classic ingredient, there are endless permutations of chicken, flour, egg, breadcrumbs + ??? to satisfy the pickiest eater (and most discerning home cook).

Recipes Mentioned:

Tonkatsu or Chicken Katsu (Serious Eats)
Crispiest Chicken Cutlets (Smitten Kitchen)
5-Ingredient Fried Chicken Sandwiches (Serious Eats)

Crispy Chicken Cutlets

Katie chats with Molly Yeh, well-known food blogger and host of Food Network’s Girl Meets Farm, about her new baking cookbook, Sweet Farm, filled with over 100 dessert recipes. Many of these recipes are inspired by her own heritage of having a Chinese father and Jewish mother; she uses ingredients like black sesame seeds, halva, red bean paste, matcha, and tahini. She also adds in a nod to her midwestern life with a whole chapter dedicated to cookie salads! Katie gets to sample Molly's Black Sesame Babka, which she has made in collaboration with the famed Breads Bakery. 

Molly has a fascinating background, having first moved to New York City to study percussion at Juilliard. It was during this time that she discovered her love of food and exploring new flavors and cuisines in the city. After Julliard, she continued to play freelance music and also began her well-known food blog, My Name is Yeh. She became famous for her baked goods and fun creations using unique ingredients like tahini and marzipan and her signature ingredient, sprinkles.

While living in New York, Molly met her husband, Nick, who was from a farming family in the North Dakota/Minnesota border area. The couple later moved back to the farm and Molly continued to grow her food brand developing recipes and videos online. She later began hosting her Food Network Show, Girl Meets Farm. Molly tells Katie how adjusting to farm life was both relaxing and exciting for her. She is so appreciative of the space and time she has to keep developing recipes and her brand.

Molly and Nick now have two young girls, Bernie and Ira, she tells all the details about what motherhood has been like from early morning workouts, to gymnastics and music class, to how she balances dinnertime. Plus, what harvest is like during different times of year (she even grinds her own fresh flour!).

Join Katie and Molly for an inspiring episode that will make you want to bake up something delicious straight from the farm.

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Buy Sweet Farm https://www.amazon.com/Sweet-Farm-Cookies-Delights-Kitchen/dp/0063052458

Check out Molly's Collab with Ground Up Nut Butters https://grounduppdx.com/products/marzipan-with-sprinkles-nut-butter-a-collab-with-molly-yeh?srsltid=AfmBOopEXUwKGmrdhxWwT9nO5SKbgvW9bQYbt53Lcrt2KcPKS3UGflzq 

Bread's Bakery Molly Yeh x Breads Bakery Black Sesame + Chocolate Babka Combo 

https://breadsbakery.goldbelly.com/molly-yeh-x-breads-bakery-black-sesame-chocolate-babka-combo-2-pack?ref=reco&amp;recomm_id=a9f021e7d65d4f469019310b45654924

This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.

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Molly Yeh on her New Cookbook Sweet Farm, Farm Life, Black Sesame Babka,  and Her Love of Cheese Fries

This week, we dedicate the entire episode to answering your bread baking questions with two brilliant bakers and teachers, King Author’s very own Jessica Battilana, Staff Editor, and Martin Philip, King Arthur’s Head Bread Baker. While King Arthur has taught millions of people to bake through their school, website, and classic cookbooks. They only now have published a book devoted entirely to bread, The King Arthur Baking Company’s Big Book of Bread.  Francis, Jessica, and Martin take listener questions on everything from the “why” behind the flavor of English Muffins, best proofing practices,  what to do with extra laminated dough (if you can imagine having that problem!), and why they consider &quot;toast&quot; a food group all its own. Don&#39;t miss their recipe for Masa Honey Toasting Bread.Broadcast dates for this episode:March 7, 2025 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

822: The King Arthur Baking Company's Big Book of Bread with Jessica Battilana and Martin Philip

It’s nearly spring. And at Trader Joe’s, that means new products popping up like flower buds after an early thaw. In this episode of Inside Trader Joe’s, we’re getting up close and personal with a baker’s dozen of our favorite new (and returning) things for spring. Looking for Easter candy and treats? You’ll find them here, and you’ll be impressed not only with how they look, but how they taste. A new Mini Sheet Cake that happens to be gluten free? Oh. Yes. Potato chips made with Irish potatoes and butter? Aye. A new blend of greens to elevate your salad game and a pasta sauce that’s simple, elegant, and extraordinarily delicious? Well… yes. Would you believe a wine made with oranges? You should believe, and you should try it. One last thing… no bunnies were harmed in the making of this episode.  Transcript (PDF)

Episode 87: A List for Springtime Shopping at Trader Joe's

Of all the Recipe Clubs in all the towns in all the world, these three walk into ours. It’s Movie Night at Recipe Club, and we need something to snack on during the flick. Chef Katianna Hong of Yangban brought brown butter furikake Chex Mix. Chef David Chang brought homemade pizza rolls. Chef Nicole Rucker of Fat & Flour brought brownies. But only one can rule the box office of our stomachs. Find out the best movie night snack here!

Host: Chris Ying
Guests: David Chang, Nicole Rucker, Katianna Hong
Producers: Kelsey Rearden, David Meyer, Noelle Cornelio, Ira Chute
Director: Kelsey Rearden
Engineer: T Cruz, Sam Hess
Editor: Ira Chute
Production Coordinator: Molly O'Keeffe
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Movie Night

Is the L.A. Smorgasburg the best street food festival in America? We talk to the two people most responsible for it, Zach Brooks and Fernando Lopez. Zach has the dream job of tasting all the food and choosing the vendors; and Fernando runs the beer garden at Smorgasburg in Los Angeles and also helps run his family's famous James Beard Award-winning Oaxacan restaurant Gualaguetza.

Special Sauce with Ed Levine

Is the L.A. Smorgasburg the best street food festival in America?

Pete Wells, former New York Times restaurant critic, joins us to look back on his most infamous reviews, plus why he blasted Guy Fieri’s Times Square restaurant but loved Señor Frog’s. Photojournalist Kate Medley reveals why some of the best food in the South is served at the gas station; we make Cantonese Stir-Fried Black Pepper Beef and Potatoes; and Chris and Sara Moulton answer listener calls.

Get this week’s recipe for Cantonese Stir-Fried Black Pepper Beef and Potatoes here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Christopher Kimball’s Milk Street Radio is produced by Milk Street, in association with GBH

Co-Founder: Melissa Baldino

Executive Producer: Annie Sinsabaugh 

Senior Editor: Melissa Allison

Senior Producer: Sarah Clapp 

Producer: Caroline Davis 

Production Intern: Marisa Orozco

Production Help: Debby Paddock

Additional Editing: Sydney Lewis

Audio Mixing by Jay Allison at Atlantic Public Media in Woods Hole Massachusetts

Theme Music: "Hang Tan" by Toubab Krewe

Additional Music: George Brandl Egloff

Restaurant Reviews that Bite Back: Pete Wells Speaks Up and Out

Welcome to Back to Basics Week! All week, Chris and his Bon Appétit colleagues are answering listener questions about the fundamentals of cooking, to help level you up as a home cook.

Today, Chris and sauce king Jesse Szewczyk stir up a discussion on the wide world of sauces, dressings, glazes, and more. They dive in to aromatics, making the case for the humble shallot, and discuss the art of making pan sauces and delicious finishers with pantry staples. 

Recipes &amp; Links:
The Five Mother Sauces
Make 'Em Sweat (Veggies, That Is)
It's Time to Stop Making These Garlic Common Mistakes and Start Living
How to Make a Pan Sauce
Orange-Wine-Braised Chicken Thighs
Dark and Stormy–Braised Pot Roast
How to Make a Roux for Mac and Cheese, Gumbo, Gravy, and More

Back to Basics: Mastering Sauces

Today’s guest is JR Ryall, the head pastry chef at Ballymaloe House Hotel, a renowned luxury property in County Cork, Ireland. He’s also the author of the 2022 cookbook “Ballymaloe Desserts: Iconic Recipes and Stories from Ireland” and is known for showcasing local, high-quality ingredients in his elegant desserts.

JR joins host Jessie Sheehan to chat about his earliest memories of Ballymaloe House, the bread-baking class that ignited his passion, and the hotel’s legendary dessert trolley. He also shares expert tips on making the perfect chocolate éclairs, from achieving crisp choux pastry to balancing the perfect glaze.

Click here for JR’s Chocolate Éclairs recipe. 

Thank you to Ghirardelli Professional Products for supporting our show. 

For Jubilee 2025 tickets, click here.

To get our new Love Issue, click here. 

Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.

More on JR: Instagram, Ballymaloe House, “Ballymaloe Desserts” cookbook
More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

She's My Cherry Pie

Éclairs With Ballymaloe House Pastry Chef JR Ryall

It's This Week in Bourbon for March 14th, 2025. I can't believe we're still talking about tariffs, the University of Kentucky has a new Estate Whiskey Alliance, and Chattanooga Whiskey releases Experimental Single Batch Series Pre Prohibition Style.Show Notes:
Trump delays Mexico, Canada tariffs to April 2nd.

EU plans 50% whiskey tariff April 1st, may target other US spirits.

Bourbon documentary filmed at Oxmoor Farm, streaming Spring 2025.

UK launches Estate Whiskey Certified program for authenticated whiskeys.

Larrikin Bourbon Co. appoints Barbara McDonald as Assistant Distiller.

Diageo pauses Lebanon distillery production for productivity goals.

Tequila regulator sues Additive Free Alliance for misleading consumers.

Remus Bourbon launches Master Distiller Experimental Series, 107 proof, $79.99.

15 STARS releases Three Ports Fine-Aged Bourbon, 103 proof, $179.

Chattanooga Whiskey Batch 043: Pre Prohibition Style, 110 proof, $69.99.


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Bourbon Pursuit

TWiB: Ugh Tariffs Still, University of Kentucky’s Estate Whiskey Alliance, Chattanooga Pre Prohibition Style

Adam, Joanna, and Zach discuss this rather curious question: while food programs at cocktail bars have gotten more and more elaborate and involved, do these bars actually want you to have a meal there? If so, why aren't more of them set up to facilitate a true dining experience? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: Latta Wines RoussanneJoanna is drinking: Dom Ruinart Blanc de Blancs 2013Adam is drinking: Smoked Olive Martini at SeahorseInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

VinePair Podcast

Cocktail Bars Are Becoming Restaurants, With Mixed Results

Scott Conant reflects on the surprising moment when a fan got his signature and book title,&nbsp; Peace, Love, and Pasta, tattooed. The chef talks about his daughters’ evolving culinary skills and their growing interest in cooking. He shares his experience opening The Americano in Atlanta and hints at more restaurant projects in the works. The conversation shifts to the new competition show, House of Knives, where chefs have full creative freedom to showcase their skills without mystery ingredients or randomizers. He explains the show’s unique format, the high level of talent among the contestants, and the dynamic judging panel featuring Marcus Samuelsson and Judy Joo. Scott shares his updated perfect food day, cooking heartfelt Italian dishes for his late grandparents and bringing his journey as a chef full circle.&nbsp;&nbsp;Follow Food Network on Instagram: HERE&nbsp;Follow Jaymee Sire on Instagram: HERE&nbsp;Follow Scott Conant on Instagram: HERE&nbsp;Follow Scott Conant on X: HERE&nbsp;Learn More About House of Knives: HERE&nbsp; Hosted on Acast. See acast.com/privacy for more information.