Christopher Kimball’s Milk Street Radio
Arts:Food
Science writer Nicola Temple tells us that processed food isn’t just a modern invention responsible for Wonder Bread and Pringles. She breaks down the history of food processing, from the first time our ancestors cooked with fire to the cutting-edge technology of today. Plus, we chat with sixth-generation farmer Matthew Raiford about oyster roasts, reezy-peezy and other staples of Gullah Geechee cuisine; Grant Barrett and Martha Barnette give us their favorite apple-based expressions; and we search Mexico City for the best shrimp taco.
Get the recipe for Seared Shrimp Tacos with Tomatoes and Cotija: https://www.177milkstreet.com/recipes/seared-shrimp-tacos-with-tomatoes-and-cotija
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
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Vivian Howard at Home: Turnip Run Ups, Hand Pies and Southern Porridge
The Science of Stir-Fry with J. Kenji López-Alt
The Secrets of China's Tea Mountains
Food Thieves: Missing Cows, Fake Fertilizer and Heisted Almonds
Nadiya Hussain Baked for the Queen of England
Eat Beef, Save the Planet? Nicolette Hahn Niman Fights Back
Cocktail Confidential: The Secret History of Mixology
Sidewalk Salad: Foraging with Alexis Nikole Nelson
Pickles, Life and Death: The World of Fermentation
Fungus Burgers, Anyone? The Crazy World of Future Foods
Yotam Ottolenghi’s Big Flavors
The Fantastic World of Ted Allen: From Queer Eye to Chopped
Rachael Ray at Home
Secrets of Classic German Baking
Inside Mexico with Pati Jinich
Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole
Milk Street Radio’s Thanksgiving Special
Big Night: Stanley Tucci Eats Hollywood
The Taco Chronicles: Javier Cabral Finds the World's Best Tacos
Alice Waters on Life, Love and Lunch
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