Christopher Kimball’s Milk Street Radio
Arts:Food
This week, we’re celebrating the holiday of tricks and treats with Halloween scholar Lesley Bannatyne. She teaches us how to emulate the romping Halloween parties of the Victorian era, complete with matchmaking games and dinners for the dead. Plus, we discuss Cotton Candy Grapes and other new candy-inspired flavors in fruit breeding; Dan Pashman has a suggestion for your trick-or-treat offering this year; and we make a German-Style winter squash bread.
Get this week’s recipe for German-Style Winter Squash Bread here.
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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Wok Eggs, Fried Rice and Hot Dry Noodles: Chinese Cooking Demystified
Back Streets Italy: Pizza School, Fried Artichokes, Island Hopping and "Dirty" Pasta
Inside the Great British Bake Off with Paul Hollywood
How to be a Supertaster: The Wild Science of Flavor
Ancient Recipes with Sohla El-Waylly: Roman Cheesecake, Medieval Apple Pie and Fish Head Aspic
Cowboy Coffee and Chicken-Fried Steak: Ranch Cooking 101
Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up
Rent A Falcon, Save Your Vineyard! The New Airborne Security Guards
Sidewalk Salad: Foraging with Alexis Nikole Nelson
Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage
Our July Fourth Show: Live-Fire Grilling, 50 Pies for 50 States and the Ketchup/Mustard Smackdown
Dining Disasters, Crazy Chefs, and a Michelin-Starred Nightmare: True Restaurant Stories
Tomato Sauce Cooked 1,000 Times: One Woman's Culinary Odyssey
Frontiers of Food Science: Do Sound and Color Affect Flavor?
Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts
Cooking Over Fire: Lessons From the Levant
White House Noshes: What Presidents Really Eat
Claire Ptak Is in Love (with a Pink Cake)
Pickles, Life and Death: The World of Fermentation
Salmon Wars: The Dark Underbelly of Our Favorite Fish
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