We chat with Alice Waters: chef, restaurateur, and philosopher. She tells us about the French film that inspired Chez Panisse and explains why good lunch and good conversation are the keys to her career. Plus, Chris McDade shows us how to make great food from tinned fish, Dan Pashman tells us about his favorite Halloween candy, and we bake Liberian Banana-Rice Bread.Get this week’s recipe for Liberian Banana-Rice Breadhttps://www.177milkstreet.com/recipes/liberian-banana-rice-breadWe 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: This Week’s Sponsor: Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.  See acast.com/privacy for privacy and opt-out information.

Christopher Kimball’s Milk Street Radio

Alice Waters on Life, Love and Lunch

Cheryl Day—cookbook author and co-owner of Back in the Day Bakery in Savannah, Georgia—reveals her tips for perfect biscuits, cakes and cookies. Plus, Beejhy Barhany tells us about dabo, the Ethiopian milk and honey bread; Alex Aïnouz explains how to stir-fry the Cantonese way; and we learn how to make Umbrian Lentil Soup.Get this week’s recipe for Umbrian Lentil Souphttps://www.177milkstreet.com/recipes/umbrian-lentil-soup-zuppa-de-lenticchieWe 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: This week's sponsors: Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass.Resources for listeners via All-Clad.com can go to shop our cookware collections at All-Clad.com Special offer code: MILKSTREET10Matter of Fact is offering 15% off for the listeners of this podcast with the code milk15 at checkout. Go to matteroffact.com to get 15% off your order.  See acast.com/privacy for privacy and opt-out information.

Southern Baking with Cheryl Day

Food Network’s Giada De Laurentiis tells us about the importance of moderation, her hatred of cauliflower rice, and her initial reluctance to go on TV. Plus, we find out how a beer archeologist revives ales from antiquity, Adam Gopnik explains how a wine opener can be a symbol of your mortality and we learn to make a recipe for the Venetian dish of rice and peas known as risi e bisi. (Originally aired March 19, 2021.)Get this week’s recipe for Venetian Rice & Peas (Risi e Bisi): https://www.177milkstreet.com/recipes/risi-e-bisiWe 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  See acast.com/privacy for privacy and opt-out information.

Giada De Laurentiis Hates Cauliflower Rice!

This week, the editor of 4 Color Books, Bryant Terry, describes the long history of veganism in Black communities and his hopes for a healthier food system. Plus, archaeologist Farrell Monaco reveals what the ashes of Pompeii can tell us about Ancient Roman food, Dr. Aaron Carroll weighs in on whether milk and juice are actually healthy beverages for kids, and we learn to make Cranberry and White Chocolate Soda Bread.Get the recipe for Orange-Cranberry Soda Bread with White Chocolate Chunks: https://www.177milkstreet.com/recipes/orange-cranberry-soda-bread-white-chocolate-chunksWe 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/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep, which starts with Sleep Number® adjustability. Save up to $800 on Sleep Number 360® smart beds, for a limited time. Plus, special financing. Only at Sleep Number® stores or sleepnumber.com/MILK. Resources for listeners via All-Clad.com can go to shop our cookware collectionsat All-Clad.com Special offer code: MILKSTREET10  See acast.com/privacy for privacy and opt-out information.

Beyond Soul Food: The True Story of Black Cuisine

This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.Get the recipe for Pasta with Radicchio and Walnuts:https://www.177milkstreet.com/recipes/pasta-radicchio-walnuts-black-pepperWe 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/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That’s GetFresh177.com to try a bottle for just $1.  See acast.com/privacy for privacy and opt-out information.

Myhrvold on Pizza: The Perfect Slice in 1,708 Pages!

We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizarre history of drinking around the world; Grant Barrett and Martha Barnette of “A Way With Words” give us a lesson on food names that double as cooking instructions; and we share a recipe for the best stewed beans you’ll ever make. (Originally aired September 18, 2020.) Get the recipe for Mexican Stewed Beans with Salsa Fresca:https://www.177milkstreet.com/recipes/mexican-stewed-beansWe 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/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK.   See acast.com/privacy for privacy and opt-out information.

Inside the Mind of David Chang!

Author Danielle Dreilinger tells us the surprising history of home economics. We hear about its origins as a scientific movement that wanted to change the world and find out how it brought us Betty Crocker, astronaut food and the Rice Krispies treat. Plus, listeners share their Home Ec memories, lessons and tales of disaster. Also on the show: Kim Severson of the New York Times explores the rise of hydroponic farming, we get a lesson in Palestinian home cooking from Nadia Gilbert, and we learn a Filipino recipe for chicken soup.Get the recipe for Filipino-Style Chicken Soup with Coconut and Lemon Grass:https://www.177milkstreet.com/recipes/filipino-style-chicken-soup-with-coconut-and-lemon-grassWe 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/radiotipsThis week's sponsors: Get unlimited access to EVERY MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to Masterclass.com/milk for 15% off MasterClass.  See acast.com/privacy for privacy and opt-out information.

The Secret History of Home Economics

We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher gives us a taste of tiki cocktails and culture; Bianca Bosker explains the appeal of ultra-peaceful cooking shows; and we make hearty Ethiopian-Style Chickpea Stew. (Originally aired October 9, 2020.)Get the recipe for Ethiopian Chickpea Stew: https://www.177milkstreet.com/recipes/ethiopian-chickpea-stewWe 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/radiotipsThis week's sponsors: Discover the Sleep Number 360® smart bed. Now, during the Biggest Sale of the Year, all beds are on sale. Save 50% on aNEW Limited Edition smart bed plus special financing. For a limited time only at Sleep Number stores orsleepnumber.com/MILK.  See acast.com/privacy for privacy and opt-out information.

Maneet Chauhan Loves Indian Street 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-cotijaWe 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  See acast.com/privacy for privacy and opt-out information.

Processed Foods Fight Back

Milk Street Radio travels the world to discover how food and cooking are changing lives and cultures, from $13,500 melons in Japan and computer-generated cookie recipes to the home cooking of Ina Garten and Egyptian fast food in Berlin.