Christopher Kimballs Milk Street Radio

We interview Brad Leone, star of Bon Appetit’s “Its Alive with Brad”; introduce our recipe for Salmon Chraimeh; learn to toast grains; and Dan Pashman of the Sporkful on the geometry of a pizza slice.

Ben Franklin electrocutes turkeys; and J. Kenji López-Alt on why pepperoni curls on pizza.

The new Harlem fusion cooking; corks or screwcaps?; and pasta with broccoli sauce.

Does coffee cause cancer?; Pakistan’s Martha Stewart; pisto; and quick yogurt sauce. *This episode is a corrected version that fixes an error in the previous version.

Saffron, the new Afghan crop; Meathead Goldwyn on barbecue ribs; The Food Lab on the mortar and pestle; and our recipe for whipped cream biscuits and strawberries.

Everyday Turkish cooking at Özlem’s Table; TV dinner etiquette; three-cup chicken; homemade chile oil.

The true history of The Settlement Cookbook; making vanilla sugar; beef tomato stir-fry; and Adam Gopnik.

David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.

Fad foods; the secret history of Jack Daniel’s; freezing soaked beans; and Colombian pot roast.

The true story of donuts and war; Spanish-style French toast; and defending MSG.

Filipino delicacies found at a bus station in Tel Aviv; Marketplace’s Krissy Clark reports on the peanut butter controversy that changed how the FDA regulates commercial foods; and how to revive stale spices.

Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker’s Adam Gopnik on what the next generation is drinking. Originally aired 12/8-12/15, 2017.

Joshua McFadden cooks for six seasons; easy French chicken in a pot; coconut rice; and Dan Pashman on pork.

The women who run France’s Champagne industry; Thai stir-fried spinach; making saffron salt; and Stephen Meuse on wine.

The sweet rewards of bitter food; easy garlic confit; sweet potato cake from Macau; and what to eat when you’re blue.

Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017, Available for rerun Thursday 3/1 – Thursday 3/8/2018)

Homestyle Cooking from southeast India; the best soup in the world; the truth about drinking and health; and grams versus cups.

Grace Young on stir-fried rice; J. Kenji López-Alt on cooking with alcohol; and Vietnamese meatball soup.

The only 24-hour ice cream store in New York City; chocolate-almond cookies; is raw cookie dough dangerous?

Reem Kassis brings us quick and easy weeknight cooking from Palestine; our tip for peeling ginger; we travel to India to try medicinal camel’s milk; and J. Kenji Lopez Alt reveals how to cook beans. (Originally aired 10/12/17)