Christopher Kimball's Milk Street Radio

Series produced by Christopher Kimball's Milk Street Radio

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Christopher Kimball’s 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.

With a five-star cast of contributors including Sara Moulton (long-time public television host and cookbook author), Adam Gopnik (contributing writer for The New Yorker), Dan Pashman (host of The Sporkful podcast) and host Christopher Kimball (founder of Cook’s Magazine, long-time public TV and Radio host, and founder of Christopher Kimball’s Milk Street).

Christopher Kimball’s Milk Street Radio is distributed by PRX and recorded in the studios of WGBH.

The program is available to all stations from the PRX Exchange and is free for two years if picked up by July, 2017.

PROGRAM INFORMATION
Host: Christopher Kimball
Length: 00:59
Frequency: Weekly
Program Feed Schedule: Thursdays 3pm EST
Program Website: http://milkstreetradio.com/about
Listener Call In Line: 855-4-BOWTIE
Listener Email: questions@milkstreetradio.com

BROADCAST RIGHTS
Christopher Kimball’s Milk Street Radio is made available on the PRX Exchange Thursdays by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the release date. Christopher Kimball’s Milk Street Radio is available to all public radio stations.

Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks.

Promos for each program will be available on Tuesdays on the PRX Exchange.

"Generic" promos are available for download here on PRX Exchange.

Excerpting is permitted for promotional purposes only with producer approval. The programs may be simulcast live on the web from a station website but not archived or repackaged for on-demand listening.

About
Christopher Kimball’s Milk Street in downtown Boston – at 177 Milk Street – is home to our editorial offices and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street is changing how we cook by searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. For more information, go to 177MilkStreet.com.

PROGRAM CLOCK
Billboard: (00:00-00:59)
Newscast: (1:00-6:00)
Segment 1: (6:00-19:59) Approximately
Break 1: (20:00-20:59) Approximately
Segment 2: (21:00-39:59) Approximately
Break 2: (40:00-40:59) Approximately
Segment 3: (41:00-59:00) Approximately

Request custom promos for Christopher Kimball's Milk Street Radio.

For more information about Christopher Kimball's Milk Street Radio, please contact PRX's Sean Nesbitt. Hide full description

The program is available to all stations from the PRX Exchange and is free for two years if picked up by July, 2017.PROGRAM INFORMATIONHost: Christopher KimballLength: 00:59Frequency: WeeklyProgram Feed Schedule: Thursdays 3pm ESTProgram Website: http://milkstreetradio.com/aboutListener Call In Line: 855-4-BOWTIEListener Email: questions@milkstreetradio.comBROADCAST RIGHTSChristopher Kimball’s Milk Street Radio is made available on the PRX Exchange Thursdays by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the release date. Christopher Kimball’s Milk Street Radio is available to all public radio stations. Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks. Promos for each program will be available... Show full description


Additional Files

110 Pieces

Order by: Newest First | Oldest First
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Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets. Plus, Liz Alpern and Jeffrey Yoskowitz present “The Gefilte ...

  • Added: Jul 17, 2019
  • Length: 53:58
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Chef Jeff Henderson tells us about his underground catering business behind bars, what it was like to cook for Rosario “Sal” Gambino, and what he m...

  • Added: Jul 10, 2019
  • Length: 53:59
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This week, we chat with José Andrés about how he helped organize more than three million meals in Puerto Rico, why he would choose a pineapple over...

  • Added: Jul 03, 2019
  • Length: 53:59
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From soaking wood chips to grill marks, Meathead Goldwyn is here to set the record straight on grilling’s biggest myths. Plus, Christina Ward tells...

  • Added: Jun 26, 2019
  • Length: 53:58
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Andrew Friedman chronicles the stories and misadventures of the pioneering chefs and motley crew of misfits who cooked (instead of Instagrammed) th...

  • Added: Jun 19, 2019
  • Length: 53:58
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Lidia Bastianich grew up under Tito's communist rule, escaped to a refugee camp in Trieste and finally made it to Queens, where she learned to love...

  • Added: Jun 12, 2019
  • Length: 53:59
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Journalist Mark Lynas campaigned against genetically modified foods. Then in 2008, he changed his mind. On this week's episode, we talk to Lynas ab...

  • Added: Jun 05, 2019
  • Length: 53:57
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Pastry chef Stella Parks talks about the science of baking and the secret history of iconic American desserts. Plus, we learn about barbecue around...

  • Added: May 29, 2019
  • Length: 54:00
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Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when o...

  • Added: May 22, 2019
  • Length: 53:58
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We chat with Ruth Reichl about the glory days and final days of Gourmet magazine. Plus, Egyptian street food in Berlin; Alex Aïnouz's hotel room co...

  • Added: May 15, 2019
  • Length: 53:56
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Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, w...

  • Added: May 08, 2019
  • Length: 53:57
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20 years ago, Gonzalo Guzmán left everything in his home country of Mexico and became a dishwasher in San Francisco. Now the chef in his own restau...

  • Added: May 01, 2019
  • Length: 53:59
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We chat with curator Samuel West about the Disgusting Food Museum in Malmö, Sweden, where the tickets are vomit bags, the exhibits feature fermente...

  • Added: Apr 24, 2019
  • Length: 53:58
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Chef Andrea Nguyen, author of "Vietnamese Food Any Day," uses American supermarket ingredients for an authentic take on the food of Vietnam. Plus, ...

  • Added: Apr 17, 2019
  • Length: 53:58
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Mary Giuliani, the author of catering tell-all “Tiny Hot Dogs,” falls in love with Alec Baldwin, raises a murderous turtle and has a solution for a...

  • Added: Apr 10, 2019
  • Length: 53:58
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Zach Dyer travels to St. Louis to eat the once-conventional fried brain sandwich. Plus, we chat with chef Özlem Warren about the spices and cuisine...

  • Added: Apr 03, 2019
  • Length: 53:58
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Author Sharon Hudgins writes a love letter from post-Soviet Vladivostok. Plus, IBM's supercomputer creates flavor combinations; Dan Pashman lies to...

  • Added: Mar 27, 2019
  • Length: 53:58
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Chris Elliott, who investigated the horse meat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion ...

  • Added: Mar 20, 2019
  • Length: 53:59
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Andres O'Hara on why wine labels matter. Plus, the new Harlem fusion cooking; corks or screwcaps?; and pasta with broccoli sauce. (Originally aired...

  • Added: Mar 13, 2019
  • Length: 53:59
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Matt Goulding, author of “Grape, Olive, Pig,” discovers the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his ...

  • Added: Mar 06, 2019
  • Length: 53:58