This week: suitcases full of contraband, a smuggler who writes poetry in jail and the chance to make thousands of dollars in a single night. Reporter Otis Gray brings us the story of America’s eel fishing boom, and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce. (Originally aired September 27, 2024.)

Get this week’s recipe for Baked Kefta with Tahini here.

Listen to Otis Gray’s “Sleepy” podcast here.

Music in Otis Gray’s piece is by Blue Dot Sessions.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

In this special episode, we’re sharing an extended cut of our interview with Helen Zoe Veit about how American children become picky eaters—and how to raise kids who aren’t.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

American children are some of the fussiest eaters in history, but it wasn’t always this way. In the 19th century, kids ate oysters and corned beef, and loved all things sour, smoky, and funky. Helen Zoe Veit shares how American children become picky eaters—and how to raise kids who aren’t. Plus, honey sommelier Marina Marchese guides Chris through a blind taste test (which includes the bitterest honey in the world!) and Milk Street’s Digital Editor Claire Lower sits down with comedian Josh Gondelman to discuss a controversial, hyperlocal phenomenon: the North Shore Beef sandwich.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Lidia Bastianich joins Christopher Kimball to answer our listeners’ Italian cooking questions—from the ultimate recipe for ravioli to tips for avoiding soggy lasagne. Plus, The Great British Bake Off's Giuseppe Dell'Anno shares the joys of Italian baking, from cannoli cake to sfogliatelle; culinary guide Arianna Pasquini takes us on a tour of Rome's hidden food gems; and J.M. Hirsch reveals secrets from a Neapolitan trattoria. (Originally aired April 11, 2025.)

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Drew Nieporent has opened more than 40 restaurants, including iconic New York institutions like Nobu and Tribeca Grill. Today, he shares the secrets behind a restaurant’s longevity, the pros and cons of partnering with Robert De Niro and why he’d love to open a Jewish deli. Plus, Kevin West reveals how to grow a garden you’ll actually eat, we learn about Italy’s greatest unknown cookbook, Cheryl Day returns to answer baking questions, and we bake up Mexican-style biscuits.

Get our adaptation of Kevin West’s recipe for Skillet-Roasted Chicken with Burnt Shallot Jus here.

Get the recipe for Maque-Style Mexican Bisquetes here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Today, we look back at one of our favorite episodes with cooking legend Diane Kochilas. She talks the real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria. Plus, we explore the art and nostalgia of Jell-O molds; Dan Pashman untangles the legal definition of a sandwich; and we present a fresh new take on Spaghetti Puttanesca. (Originally aired May 10, 2019.)

Get the recipe for Spaghetti Puttanesca here.

Want more recipes inspired by the Greek isles? Check out our takes on Diane Kochilas' recipes for Tomato Rice with Oregano and Feta and Ikarian Braised Pork with Honey, Orange and Rosemary.

See the photos from the Jell-O exhibit, O Moldy Night, here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Josh Niland is a master of his craft: whole fish cooking, bones and all. He joins us to talk about transforming fish into ice cream and chips, and the tricks he’s played on customers at his Sydney restaurant, Saint Peter. Plus, reporter Sean Cole meets the prison inmate preparing chili and dragon rolls; and Matt Goulding shares the best restaurants you’ve never heard of.

Get this week’s recipe for Skillet-Roasted Chicken with Burnt Shallot Jus here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

We explore the whimsical world of Irish baking with Cherie Denham. Plus, Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; Alex Aïnouz is on a journey to make the world’s best roasted chicken; and we cook up Spinach and Ricotta Dumplings in Tomato Sauce.

Get this week’s recipe for Spinach and Ricotta Dumplings in Tomato Sauce here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Today, we’re sharing an extended cut of our interview with Padma Lakshmi. We discuss everything from her early years in India to her love for standup comedy. She reminisces about her time on an Italian variety show, which laid the foundation for a long and successful career as a cooking competition host. Plus, she reveals the secret to being a great judge on Top Chef.

After 17 years hosting Top Chef, Padma Lakshmi was ready for something new. This week, she fills us in on her recent endeavors: a new book, an original culinary competition show and standup comedy. Plus, Elyse Inamine celebrates a cult-favorite mayonnaise, Kewpie; and Mariena Mercer Boarini, Master Mixologist for Wynn Resorts North America, shares why martinis are the cocktail of the year.

Listen to Milk Street Radio on: Apple Podcasts | Spotify

Reporter Rebecca Rosman takes us to one of France’s favorite grocery stores—Picard—where everything is frozen. Every spring they celebrate “America Week” with concoctions such as popcorn ice cream, doughnuts made of ground-up potatoes and marshmallows in places they don’t belong. Is this really what American cuisine looks like in the eyes of the French? Plus, Adam Savage of “MythBusters” fame joins us to break down his favorite food experiments, including the time he dropped an Olympic swimmer into a giant vat of syrup; J. Kenji López-Alt cracks the code on Chicago thin-crust pizza; and we travel to Rome for Cloud Bread. (Originally aired July 7, 2023.)

Photo credit David Lebovitz

Get the recipe for Roman Cloud Bread here.

Listen to Milk Street Radio on: Apple Podcasts | Spotify