Christopher Kimball’s Milk Street Radio
About This Show
From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about home cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.
Most Recent Episode
112: Saffron Tales
4 days ago
This week on Milk Street Radio,Yasmin Khan gives us a closer look at Iranian food and her personal journey with it. “I think saffron probably for me is the most evocative of all Iranian spices,” says Khan. “It has a very special kind of place in the Iranian home. I had a really wonderful experience with the woman whose farm I was visiting, Mehri. She was telling me all these tales of the different ways that they use saffron. I [had] recently separated from my partner at the time, and she insisted that she knew the perfect broken-heart saffron concoction. She made me a beautiful small glass of warm milk that she infused with saffron and a little bit of honey. It certainly warmed my heart.”
We'll also offer our recipe for quick pork tapas and a tip for cooking pasta in its sauce. Dr. Aaron Carroll explores the truth about peanut allergies, Lior Lev Sercarz takes us inside the world of spices and, as always, Christopher Kimball and Sara Moulton take your calls.