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).
Feed schedule via Exchange
Thursday, 1500 ET
59:00, includes two, 1-minute floating ID breaks
Number of programs
Weekly, ongoing, 1 episode a week
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.
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.
Christopher Kimball is the founder of Christopher Kimball’s Milk Street. Mr. Kimball is also the host of Christopher Kimball’s Milk Street Radio, a weekly public radio show (and podcast). Christopher also founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, Mr. Kimball re-launched Cook’s Magazine as Cook’s Illustrated and went on to found Cook’s Country magazine in 2004. Mr. Kimball is the author of several books including, most recently, Fannie’s Last Supper.
Christopher Kimball’s Milk Street in downtown Boston – at 177 Milk Street – is home to the editorial offices and cooking school. It also is Christopher Kimball’s Milk Street television and radio shows are recorded. 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.