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Jacques Pépin grew up in Nazi-occupied France, became an apprentice cook at 13, and worked his way through dozens of Paris kitchens. In the first chapter of our special three-part documentary series, we tell the story of how it all began.Series written and produced by Otis Gray and Grace McNally.Editing, fact-checking, and mixing by Milk Street Radio team.Music by APM Music and Edith Piaf.Photo credit: Jacques Pépin Foundation.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Introducing What Really Drives Our Weight from Science Will Win. Follow the show: Science Will Win Many people still believe that weight is simply a matter of willpower. Eat less, move more, right? But the reality is far more complicated, and we still have plenty to learn about the hidden biological forces driving the numbers on the scale.  This week, we’re diving into the complex biological networks that underpin obesity. How do genetics and brain chemistry influence our appetite? How do hormones shape where our bodies store fat and help dictate comorbidity risk? And how can understanding these individual biological differences guide us toward a more personalized future for obesity care?  Featured guests: – Dr. Manige Konig, Vice President and Obesity Franchise Development Head, Pfizer – Dr. Giles Yeo, Professor of Molecular Neuroendocrinology, University of Cambridge Dive into the episode here: 00:00 – Why weight isn’t a choice 03:50 – The genetics of body weight and appetite 14:26 – How fat distribution and hormones impact health risks 22:49 – The future of personalized obesity care  Check out our YouTube channel (@Pfizer) to watch full interviews with Joe & special experts and guests for more on obesity.  Season 7 of Science Will Win is created by Pfizer and hosted by Dr. Joe Hanson. It’s produced by Acast Creative Studios. Hosts in this podcast series were compensated for their time. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising. DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to [email protected].

Today, Jacques Pépin shares some of his best untold stories. Before his 30 cookbooks and three decades on TV, he stood up to the mob, turned down JFK, and reinvented frozen meals for the American supermarket. This week, we share the first part of our special series all about Jacques Pépin, reported by Otis Gray and Grace McNally. Plus, Chris and Sara answer your calls about handpies and the perfect breakfast; and A Way With Words teaches us the language of ending a meal.Photo credit: Jacques Pépin Foundation Listen to Milk Street Radio on: Apple Podcasts | Spotify

Today, we revisit the archives with our friends Stephanie Li and Chris Thomas from the YouTube channel Chinese Cooking Demystified. We learn the secrets to perfect fried rice, how to cook with chopsticks, and why the best KFCs are in China. Plus, Abigail Koffler helps us navigate food in the metaverse; we make Mexican-Style Corn with Chili and Lime; and Adam Gopnik cries tears of joy. (Originally aired June 24, 2022.)Get the recipe for Mexican-Style Corn with Chili and Lime here.Read How Will We Eat In The Metaverse? and This Needs Hot Sauce by Abigail Koffler.Listen to Milk Street Radio on: Apple Podcasts | Spotify

We’re serving up an extra frightful hour of Milk Street Radio! Folklorist Lesley Bannatyne reveals the mischievous origins of the jack-o’-lantern, and Oaxacan tour guide Gabriel Sánchez shares memories from Day of the Dead celebrations. Candy historian Susan Benjamin recounts candy’s surprising history in America — and the ghostly encounters in her candy shop — and we uncover a modern recipe for the Witches’ Brew from Macbeth. And, to further satisfy our sweet teeth, Stella Parks hops on the phone with Chris to take on your autumn baking calls. (Originally aired on October 24, 2025.)For more information the Witches’ Brew recipe from Macbeth, head here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Today, we look back at one of our favorite episodes with YouTube coffee expert James Hoffmann. He shares the best, worst and weirdest coffee in the world—from his tried-and-true recipe for the ultimate cup at home to the time he tasted 70-year-old beans in Japan. Plus, Don and Petie Kladstrup tell us the story of the man who taught America to love Champagne; we make Beef Chili Colorado Tacos; and Adam Gopnik discusses the greatest food debates of our time. (Originally aired May 20, 2022.)Get the recipe for Beef Chili Colorado Tacos here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

New Yorker cartoonist Roz Chast often illustrates the absurdities of everyday life. In her new book, The Two Saddest Kitchens, she finds humor in the anxiety of home kitchens—from the forgotten space above the refrigerator to the cast iron pan. Plus, Kristen Miglore tells us whether we should refrigerate our ketchup, mayo and other condiments; and Cindy Ott shares how the pumpkin became an American icon.Photo credit: Roz ChastListen to Milk Street Radio on: Apple Podcasts | Spotify

For this week's bonus, we're going back into the archives! In this episode from 2022, Nick Fountain from NPR’s “Planet Money” shares the skills and strategy it takes to sell food at the ballpark. Plus, chef Angela Dimayuga gives us a crash course in Filipino flavors and techniques; we learn about the language of eating outdoors with Grant Barrett and Martha Barnette; and we make Swedish Cardamom Buns.Get the recipe for Swedish Cardamom Buns here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Yotam Ottolenghi is back and on the phone lines! He answers your questions and shares some of his best cooking secrets (and personal ones too!) He tells us about the potato chip omelet he makes for his once-picky kids, gives a crash course in leeks, provides his method for whipping up an egg-free mayo, and lets us in on what he really thinks about za'atar. Plus, we chat with Rosie Grant about gravestone recipes; and Tim Glazner tells the strange true story of the man who invented the tiki bar.Photo credit: Jonathan LovekinListen to Milk Street Radio on: Apple Podcasts | Spotify

In this special episode, we’re sharing an extended cut of our interview with chef Lucas Sin. He praises all that Hong Kong diners have to offer, including the customizable breakfast noodles, the friendly neighborhood environment, and the comforting milk tea that is driving his dream of opening a Hong Kong diner of his own. Plus, he reflects back on his time doing pop-ups in his dorm room at Yale.Photo credit: Nicholas Wong and Mario ChuiListen to Milk Street Radio on: Apple Podcasts | Spotify

Chef Lucas Sin’s quickest dining experience clocked in at 6 minutes and 40 seconds. This expedient supper took place at a famous cha chaan teng, or Hong Kong diner, and he believes it’s one of the best restaurants in the world. From the extensive menu—french toast, black pepper spaghetti, milk tea, the list goes on—to the more abstract “human emotion flavor” that keeps diners coming back, Lucas explains what makes these neighborhood restaurants so special. Plus, reporter Jessica Sidman investigates the so-called "food truck mafia" around Washington, D.C.'s National Mall; and Ian Buxton gives us a lesson on Scotch whisky.Photo credit: Nicholas Wong and Mario ChuiListen to Milk Street Radio on: Apple Podcasts | Spotify

99% Invisible’s Chris Berube shares margarine’s secret history—from Supreme Court battles to Eleanor Roosevelt’s advertising campaign—and why in some states you could only buy margarine that was dyed pink or black. Plus, we learn about snacks from around the world with Unsnackable’s Folu Akinkuotu; Dan Pashman tells us what there is to love about canned foods; and we make Brazilian-Style Pizza. Get the recipe for Brazilian-Style Pizza Carbonara here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Food writer Tim Hayward shares the juicy history of the steak. We take a peek inside the secret beefsteak societies of England and New York, learn a classic Argentinian salting method, and try a steak from a 25 year-old-cow in Spain. Plus, Kenji López-Alt goes on a quest for the perfect teriyaki; Sara Moulton and Chris take your cooking calls; and we prepare a Sunflower Hummus from Georgia. (Originally aired October 10, 2025.)Get this week’s recipe for Sunflower Hummus here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

In this special episode, we’re releasing an extended cut of our interview with Alexis Nikole Nelson. She tells us about the foraged ingredients you won’t find at your grocery store (like mugwort and magnolia flowers!) and the dishes she creates with them. Plus, Alexis reveals her favorite spot in New York City for foraging maitake mushrooms.Photo credit: JB DouglasListen to Milk Street Radio on: Apple Podcasts | Spotify

Alexis Nikole Nelson, known on TikTok as the Black Forager, has been foraging wild ingredients as long as she can remember. In her new book, "Happy Snacking, Don’t Die!", she shares what she cooks with them—including pickled onion grass and mushroom sour candy—and reveals a run-of-the-mill weed that might help flavor Dr. Pepper. Plus, we visit Arianna Pasquini to find out what Romans actually cook for dinner; then we head to Oktoberfest to learn the sport of Steinholding.Photo credit: JB DouglasListen to Milk Street Radio on: Apple Podcasts | Spotify