Our Haunted Podcast! Witches' Brew, the Candy Store Ghost and the Secret History of Jack-o'-Lanterns
Christopher Kimball’s Milk Street RadioSummary
The Halloween special of Milk Street Radio explores the fascinating history of candy and its connection to Halloween traditions. Folklorist Leslie Benetine discusses the origins of the jack-o'-lantern, tracing its roots back to the legend of Stingy Jack, a man who tricks the devil and is condemned to wander the earth with a lighted coal. This legend evolved into the practice of carving pumpkins, which became popular as Halloween decorations in the late 19th century.
Susan Benjamin, owner of True Treats Historic Candy, shares insights into the evolution of candy in America, highlighting how it transitioned from a medicinal product to a treat for children during the Industrial Revolution. She explains that candy was once viewed with suspicion, associated with lower social classes and considered frivolous or even evil by some. The conversation also touches on iconic Halloween candies like candy corn and the marketing strategies that shaped the candy industry.
Listeners call in with baking questions, including how to modify recipes for smaller cakes and troubleshoot issues with bar cookies containing cornflakes. The episode combines historical anecdotes with practical baking advice, celebrating the intersection of culinary traditions and seasonal festivities.
Show Notes
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
More from Christopher Kimball’s Milk Street Radio
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.)
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.
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.
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.
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.