Love the topics, callins, and guests on this show. The host, on the other hand, is someone who thinks his opinion is always right and anything he doesn’t know anything about isn’t worth the time to learn. If I hear him proudly announce his “unique” recipe for an old fashioned (spoiler—he uses *gasp* bourbon AND rye! what a culinary genius!) one more time I will throw my phone at a wall. He just has such an outdated, boomer attitude towards food, cooking, culture, and good taste. He needs to retire and get put out to pasture.

I look forward to each episode. I feel like with my music tastes Christopher and I are related. A long time Grateful Dead head. I often times come up with solutions to callers questions, like adding a teaspoon of butter to the jam canning process to reduce foam. My favorites are Sara and Chris answering questions and “A Way With Words”. Thank you for a predictably great podcast.

This podcast has everything that I love, a Q&A segment with amazing famous cooks, a recipe of the week where they breakdown how they formulated the recipe, plus a food history segment. I learn something with every episode while being entertained.

When the news is too much, I love turning on Milk Street. I learn a lot, especially from the call-ins. It makes me feel inspired and hopeful!

Love the Q&A section with Sara Moulton

I’m not even a foodie but I find the show entertaining and educational. Especially love the Q&A sections. Really really don’t like these two-minute long interviews about beer or cheese that are meant to pass off as a segments on the show but are really advertisements. I’d rather have a genuine ad than something trying to fool us.

I like listening to Milk Radio. The topics and discussion are interesting. However, I do not come here to listen to Sarah Milton interject MAHA politics into the broadcast. That was offensive.

Great content but my gosh do they repeat segments that were done years ago. How many times have I listened to this and thought to myself “What a minute, I remember this exact conversation on a different episode.”.

I love Chris Kimball and Sara Moultin since I was little for how knowledgeable and approachable they are, but the amount of advertisements and now a whole episode dedicated to an advertisement (Las Vegas) is making me question the integrity of this podcast.

Great guests and segments. Love the call in questions with Sara & Chris. Always super interesting topics & off the beaten path places & foods.

I listened to the November 8 episode on chili peppers. Apparently chili peppers went straight from parrots to the Portuguese. Entirely skipped a huge stage in that development. No mention at all of the Meso Americans who pioneered the use of chili peppers in cuisine. Negligent at best.

The Q&A with Sara is the best part of the show. Ever think about creating a show of just the Q&A?

I have listened to this podcast for many years. I have to say it is my favorite. The host is perfect. Love Christopher’s sense of humor. Great variety of guests and usual guest like Sarah and Adam.

yeah, the ads are getting outta hand.

Sub hosts (Dinner SOS) where like every other word like is ‘like.’ Can’t like listen to it.

I love the knowledgeable hosts. The lengthy ads make this podcast unlistenable.

Flooded with ads that sound like content. Bad.

I do a LOT of fast forwarding, which makes me think I am missing parts of the show. Please leave off these long promotions that make me think are part of the show but aren’t. All of this advertising almost ruins the show.

Been listening for years and love it BUT the ads now are just too much! I push the button along to pass them up, or turn off the sound. Really spoils the experience I once had. (Love the TV program—no ads!!)

Other than ads- now too many- Christopher must be a trust fund kid propping all his ventures. The content he has produce and continues to produce isn’t the kind is self sub-staining due to the nature of food programing that has become redundant. The folks who call in with their questions are…stupid. “ I make enchiladas but my tortillas always break apart. I’ve tried everything.” - a caller who lives nowhere near access to where they make fresh tortillas. It escaped Kimball and Moultan who had answers just as stupid. No longer will I I fast forward the ads - now especially with the Las Vegas ads- because no longer will I listen.

Love listening and learning but the Ads are getting longer and too much. At this point either get a subscription model for ad free experience or cut back to two mins or less in start.

I really enjoy listening to this podcast especially the part where Chris and Sarah dish out advice to callers. But boy, the ads are getting longer and longer as time goes by. That Allagash beer ad is the worst! Who needs 5 whole minutes of an ad telling you what people like to drink with their beer??? And there are too many repeats. I’d give it 5 stars if not for those shortcomings.

Volume of host is often much lower than guests. The volume across the program fluctuates drastically.

I do listen to Milk Street weekly. Unlike others’ giving poor ratings because of dislike of Christopher Kimball, he impresses me as knowlegeabe while remaining friendly. My issue is that week after week there is 1, and sometimes there are 2, full segments where the focus is on food and drink from countries usually within Asia and sometimes from Africa and countries below our borders. For the most part I do try to really focus and I typically learn something new. However, I won’t be personally making a large number of those dishes. I am in the USA and feeding a family that won’t eat meat or much in the way of spices. I do love the segments with Sara because people similar to me are calling in. I’ve traveled quite a bit overseas but come to wanting good ol’ American food when back. Tell me more about the items in our grocery stores and how to use them, perhaps.

Like the Milk Street website the podcast is slowly going down hill. A ridiculous amount of adds, repetitive content, etc. Milk Street started out so well and is consistently getting worse. I wonder if they are having financial issues? Or is it greed? Christopher Kimball is already a multi-millionaire.

The link for the zucchini salad with tahini is not working

I listened to you show this morning at 4am and was fild with endless pleasures and possibilities of what to cook next. What an absolute delight, thank

And always a lot to learn

Despite thinking Chris Kimball is an arrogant jerk, I found enough interesting and informative in his show to keep me listening for a good long while. The reason I stopped is they put out more repeat episodes than new ones. That’s the way it seemed, anyway.

I could listen to Christopher Kimball and Sara Moulton answer cooking/baking questions endlessly, however I am tired of listening to the same segments over and over again. There are plenty of episodes to pick segments from, but only a few are chosen and over used as fillers. I really enjoy this podcast but getting pretty tired of the repetitive episodes.

Fantastic podcast. Not only I learn, but it is very interesting and entertaining.

I learn a few thing each episode. Such a charming production!

The ads here are bananas. They now last so long, aren’t easily skippable, and occur during multiple points throughout the show. Going to stop listening. Sorry, Chris!

I look forward to every week of Milk street! Thank you for everything! Educational. Entertainment. Surprising tidbits from around the world and every corner of the culinary kitchen.

Educational and easy listening. Very relaxing. Transports me to different worlds.

Great podcast, but especially the powerful words of the Ukrainian chef at the show’s end

I’ve been listening to food podcasts for years. I’m always excited to find a new one, however each time find that Milk Street is still the best. Chris and Sara have the knowledge and experience to logically explain their answer to any food question the callers ask. I enjoy being exposed to the wide variety of cultures they dive into. I love most food and cooking podcasts but Milk Street is the most interesting, informative and and fun. I never get tired of these two.

Nathan Myhrvold is a notorious patent troll. I am so glad that you had Alex French guy cooking on the show. He deserves a lot of kudos for his science and cooking synthesis. The interview with Mark Lunas was rather thin on the discussion of the science. I don’t dispute the science that GMO food is dangerous for those eating it, but that it may create more problems than it solves. For instance, when you put BT into corn, the pests evolve to counteract it, so it is a zero sum game. Moreover, with GMO you don’t know what will happen a few generations later. I think the precautionary principle ought to apply. There are points where this show gets things so wrong that I have to question the rationale for why it even exists. Vivian Howard is Paula Dean without the butter. Chris, when you compare something to quantum mechanics, please have a better grasp on both subjects.

I’ve been listening to milk street radio for a while now and I’m adicted. The podcast and milk street have radically improved my cooking and has educated me on all things food. I also really appreciate the format of having short vignettes on various topics from callers to humor, philosophy, and the etymology of food language. Hats off to Chris and the team at milk street.

I enjoy this podcast but reruns occur quite often and are not clearly marked as such. Sometimes there is a note at the end of the description, but this week there was nothing. It’s fine to rerun an episode, just please indicate it, maybe use a numbering system like This American Life.

Host and guests are friendly and knowledgeable about the kind of cooking we can actually use in our kitchen every day for delicious results.

Please give the interview job to someone who cares! I love this podcast, but Christopher’s interviews leave a lot to be desired. Is he tired of interviewing people? Would he rather NOT conduct the interviews? Great! Give the job to someone who really wants to talk to others and find out about them, not just ask stock questions and bounce around from topic to topic. We are loyal listeners and deserve more time and care taken.

I love the podcast milk street I love the stories , Christopher’s way of talking. I love the science I learn through the questions about cooking. I love hearing about other cultures and places and their food. So easy to listen to and I learn things you!

I discovered the podcast during the Pandemic and ended up binge listening every episode. I can travel and taste virtually with the varied guests who have broadened my palate and imagination! I also appreciate the humor and yet professionalism and dignity used with guests who call in.

Love this show

I love this podcast. I listen to every one of them as they come out. It’s the perfect blend of edutainment. My favorite part is when they answer call ins. It is so informative. Christopher Kimball is a walking cooking wikipedia. He’s grounded, professional with the right amount of humor. I love listening to his and Sara Moulton’s suggestions to callers. They make a good team. I like his interviews with guests, especially when he has synergy with them. All of the above and I must say, it’s hard to find a podcast that is interesting and positive. Other podcasts, are either too wonky or snarky. This one puts me in a good mood. Thanks to everyone who makes this so enjoyable.

I like the show, but the most interesting part to me by far is the listener questions. I’d like to hear more of them, and wouldn’t oppose an all Q and A episode once a month. (I’d assume that the Q and A is less work on your end, as well!)

This pod gives me so much joy. Long time fan of both Chris and Sara and they both give so much insight and fun food facts and stories. Love the interviews. It’s nice they switch it up and give us a little bit of everything every episode to keep it moving along. This is usually my weekend morning pod when I need a break from news. Thanks guys… keep it up!

Your body needs salt as your metabolism needs Iodine, iodine is what’s important in salt, without iodine you will acquire a deficiency and often a goiter. Paprika, you might try using Aleppo peppers… A defuser allows you to use ceramics on a stove top, I use my ceramic tanjine on my stove top using a defuser. A cast iron trivet works well too… 😉

I called your call line twice to tell you about a cookie recipe that uses yeast instead of baking powder or soda, and no one has called me back about it. You had mentioned on a previous episode about not knowing any cookie recipes that use yeast as a leavening or flavor element, and expressed doubt that any such recipe existed. I would love to share my recipe with you and your listeners, because my family loves these cookies. I hope this prompts a phone call from you.