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!

Best food podcast around!

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.

This podcast is artfully crafted, interspersing interviews with caller questions and recipes. I always fast forward through the commercials so I’m not bothered by them. I find Christopher is an excellent interviewer who asks smart open-ended questions and does not dominate the conversation.

Love the show but compared to other similar podcasts this one has way to many advertisements.

I’ve listened to this podcast for a few years now and frequented their other channels as well. As someone who grew up in Asia and loves food from all corners of the world, I appreciate what Milk Street brings to the American food education table. However, I often find the information the hosts provide, especially during Q&A, regarding non-western culinary ingredients/tips highly speculative, misleading, or completely wrong. It’s not that they’re not trying their best, but without the right background/perspectives, a guess is at the best a guess. Would love to see (hear) someone from a different cultural background to give better answers.

I love this podcast! But it is getting so overloaded with excess commercials that it irritates the heck out of me! Doesn’t Chris make enough money already? His television show, his cookbooks, his Milk Street store, his magazine? And now an ever increasing annoying array of sales pitches throughout the podcast. Grrrr! l wish there was an option to listen to an ad-free version for a small subscription fee. Yes, l like the podcast that much!

Such a great podcast as you are calmly listening to Chris … Sara or a great interview; this loud kids sing commercial blows out your mind and is so unpleasant and I CANNOT believe Christopher allows this, usually a person of taste this loud blast of music MUST GO!! LMcCallum

I feel torn, because I LOVE the rich knowledge about ingredients and technique, but I find Christopher presents as a pompous, ethnocentric know-it-all multiple times an episode. This is the podcast I turn to when I’ve listened to everything else in my show library. I personally recommend ‘Borderline Salty’ for a call in show, and ‘The Sporkfull’ for a food interview show that leans into the way that western white guy hosts are far less interesting and knowledgeable than the guests. Those are my A1 Day1 food shows. When Sarah breaks off to start her own podcast, I’m leaving with her.

Great guests but host isn’t palatable. Makes condescending remarks frequently to callers.

I’m going to be honest. I do like the show. The guests are great, and the discussions are interesting. But I find myself rolling my eyes at least once an episode. Christopher must have some inner voice telling him, “Say something slightly snarky or condescending to the guests and other hosts. Do it. It’ll make you feel better than them.” And he delivers every.single.time.

Milk Street produces pretty good content, but I’m annoyed at how much I have to fast forward to get to the content. For example, the most recent episode in which Kimball interviews Nigella Lawson, there were over 9 minutes of ads for a 30 minute episode. It’s absurd, disrespectful, and wasteful of the listeners’ time and attention.

Take inspiration from Chris: make a Tomato Aspic!!!

Educational, fun and not too stuffy. I truly enjoyed the most recent vintage/family recipes show. Deep warm memories of my grandmothers (one Norwegian, one French/German) surfaced and I will be sitting with my mother looking over recipes very soon. No lutefisk, tho! Keep the radio talk show Q&A coming — I learn so much! — and it adds a homey connection to your show. Peace and joy from the Midwest!

Update: the problem described below continue and actually has worsened with each episode now repeatedly interrupt by ads of all kinds. Really destroys the show’s formerly mellow, almost hypnotic flow. The flaws are starting to dominate the benefits of listening— what a shame! I’m a huge fan of program, even though I rarely cook myself. I listen to it on the Apple Podcast app. Recently however, the program was suddenly disrupted (mid-sentence) by a ‘forced ad’ by something called ‘Acast’. I doubt the show’s producers intended this ad, as it disrupted the your guest mid-sentence and and the volume was much louder than the show’s normal volume. In addition, when I went to read the Milk Street Radio’s ‘About’ information, that description was incomplete, instead including a statement about Acast’s privacy policy. I’m not sure if you are aware of these changes but it certainly ruins my enjoyment of Milk Street Radio’s podcast.

Five stars for the queen Sara Moulton and her consistent, helpful tips and tricks. Love her vibe and her endless patience. This is a calming constant in my life. However, a couple things need to be mentioned: I’m convinced Christopher Kimball mispronounces words on purpose (ie: PAP-ree-kuh). Stop trying to make pomegranate molasses a staple. It’s fine, but doesn’t have to get mentioned every single episode. Vegan and vegetarian chefs and the delicious food they make need to get more love and exposure. Please learn about flax “eggs” which is a great substitute for folks who are vegan and/or have egg allergies that need to dredge and bread ingredients. The food language segments and guests are rough. At least y’all have the decency to put them towards the end when we can just turn off the podcast. Etymology is so interesting; the puns and jokes, however, are not.

Look forward to this podcast every week! Kimball has been a favorite forever...but the Q&A with Sara is a real bonus! Re-listening to all the podcasts with all the virus-madness...takes me away for 52 minutes at a time Not sure if you’re aware but some weeks your podcast doesn’t show up.

Lately when I listen to the podcast, I realize after a few minutes…I have already heard this one? Are the episodes being recycled. I love this podcast and I’m looking forward to new ones!!!

Love the unique perspectives on food culture and recipes and especially love the Q&A with Chris and Sara each week, that is the best! They each have their own views but respect each other and bring a refreshing sense of humor to cooking. I rely on the knowledge this podcast shares and it inspires me.

A veritable weekly banquet of information,recipes, & interviews. Routinely interesting. One issue: neither Kimball nor his staff have any knack for foreign term pronunciatiom. C’mon, make an effort, maybe enlist an advisor? Listeners deserve this accuracy as part of the experience. Goes for TV, too. We have raised our game thanks to Milk Street. Parla bene e buon appetito!

I understand that your primary audience is liberal cancel culture but you gave someone a voice who encourages virtual experiences. You should be encouraging coming together and sharing experiences. That was such a dispiriting interview. I’m so sad for anyone who pays money to avoid people.

I am honestly stunned that there is somehow food-related Metaverse nonsense, and even more stunned that it’s being given a platform on this podcast. I enjoyed listening for a while, but I cannot support a show that is promoting NFTs and cryptocurrency. It is very clear how bad cryptofarming is for the environment, and that the entire NFT economy is a bunch of nonsense, and I will not stay subscribed to a show that promotes it in any way.

I am always impressed by the many different guests who appear on the Milk Street podcast. Their perspectives on food and cooking are diverse and insightful. This podcast is a go-to in my weekly rotation and it always leaves me inspired to cook something new. Strongly recommend!

CK gets more and more condescending of guests the older he gets. And we know he’s ancient. He uses his age as a tool to insult the people he interviews all the time. And he’s downright mean to Sarah. The guests are fascinating if only they were allowed to tell their stories.

Love the evolution of Christopher K and the diversity of the talks, stories, recipes and interviews are genuine.

If you can get through Chris’s arrogance and condescending attitude, some of the interviews are interesting.

I love you guys

Smart, engaging, relaxing and overall just a great listen!

This podcast has become so blatantly political I can’t even listen to it. What a bummer. Update 12/2021 tried to listen again and I hear Shola Olunloyo say “as a black man in America I couldn’t get loans” what??? What is he talking about? And Chris just goes along with it like it’s true or reasonable. Please start a show with just cooking questions because the social slant is just exhausting

It’s time FOR Sarah and ME … is the correct pronoun usage .