Christopher Kimball’s Milk Street Radio

In this special episode, we’re sharing an extended cut of our interview with food safety experts Ben Chapman and Don Schaffner. They give their best tips for avoiding foodborne illnesses, including the safest way to cool down food, the hidden dangers of potato salad, and the foods they refuse to order from restaurants.

Photo credit: Laura Ohlman

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This week, we take a look at the hazards lurking in our kitchens. Food safety experts Ben Chapman and Don Schaffner give their best tips for avoiding foodborne illnesses, including their protocol for cooking raw meat, the diseases hiding in your salt, how to actually clean a sponge, and the foods they refuse to order from restaurants. Plus, we take a burger road trip with George Motz; Genevieve Taylor returns to the phone lines to take your grilling calls; and Kim Severson reflects on 250 years of American cooking.

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For this week's bonus, we have an all-calls special! We look back on the ingredients that have stumped you most—rooster, alligator, squid ink, even sparrows.

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Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial. We hear A.J. Liebling’s tip for finding a good restaurant in Paris, M.F.K. Fisher’s fantasy about potato chips and Calvin Trillin’s obsession over constructing the perfect bagel. Plus, Matt Goulding shares why paella is a hotbed of controversy; we explain why a cold oven is the secret to the best creme brûlée; and Christopher Kimball and Sara Moulton answer your questions and share their favorite things to do with tomatoes.

Get this week’s recipe for Cold-Oven Crème Brûlee here.

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In this special episode, we’re sharing an extended cut of our interview with Kerry Howley about the surprising history of L.A.’s favorite food store, Erewhon.