Christopher Kimball’s Milk Street Radio Food Trends 2026 with Kim Severson of The New York Times
22 snips
Jan 9, 2026 
Kim Severson, a food journalist at The New York Times, shares her bold predictions for 2026, where nostalgia-driven 'grandma core' cooking and vinegar as the standout ingredient take center stage. Ramen expert Sho Spaeth reveals the art of homemade ramen, emphasizing its flexibility and regional varieties. John T. Edge discusses his memoir, southern identity, and the evolving landscape of Southern food, celebrating its rich history while acknowledging new influences. Expect sweet-and-tangy flavors and sensory dining experiences to trend!
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Make Ramen Texture At Home
- Use alkaline salts (sodium and potassium carbonate) to create ramen's slippery, bouncy noodle texture.
- Adjust hydration at home (increase it) to compensate for weaker rollers when making ramen noodles.
Why Sho Made Ramen At Home
- Sho Spaeth began making ramen in New York because local shops lacked the shoyu, clear-broth ramen of his childhood.
- He wrote a book to teach home cooks how to recreate that specific taste and texture.
Choose Sugar For Shortbread Texture
- For shorter, sandier shortbread use powdered sugar because of its cornstarch content.
- Use granulated sugar when you prefer a crunchier, more crackly texture in cookies.
