Christopher Kimball’s Milk Street Radio The Science of Food: Steaks, Bugs and Expiration Dates
10 snips
Jan 27, 2026 
J. Kenji López-Alt, chef and food writer who decodes expiration dates and storage. Meathead Goldwyn, barbecue authority who breaks down steak grilling techniques. Dr. Arielle Johnson, flavor chemist and fermentation expert who explores taste chemistry, insects as food, and smoke taint in wine. They dive into steak technique, flavor chemistry, fermentation experiments, and what expiration dates really mean.
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Two-Zone Steak Cooking
- For thick steaks, cook indirectly at about 225°F until just below target, then finish over direct high heat to sear the exterior.
- Use a digital thermometer to take readings near the geographic center to hit precise doneness and avoid cutting into the steak.
Salt Before Cooking
- Salt steaks before cooking so salt melts, penetrates, and alters proteins to improve flavor and moisture retention.
- Salt enhances juiciness and amplifies natural meat flavors more effectively than any other surface seasoning.
Match Cut To Method
- Choose cuts by cooking method: ribeye for rich marbling and juiciness, flank for hot-fast searing and strong flavor.
- Cook flank very hot and fast to medium-rare with a deep brown crust and char for best texture and taste.
