Christopher Kimball’s Milk Street Radio The Mystery of Taste: Beyond Sweet, Sour, Salty & Bitter
15 snips
Jan 16, 2026 
In this engaging discussion, science journalist Emily Kwong and reporter Aaron Scott dive deep into the fascinating world of taste. They explore whether humans are unique in loving sour flavors and how taste receptors may extend beyond the tongue. The duo highlights experiments like the PTC test to reveal genetic differences in bitterness perception. They also cover the intriguing effects of miracle berries that alter taste experiences, demonstrating the complex interplay between biology and our taste buds.
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Make Banh Mi Starting With Fat
- Use a good bread and a layer of fat first when making banh mi for best texture and flavor.
- Add a crunchy herbal element and pickled daikon and carrot to balance the sandwich.
Ice Shock For Easy-Peel Eggs
- Shock hard-cooked eggs in a large ice bath immediately after boiling to make peeling effortless.
- Cook about 8 minutes 40 seconds for moist yolks, then cool in ice for three minutes before peeling.
Cook Wine Down Before Adding
- Reduce an entire bottle of wine down separately before adding to a dish to avoid raw wine taste and concentrate flavor.
- Add the reduced wine near the end to preserve meat texture and flavor.
