Best of 2025: World's Worst Restaurant Review, Talking Stomachs and Favorite Calls
Christopher Kimball’s Milk Street Radio
Milk Street Radio
4.2 • 3K Ratings
🗓️ 26 December 2025
⏱️ 64 minutes
🧾️ Download transcript
Summary
It’s time to look back at some of our favorite moments from 2025. There are the interviews that shocked us — from brand new theories of stomach intelligence to Pete Well’s harshest restaurant review — as well as expert cooking tips shared by the likes of Samin Nosrat and Lidia Bastianich. Plus, we revisit a few unforgettable listener calls and Christopher Kimball and Adam Gopnik present their favorite books of the year.
Listen to Milk Street Radio on: Apple Podcasts | Spotify
Transcript
Click on a timestamp to play from that location
| 0:00.0 | Did you ever wonder what it's like to live alone, hidden in the woods not speaking to a single soul for 30 years? |
| 0:13.0 | Or wander to the desert, uncover a hidden well, and die to the bottom of the deepest waterhole for 2,000 miles. |
| 0:22.5 | The Snap Judgment podcast takes you there with amazing stories told by the people who live them, |
| 0:27.9 | with an original soundscape that drops you directly into their shoes. |
| 0:32.7 | Snap Judgment, listen and subscribe wherever you get your podcast. |
| 0:45.5 | Which brand of chocolate should I buy for my kitchen? |
| 0:49.7 | Well, I've been asked that a million times over the years, and here's my answer, Gattard. |
| 0:53.1 | It's been around since 1868 and it's family owned. |
| 0:56.3 | They have over 150 years experience in making chocolate for pastry chefs, artisan bakers, chocolatiers, and of course home bakers. Gattard |
| 1:01.8 | prioritizes flavor and quality. Now, what does that look like? Well, preserving the uniqueness of each |
| 1:07.5 | origin from which they source, Gartard invests in flavor preservation on cocoa farms |
| 1:12.3 | through local partnerships, as well as in the gentle ways in which they craft the chocolate from |
| 1:17.1 | bean to bar. Now, what's left is chocolate in its purest form, delivering flavor and quality. |
| 1:23.3 | Plus, they are always innovating, as with their coconut sugar sweetened baking chips. |
| 1:45.6 | And by the way, I love their wafers. You don't need to chop them. And the added cocoa butter means they melt evenly and consistently. And I also love their milk chocolate chips and chocolate chip chunks. So here at Milk Street, we use Gattard for all the same reasons I love it. It's our go-to brand. So please check out Guitar Chocolate. You can find guitar at most specialty and local retailers or on Guitard.com. |
| 1:54.3 | This is Moastreet Radio from PRX and I'm your host, Christopher Kimball. |
| 2:00.1 | In 2012, the New York Times restaurant reviewer Pete Wells went out for dinner. |
| 2:04.9 | It was at Guy Fieri's new spot in Times Square. |
| 2:08.0 | When Pete got home, he wrote the most merciless review of his career. |
| 2:12.4 | That restaurant really did make me feel like I was losing my mind. |
| 2:16.2 | Because when you're trying for something that's over the top and you miss, you have a truly |
| 2:22.0 | psychedelic experience. |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from Milk Street Radio, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of Milk Street Radio and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2026.