Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.

So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.

Please email us at questions at milkstreetradio.com.

One more time, send questions to milkstreetradio.com and we'll be in touch.

This is Milk Street Radio from PRX. I'm your host, Christopher Kimball. Author Angela Hoy started

working at her family's takeaway restaurant when she was eight years old. Today she shares her best stories and the takeaways in her workings,

like how this very small restaurant handled their very large menu.

My dad had almost like a periodic table on the side of the walk.

And you can see all the bullet points of like the basic recipe.

So you can like just whack it out under pressure in like under five minutes.

That's later in the show, a peek behind the takeaway counter with author Angela Hoy.

But first, it's my interview with L.A. Times food columnist, Jen Harris, about her article

How Food Influencers can make or break restaurants.

Jen, welcome to Milk Street.

Thank you for having me.

I love classic restaurant reviews. I'm a big fan of like the New York Times, the LA Times,

because I like the fact that it's someone you know as a reviewer, maybe not personally,

but you get to know their style. And I think the writing, if they're really good,

they actually write a story about a restaurant, not just tell you what they like and don't like.

So I'm old school.

I'm probably old school about everything.

But you're telling me those days may be over.

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