# 100 Years of Food Writing at the New Yorker: M.F.K. Fisher, Calvin Trillin and A.J. Lieblin

Page: https://stenobird.com/podcast/christopher-kimball-s-milk-street-radio-960955/100-years-of-food-writing-at-the-new-yorker-m-f-k-fisher-calvin-trillin-and-a-j-lieblin
Text version: https://stenobird.com/podcast/christopher-kimball-s-milk-street-radio-960955/100-years-of-food-writing-at-the-new-yorker-m-f-k-fisher-calvin-trillin-and-a-j-lieblin.md
Podcast: [Christopher Kimball’s Milk Street Radio](https://stenobird.com/podcast/christopher-kimball-s-milk-street-radio-960955)
Published: 2026-08-07T07:30:00+00:00
Episode link: https://play.prx.org/listen?ge=prx_9135_de814f10-79ec-4615-9293-cd147b1f2ea3&uf=https%3A%2F%2Fpublicfeeds.net%2Ff%2F9135%2Ffeed-rss.xml
Audio file: https://www.podtrac.com/pts/redirect.mp3/tracking.swap.fm/track/sblTq32fyWAjsHzze2LG/dovetail.prxu.org/9135/de814f10-79ec-4615-9293-cd147b1f2ea3/MSR917RR_Podcast.mp3
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Duration seconds: 3083

## Resource

Adam Gopnik takes us on a tour of great food writing from the New Yorker in celebration of the magazine's centennial. We hear A.J. Liebling’s tip for finding a good restaurant in Paris, M.F.K. Fisher’s fantasy about potato chips and Calvin Trillin’s obsession over constructing the perfect bagel. Plus, Matt Goulding shares why paella is a hotbed of controversy; we explain why a cold oven is the secret to the best creme brûlée; and Christopher Kimball and Sara Moulton answer your questions and share their favorite things to do with tomatoes. Get this week’s recipe for Cold-Oven Crème Brûlee here . Listen to Milk Street Radio on: Apple Podcasts | Spotify

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