Christopher Kimball’s Milk Street Radio Picky Eaters: Why America's Kids Stopped Loving New Foods
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Apr 10, 2026 Helen Zoe Veit, historian and author of Picky, explores how 19th-century kids ate bold, preserved flavors and how cultural shifts made children more selective. Marina Marchese, certified honey sommelier, leads a blind honey tasting and explains honey varieties, chemistry, and adulteration risks. The conversation jumps between food history and intense honey flavors.
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Melt Crystallized Honey Gently In Hot Water
- To decrystallize honey, place the sealed glass jar in hot water with the stove off and stir until melted instead of direct heating.
- C. Marina Marchese calls crystallization a sign of quality and recommends gentle heat from water bath.
Honey Flavors Range From Anise To Bitter Umami
- Honey varies dramatically by botanical source, from anise-like sourwood to bitter Sardinian corbezzolo.
- C. Marina Marchese's blind tasting highlights honeydew's umami and corbezzolo's notable bitterness paired traditionally with fried cheese.
Honey Is Often Adulterated So Read Labels
- Honey is highly adulterated globally and the plastic bear jar often hides imports and blends from multiple countries.
- Marchese warns to read ingredient lists and country of origin to avoid blended or adulterated honey.