A Bit of Relief: Tea and Toast

In this week’s episode of “A Bit of Relief,” we turn to tea and toast for comfort. First, Kim Severson, a food writer at The Times, shares her love for buttered toast sprinkled in cinnamon and sugar. Then we hear Mark Thompson, C.E.O. at The Times, explain how to brew his ideal cup of British tea: using a stovetop kettle, loose black tea leaves, a strainer and a splash of milk. It's more complicated than you'd think. Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.