Eater's Digest
Eater's Digest
Jan 15, 2021
Korean-Inspired Chicken Controversy, Viennetta Returns, and the Next Wave of PPP
Play • 49 min

Social media master Adam Moussa joins us to give us the latest on the Viennetta's return and why Taco Bell is bringing back potatoes. Chef Jae Lee of Nowon NYC breaks down the Shake Shack KFC mess. Eater NY's Ryan Sutton explains how the latest round of stimulus and PPP will effect the food industry.

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Amanda Kludt (@kludt), Editor in Chief, Eater

Daniel Geneen (@danielgeneen), Producer, Eater

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Play Me a Recipe
Play Me a Recipe
Sohla El-Waylly makes Edna Lewis' Cheese Soufflé
_For the past few years in celebration of Black History Month, Meiko (__Meiko and the Dish__) and Aaron (__The Hungry Hutch__) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us._ On _Play Me a Recipe, _your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sohla starts listing them at 1:22) before starting the episode. Edna Lewis' Cheese Soufflé _Serves 4_ * 5 ounces sharp white cheddar * 3 ounces Gruyère cheese * 2 tablespoons butter * 2 tablespoons flour * 1 cup warm milk * 3 egg yolks, slightly beaten * 1/2 teaspoon salt * 1/4 teaspoon cayenne * 1 teaspoon dry mustard * 5 egg whites * Preheat the oven to 425°F. Butter a 1 1⁄2-quart soufflé dish, and set it on top of the stove or in a warm place to warm up. * Grate the cheeses using the next to the finest side of a four-sided grater. Melt the butter in a heavy saucepan over medium-high heat. Add the flour, and cook a few minutes, stirring, until the flour is well blended, without browning. Pour in the warm milk, stirring all the while. Remove the pan from the burner and add the egg yolks, mixing them in well. Add the grated cheeses and mix thoroughly. Add the salt, cayenne, and dry mustard, and mix well again. The cheese should melt in the warm sauce without further cooking on top of the stove. Cover the pan lightly and leave to cool a bit before mixing in the beaten egg whites. Beat the egg whites to soft peaks. Stir the cheese batter and pour it onto the egg whites, then fold the whites into the batter gently and thoroughly until well blended. Spoon the mixture into the soufflé dish. (Or you could use individual ramekins.) Fill the dish three-fourths full. Set the soufflé dish in the preheated oven. After 5 minutes, turn the oven down to 400°F, and cook for 15 minutes. Serve at once. _Excerpted from IN PURSUIT OF FLAVOR by Edna Lewis. Copyright © 1988 by Edna Lewis. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. _ Is there a recipe you'd like to hear us make? Email it to us at!
21 min
Your Last Meal with Rachel Belle
Your Last Meal with Rachel Belle
KIRO Seattle
100th Episode with three, 100-Year-Old Women: An Italian Sunday Supper, Swedish Meatballs & Giambotta
For the 100th episode of Your Last Meal, host Rachel Belle welcomes three, 100-year-old women to the show to share their extraordinary lives, their last meals and the secret to a long, happy life: red wine and “keeping your own teeth.” It is our pleasure to introduce you to Antoinette Underwood, a World War II nurse with a love of dry, Italian wines, Ruth Samuelson, who walked a half marathon at 96, and Eleanor Owen, whose career spans from Broadway actor to co-founder of NAMI, National Alliance on Mental Illness. IKEA’s US culinary director joins the show to tell us how an umlaut-happy furniture store became synonymous with Swedish meatballs and lingonberry jam. And if you're single, living alone and loathe eating solo during the pandemic, Sutanya Dacers, host of the podcast Dinner For One, shares the story of how learning to cook for herself, post-divorce, made her feel whole again. Here are some highlights from the past 99 episodes, in case you missed them: Ice cream icons, Ben & Jerry, reveal the reason their ice creams are so famously packed with sweet blobs, chunks and ribbons: Ben has no sense of smell or taste and insists on loads of texture in every bite. Fashion designer Betsey Johnson had us thinking about the intersection of fashion & food, so we called up Franc Fernandez, designer of Lady Gaga’s infamous meat dress, which is very appropriately made from...yes, skirt steak. Filmmaker John Waters wants to know how long it takes for a slice of coconut cream pie to show up as fat on his body. So Rachel interviews a dietician who explains the science of weight gain, busting just about every Internet myth in the process. François Clemmons, who played Officer Clemmons on Mr. Roger's Neighborhood, loves okra, even its notorious slime. As does Adrian Miller, the Soul Food Scholar, who shares the history of many African American dishes that came over from west Africa during the slave trade. Actor and activist Rose McGowan loves Taco Bell and maintains the exact same order since she was 13, which she can rattle off at record speed. Rachel chats with Taco Bell's unofficial historian about how a white guy started a Mexican fast food empire. Actor Danny Trejo, notorious for his villainous roles, has died on-screen more than any other actor. But in real life, he’s focused on living; he only serves healthy versions of Mexican dishes at Trejo’s Tacos in Los Angeles. Rachel chats with Denise Vallejo, vegan chef/owner of LA's Alchemy Organica, who says the original, pre-colonial Mexican food was practically vegan and completely void of the cheese, tortillas, pork and sugar you see today. Follow Rachel Belle and Your Last Meal on Instagram! See for privacy information.
40 min
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