Burnt Toast
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Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time.
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Sep 13, 2023
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
_makes 1 (12-by-16-inch) pan pizza_
_Sicilian grandma dough_
* 900 grams high-protein flour
* 100 grams whole-grain flour, preferably freshly milled
* 30 grams sea salt
* 720 grams (3 cups) water, at 65°F (18°C)
* 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
* 60 grams extra-virgin olive oil, plus more for oiling the pans
_Onion & olive bread_
* 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
* 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
* 45 grams red onion, thinly sliced (about 1/4 medium)
* 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
* 40 grams (3 tablespoons) extra-virgin olive oil
* Large flake or coarse sea salt for garnish_Sicilian grandma dough_
_Sicilian grandma dough_
* Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
* In another large mixing bowl, combine the water and starter.
* Create a crater in the flour and pour the liquids in the center.
* Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
* Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
* Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
* Rest at room temperature (covered) for 30 minutes.
* Using about 40 grams of olive oil, lightly oil two or three baking pans.
* Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
* Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
* Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.
_Onion & olive bread_
* Preheat the oven with pizza stones to 475°F (250°C).
* Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
* Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
* Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.
_Lobby Time _Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
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Jun 13, 2023
Molly Gilbert Makes Apple Fritter Cake
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.
Recipe
Serves 24
Cake
* Unsalted butter or nonstick cooking spray
* 2 1⁄2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 teaspoon ground cinnamon
* 1⁄4 teaspoon ground nutmeg
* 2 cups packed dark brown sugar
* 1⁄2 cup (1 stick) unsalted butter, melted and cooled
* 1 cup canola oil
* 4 large eggs
* 1 teaspoon pure vanilla extract
* 1 teaspoon pure almond extract
* 4 cups chopped peeled apples (about 3 large; I like a
mix of Granny Smith and Golden Delicious)
Glaze
* 4 tablespoons (1⁄2 stick) unsalted butter
* 3⁄4 cup confectioners’ sugar
* 2 tablespoons maple syrup
* 1⁄4 teaspoon ground cinnamon
* 1⁄4 teaspoon kosher salt
* 1 tablespoon whole milk
* Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
* In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
* In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
* Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
* Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
* Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
* Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
* Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.
_Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (Union Square & Co., October 2022). Photography by Dana Gallagher._
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
_Lobby Time _Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
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May 22, 2023
Simply Genius Cookies with Tara O'Brady
Referenced in this episode
* Simply Genius Cookbook
* Tara O'Brady's Genius Chocolate Chip Cookies
* Tara O'Brady on Substack
Genius-Hunter Extra Credit
* Tara O'Brady's Website
* Tara O'Brady's Instagram
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May 18, 2023
A Simply Genius Tomato Sauce in 5-ish Minutes
eferenced in this episode
* Simply Genius Cookbook
* Heidi Swanson's Genius 5-Minute Tomato Sauce
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
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May 15, 2023
Jolie Laide
In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image
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May 11, 2023
Leonardo Urena and the Giant Pumpkin
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
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May 8, 2023
Where Did the Banana Peel Slipping Gag Come From?
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.
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May 8, 2023
Part II: Meet the Inventor of the Roto-Broil 400
After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.
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May 4, 2023
The Worst Food in White House History
One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all.
This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.
Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.
Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.
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May 4, 2023
Can You *Really* Season Your Food with Sound?
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
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May 1, 2023
Meet the Roto-Broil 400
This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,
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Apr 27, 2023
Why is There No Pie Emoji?
We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.
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Apr 27, 2023
The Kit Kat Jingle That Almost Wasn't
We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.
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Apr 24, 2023
Food Swindle, or Absolute Genius? The Margarine Story
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.
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Apr 24, 2023
Where Did the Banana Peel Slipping Gag Come From?
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.
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Apr 20, 2023
Burnt Toast: My New Eggs for Dinner
Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST.
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Apr 20, 2023
Burnt Toast: It All Started With Hot Fudge Sundaes
We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.
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Apr 17, 2023
Burnt Toast: Lunch is a Point of Honor
Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.)
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Apr 13, 2023
Burnt Toast: Everyone’s a Critic
This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST
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Apr 10, 2023
Burnt Toast Ep: What We Talk About When We Talk About Coffee
We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun.
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Apr 6, 2023
Burnt Toast: Food Didn’t Mean Anything to Me Then
Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.
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Apr 3, 2023
Burnt Toast Cookbooks: The Good, the Bad, the Ugly
This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published.
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Mar 30, 2023
Burnt Toast: I Draw the Line at Tongue
We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird.
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Mar 27, 2023
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
_makes 1 (12-by-16-inch) pan pizza_
_Sicilian grandma dough_
* 900 grams high-protein flour
* 100 grams whole-grain flour, preferably freshly milled
* 30 grams sea salt
* 720 grams (3 cups) water, at 65°F (18°C)
* 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
* 60 grams extra-virgin olive oil, pl…
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Mar 23, 2023
The Korean Sauce Everyone Should Know
_If you enjoyed this episode be sure to __subscribe__ to The Genius Recipe Tapes wherever you listen to podcasts. _
Referenced in this episode
* Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
* Korean American: Food That Tastes Like Home
Genius-Hunter Extra Credit
* When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
* Read some of Eric's writing on Food52's Table For One column!
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
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Mar 20, 2023
Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia
Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.
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Jan 12, 2023
Farokh Talati makes Masala Oats
Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.
Recipe
Serves 4
For Oats
* 100g ghee or unsalted butter
* 1 small red onion, finely diced
* 1 celery stick, finely diced
* 1 carrot, peeled and finely diced
* 1 large tomato, finely chopped
* 2 small green chillies, finely chopped
* 1 tablespoon garam masala
* 1 teaspoon salt
* 100g rolled oats or porridge oats
* ¼ teaspoon ground turmeric a pinch of hing (asafoetida)
* 500ml chicken stock or water
* 4 tablespoons tangy onions (see below)
* a small handful of well-chopped curly
* leaf parsley freshly cracked black pepper
For Tangy Onions
* 1 small red onion
* 2 generous tablespoons apple cider vinegar
* 1 teaspoon salt
* 1 teaspoon black pepper
To Make the Oats
* Melt the ghee or butter in a stur…
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Jan 5, 2023
The Joys of Baking with Joy the Baker
Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.
Referenced in this episode
* Joy's Plum and Lemon Curd Cake
* Joy's Moon Pie Bar
* Joy's Dark Chocolate Tahini Skillet Cookie
Genius-Hunter Extra Credit
* Joy the Baker's Website
* Find Joy on Instagram!
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Dec 29, 2022
Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach
Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.
Recipe
16 Rugelach
_Dough_
* 2 1/4 cups (288g) all-purpose flour, plus more for dusting
* 1/4 cup (50g) granulated sugar
* 1/4 cup (40g) malted milk powder
* 1 teaspoon kosher salt
* 1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
* 8 ounces (226g) cold cream cheese, cut into ½-inch cubes
_Malted Milk Chocolate Filling_
* 4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
* 1/3 cup (53g) malted milk powder
* 1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
* 1/2 teaspoon ground ci…
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Dec 22, 2022
2022's Most Genius Recipes with Amanda Hesser
A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda Hesser
Referenced in this episode
* Julia Turshen's Fried Eggs
* Lindsay Maitland Hunt's Slow Roasted Chicken with Crispy Skin
* Yasmin Khan's Stunning Citrus Cake
* Dorie Greenspan's French Yogurt Cake
* Dorie Greenspan's Caramel-y Chocolate Cookies
* Tara O'Brady's Chocolate Chip Cookies
* Jessie Sheehn's Snickerdoodles (Ketchup optional)
* Ali Slagle's Chicken Caesar Salad
* Monifa Dayo's Potato Salad
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Dec 15, 2022
The Cocoa Almond Oatmeal that Will Revolutionize your Mornings (Play Me a Recipe
Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.
Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes
Recipe
Serves 1
* 1/2 cup (50g) old-fashioned rolled oats
* 1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
* Salt
* 4 teaspoons cocoa powder
* 2 tablespoons creamy or chunky almond butter
* Maple syrup (optional
* Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking…
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Dec 8, 2022
Shortbread Cookies to Make You Feel Like a Million Bucks!
Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
Recipe
Makes 24 bars
_Shortbread Base_
* 1 2/3 cups (214g) all-purpose flour
* 1/3 cup (67g) granulated sugar
* 1/2 teaspoon kosher salt
* 12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
* 1 large egg yolk
* 1 teaspoon vanilla extract
_Salted Speculoos Caramel_
* 3/4 cup (175 grams) packed light brown sugar
* 4 tablespoons (1/2 stick/57g) unsalted butter
* 1/4 cup (59 ml) light corn syrup
* 1 14-ounce can (414 ml) sweetened condensed milk
* 1/3 cup (90 grams) speculoos cookie butter (see Note)
* 1 teaspoon vanilla extract
* 1 teaspoon kosher salt
_Topping_
* 1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
* 1/2 cup (about 3 ounces/85 grams) white chocolate chips
* 4 tablespoons (59 ml) whole milk, divided
* 2 tablespoons (36 grams) specul…
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Dec 1, 2022
Bonus Stock Tips from Emily Ziemski (Play Me a Recipe)
It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a Recipe
Stock is _endlessly_ versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost!
* Beef Stock
* Chicken Stock
And here are a couple super useful tools to help you make the best stock possible.
* Hestan Roasting Pan
* Five Two Roasting Pan
* Souper Cubes for Stock Storage
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Nov 24, 2022
Pound Cake with Aleksandra Crapanzano (Play Me a Recipe)
Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.
Recipe
Makes 1 Cake
* 4 large eggs
* 1 cup / 200 grams granulated sugar
* 14 tablespoons unsalted butter
* 2 teaspoons vanilla extract
* grated zest of one lemon or orange
* 1 1/2 cups + 1 tablespoon / 200 grams cake flour
* 1/2 teaspoon fine sea salt
* Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
* Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
* Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add th…
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Nov 17, 2022
Cook, Eat, Repeat with Nigella Lawson (Genius Recipe Tapes)
This week we're sharing an episode of Genius Recipe Tapes featuring Kristen Miglore speaking with the incomparable Nigella Lawson to discuss her latest cookbook Cook, Eat, Repeat.
Referenced in this episode
* Cook, Eat, Repeat
* Where to See Nigella Live
Genius-Hunter Extra Credit
* Nigella's Instagram
* Nigella Lawson's No-Bake Nutella Cheesecake
* Nigella Lawson’s Chicken & Pea Traybake
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
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Nov 10, 2022
Odette Williams makes Gnocchi with Luxurious Pomodoro
Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta.
Find more incredible pasta recipes in a copy of Simple Pasta
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 4
_Gnocchi with Luxurious Pomodoro_
* 1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
* 1/2 cup extra-virgin olive oil
* 4 to 6 anchovy fillets, chopped
* 3 garlic cloves, finely chopped
* 2 tablespoons tablespoons oregano leaves
* 1 (28-ounce) can crushed San Marzano tomatoes
* 1/4 teaspoon kosher salt
* Freshly ground black pepper
* Finely grated Pecorino Romano or Parmigiano-Reggiano for serving
_Potato Gnocchi_
* 1 1/2 pounds unpeeled russet potatoes
* 1 large egg, beaten
* 1/3 cup finely grated Pecorino Romano
* 1/2 teaspoon koshe…
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Nov 3, 2022
Genius Recipe Tapes: Vegetables, A Love Story | Hetty McKinnon
Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but how using them can connect us to the people and the world around us.
Referenced in this episode
* Hetty's new book, Tenderheart pre-order
* Hetty's recent book, To Asia with Love
* Kristen's Simply Genius Cookbook
Genius-Hunter Extra Credit
* Hetty's Instagram
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
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Oct 28, 2022
Revisiting Counterjam: Flavors of NYC with Jarobi White & Kelis
We're revisiting Counterjam's first season which explores culture through food and music. On this episode host Peter J. Kim is talking NYC with A Tribe Called Quest founding member Jarobi White and multiplatinum icon Kelis.
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Referenced in this episode:
* Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
* Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!
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Oct 21, 2022
Molly Gilbert Makes Apple Fritter Cake
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.
Recipe
Serves 24
Cake
* Unsalted butter or nonstick cooking spray
* 2 1⁄2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 teaspoon ground cinnamon
* 1⁄4 teaspoon ground nutmeg
* 2 cups packed dark brown sugar
* 1⁄2 cup (1 stick) unsalted butter, melted and cooled
* 1 cup canola oil
* 4 large eggs
* 1 teaspoon pure vanilla extract
* 1 teaspoon pure almond extract
* 4 cups chopped peeled apples (about 3 large; I like a
mix of Granny Smith and Golden Delicious)
Glaze
* 4 tablespoons (1⁄2 stick) unsalted butter
* 3⁄4 cup confectioners’ sugar
* 2 tablespoons maple syrup
* 1⁄4 teaspoon ground cinnamon
* 1⁄4 teaspoon kosher salt
* 1 tablespoon whole milk
* Make t…
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Oct 14, 2022
What it means to be First Generation | Frankie Gaw
Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the *right* way? We're sharing an episode from The Genius Recipe Tapes where Kristen sits down with Frankie Gaw to talk all about the food he grew up eating and the recipes found in his new book, First Generation
Referenced in this episode
* First Generation: Recipes from My Taiwanese-American Home
* Frankie's Website
* Frankie's Instagram
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
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Oct 7, 2022
Vanessa Lavorato makes Double Chocolate Weed Brownies
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.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)
_Cannabutter_
* 1/2 cup (113 grams) unsalted butter
* 1 gram quality cannabis flower
_Weed brownies_
* 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
* Cannabutter (above)
* 1/2 cup (100 grams) chopped dark chocolate
* 1 1/4 cups (250 grams) granulated sugar
* 1 tablespoon molasses
* 1 teaspoon vanilla extract
* 1/4 teaspoon kosher salt
* 2 large eggs
* 3/4 cup (90 grams) all-purpose flour
* 1/2 cup (57 grams) chopped toasted nuts (optional)
* Make the cannabutter, following the quantities listed above and my…
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Sep 28, 2022
Simply Genius Cookies with Tara O'Brady
Referenced in this episode
* Simply Genius Cookbook
* Tara O'Brady's Genius Chocolate Chip Cookies
* Tara O'Brady on Substack
Genius-Hunter Extra Credit
* Tara O'Brady's Website
* Tara O'Brady's Instagram
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Sep 7, 2022
A Simply Genius Tomato Sauce in 5-ish Minutes
eferenced in this episode
* Simply Genius Cookbook
* Heidi Swanson's Genius 5-Minute Tomato Sauce
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
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Aug 25, 2022
Genius Recipe Tapes: Dorie Greenspan's Iconic Cake
Referenced in this episode
* Pre-order the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes and riffs!)
* Why Dorie Greenspan's French Yogurt Cake is Genius
* Watch Kristen make her way through this cake
Genius-Hunter Extra Credit
* Dorie Greenspan's Instagram
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
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Aug 17, 2022
Understanding the Fried Chicken Sandwich
Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy?
Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying.
Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Aug 12, 2022
Understanding the Breakfast Sandwich
Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel?
Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.
Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Aug 4, 2022
Burning More Toast!
The Burnt Toast podcast is back!
August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!
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Jul 27, 2022
Understanding the Classic Turkey Sandwich
Roasted? Smoked? Honeyed? To avo or not to avo?
Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Jul 20, 2022
Understanding the Egg Salad Sandwich
How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush?
In pursuit of a not-gross, not-bland egg salad, Molly and Declan give it the cae sal treatment.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Jul 13, 2022
Understanding the Tuna Melt
Oil-packed or water-packed tuna? Can seafood be paired with cheese? Open- or closed-face?
Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese!
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Jul 6, 2022
Understanding The Italian (aka Hoagie aka Grinder aka Hero)
How many meats is too many? What _is _provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Jun 29, 2022
Understanding the Grilled Cheese
Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally?
Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Jun 22, 2022
Understanding the PB&J
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Jun 15, 2022
The Joy of Juneteenth | Nicole Taylor
Referenced in this episode
* Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations
* Nicole Taylor on Instagram
Genius-Hunter Extra Credit
* The Up South Cookbook: Chasing Dixie in a Brooklyn Kitchen
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
Theme Music by The Cabinetmaker on Blue Dot Sessions
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Jun 8, 2022
Understanding the BLT
_If you liked this episode, head over to __The Sandwich Universe's__ show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!_
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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May 18, 2022
Searching for Nun’s Farts in Montréal from Not Lost
Here’s a special preview of Not Lost, a new podcast about finding yourself in places you’ve never been from our friends at Pushkin Industries. Host Brendan Francis Newnam takes us around the world, learning about new places by getting invited to a stranger’s house for dinner. From Montréal to Mexico City, Brendan and his guests drink, dance, and eat, learning as much about themselves as the places they visit. In the preview you’re about to hear, Brendan and his guest Danielle Henderson visit Montréal and tour the Jean-Talon Market in search of dinner party provisions, and discover a local pastry known as nun’s farts.
You can hear more from Not Lost at https://podcasts.pushkin.fm/notlost?sid=burnttoast
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May 10, 2022
Harry Sultan makes Pork Shoulder Ragu
On this episode of _Burnt Toast_ we're featuring an episode of one of our other podcasts, _Play Me a Recipe, _in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Serves 6
* 2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
* 1 small onion, chopped
* 1 garlic clove, minced
* Salt and pepper
* 2 tablespoons olive oil
* 1 small pat butter
* 1 28-ounce can whole tomatoes, with juice
* 1 cup red wine
* 5 sprigs fresh thyme
* 5 sprigs fresh oregano
* 1 Small handful of fennel seeds
* 1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but…
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May 4, 2022
Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia
Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.
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Apr 26, 2022
[BONUS] My Family Recipe: Motherhood & Chocolate Cake
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.
"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland
Referenced in this episode:
* _A Chocolate Cake That Celebrates Mothers—Lost & Found_ (Food52)
* Chocolate Cake with Whipped Cream Frosting recipe
Find more My Family Recipe episodes here.
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Apr 18, 2022
BONUS: Puddings & PFCs with Mary McCartney, Jonathan Nunn & Hyphen
Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes his style as "sexy lounge rap."
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
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Apr 11, 2022
[BONUS] A Sunny One-Bowl Citrus Cake
Referenced in this episode
* Citrus Cake From Yasmin Khan (Recipe)
* Yasmin's book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Genius-Hunter Extra Credit
* Follow Yasmin on Instagram
* More backstory, The story behind Ripe Figs
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
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Apr 4, 2022
[BONUS] Homage to Ukraine with Anna Voloshyna & Odyn v Kanoe
The current crisis in Ukraine is a nightmare. While we may try to quantify its toll in the number of lives lost, we also need to consider the culture that is being threatened. In this episode of Counterjam, host Peter J Kim goes course by course through a festive Ukrainian meal with Anna Voloshyna, chef and author of the forthcoming cookbook _Budmo!_ Lviv-based band Odyn v Kanoe provide a truly moving soundtrack.
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
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Mar 27, 2022
[BONUS] Molly Baz makes Cae Sal
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.
Molly Baz's Cae Sal
_Serves 4_
* 1 garlic clove
* 1 lemon
* 4 romaine hearts
_Dairy_
* 2 large eggs
* 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
_Pantry_
* 1/2 crusty baguette (about 6 ounces)
* 2 tablespoons extr…
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Mar 25, 2022
[BONUS] Tahdig Ta-Da with Shohreh Aghdashloo, Nilou Motamed, and Yvette Massoudi
Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.
Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.
_If you enjoyed listening to this podcast, be sure to follow __Counterjam__ wherever you listen to your podcasts. _
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Mar 13, 2022
[BONUS] Roots of Reggae with Ziggy Marley & Shaggy
_If you enjoyed this episode, be sure to follow __Counterjam__ wherever you listen to podcasts to catch the upcoming fourth season_
With the help of dancehall legend Shaggy and reggae legend Ziggy Marley, host Peter J. Kim looks at Jamaican cuisine and culture: from patties to patois, the origins of toasting and (quite possibly) the smoothie, the underlying current of personal and societal revolution that pulses through reggae, and what a Jamaican restaurant menu can tell you about the country's multicultural history.
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Mar 6, 2022
[BONUS] The Korean Sauce Everyone Should Know
_If you enjoyed this episode be sure to __subscribe__ to The Genius Recipe Tapes wherever you listen to podcasts. _
Referenced in this episode
* Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video)
* Korean American: Food That Tastes Like Home
Genius-Hunter Extra Credit
* When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
* Read some of Eric's writing on Food52's Table For One column!
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
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Feb 25, 2022
[BONUS Vanessa Lavorato makes Double Chocolate Weed Brownies
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.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Recipe
Makes 16 brownies (8 to 10 milligrams THC per brownie)
_Cannabutter_
* 1/2 cup (113 grams) unsalted butter
* 1 gram quality cannabis flower
_Weed brownies_
* 1/4 cup (21 grams) natural cocoa powder, plus more for the pan
* Cannabutter (above)
* 1/2 cup (100 grams) chopped dark chocolate
* 1 1/4 cups (250 grams) granulated sugar
* 1 tablespoon molasses
* 1 teaspoon vanilla extract
* 1/4 teaspoon kosher salt
* 2 large eggs
* 3/4 cup (90 grams) all-purpose flour
* 1/2 cup (57 grams) chopped toasted nuts (optional)
* Make the cannabutter, following the quantities listed above and my…
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Feb 20, 2022
[BONUS] Lessons from a Legend | Julie Sahni
_This is a special bonus episode of Burnt Toast featuring an episode of The Genius Recipe Tapes. If you enjoyed listening, subscribe to The Genius Recipe Tapes wherever you get your podcasts. _
Referenced in this episode
* Sarsoon ka Saag (Fragrant Butter-Laced Pureed Mustard Greens) From Julie Sahni
* Watch this recipe (food52)
* Classic Indian Vegetarian and Grain Cooking
Genius-Hunter Extra Credit
* Julie Sahni's Curried Avocado with Garlic and Green Chiles
* Learn Indian cooking from the master herself - Take a cooking class with Julie
Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
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Feb 13, 2022
[BONUS] Perfecting the Pantry
This week, we're featuring a Hotline Offline episode all about the pantry -- what to stock it with, how to keep it organized, and how to make the best meals using only pantry staples -- and we brought writer Sarah Jampel on the show to tackle those questions.
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Feb 6, 2022
BONUS: ImPROOFing your Breads with Maurizio Leo
Sourdough bread baking took over a lot of kitchens when the pandemic first began, but we don't think that sourdough should be 'just another phase'. We're bringing you an episode from the _Hotline Offline_ podcast where Esther Choi is joined by Food52's resident bread baker Maurizio Leo to talk all-things sourdough bread baking.
Maurizio's instagram
The Perfect Loaf website
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Jan 31, 2022
[BONUS] Learning to Adore the Spice Drawer with Kanchan Koya
In this episode of Hotline Offline, Esther Choi is joined by the Chief Spice Mama herself, Kanchan Koya, to discuss all of the incredible benefits of cooking with spices. From adding immeasurable amounts of flavor to your meals, to benefiting from the natural health boosters that spices have to offer, Kanchan and Esther cover it all!
Be sure to check out Kanchan Koya on her Instagram @ChiefSpiceMama, and on her website, SpiceSpiceBaby.com.
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Jan 23, 2022
[BONUS] Hotline Offline: Stock Talk with Hetty McKinnon and Ivan Orkin
On this episode, Esther is joined by Hetty McKinnon and Ivan Orkin to talk stock! Soup is in a unique category of food because it seems like for all the people who find it intimidating, there are just as many people who find it boring, but really, there's no reason it should be either! Tune in to hear expert tips on making your own stocks, and ways to bring a massive amount of flavor to a broth with only a couple of ingredients.
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Jan 16, 2022
[BONUS] Hotline Offline: No Schlepp Meal Prep with Grossy Pelosi
Have you been hearing about meal prep and been interested in trying it out? Have you tried it and were overwhelmed by the process and underwhelmed by the results? Well Dan Pelosi is here to help with all of your meal-prep needs! Dan and Esther talk through ways to tackle meal-prep with less stress and more flavor.
Mentioned in this episode:
* Bimpy's Giambotta (recipe)
* Bimpy's Giambotta (video)
A very special thanks to Dan Pelosi AKA Grossy Pelosi for helping to inspire us in prepping our meals for the year to come!
Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
_If you enjoyed this episode and want to hear more, be sure to find __Hotline Offline__ wherever you listen to you podcasts._
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Jan 7, 2022
[BONUS] Hotline Offline: Untraditional Traditions with Jennifer and Esther Choi
_If you enjoyed this episode, be sure to follow __Hotline Offline_ _to make sure you hear all the other tips Esther and guests will be sharing this season._
Today we're celebrating our favorite food traditions. Esther is joined by her sister Jen to reminisce about their own traditions and hear from our listeners about eating a selection of german sausages on Christmas, a cooking a famous brisket, and somehow burning spaghetti every Friday night.
A very special thanks to Jennifer Choi for stopping by the podcast to reminisce and talk about our listener's favorite traditions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
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Dec 26, 2021
[BONUS] Hotline Offline: Avoiding Holiday Disasters with Ella Quittner
_If you enjoyed this episode, be sure to follow __Hotline Offline_ _to make sure you hear all the other tips Esther and guests will be sharing this season._
Mentioned in this episode:
* Grandma Potatoes recipe
* Mama's Potato Clover Rolls recipe
* Carrot Ring recipe
A very special thanks to Ella Quittner for _seeing_ and _accepting_our patheti—erm—perfectionist tendencies, and to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
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Dec 19, 2021
[BONUS] Lettuce Celebrate the Holidays with Amy Chaplin
Mentioned in this episode:
* Butternut Squash Lasagna recipe (as shared on _Food to Love_)
* Radicchio & Pickled Radish Salad recipe
* Chef Neal Harden's Whole Roasted Cauliflower with Turmeric-Tahini Sauce & Pistachios
* Raspberry & White Chocolate Tart with Cocoa Crust recipe
* How to whip coconut cream into, well, whipped coconut cream
* Seeded Brown Rice Crackers recipe
* Heirloom Bean Bourguignon recipe (as shared on_The Full Helping)_
A very special thanks to author and Food52 Resident Amy Chaplin for sharing _so_ much veg-spo, and also to our listeners who called in their questions! Got a question? Call (518) 291-9877 and leave us a message on the hotline. We’ll get to the bottom of it together.
_If you enjoyed this episode and want to hear more, be sure to find __Hotline Offline__ wherever you listen to you podcasts._
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Nov 30, 2021
[BONUS] Holiday Baking SNAFUs with ATK's Elle Simone Scott
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.
Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
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Nov 14, 2021
[BONUS] Play Me a Recipe: Francis Lam makes Chinese American Thanksgiving Meatballs
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 (Francis starts listing them at 3:17), and start the episode when you're ready to cook.
Chinese American Thanksgiving Meatballs
* 2 tablespoons vegetable oil
* 1 bunch scallion, finely chopped
* 7 cloves garlic, very finely minced
* 1/4 pound stemmed fresh shiitake mushrooms, medium dice
* Diamond Crystal kosher salt, plus more as needed
* 2 tablespoons oyster sauce
* 1 tablespoon sesame oil
* 2 tablespoons sugar
* 1 bunch scallion, finely chopped
* 7 cloves garlic, very finely minced
* 1 pound ground turkey
* 1/2 pound ground pork
_Sauce_…
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Nov 7, 2021
[BONUS] The Genius Recipe Tapes: The Thanksgiving Disaster Variety Show
We hear from food writer and soon-to-be cookbook author Eric Kim, _Los Angeles Times_ cooking columnist Ben Mims, and from you (!), our community, about ghosts of Thanksgivings past.
Referenced in this episode:
* _Why You Should Make a Turducken (Even if You Don't Want to Eat it by the End)_ (Food52)
Genius-Hunter Extra-Credit:
* Follow along with Eric (and Jean's!) recipe testing for the book
* Check out Ben's Thanksgiving spread
Special thanks to listeners Sarah Copeland, Melissa Dain, and Myo Quinn for sharing their stories. We'll be back next week with a genius recipe; if you come across one in your holiday prep, I'd love to hear about it at genius@food52.com.
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Oct 31, 2021
[BONUS] Play Me a Recipe: Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.
Corn Grits with Wild Mushrooms & Jammy Eggs
_Serves 4_
* 4 to 8 large eggs, depending on how hungry you are
* 2 fresh corn cobs
* 3 tablespoons unsalted butter, divided
* 1/2 small yellow onion, finely chopped
* 1/4 cup diced roasted hatch chiles
* 1 teaspoon coarse sea salt, plus more to taste
* 1 cup medium-ground grits or polenta (not instant)
* 1/4 cup crumbled feta ch…
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Oct 25, 2021
[BONUS] The Genius Recipe Tapes: My Family's Forever Banana Bread
_If you loved listening to this episode, be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. _
Referenced in this episode:
* _My Family's Forever Banana Bread_ (Food52)
* Kristen's Family Banana Bread recipe
Genius-Hunter Extra-Credit:
* Did you catch part 1, fried eggs chez Mike, too?
* ICYMI: Our 10 Most Popular Banana Breads of All Time
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Oct 17, 2021
[BONUS] The Genius Recipe Tapes: The Fried Eggs That Made Me a Better Cook
_Love what you heard in this episode? Be sure to subscribe to __The Genius Recipe Tapes__ wherever you get your podcasts._
Referenced in this episode:
* The Crispy Fried Eggs That Made Me a Better Cook (Food52)
* Mike's Famous Fried Eggs recipe
Genius-Hunter Extra-Credit:
* Some more crispy egg-spo: ho bao dan (pocket eggs), kai dow (Thai fried eggs)
What's the recipe you first make in a new home? Tell me all about it at genius@food52.com.
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Oct 15, 2021
[BONUS] My Family Recipe: Motherhood & Chocolate Cake
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.
"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland
Referenced in this episode:
* _A Chocolate Cake That Celebrates Mothers—Lost & Found_ (Food52)
* Chocolate Cake with Whipped Cream Frosting recipe
Find more My Family Recipe episodes here.
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Oct 10, 2021
Play Me a Recipe: Carla Lalli Music Makes Sorry, I Like Celery
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Carla starts listing them at 1:03) before starting the episode.
Sorry, I Love Celery
_Serves 4 to 6_
Ingredients:
* 3 anchovy fillets packed in oil, drained
* 2 garlic cloves
* kosher salt
* freshly ground pepper
* 1/4 cup fresh lemon juice
* 1/4 cup extra-virgin olive oil
* 1/2 teaspoon Aleppo pepper
* 10 Castelvetrano olives
* 6 Piparra peppers
* 1 bunch celery
* 2 ounces Parmigiano
* 1/2 cup parsley leaves and tender stems…
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Oct 3, 2021
Play Me a Recipe: Emma Laperruque Makes Tuna Avocado Toast
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at 1:23) before starting the episode.
Tuna Avocado Toast
_Serves One_
* 2 slices of bread
* 1 small, ripe avocado
* 1 (5oz) can oil-packed tuna
* 1tbsp fresh squeezed lemon juice
* Kosher salt
* Fresh ground pepper
* Toast 2 slices of bread however you want (toaster, broiler, pan).
* Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly…
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Sep 30, 2021
Black & Highly Flavored: Black Farmers, Black Roasters, Black Coffee with Gail & Uche Azodo
SoulPhoodies Tamara Celeste and Derek Kirk speak with husband-and-wife duo Gail and Uche Azodo about how a passion for coffee began with utility, later grew into the love of the bean, and the rise of SIPS—a café and coffee roasting business.
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
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Sep 26, 2021
Play Me a Recipe: Peter J Kim makes Instant Ramyun "Carbonara"
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.
Instant Ramyun "Carbonara"
_Serves 1_
* 1 packet instant ramen, such as Shin Ramyun
* 1 slice American cheese
* 1 large egg, divided
* Put half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.
* Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until…
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Sep 24, 2021
Black & Highly Flavored: Discover Black-Owned Restaurants with EatOkra
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by Anthony and Janique Edwards, founders of the EatOkra app, which helps users discover local Black-owned restaurants and businesses.
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
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Sep 19, 2021
The Sandwich Universe: The Italian (aka Hoagie aka Grinder aka Hero)
How many meats is too many? What _is _provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Sep 17, 2021
Black & Highly Flavored: Black Smoke with Adrian Miller
SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, _Black Smoke_, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)
If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.
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Sep 13, 2021
Introducing: My Family Recipe
Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.
Follow My Family Recipe wherever you listen.
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Sep 12, 2021
Play Me a Recipe: Vallery Lomas makes a One-Bowl Blueberry Buckle
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 (Vallery starts listing them at 0:43) before starting the episode.
_Ingredients_
* 1/2 cup (1 stick/113 grams) unsalted butter
* 1 cup (125 grams) self-rising flour (see Author Notes)
* 1 cup (200 grams) granulated sugar
* 1 cup (240 milliliters) whole milk
* 1 teaspoon kosher salt
* 1 cup (150 grams) fresh or frozen blueberries
* Vanilla ice cream, for serving
_One-Bowl Blueberry Buckle_
* Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has me…
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Sep 10, 2021
Black & Highly Flavored: Ice Cream's Black History with Lokelani Alabanza
_If you like this episode, head on over to __Black and Highly Flavored__'s show page and hit "follow," so you don't miss any of the amazing upcoming episodes._
In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space.
This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that?
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Sep 5, 2021
The Sandwich Universe: PB&J
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Aug 29, 2021
Play Me a Recipe: Meherwan Irani makes Akuri
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 (Meherwan starts gathering his ingredients at 0:42) before starting the episode.
Meherwan Irani's Akuri
* 1 cup finely diced white onion
* 3 tablespoons vegetable oil
* Sea salt
* 1 cup diced tomatoes
* 2 tablespoons diced serranos (or any green chili de-seeded)
* 1/4 teaspoon turmeric
* 1/4 teaspoon kashmiri chili powder or cayenne
* 1 cup chopped cilantro
* 8 eggs
* 2 tablespoons half-and-half or heavy cream…
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Aug 24, 2021
Introducing: Black & Highly Flavored
On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.
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Aug 22, 2021
Play Me a Recipe: Amanda Hesser makes Peach Tart
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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.
Peach Tart
* 1 1/2 cups plus 2 tablespoons all-purpose flour
* 3/4 teaspoon kosher salt
* 3/4 cup plus 1 teaspoon sugar
* 1/4 cup vegetable or canola oil
* 1/4 cup mild olive oil
* 2 tablespoons whole milk
* 1/2 teaspoon almond extract
* 2 tablespoons cold, unsalted butter
* 3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
* Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to si…
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Aug 15, 2021
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.
Onion & Olive Bread
_makes 1 (12-by-16-inch) pan pizza_
_Sicilian grandma dough_
* 900 grams high-protein flour
* 100 grams whole-grain flour, preferably freshly milled
* 30 grams sea salt
* 720 grams (3 cups) water, at 65°F (18°C)
* 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
* 60 grams extra-virgin olive oil, pl…
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Aug 8, 2021
The Sandwich Universe: BLT
_If you liked this episode, head over to __The Sandwich Universe's__ show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come!_
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
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Aug 1, 2021
Brinda Ayer makes the Best Pan-Roasted Potatoes
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 (Brinda starts listing them at 0:34) before starting the episode).
Best Pan-Roasted Potatoes
* Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
* Olive oil
* Flaky salt, such as Maldon
* Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
* Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt…
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Jul 29, 2021
Korean Breakfast with Michelle Zauner
_If you like this show, head over to __Counterjam'__s show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance._
On this live taping conducted on Clubhouse, Counterjam host Peter J. Kim is joined by Japanese Breakfast, aka Michelle Zauner. They listen to a few tracks from newly released _Jubilee_, discuss Michelle's memoir, and debate dream ssam bites.
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Jul 20, 2021
Either Side Eaters: The Evolution of Kitchen Appliances With Emmy Cho
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
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Jul 18, 2021
Play Me a Recipe: Arati Menon makes an Indian Railway Omelet Sandwich
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 (Arati starts listing them at 0:52) before starting the episode.
Indian Railway Omelette Sandwich
* 4 large eggs
* 1 tablespoon whole milk
* 1/2 medium onion, peeled and finely chopped
* 2 green chiles, seeded and finely chopped
* 2 sprigs fresh cilantro, finely chopped
* 1/4 teaspoon ground turmeric
* 1/4 teaspoon chile powder (you can substitute with chile flakes)
* 1/4 teaspoon black pepper
* 1 pinch salt, to ta…
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Jul 13, 2021
Either Side Eaters: It Takes Two to Mango With Ravneet Gill
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
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Jul 13, 2021
Welcome to the Sandwich Universe
Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen).
Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.
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Jul 11, 2021
Play Me a Recipe: Jenny Dorsey makes Barley Tofu with Chili Oil
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 (Jenny starts listing them at 3:02) before starting the episode.
Barley Tofu
_Serves 2_
_Barley "tofu"_
* 3/4 cup (100 grams) barley flour
* 1 3/4 cups (375 grams). water
1 teaspoon kosher salt
* Neutral oil, for frying
_Chili oil_
* 8 dried red chili peppers
* 1 tablespoon whole red Sichuan peppercorns
* 2 teaspoons whole white peppercorns
* 2-inch knob of ginger, peeled and minced
* 3 stalks scallion, stemmed an…
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Jul 6, 2021
Either Side Eaters: The Best Chili Oil, John Cena–Approved With James Park
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
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Jun 29, 2021
Either Side Eaters: Is One Nut Butter Than the Others? With Chetna Makan
If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.
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Jun 27, 2021
Play Me a Recipe: Kristen Miglore makes Dori Sanders' No-Churn Fresh Lemon Ice Cream
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 0:51) before starting the episode.
Dori Sanders' No-Churn Fresh Lemon Ice Cream
_Makes 3 cups_
* 1 tablespoon finely grated lemon zest
* 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
* 1 cup (200g) sugar
* 1/8 teaspoon fine sea salt
* 1 cup (235g) heavy cream
* 1 cup (245g) whole milk
* Whisk together the lemon zest and juice, the sugar, and salt in a large bowl.
* Whisk together the cre…
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Jun 22, 2021
Either Side Eaters: What Makes Food Go Viral? With Sophia Roe
_If you like this show, head right on over to the __Either Side Eaters__ show page, where you can find more episodes._
Co-hosts Jen Phanomrat and Katie Quinn discuss the history and concept of "cucina povera" (making the most from simple, seasonal ingredients); Anna Maggio's _Under the Olive Tree__; _and how we can see hints of this "poor cooking" approach in viral food trends today. Later on, chef and VICE Counter Space's Sophia Roe joins to talk food as a tool for social change.
Special thanks to our listener Leo for your question and Brian Quinn (@bqfunk) for our theme music.
Got a Q for us? Record a voice memo and send it here for a chance to be featured!
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Jun 20, 2021
Play Me a Recipe: Meiko Temple makes Southern Potato Salad
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 and jump back if you need more time.
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.
Southern Potato Salad
* 5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
* 32 ounces (4 cups) low-sodium chicken stock
* 2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
* 1 dried bay leaf
* 5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
* 2 medium stalks celery, finely chopped
* 1 cup sweet relish
* 1/3 cup yellow mustard…
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Jun 19, 2021
The Genius Tapes: "We Are All Free" with Toni-Tipton Martin
Subscribe to The Genius Recipe Tapes here.
Referenced in this episode:
* Toni Tipton-Martin's Louisiana Barbecued Shrimp recipe
* Toni's non-profit, The SANDE Youth Project
* _Toni Tipton-Martin named 2021 Julia Child Award recipient_ (The Julia Child Award)
Genius-Hunter Extra Credit:
* Check out Toni's cookbooks, _Jubilee_ and _The Jemima Code_
* For more recipes celebrating Black food history, check out @meikoandthedish's _38 Jubilant Recipes to Kick Off Black History Month_
Special thanks to listeners Christina (@berrygoodfoodfdn) and Meiko (@meikoandthedish) for calling in this week.
Is there a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
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Jun 17, 2021
Counterjam: Salsa Rica With Felipe Esparza & Enrique Olvera
_If you like this show, head over to __Counterjam'__s show page for more episodes like this one. Singer—and profesional sauciér—Kelis reveals the best place to get fried chicken in NYC, A Tribe Called Quest's Jarobi White spins some hidden-gem tracks, and Kogi chef Roy Choi shares how a stinky bean paste ruined a high school romance._
On this episode, you'll hear about the anatomy of a perfect taco, what it was like for our guests when they first encountered "Mexican" food in the U.S., and cultural stereotypes that drive comedian Felipe Esparza (check out his special on Netflix, _Bad Decisions_!) and Grupo Enrique Olvera chef-owner Enrique Olvera absolutely nuts. Music is by the incredible electronica-norteño ensemble Nortec Collective.
Keep the party going by checking out the Counterjam playlists on Spotify.
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Jun 15, 2021
Either Side Eaters: Aperitif AKA The Happiest Hour With Rachel Khoo
_If you like this show, head right on over to the __Either Side Eaters__ show page, where you can find more episodes._
Jen Phanomrat and Katie Quinn talk about the happiest hour, aka aperitivo, apéritif, and fika. They also talk about airplane food, ice cubes in wine, and how _Apéritif_ author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Got a Q for us? Record a voice memo and send it here for a chance to be featured!
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Jun 13, 2021
Thalia Ho makes Rose Walnut Chocolate Chip Cookies
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 (Thalia starts listing them at 2:49) before starting the episode.
Rose Walnut Chocolate Chip Cookies
_makes sixteen to twenty cookies_
* 21⁄4 cups (280 g) all-purpose flour
* 1 teaspoon baking powder
* 1⁄2 teaspoon baking soda
* 1⁄2 teaspoon salt
* 2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
* 3⁄4 cup + 1 teaspoon (170 g) light brown sugar
* 1⁄2 cup (100 g) granulated sugar
* 1 large egg
* 1 tablespoon rosewater
* 2 teaspoons vanilla extract
* 1 cup (170 g) coarsely chopped dark chocolate
* 1⁄2 cup (70 g) chopped w…
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Jun 10, 2021
Counterjam: The Genius Flavors of NYC
On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim. How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for _their _sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?
Find more Counterjam episodes here; season 2 features guests like _Broad City_ creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!
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Jun 8, 2021
Either Side Eaters: The History of Ketchup Is Bananas With Frankie Celenza
_If you like this show, head right on over to the __Either Side Eaters__ show page, where you can find more episodes._
Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king.
You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.
Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.
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Jun 6, 2021
Play Me a Recipe: Molly Baz makes Cae Sal
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.
Molly Baz's Cae Sal
_Serves 4_
* 1 garlic clove
* 1 lemon
* 4 romaine hearts
_Dairy_
* 2 large eggs
* 2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving
_Pantry_
* 1/2 crusty baguette (about 6 ounces)
* 2 tablespoons extr…
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Jun 1, 2021
Either Side Eaters: Breakfast! With Zoe Kelly
_If you like this show, head right on over to the __Either Side Eaters__ show page, where you can find more episodes._
Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.
Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.
Have a Q for us? Send us a voice memo for a chance to be featured.
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May 30, 2021
Play Me a Recipe: Dan Pelosi makes Mom's Portuguese Rice
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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 before starting the episode (Dan starts listing them at 0:39).
Mom's Portuguese Rice
_Serves 4 to 6_
* 1/4 cup olive oil
* 3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
* 1 red pepper, chopped small
* 1 large white onion, chopped small
* 1 heaping tablespoon smoked paprika
* 1 teaspoon kosher salt
* 1 teaspoon ground black pepper
* 1/2 teaspoon red pepper flakes (optional)
* 1 (6-ounce) can tomat…
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May 25, 2021
Either Side Eaters: Chicken or the Egg With Julie Nolke
_If you like this show, head right on over to the __Either Side Eaters__ show page, where you can find more episodes._
New-Yorker-for-life Jen (@JenEatsLife keeps her eggs in her fridge; Katie (@QKatie), who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.
Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.
Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured!
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May 23, 2021
Play Me a Recipe: Lara Lee makes Chicken Nasi Goreng
_If you like this show, head right on over to the __Play Me a Recipe__ show page for more episodes; we play new recipes each Friday. _
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.
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 in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below bef…
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May 18, 2021
Either Side Eaters: Halloumi Is Hella Good
_If you like this show, head right on over to the __Either Side Eaters__ show page, where you can find more episodes._
Why _are_ Brits so obsessed with halloumi? Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn look at the hella complicated history of halloumi.
Some more ways to houdini cheese into your life:
* Cheddar Brownies recipe from Katie's newest book (!)
* the Masamman Halloumi Curry Jen mentions
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Have a Q for us? Send us a voice memo for a chance to be featured.
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May 3, 2021
Introducing: Either Side Eaters
On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup.
It's coming _so _soon; follow Either Side Eaters so you don't miss out.
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Mar 22, 2021
Play Me a Recipe: Amanda Hesser makes Daddy's Pasta
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 (Amanda starts listing them at 0:40) before starting the episode.
Daddy's Pasta
* 8 ounces bacon, cut in 1/4-inch slices
* 1/4 cup plus 3 tablespoons extra-virgin olive oil
* 1/2 cup tomato paste
* 2 pinches red pepper flakes
* 1 3/4 cups canned chopped tomatoes (preferably Pomi)
* 1 pound rotelle
* Grated Parmesan, for serving
* Bring a large pot of generously salted water to a boil.
* Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off…
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Mar 9, 2021
Counterjam: Foo-foo for Fufu with Ego Nwodim, Femi Kuti & Made Kuti
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.
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Mar 2, 2021
Counterjam: Breaking the Bento Box with Yumi Nagashima, G Yamazawa & Dan the Automator
Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.
Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!
_If you're liking this show, head to __Counterjam__'s page to subscribe so you don't miss out on future episodes._
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Feb 24, 2021
Counterjam: Flavors of NYC with Jarobi White & Kelis
If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.
Referenced in this episode:
* Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff.
* Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN, Nickodemus, and so many other wonderful artists from NYC!
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Feb 16, 2021
Introducing: Counterjam
* Peter's Instant Ramyun “Carbonara”
* Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.
From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.
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Nov 9, 2020
Play Me a Recipe: Francis Lam makes Chinese American Meatballs
On Play Me A Recipe, hear your favorite cooks slice, stir, and sauté their way through a recipe—and you'll be right there with them, every step of the way. First up: The Splendid Table host Francis Lam makes turkey meatballs inspired by his Chinese American upbringing, teenage angst, and Pizza Hut.
Subscribe here so you don’t miss out.
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Oct 31, 2020
Introducing: Play Me A Recipe
Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon.
To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.
Subscribe here, so you don’t miss out; see (hear?) you in the kitchen.
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Oct 21, 2020
The Genius Recipe Tapes: Oops! Dreamy-Smooth Hummus
Referenced in this episode:
* Whipped Hummus With Roasted Carrots & Za'atar Oil recipe
* _Dreamy-Smooth Hummus From a Kitchen Oops_ (Food52)
Genius-Hunter Extra Credit:
* Everything you ever wanted to know about magical bean water, aquafaba
* Hetty's podcast, The House Specials
* View transcript
_Have a genius recipe you'd like to share? Tell me all about it! I'm at_ _genius@food52.com_ _—Kristen_
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Oct 14, 2020
The Genius Recipe Tapes: "Gone For A Run—Not to Palestine"
Subscribe to The Genius Recipe Tapes here.
Referenced in this episode:
* Scrambled Red Shakshuka recipe
* _Scrambled Shakshuka Is Almost Impossible to Mess Up_ (Food52)
Genius-Hunter Extra-Credit:
* Sami and Tara cooking some recipes from Falastin_
* Kristen making this very un-mess-upable shakshuka at home
* View transcript
_Have a genius recipe you'd like to share? Tell me all about it! I'm at __genius@food52.com__ —Kristen_
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Oct 7, 2020
The Genius Recipe Tapes: The Perfect Biscuit
Subscribe to The Genius Recipe Tapes here.
Kristen Miglore, lifelong Genius hunter, speaks with chef, cookbook author, and TV personality Carla Hall. Of _Top Chef_ and _Carla Hall's Soul Food_ fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting.
Referenced in this episode:
* _The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits_ (Food52)
* Flaky Buttermilk Biscuits with Carla Hall (Genius Recipes | YouTube)
Genius-Hunter Extra-Credit:
* Join Carla Hall on Instagram at 11 EST daily for... recess!
* View transcript
_Have a genius recipe you'd like to share? Tell me all about it! I'm at_ _genius@food52.com_ _—Kristen_
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Sep 29, 2020
The Genius Recipe Tapes: Life After Bon Appétit
Subscribe to The Genius Recipe Tapes here.
Referenced in this episode:
* Green Chile Cherry Tomato Pickle recipe
* _The Very Best Way to Cook Cherry Tomatoes_ (Food52)
* Priya's conversation with Yewande Komolafe (Bon Appétit)
Genius-Hunter Extra-Credit:
* Make the dahi toast from Priya's very excellent book, _Indian-ish_
* View transcript
_Have a genius recipe you'd like to share? Tell me all about it! I'm at __genius@food52.com__ —Kristen_
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Sep 22, 2020
The Genius Recipe Tapes: How to Turn Corn Into Butter
Subscribe to The Genius Recipe Tapes here.
Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made _from _corn) recipe she learned while working at Per Se, what it was like working with Ruth Reichl, and how her relationship to food has changed now that she's no longer cooking on the line.
Referenced in this episode:
* Sweet Corn Butter recipe
* _How to Magically Turn Corn Into Butter_ (Food52)
Genius-Hunter Extra-Credit:
* The jewelry company Whitney founded to connect and empower women
* Check out Lukas Volger's corn tofu: _Butter It, Tofu It, Dip It. But Don’t Boil It._ (Taste)
* View transcript
_Have a genius recipe you'd like to share? Tell me all about it! I'm at __genius@food52.com__ —Kristen_
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Sep 15, 2020
The Genius Recipe Tapes: The #1 Way to Eat More Vegetables
Subscribe to The Genius Recipe Tapes here.
Chef and Bon Appétit associate food editor Sohla El-Waylly joins Food52 Genius columnist Kristen to talk about all things fun: ice cream floats, handmade sprinkles, and of course—fun dip. Sohla gives a peek behind the scenes of developing her utterly genius nutty, herby Ranch Fun Dip, inspired by South Asian spice blend idli podi, which has gotten Kristen and her 1-year-old eating (and loving!) more vegetables. Kristen also shares her somewhat shocking favorite ice cream float combination from childhood.
Referenced in this episode:
* _The #1 Most Fun Way to Eat More Vegetables__ _(Food52)
* Ranch Fun Dip with Sohla El-Waylly (Genius Recipes | YouTube)
Genius-Hunter Extra-Credit:
* Read more about Sohla and husband Ham's shuttered diner in GQ
* View transcript
_Have a genius recipe you'd like to share? Tell me all about it! I'm at __genius@food52.com__ —Kristen_
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Sep 9, 2020
Introducing: The Genius Recipe Tapes
Hey _Burnt Toast _listeners! _The Genius Recipe Tapes_ is a weekly show from Food52's new podcast network, featuring all the uncut gems from the Genius Recipes column and video series. On the podcast, lifelong Genius hunter Kristen Miglore speaks to the geniuses behind iconic recipes, uncovering new riffs, tips, and tricks (and all the behind-the-scenes moments that don't make it into the column or video?—those are in there too). Subscribe on Apple Podcasts, Spotify, or wherever you get your podcasts so you don't miss out.
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Jun 15, 2018
Toast, Burnt & Otherwise
Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.
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Jun 1, 2018
Spice Is Nice
Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.
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May 17, 2018
A Good Morning To You!
Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?
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May 4, 2018
Jolie Laide
In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image
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Apr 13, 2018
The Bubble on Bubbles Hasn't Popped
The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and craft beers cheer a food world that sparkles just a little brighter... all thanks to bubbles.
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Mar 29, 2018
The Longest Wait
Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.
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Mar 15, 2018
Tapping Into the World of Maple
Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.
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Mar 7, 2018
How to Throw a Ripe Tomato
Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.
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Aug 10, 2017
Leonardo Urena and the Giant Pumpkin
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
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Jul 27, 2017
Food Swindle, or Absolute Genius? The Margarine Story
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.
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Jul 13, 2017
Where Did the Banana Peel Slipping Gag Come From?
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.
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Jun 29, 2017
Part II: Meet the Inventor of the Roto-Broil 400
After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.
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Jun 15, 2017
Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie
(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.
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Jun 1, 2017
Chicken Boy
The story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.
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May 18, 2017
Myths and Magic of Milk
Throughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.
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May 4, 2017
The Worst Food in White House History
One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all.
This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.
Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.
Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.
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Apr 20, 2017
Can You *Really* Season Your Food with Sound?
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
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Apr 6, 2017
Meet the Roto-Broil 400
This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,
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Mar 23, 2017
Why is There No Pie Emoji?
We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.
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Mar 8, 2017
The Kit Kat Jingle That Almost Wasn't
We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.
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Mar 6, 2017
Season 2....Coming Very Soon!
We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.
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Feb 22, 2017
I Propose a (Wedding) Toast (Rebroadcast)
This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a rebroadcast from June 30, 2016.
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Feb 8, 2017
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast)
Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food. This episode was originally released on March 24, 2016.
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Jan 26, 2017
Simply Nigella Lawson (Rebroadcast)
Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015.
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Jan 12, 2017
Michael Pollan, Ten Years After the Omnivore’s Dilemma (Rebroadcast)
Does Michael Pollan always follow his own food rules? Does he truly believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. This episode was originally released on August 11, 2016.
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Dec 29, 2016
Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)
Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016.
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Dec 15, 2016
Someone Put A Diaper On The Turkey (Rebroadcast)
We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015.
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Dec 1, 2016
Man vs. Meatloaf (Rebroadcast)
Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? This episode was originally released on October 22, 2015.
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Nov 17, 2016
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast)
In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015.
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Nov 3, 2016
On Co-Authoring and Chef Whispering (Rebroadcast)
We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015.
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Oct 20, 2016
Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast)
Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode was originally released on February 25, 2016.
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Oct 6, 2016
The Genius Recipes that Change the Way We Cook (Rebroadcast)
Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. This episode was originally released on April 21, 2016.
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Sep 9, 2016
What’s Different About Getting a Food Job Now?
We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.
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Aug 26, 2016
The World of Wacky, Wonderful Road Trips
Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners.
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Aug 11, 2016
Michael Pollan, Ten Years After the Omnivore’s Dilemma
Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life.
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Jul 29, 2016
That Time We Tried to Ship Turkeys Across the Country
We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving.
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Jul 14, 2016
Simply Nigella Lawson (Rebroadcast)
Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015.
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Jun 30, 2016
I Propose a (Wedding) Toast
This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are.
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Jun 16, 2016
Judith Jones and Her Life in Food
This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection with food.
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Jun 2, 2016
Lunch with Judith Jones at the Best Restaurant in Manhattan
In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.
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May 19, 2016
What We Cook When We Don't Feel Like Cooking
This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster.
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May 5, 2016
A Seat at Chef's Table
We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th.
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Apr 27, 2016
And the James Beard Award Goes To...
How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award.
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Apr 21, 2016
The Genius Recipes that Change the Way We Cook
Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius.
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Apr 7, 2016
That Spritz Life: Drinking Culture in Italy
It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stories, and, spoiler: We do some of it in Italian.
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Mar 24, 2016
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs
Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.
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Mar 10, 2016
Behind the Scenes of the Food52 Piglet
How it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode.
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Feb 25, 2016
Who Wins the 2016 Piglet Tournament of Cookbooks?
Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.
playlist_add
Feb 11, 2016
Fat Isn’t Bad, Stupid Is Bad
Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers.
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Jan 28, 2016
Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days
We invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise.
This episode is sponsored by Casper, offering premium mattresses online for a fraction of the price. Get $50 toward any mattress purchase by visiting casper.com/toast and using promo code TOAST.
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Jan 14, 2016
When Kids, Parents, Grandparents Predict the Future of Food
We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert.
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Dec 17, 2015
Someone Put A Diaper On The Turkey
We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse.
playlist_add
Nov 24, 2015
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day
In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode is brought to you by Texture. The app that gives you an all access pass to the world's best magazines, right on your phone or tablet. Try Texture for free when you go to texture.com/TOAST. And by The Message, a new podcast from GE Podcast Theater.
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Nov 18, 2015
Simply Nigella Lawson
We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words.
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Nov 4, 2015
Till Dinner Do Us Part
This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedding food advice from some of our friends in the food world.
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Oct 21, 2015
Man vs. Meatloaf
Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it?
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Oct 7, 2015
Ruth Reichl is Coming to Dinner
We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twitter helped her tell her stories.
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Sep 25, 2015
Dale Talde on Throwing Authenticity Right Out the Window
Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American.
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Sep 9, 2015
His Name is Garrett Oliver and He Hates Crappy Beer
Over a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of Burnt Toast is sponsored by Casper.com. Right now get $50 towards any mattress purchase by going to Casper.com/TOAST This episode is also sponsored by Audible.com. To get a free audiobook of your choice go to Audible.com/TOAST
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Aug 26, 2015
That Vegan Life: Free to Be Me and You, Cashews
We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST.
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Aug 12, 2015
Pizza for Breakfast: Cooking For (and With) Kids
We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9.
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Jul 29, 2015
If Amanda Hesser Seats You at the End of the Table
Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes passive aggressively is never a good move.
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Jul 15, 2015
On Co-Authoring and Chef Whispering
We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. Panoply.fm/survey
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Jul 1, 2015
Burnt Toast Ep 09: My New Eggs for Dinner
Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST.
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Jun 18, 2015
Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes
We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.
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Jun 3, 2015
Burnt Toast Ep. 07: Lunch is a Point of Honor
Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.)
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May 20, 2015
Burnt Toast Ep 06: Everyone’s a Critic
This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST
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May 6, 2015
Burnt Toast Ep 05: What We Talk About When We Talk About Coffee
We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun.
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Apr 22, 2015
Burnt Toast Ep 04: Dinner Between Two People
For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be.
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Apr 8, 2015
Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then
Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.
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Mar 25, 2015
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly
This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published.
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Mar 11, 2015
Burnt Toast Ep 01: I Draw the Line at Tongue
We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird.
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Feb 24, 2015
Promo: Burnt Toast
Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.
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