Special Sauce with Ed Levine
Episodes
Special Sauce: The White Moustache’s Homa Dashtaki Makes the Best Yogurt in the US [1/2]
10 Jan 2019
Contributed by Lukas
I have a confession: Until Daniel Gritzer told me about The White Moustache a couple of months ago, I 'd never heard of it, much less its founder, Ho...
Special Sauce: René Redzepi on Apprenticeships, El Bulli, and Being a Better Leader [2/2]
03 Jan 2019
Contributed by Lukas
In this week's Special Sauce interview with René Redzepi, he describes his journey from being a 15-year-old novice cook to culinary visionary, which ...
Ask Special Sauce, Holiday Edition: Stella and Daniel on What They Hate About the Holidays
18 Dec 2018
Contributed by Lukas
Stella Parks and Daniel Gritzer are back for the second part of our Ask Special Sauce holiday edition, and we tackle some of the most pressing issues ...
Ask Special Sauce, Holiday Edition: Stella and Daniel on Combustible Artichokes and Making a Better Cookie
13 Dec 2018
Contributed by Lukas
I had such a good time answering your Thanksgiving questions with Kenji and Stella on our recent installment of Call Special Sauce, we thought we'd d...
Special Sauce: René Redzepi on Opening Noma at 25 [1/2]
07 Dec 2018
Contributed by Lukas
It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behi...
Special Sauce: Michael Solomonov and Steven Cook on What Makes Israeli Cuisine Unique [2/2]
29 Nov 2018
Contributed by Lukas
In part two of my enlightening and heartfelt conversation with Chef Michael Solomonov and his partner Steven Cook, authors of Israeli Soul: Easy, Esse...
[Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving (2017)
21 Nov 2018
Contributed by Lukas
When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be...
Call Special Sauce, Thanksgiving Edition: Kenji and Stella on Good Gravy and Loving White Meat
16 Nov 2018
Contributed by Lukas
For the last couple of Thanksgivings, we've done call-in episodes of Special Sauce with Stella and Kenji to answer the holiday-cooking questions stump...
Special Sauce: Michael Solomonov and Steven Cook on True Partnership [1/2]
08 Nov 2018
Contributed by Lukas
When we booked multiple James Beard Award-winning chef Michael Solomonov and his business partner Steven Cook on Special Sauce to talk about their new...
Special Sauce: Sam Sifton on Food in the Internet Age [2/2]
01 Nov 2018
Contributed by Lukas
In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I...
Special Sauce: Sam Sifton on Food as the Universal Language [1/2]
26 Oct 2018
Contributed by Lukas
Sometimes my Special Sauce conversations function as a reunion, and this week's episode represents one of those times. Almost 20 years ago, my guest, ...
Special Sauce: Kenji and Daniel Talk About Smashing Stuff
04 Oct 2018
Contributed by Lukas
On this episode of Special Sauce, I asked Daniel Gritzer, our managing culinary director, to come on and talk about the work he's been doing recently,...
Where’s Kenji?!? (Here. He’s Here.) [1/1]
20 Sep 2018
Contributed by Lukas
I decided to kick off the new season of Special Sauce by checking in with Kenji. It won't surprise the Serious Eats tribe that he's been a little busy...
Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance [3/3]
30 Aug 2018
Contributed by Lukas
In part three of my pizza nerd-cast with Adam Kuban and Scott Wiener, we go seriously deep into New York pizza, specifically the state of the NYC slic...
Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 2: Pie Harder [2/3]
23 Aug 2018
Contributed by Lukas
The self-described pizza nerds Adam Kuban and Scott Wiener are back with me on this week's Special Sauce to continue our deep dive into our favorite f...
Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie [1/3]
16 Aug 2018
Contributed by Lukas
For the next three weeks on Special Sauce I will be geeking out about pizza with Adam Kuban and Scott Wiener, two of the smartest, most passionate, an...
Sam Kass on How What You See Shapes What You Eat [2/2]
09 Aug 2018
Contributed by Lukas
In part two of my interview with former Obama personal chef and Obama White House food activist Sam Kass, I got schooled big-time about the role visua...
Sam Kass on Cooking for the Obamas [1/2]
03 Aug 2018
Contributed by Lukas
All right, I admit it: I've always fantasized about having one of the Obamas as a guest on Special Sauce. And while I haven't given up hope entirely, ...
Rick Bragg on Why Cooks Are the High Priests of Good Living [2/2]
25 Jul 2018
Contributed by Lukas
On this week's episode of Special Sauce, the Pulitzer Prize–winning but ridiculously down-to-earth Rick Bragg digs deep into his mom, the subject of...
Author Rick Bragg on His Mom, the Best Cook in the World [1/2]
17 Jul 2018
Contributed by Lukas
We don't often get a chance to have a Pulitzer Prize-winning journalist on Special Sauce–Jonathan Gold was the first–so I jumped at the chance to ...
Rodney Scott on Bourdain and Letting the Barbecue Speak for Itself [2/2]
12 Jul 2018
Contributed by Lukas
In part two of my terrific conversation with James Beard Award-winning pitmaster Rodney Scott, we discuss the fact that barbecue, like jazz, was devel...
Rodney Scott Was Born and Raised to Be a Pitmaster [1/2]
06 Jul 2018
Contributed by Lukas
Barbecue pitmasters are amongst our nation's greatest storytellers—they learn that all-important skill tending to their 'cue all night. But R...
David Lebovitz on Blogging, Cookbooks, and Moving to Paris [2/2]
28 Jun 2018
Contributed by Lukas
On this week's Special Sauce, seminal food blogger, pastry chef, and author David Lebovitz and I took a trip back into the past. And we had a blast. ...
David Lebovitz on Renovating His Home in Paris [1/2]
21 Jun 2018
Contributed by Lukas
My guest on this week's Special Sauce is the extraordinary blogger, author, and pastry chef David Lebovitz, whose latest book is L'Appart: The Deligh...
Matt Goulding on Why Italian Food Can Evolve [2/2]
14 Jun 2018
Contributed by Lukas
Listening to Roads and Kingdom co-founder Matt Goulding talk about the food culture in Italy on this week's Special Sauce was a real treat for me. Mat...
Chef Ed Lee on Cultural Appropriation Versus Collaboration [2/2]
07 Jun 2018
Contributed by Lukas
In part 2 of my conversation with the remarkable chef and writer Edward Lee, we take a deep dive into his terrific new memoir-with-recipes Buttermilk ...
Edward Lee on Finding Home in a Bowl of Collard Greens [1/2]
31 May 2018
Contributed by Lukas
Having chef and memoirist Edward Lee on Special Sauce was the happiest of accidents. Sitting on top of a pile of books on Special Sauce associate ...
Special Sauce: Artist and Author Maira Kalman on Savoring Moments of Cake [2/2]
25 May 2018
Contributed by Lukas
In part 2 of the Special Sauce interview with artist and author Maira Kalman, we were joined by Barbara Scott-Goodman, who co-authored Cake, and, of c...
Writer and Illustrator Maira Kalman on Room Service and Moments of Joy [1/2]
17 May 2018
Contributed by Lukas
I don't know how many serious eaters have heard of the brilliant, food-loving, and thought-provoking artist and writer Maira Kalman, but I've been a h...
Smitten Kitchen’s Deb Perelman on the Perils of Publishing [2/2]
10 May 2018
Contributed by Lukas
In part two of my terrific interview with Smitten Kitchen's Deb Perelman, we move from the creation of her blog into book writing (her second book Smi...
Smitten Kitchen’s Deb Perelman on Not Pretending to Be Perfect [1/2]
02 May 2018
Contributed by Lukas
A week after sitting down with Elise Bauer of Simply Recipes, I got to reminisce with another seminal food blogger: Deb Perelman of Smitten Kitch...
Elise Bauer on Turning a Food Blog Into a Business [2/2]
27 Apr 2018
Contributed by Lukas
At the end of part 1 of my Special Sauce interview with Elise Bauer, she had just described starting Simply Recipes in 2004 after coming home to live ...
Simply Recipes’ Elise Bauer on Alcatraz Swims and Blogging as Medicine [1/2]
19 Apr 2018
Contributed by Lukas
My guest on this week's Special Sauce is Simply Recipes founder Elise Bauer, who was a veteran of Silicon Valley start-ups long before she started her...
Sara Moulton on Why Female Chefs Should Head West [2/2]
12 Apr 2018
Contributed by Lukas
In part 2 of my Special Sauce interview with Sara Moulton, she plunges headfirst into the issues women face as chefs. "When I first moved to New York....
Sara Moulton on Leftovers, College Gig, and Not Looking for Attention [1/2]
05 Apr 2018
Contributed by Lukas
This week's guest on Special Sauce is food television personality and pioneering chef Sara Moulton, who is as unpretentious as she is accomplished. An...
Roads & Kingdoms’ Matt Goulding On Moms, Tweets, and Bourdain [1/2]
29 Mar 2018
Contributed by Lukas
As you can probably tell, I love interviewing people for Special Sauce. That's because we book guests who have compelling food-related stories to shar...
Andrew Friedman on the Evolution of Chef Culture in America [2/2]
22 Mar 2018
Contributed by Lukas
In part two of my interview with Andrew Friedman, the author of Chefs, Drugs, and Rock & Roll, he and I take a really deep dive into the book. Her...
Author Andrew Friedman on Chefs, Drugs, and Rock & Roll [1/2]
16 Mar 2018
Contributed by Lukas
No writer has spent more time working and hanging out with great chefs than Andrew Friedman. So when I heard that his long-awaited book chronic...
The Knife Skills Team and Life After the Oscars [2/2]
09 Mar 2018
Contributed by Lukas
It's been several days since the Oscars, and I'll admit it: I was keenly disappointed when Knife Skills didn't win for Best Documentary Short. ...
The Team Behind Knife Skills, the Oscar-Nominated Documentary [1/2]
01 Mar 2018
Contributed by Lukas
We don't usually make a big deal about the Oscars on Special Sauce, but when I saw the brilliant Oscar-nominated documentary short Knife Skills, ...
Phil Rosenthal on Stepping Out of His Comfort Zone [2/2]
22 Feb 2018
Contributed by Lukas
Back in the day, we used to say that Serious Eats was a website focused on celebrating and sharing our enthusiasm for food with the online community. ...
Phil Rosenthal Is Anthony Bourdain, Except Afraid of Everything [1/2]
16 Feb 2018
Contributed by Lukas
My friend Phil Rosenthal, the creator and host of the new Netflix show Somebody Feed Phil is as much fun to talk to as he is to eat with. When I aske...
JJ Johnson on Hoops With Steph Curry and the Pleasures of Rice [2/2]
08 Feb 2018
Contributed by Lukas
In part 2 of my interview with JJ Johnson, the charismatic chef and co-author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights...
JJ Johnson on Embracing the Food of the African Diaspora [1/2]
01 Feb 2018
Contributed by Lukas
My guest this week on Special Sauce is chef and cookbook author Joseph "JJ" Johnson. When I say he gravitated to kitchen work at an early age, I mean ...
Jenny Allen on the Joy of Eating a Turkey Burger All by Yourself [2/2]
25 Jan 2018
Contributed by Lukas
Here's how the delightful and brave Jenny Allen describes the food at her family table in Part 2 of her Special Sauce interview: "Such bad food...and ...
Author and Playwright Jenny Allen on Chocolate Mousse and Writing Funny [1/2]
19 Jan 2018
Contributed by Lukas
Jenny Allen, the humorist and author of the guffaw-inducing new book Would Everybody Please Stop: Reflections on Life and Other Bad Ideas, derives as ...
Resy's Ben Leventhal on the Growing Pains of Internet Start-Ups [2/2]
11 Jan 2018
Contributed by Lukas
When Resy's Ben Leventhal, who has been involved in at least five food-related start-ups, speaks about entrepreneurship, I am all ears. Here are just ...
Eater Cofounder Ben Leventhal on the Early Days of Web 2.0 [1/2]
04 Jan 2018
Contributed by Lukas
The members list of the non-existent Digital Food Entrepreneur's Club would be quite small, but it would have to include Ben Leventhal, who is both th...
[Rerun] Ask Special Sauce, The Holiday Edition: Kenji and Stella on Pie Crusts, Fudge, and Gizzards
29 Dec 2017
Contributed by Lukas
This week we've got a special holiday episode of Ask Special Sauce. With Kenji and Stella serving as my co-pilots from the comforts of their own homes...
Ask Special Sauce, The Holiday Edition: Kenji and Stella on Pie Crusts, Fudge, and Gizzards
21 Dec 2017
Contributed by Lukas
This week we've got a special holiday episode of Ask Special Sauce. With Kenji and Stella serving as my co-pilots from the comforts of their own homes...
Andrew Rea on Life After Going Viral [2/2]
14 Dec 2017
Contributed by Lukas
As we came to the end of the first part of our conversation, Andrew Rea had just started producing and hosting Binging with Babish, which I think is...
Andrew Rea on the Wild Success of Binging With Babish [1/2]
07 Dec 2017
Contributed by Lukas
I have to say that most YouTube cooking shows leave me cold. There's a little too much shaky cam footage and a few too many unfunny asides, and not en...
Bill Yosses on White House Dirt and Fake News [2/2]
30 Nov 2017
Contributed by Lukas
If you interview someone like Bill Yosses, who was the White House pastry chef for George W. Bush and Barack Obama, you hope and pray that you can sha...
[Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving
24 Nov 2017
Contributed by Lukas
When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be...
Bill Yosses on President Obama's Love of Pie [1/2]
10 Nov 2017
Contributed by Lukas
This week's guest on Special Sauce is Bill Yosses, who was the White House pastry chef from 2007 to 2014 and is the author of the just-published The S...
David Tanis on Chez Panisse and the Hideousness of Writing Cookbooks
02 Nov 2017
Contributed by Lukas
One of the many reasons I love doing Special Sauce is I get to talk to many people I have long admired from afar and never met. This week's guest is o...
Jacques Torres Explains the Chocolate Color Wheel [2/2]
26 Oct 2017
Contributed by Lukas
Serious Eaters who are as curious about all things chocolate as I am are going to love the second part of my Special Sauce interview with Jacques Torr...
Jacques Torres on Becoming Mr. Chocolate [1/2]
20 Oct 2017
Contributed by Lukas
If you love chocolate–and what Serious Eater doesn't–you won't want to wait to savor every morsel of the Special Sauce episodes featuring Mr. Choc...
Chris Kimball on the Grateful Dead and Life After America's Test Kitchen [2/2]
12 Oct 2017
Contributed by Lukas
I'm going to go out on a limb here, or perhaps I should say on a sprig of rosemary: For those who care deeply about the state of home cooking today,...
Chris Kimball on the Joy of Arguments and the Future of Food Media [1/2]
05 Oct 2017
Contributed by Lukas
If you're interested at all in food media you're going to love my Special Sauce conversation with Milk Street founder and seminal food publishing guru...
Adam Driver on Choosing Roles and Eating a Chicken a Day [2/2]
28 Sep 2017
Contributed by Lukas
When–and it should be when, not if–you listen to part two of my Special Sauce interview with Adam Driver, my guess is you'll be as awed as I was...
Adam Driver on Marines, MREs, and Postprandial Cereal [1/2]
22 Sep 2017
Contributed by Lukas
For the first episode of the new season of Special Sauce I invited on a very special guest: the brilliant, original, and always thoughtful Adam Driver...
Chris Bianco, the Pizzaiolo With a James Beard
31 Aug 2017
Contributed by Lukas
In part two of my far-ranging conversation with chef, pizzaiolo, and pizza poet laureate Chris Bianco, we talk about so many things, including his rea...
Chris Bianco, the Poet Laureate of Pizza
25 Aug 2017
Contributed by Lukas
My guest on this week's Special Sauce is Chris Bianco, the man who makes my favorite pizza in the world. The pies he puts out at Pizzeria Bianco in ...
Daniel Boulud on Making Airplane Food Taste (Pretty) Good
18 Aug 2017
Contributed by Lukas
In part two of my illuminating interview with French-American super chef Daniel Boulud, he and I talk about—believe it or not—airline food. Daniel...
The Culinary Education of Daniel Boulud
11 Aug 2017
Contributed by Lukas
My guest on this week's Special Sauce is Daniel Boulud, whom I have known for more than 25 years. We first met when Alex Lee, his longtime chef de cui...
Nobu Designer David Rockwell on the Perils of Pursuing Timeless Design
04 Aug 2017
Contributed by Lukas
Welcome back for part two of my Special Sauce interview with designer and architect David Rockwell. In this week's episode, David talks about what the...
Nobu Designer David Rockwell on His Tricks of the Trade
28 Jul 2017
Contributed by Lukas
On this week's episode of the Special Sauce podcast, host Ed Levine talks to David Rockwell, the architect and designer behind every Nobu around the ...
Fuchsia Dunlop on "Magic Ingredients" and Stocking the Chinese Pantry
21 Jul 2017
Contributed by Lukas
In part two of my Special Sauce interview with Chinese-food and -culture writer Fuchsia Dunlop, we tackle common misconceptions about cooking Chinese ...
Fuchsia Dunlop on Her Enduring Love Affair With Chinese Cooking
14 Jul 2017
Contributed by Lukas
What a story: A young, food-obsessed British student at Cambridge University named Fuchsia (God, I love that name) heads to China in the '90s to study...
'Queen of the Loser Class' Barbara Lynch on Helping Young Cooks Thrive
07 Jul 2017
Contributed by Lukas
Welcome back for part two of my Special Sauce interview with Southie street urchin-turned-chef-restaurateur Barbara Lynch. This week we talk a little ...
Barbara Lynch on Her Journey From the Police Blotter to the Time 100
30 Jun 2017
Contributed by Lukas
Boston-based chef-restaurateur Barbara Lynch has had an eventful year. First, her memoir, Out of Line: A Life of Playing with Fire, was published; it'...
John T. Edge on His Love-Hate Relationship With the South
23 Jun 2017
Contributed by Lukas
Part two of my interview with my old runnin' partner, John T. Edge, delves into the genesis and development of his new book, The Potlikker Papers: ...
John T. Edge on What Southern Food Stories Reveal
16 Jun 2017
Contributed by Lukas
This week on Special Sauce my guest is the great Southern food chronicler John T. Edge. I've been discussing food as seen through the lenses of race, ...
Michel Nischan on Butch Cassidy and the Fight for Good Food
09 Jun 2017
Contributed by Lukas
Last week's episode of Special Sauce ended with Michel Nischan and I discussing his groundbreaking restaurant, Heartbeat, and his efforts to serve foo...
Michel Nischan on Truck Stop Diners, Edgar Winter, and Juicing
02 Jun 2017
Contributed by Lukas
This week on Special Sauce, I have as my guest my old friend, Michel Nischan, the three-time James Beard award-winning chef, author, and food equity a...
Entrepreneur Seth Godin on How to Launch Your Own Food Enterprise
26 May 2017
Contributed by Lukas
Today, my guest is Seth Godin, the insanely popular business blogger and best-selling author (his book, Tribes, is the most inspiring on leadership I'...
Andy Ricker on Why He Doesn't Call Himself a Chef
19 May 2017
Contributed by Lukas
On this week's Special Sauce, Andy Ricker explains his idiosyncratic take on what he does for a living, which he articulated in his book, Pok Pok: "I'...
Andy Ricker on the Birth of Pok Pok
12 May 2017
Contributed by Lukas
My guest on Special Sauce both this week and next is chef-restaurateur Andy Ricker, whose Pok Pok restaurants in Portland, Oregon, and in Brooklyn int...
Dan Barber on the Future of Food
05 May 2017
Contributed by Lukas
This week on Special Sauce features the second part of my far-reaching conversation with Dan Barber, and he and I cover a lot of ground. He defines ea...
Dan Barber on Mentors, Tough Love, and Anger Management
28 Apr 2017
Contributed by Lukas
I think it's safe to say that Dan Barber, the visionary chef of Blue Hill and Blue Hill at Stone Barns, has led an interesting life. I'm sure you'll a...
Mark Ladner on Cooking Pasta in 10 Seconds Flat
20 Apr 2017
Contributed by Lukas
Last week, I promised that you'd get to hear why Mark Ladner decided to walk away from Del Posto, which was awarded four stars by the New York Times, ...
Mark Ladner on What it Takes to Make 4-Star Italian Food
14 Apr 2017
Contributed by Lukas
In the first of my two-part interview with chef Mark Ladner, we focus on his indirect yet hard-earned path to helming Del Posto, the New York Times f...
Dumpling Master Helen You's Inspiring Story
07 Apr 2017
Contributed by Lukas
You probably won't be able to hear it, but I was moved to tears by my interview with dumpling queen Helen You on this week's Special Sauce. Helen is t...
Mario Batali on the Joys of Pig Jell-O
31 Mar 2017
Contributed by Lukas
"Hot pig Jell-O" may not sound like a draw to most people, but that's exactly how Mario Batali describes the headcheese that he got me to try—and ev...
Mario Batali's Advice to Young Chefs: Study Liberal Arts First
24 Mar 2017
Contributed by Lukas
I have been dying to get Mario Batali, whom I have known for more than a quarter century, on Special Sauce since I first dreamed up the idea for our p...
Craig Kanarick on Life After the Tech Bubble
17 Mar 2017
Contributed by Lukas
Many serious eaters know the pleasures associated with ordering something delicious from the online food retailer Mouth.com. But not many people kn...
Missy Robbins on Not Worrying About Stars
10 Mar 2017
Contributed by Lukas
I call part two of my interview with Missy Robbins "The Comeback Episode," because we learn what happened when Missy returned from her self-imposed h...
Missy Robbins on the 20-Year Journey to Opening a Place of Her Own
03 Mar 2017
Contributed by Lukas
On this week's Special Sauce I chat with Missy Robbins, the chef and owner of Lilia in Williamsburg, Brooklyn. Missy describes her 20-year journey to ...
Frank Bruni on What Makes a Good Restaurant Critic
17 Feb 2017
Contributed by Lukas
In this first of a two-part interview with The New York Times Op-Ed Columnist and former restaurant critic, Frank Bruni, we delve into everything from...
Ivan Orkin on Slurping, the State of Ramen in the U.S., and More
10 Feb 2017
Contributed by Lukas
On this week's Special Sauce, I continue my far-reaching conversation with great cook and ramen master, Ivan Orkin, aka Ivan Ramen. What is his rec...
Ivan Orkin on Love, Loss, and the Tastiest Chicken Bits
03 Feb 2017
Contributed by Lukas
In this first part of a Special Sauce double-header, Ivan Orkin, of Ivan Ramen and Slurp Shop in NYC, talks about life before he became a celebrity in...
Chef Bill Telepan on Neighborhood Restaurants and School Food
27 Jan 2017
Contributed by Lukas
This week's guest on Special Sauce is chef and school food activist Bill Telepan, who is now at the helm of New York's Oceana Restaurant. Bill share...
Marcus Samuelsson on Fried Chicken, Russian Invasions, and Jazz
20 Jan 2017
Contributed by Lukas
In part two of my conversation with Marcus Samuelsson, we chat a little about the profound Russian influence on everyday Swedish cuisine, the driving ...
Marcus Samuelsson's Story Will Move You To Tears
13 Jan 2017
Contributed by Lukas
This week's Special Sauce features Chef Marcus Samuelsson, whose restaurant, The Red Rooster, is arguably ground zero of the Harlem food and drink ren...
Daniel Rose on Finding Joy at the Table
06 Jan 2017
Contributed by Lukas
Chef Daniel Rose of Le Coucou, the best new restaurant in New York City, reflects on his career and kitchen philosophy. Learn about your ad choices: ...
Call Special Sauce: BraveTart on Bake Sale, Pie Anxiety, and Danger Brownies
23 Dec 2016
Contributed by Lukas
Our first Call Special Sauce with Stella Parks was so nice, we decided to do it twice. Leah from DC wanted to come up with ideas for baked goods that...
Call Special Sauce: BraveTart, Trashy Snacks, and Holiday Baking
16 Dec 2016
Contributed by Lukas
Let's face it: One of the main reasons we look forward to the holiday season is the copious amount of baked goods we get to make and eat. So, with tha...
Call Special Sauce: Ed and Kenji on Boats, Galleys, and Unintentionally Aged Foods
09 Dec 2016
Contributed by Lukas
On today's episode of Special Sauce, Kenji and I fielded a wide variety of potentially vexing questions about cooking on a boat (Mike in Cyprus), prep...
Ruth Reichl on Gourmet's Demise and the Future of Food Journalism
02 Dec 2016
Contributed by Lukas
In a million years, I would never have guessed Ruth Reichl's guilty pleasure: "Onion rings," she told me during part two of our conversation on Specia...