PODCAST · arts
Burnt Toast
by Food52
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.
Episodes
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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...
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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…
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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...
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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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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 [email protected]. Theme Music by The Cabinetmaker on Blue Dot Sessions
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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...
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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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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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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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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...
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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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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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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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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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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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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...
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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...
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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...
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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…
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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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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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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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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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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…
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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...
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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...
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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…
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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...
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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…
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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...
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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...
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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...
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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...
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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…
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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...
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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...
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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...
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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...
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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...
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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…
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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…
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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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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...
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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…
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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...
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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...
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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...
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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…
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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...
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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...
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Frequently Asked Questions
How many episodes does Burnt Toast have?
Burnt Toast currently has 212 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Burnt Toast about?
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.
How often does Burnt Toast release new episodes?
Burnt Toast publishes regularly with 212 episodes available. Check the episode list for the typical release schedule.
Where can I listen to Burnt Toast?
You can listen to Burnt Toast on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Burnt Toast?
Burnt Toast is created and hosted by Food52.
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