Sauced

This is a bonus episode that first went out to our premium subscribers in March. We're dropping it in the public feed today so you can hear what bonus episodes are like. They typically feature deep dives into a single technique, ingredient, or side dish, and the subject of this episode is garlic.Garlic changes more dramatically based on how you process it than almost anything else in the kitchen — crush it and you get a pungent, volatile hit; slice it thin and it softens into something almost sweet; roast it and it turns into spreadable butter; confit it low and slow and it becomes unrecognizable from where it started.We break down the science behind why, walk through six preparations, bust multiple myths, and debate whether the garlic press deserves its bad reputation. Plus: the 10-minute rule that might change how you prep garlic forever.Want more like this? Premium subscribers get bonus episodes, ad-free weekly episodes, digital recipe cards, and early access to live events and tastings. Sign up at sauced.supercast.com.Follow us on Instagram: @sauced.pod

Bananas Foster was invented in a single night in 1951 to honor a man fighting French Quarter police corruption, inspired by an Irish-American breakfast, and made with a banana that vanished from American supermarkets in the 1960s. Seventy-five years later, Brennan's still flambés 35,000 pounds of bananas a year for it.This week, we dig into the Big Mike-to-Cavendish swap that quietly rewrote what the dish tastes like, the Paul Blangé method of sauce building, and the science of why the vapor burns, not the liquid.Two cocktails: The Commissioner — a Godfather riff with Jamaican rum, crème de banane, and Sother's Driftwood Bitters. And The Big Mike — a hot caramel-cream-foam Irish-coffee-style closer.For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/Follow us on Instagram: @sauced.podThanks to all of this week’s partners:G4 Tequila: https://pkgdgroup.com/g4-tequila/Underberg: https://underbergamerica.com/