All Episodes
Special Sauce with Ed Levine — 469 episodes
Why Are Goldbud Peaches the Best?
The Big Cheese: A Movie About Cheesemongering
Reheating Ramen with Sho Spaeth
Reheating Some Yemeni Coffee
Loving Food Can Actually Be the Secret to Eating Less of It
The Russ and Daughters Story
The Bear's Final Season with the NYT's James Poniewozik
A Pie Reheat for the 4th of July
Summer Burgers Part 2: Kenji and George Motz
The Collective Joy of Knicks Fans
Burger Madness Part 1 with Kenji and George Motz
The Knicks: Orange and Blue Skies, Baby!
Mateo Kehler: The Cheese Visionary Behind Jasper Hill Farm
A Hot Dog Reheat for Memorial Day
The Big Bagel Taste Test
Bagels Are Having A Moment
Channing Frye Reheat: Go Knicks!
Chicago and ICE: An Update
A Tribute to Tom Valenti, The Best Chef You Never Heard Of
Ella Quittner: Obsessed With The Best
AI: An Existential Threat to Recipe Developers
Noma and Redzepi: A Shocking Tale of Abuse
LA Taco Reheat: Leading the ICE Resistance One Taco at a Time
Are Restaurant Critics Obsolete? Part 2
Are Restaurant Critics Obsolete? Part 1
Food Critic on a Diet, Part Two: The NYT's Pete Wells
Food Critic on a Diet, Part One: The NYT's Pete Wells
REHEAT: Kenji on Superbowl Food
ICE Invades Minneapolis
The Magic of the Bialy
Can Restaurants Survive In 2026
Eric Asimov on Saving the Wine Biz
The Cherry Bombe Story
Special Sauce Reheat: Hamissi Mamba and Baobab Fare
ICE Comes to Charlotte
Matcha Madness with Pete Wells
ICE in DC: WaPo's Tim Carman and Warren Rojas Explain All
Leftovers Reheat with Kenji and Deb Perelman
Turkey Day Reheat: Kenji and Stella Parks Take Calls from Listeners
What's Missing From Your Favorite Chocolate Bar? It May Be Chocolate!
Taco Life in Chicago Disrupted by ICE
Yemeni Coffee: The Next Big Thing?
Reese's Obsession with Kenji and Tessa
Sho Spaeth on the Power of Ramen
NYT's Julia Moskin on Deli Sushi
John T. Edge: A Southerner Goes Searching for Home
MVY Series: IGI Helps Feed The Island
L.A. Taco's Javier Cabral on ICE Raids Reheat
Drew Nieporent: Nobu's Partner Remembers
MVY Series: Brazilian Food and Life On the Island
Kenji on Burgers
Special Sauce Reheat: George Motz
MVY Series: Morning Glory Farm Turns 50
Phil Rosenthal: The Hardest Working Man in Food Media
Chef Cristina Martínez
MVY Series: Katie Leaird
James Poniewozik on 'The Bear'
MVY Series: Nina Levin
Melissa Clark
L.A. Taco
Trump's Cruelty Toward Farmworkers
California Avocado Growers In Crisis
Marcella Hazan: The Italian Food Whisperer
Meat's Improbable Comeback w/Kim Severson
Now Serving: L.A.'s Serious Eaters HQ
An International Pizza Consultant Explains All
Why Chili's and Red Lobster Matter
Lalo Garcia Redux
Karen Washington Redux
The Future of Farming with Will Harris
Asheville After the Flood with Pete Wells
Bob Jones of The Chef’s Garden on Farming's Future
Remembering New Orleans' Pableaux Johnson
Is the L.A. Smorgasburg the best street food festival in America?
Laurie Woolever on Bourdain, Batali, and Herself
Remembering the Pizza OG Patsy Grimaldi
Food in the Aftermath of the L.A. Fires
Adam Chandler on Work in America
'Reheating' Hot Chocolate With Jacques Torres
Kenji on Super Bowl Food
Robert Lang On Becoming A Vintner in Italy
Karen Washington, Food Warrior
Scott Wiener on the New York Pizza Slice
Raghavan Iyer: The Tribute Reheat
Michelle Zauner and Kenji, Reheated
Roy Shvartzapel
Erin McDowell On Holiday Cookies
Eric Asimov Part 2
Kenji and Deb Thanksgiving Leftovers Reheat
Erin McDowell On Pie
Deb Perelman
Eric Asimov: The NYT wine writer's democratic approach to his subject.
50 Pies, 50 States: An Immigrant's Love Letter
Ruth Reichl Part 2: The Politics of Food
Ruth Reichl on her first movie Food and Country
Jim Lahey's No Knead Bread Explained
Kenji's Almost Foolproof Pan Pizza Recipe
An African-American Rice Farmer Who's Reclaiming His Roots
Ozempic for Food Writers with Adam Platt
Kenji Potatoes Reheat
The Pasta Whisperers
Special Sauce Re-heated: Veggie Grilling with Kenji
Everything You'd Want To Know About Pasta
Lior Lev Sercarz: Spice Advice
Kim Severson on Kamala Harris and Presidential cooking
Special Sauce Re-heated: Anajak Thai
Lior Lev Sercarz, the Spice Whisperer
Tony Gemignani: 13 Time World Pizza Champion
James Ehnes - Seattle CMS: Tasting Notes
Laura Tillman and Lalo Garcia
Antonio De Loera-Brust - California Farm Workers
Kevin Caplicki and Woodthrush Farm
Kenji's Summertime Grilling Tips
Pete Wells and Scott Weiner on Totonno's Pizzeria
Jaques Torres on Chocolate Chip Cookies
Sulieman Mleahat - Anera
NYT's Kim Severson on Jose Andres' WCK
Channing Frye: NBA Champ and Wine Guy, Part 2
Channing Frye: NBA Champ and Wine Guy
Anajak: Thai Taco Tuesday & More
Anajak Thai - Justin Pichetrungsi
Phil Rosenthal: Live & Much More
Kenji: Teriyaki in Seattle
Jacques Torres - Hot Chocolate
Kenji and Deb: The Recipe Podcast
Slow Noodles: A Story of Love, Loss, and Resilience
Dorie Greenspan's Cookie Advice
Nancy Silverton: Foolproof Baker's Recipes
Dorie Greenspan's Low Key Baking Brilliance
Burlap and Barrel - Dried Spices
Jacques Torres, Mr. Chocolate Redux
Crystal Wilkinson On Kitchen Ghosts
Burlap and Barrel: Socially Conscious Spices
Toni Tipton Martin 2: African American Cocktails and More
Toni Tipton Martin: African-American Cookbooks
Harlem Seafood Soul's Tami Treadwell Redux, Part 2
Harlem Seafood Soul's Tami Treadwell Redux, Part 1
George Motz: What Makes A Great Burger
George Motz: Hamburger America
Fuschia Dunlop on Chinese Cuisine, Part 2
Fuchsia Dunlop on Chinese Cuisine
Thanksgiving Leftovers with Kenji and Deb
Thanksgiving: Kenji and Deb Reduce Your Stress
Hetty McKinnon: The Vegetable Whisperer Part 2
Hetty McKinnon: The Vegetable Whisperer
Hunger Pangs Part 2: A Father and Son Connect Through Food
Hunger Pangs Part 1: A Chinese-American Family Food Saga
Chrissy Kinsman Part 2: Pie Baking Tips For All of Us
Chrissy Kinsman: A Life of Pie
Dorie Greenspan Redux: Reflections of a Legendary Baker
Ann Kim 2: A Korean-American Chef's Story
Ann Kim: A Working Actor's Unusual Path to James Beard Award-winning Chefdom
JJ Goode on Hot Dogs Part 2
JJ Goode on Hot Dogs Part 1
Grilling Veggies with Kenji
Grilling Chicken and Fish with Kenji
Grilling Pizza with Kenji
Natasha Pickowicz: Baker & Activist
Hamissi Mamba Part 2
Hamissi Mamba Part 1: From Burundi to Detroit
Kenji Live at the Bell House Redux Pt 2
Kenji Live at the Bell House Redux
Rodney Scott: How to Throw a Kick-Ass July 4th Barbecue
Ali Slagle: The Life of a NYT Recipe Developer
Rick Easton: Eat Bread, Don't Make It
Rick Easton: How To Eat Bread Pt. 1
High on the Hog's Jessica Harris Redux
Kenji and Deb on the movie Fresh
Jing Gao Redux
Beverly Kim Part 2: From Cooking to Parenthood to Activism
Beverly Kim: A Chicago Chef's Delicate Balancing Act
The Menu: Kenji and the NYT's Glenn Kenny
Anthony Mangieri & Brian Koppelman Redux
Kenji on Foolproof Pan Pizza
Kenji on Thin Crust Chicago Pizza
Raghavan Iyer: The Healing Power of Comfort Food
Raghavan Iyer: The Curry Whisperer
Kenji on Potatoes
JJ Goode: America's Best Worst Cook
The Korean Vegan Redux
JJ Goode Part 1: A Cookbook Writer with No LImits
Christina Tosi Redux
'The Bear' Part 2 with Kenji and Helen Rosner
The Bear Reflections
Grace Young Redux With An Update
Kenji on Scrambled Eggs
Restaurants Now: Critic's Roundtable Part 2
Restaurants Now: Critic's Roundtable Part 1
Eric Kim Redux
Kenji on the Holidays
Tami Treadwell Part 2: Her Success is Bittersweet
The Harlem Seafood Soul Story
Claire Saffitz Part 2 - Holiday baking
Claire Saffitz Part 1: What's for Dessert?
Special Sauce: 2022 Kenji on T-Day
Special Sauce Classic: Kenji & Stella's Thanksgiving Advice
Special Sauce Reserve: Kenji & Stella on Thanksgiving
Christine Ha Part 2: Life After Winning MasterChef
Christine Ha Part 1: A Blind Chef Wins MasterChef?
Kenji on Avocados & the Magic of Mayo
Glenn Roberts on the Freighted History of Rice in America
Kristina Cho: Sweet & Savory Recipes Inspired By Chinese Bakeries
Vish Bhatt: How A Southern Chef Connects to his Indian Roots
Entrepreneur Jing Gao: Finding Herself Through Food
Chef & Track Star Dawn Burrell: The Leap From the Olympics to Top Chef
NYT's Eric Kim on his book Korean American:Food That Tastes Like Home
Milk Bar's Christina Tosi on the Power of Dessert
Pizza Talk w/UPN's Anthony Mangieri & Billions' co-creator Brian Koppelman
Provocative Takes on Pizza From Former Microsoft CTO and Current Pizzaiolo Nathan Myrvhold
Razza's Dan Richer on the Joy of Pizza
Devita Davidson, Food Lab Detroit and Ji Hye Kim
Kenji Live 2: We Cooked And A Wok Q&A
Kenji Live on the Wok, Family & McCartney
Justice Activist Jessica Ramos On the Dignity of Work & Kenji On His Wife's Favorite Soup
Michelle Zauner on Screenwriting and her Grammy Nominations & Kenji Weighs in on the Kinship Between Food & Music
Laurie Woolever Second Helping: On Bourdain & Her New Life
Jessica Harris On the Netflix Adaptation of High on the Hog, Plus Marcus Samuelsson on Jessica's OG Status
Grace Young On Saving Chinatowns from Extinction During the Pandemic
Simply Julia author Julia Turshen and the Washington Post's Daniela Galarza On the Many Pleasures of Simple Cooking
Holiday Memories and More from the Korean Vegan, Rodney Scott, and Others, Plus Some Last Minute Gift Ideas from Ed
Former Microsoft CTO Nathan Myrvhold: The Modernist Cuisine Founder's 1000+ Page-long, Myth-Busting Take on Pizza
T-Day Stories From The Korean Vegan, Rodney Scott, Marcia Chatelain, and Joe Yonan
Joanne Lee Molinaro, AKA the Korean Vegan, Her Journey from Litigator to TikTok Superstar To NYT Best-Selling Author
Joshua Weissman: An Unapologetic YouTube Star With 5M Subscribers and A Bestselling Cookbook
Dorie Greenspan: On Getting Fired From Her First Kitchen Job & Her New Book
Laurie Woolever: Life alongside Anthony Bourdain
Diversity in Food Media, The Truth About MSG, and Sick Food with the WaPost's Aaron Hutcherson and Kenji
Best-selling writer Laura Lippman Talks About Her New Books + Kenji Weighs in on Kids' Eating Habits
Food, Music & Memoirs with Japanese Breakfast's Michelle Zauner and Kenji
Celebrating Colombia with Author Mariana Velásquez and Kenji Lopez-Alt
Katie Quinn and Kenji Lopez-Alt on Fermentation
Author Reem Kassis on Palestinian Cooking, Plus Kenji on Making Falafel at Home
NY State Senator Jessica Ramos, Plus Kenji on his Wife's Favorite Colombian Dish
Susie Essman on Pandemic Cooking and Comedy
Chef Nina Compton on Women of Color in Restaurant Kitchens & the dire situation in her native St. Lucia, Kenji on Jerk Chicken
Nigella Lawson As You've Never Heard Her, Plus Kenji Gives Her Major Props
Rodney Scott & Lolis Eric Elie on BBQ And Fathers & Sons, Plus Kenji’s Pork Shoulder
Lolis Eric Elie on New Orleans food & diversity in Hollywood, Kenji on Red Beans & Rice
Fast Food: Good and/or Evil with Marcia Chatelain, Adam Chandler & Kenji
Marcia Chatelain, Adam Chandler, Bill Oakley and Kenji Lopez-Alt on Fast Food
Special Sauce: Mashama Bailey & Johno Morisano On the Birth of The Grey
Cookbook Author Grace Young on Saving Chinatown & Wok Therapy
Special Sauce: Jessica Harris, Marcus Samuelsson & Kenji on Fries
Special Sauce: Two Food Writers on Surviving Covid & Kenji Offers a Comfort Soup Recipe
Special Sauce: A Restaurateur's Harrowing Yet Hopeful Covid-19 Story
Holiday Baking with Kenji Lopez-Alt, Amanda Mack and Adam Ragusea.
Special Sauce: Kenji on His Children's Book, Cookbook, and Gift Giving This Year
Special Sauce: Kenji, Jamelle Bouie on Thanksgiving vs. the Pandemic
Special Sauce: Kenji on Salting Vegetables; Farmer Maggie Cheney on CSAs and Social Justice
Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura [2/2]
Special Sauce: Kenji on Dried Herbs; Dan Barber on the Outlook for Small Farmers
Special Sauce: Kenji on Butter; Anne Saxelby and Sheila Flanagan on Being Optimistic [2/2]
Special Sauce: “Ask Kenji” Is Back! And Anne Saxelby and Sheila Flanagan on Selling Cheese During the Pandemic [1/2]
Special Sauce: Alexander Smalls on How Food and Music Nurture Hope and Connection [2/2]
Special Sauce: After a Tony, a Grammy, and a Beard, Alexander Smalls on What’s Next [1/2]
Special Sauce: Cookbook Author Susan Spungen on Craving Togetherness [1/2]
Special Sauce: NYT’s Pete Wells on the Future of Restaurant Criticism [2/2]
Special Sauce: NYT Restaurant Critic Pete Wells on the State of the Industry [1/2]
Special Sauce: Why DC-Based Restaurant Owner Ezekiel Vázquez-Ger Is Feeling Optimistic
Small Businesses Need More Help Now, Says Ovenly Co-Founder Agatha Kulaga
Special Sauce: Will Xi'an Famous Foods Survive the Coronavirus Lockdown?
Special Sauce: Tom Colicchio on How to Save Restaurants
Special Sauce: Kenji on His Food Safety Article
Special Sauce: Kenji on Coronavirus and Its Impact on Restaurants
Special Sauce: Claudia Fleming on the Pitfalls of Your Passion [2/2]
Special Sauce: Kenji on Vegetarian Chile Verde, Claudia Fleming on Lego Desserts [1/2]
Special Sauce: Misha Collins on Pasta With Jam Sauce and Random Acts of Kindness [2/2]
Special Sauce: Supernatural Star Misha Collins [1/2]
Special Sauce: Maangchi on Being the Korean Julia Child [2/2]
Special Sauce: Kenji on Cooking for His Kid, and Maangchi on Becoming a YouTube Sensation [1/2]
Special Sauce: Sean Brock on the Distinction Between Happiness and Success [2/2]
Special Sauce: Chef Sean Brock on the Perils of Working Too Hard [1/2]
Ask Special Sauce: Kenji and Stella Answer Your Holiday Questions
Special Sauce: Kenji on Eggs, Plus Wisdom From Two Master Bakers [2/2]
Special Sauce: Kenji on Pizza Dough; Amy Scherber and Melissa Weller on the Business of Baking [1/2]
Ask Special Sauce: Kenji and Stella Answer Your Thanksgiving FAQs
Special Sauce: Kenji on Competitive Cooking; Ivan Orkin and Chris Ying on Being Gaijin [2/2]
Special Sauce: Ivan Orkin and Chris Ying on The Gaijin Cookbook [1/2]
Special Sauce: Kenji on Browning Meat, Adam Chandler on Colonel Sanders's Wild Side [2/2]
Special Sauce: Kenji on Cooking With Fish Sauce and Adam Chandler on Fast Food [1/2]
Special Sauce: Kenji on Freezing Chicken, Simone Tong on Making Mixian [2/2]
Special Sauce: Kenji on Cooking With Starch, Simone Tong on the Ingredient She Hates [1/2]
Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes [2/2]
Special Sauce: Introducing Special Sauce 2.0, with guest Nick Morgenstern [1/2]
Special Sauce: Author Tom Roston on Post-9/11 New York as Victim and Survivor [2/2]
Special Sauce: Tom Roston on the Untold Stories of Windows on the World [1/2]
Special Sauce: Soleil Ho on Representation in Food Media [2/2]
Special Sauce: Soleil Ho on Her Journey From Quantum Physics to Racist Sandwich [1/2]
Special Sauce: Matt Rodbard and Max Falkowitz on What's Next in Food Media [2/2]
Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers [1/2]
Special Sauce: Lazarus Lynch on Writing Son of a Southern Chef [2/2]
Special Sauce: Lazarus Lynch on Cooking on Camera and Being Okay With Who You Are [1/2]
Special Sauce: Alvin Cailan on What “American Food” Means in 2019 [2/2]
Special Sauce: Eggslut’s Alvin Cailan on Ruckus-Causing as a Career Path [1/2]
Special Sauce Live, Ed Levine Edition: Serious Eats Lives! [2/2]
Special Sauce Live, Ed Levine Edition: A Serious Eater Is Born! [1/2]
Special Sauce: Nik Sharma on the Kitchen as Laboratory [2/2]
Special Sauce: Nik Sharma on the Stories Told by Seasoning [1/2]
Special Sauce: Priya Krishna on Cooking and Being "Indian-ish" [2/2]
Priya Krishna on Special Sauce: How Indian-ish Came to Be [1/2]
Special Sauce: Joe Yonan on Charting Your Own Path [2/2]
Special Sauce: Food Editor Joe Yonan on Finding the Color of His Parachute [1/2]
Special Sauce: Jason Wang on Building a Xi'an Famous Foods Empire [2/2]
Special Sauce: Jason Wang on the Origins of Xi’an Famous Foods [1/2]
Special Sauce: Kwame Onwuachi's Journey From Setbacks to Success Story [2/2]
Kwame Onwuachi on Special Sauce: Notes From a Young Black Chef [1/2]
Special Sauce: Allison and Matt Robicelli on Moving to Baltimore [2/2]
Special Sauce: Matt and Allison Robicelli on Cupcakes and the Bonds of Suffering [1/2]
Special Sauce: Tommy Tomlinson on Asking for Help When You Need It [2/2]
Special Sauce: Tommy Tomlinson on Untangling Food, Love, and Loving Food [1/2]
Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]
Special Sauce: Osayi Endolyn on Nigerian Food, Writing, and Identity [1/2]
Special Sauce: “Is Deep Dish Pizza a Casserole?” And Other Pressing Pizza Questions [2/2]
Special Sauce: Uncovering Pizza's US Origins [1/2]
Special Sauce: Doug Crowell and Ryan Angulo on the Importance of Kindness (and Salt) [2/2]
Special Sauce: Doug Crowell and Ryan Angulo on the Neighborhood Restaurant [1/2]
Special Sauce: Chef Anita Lo on Cooking for Yourself [2/2]
Special Sauce: Chef Anita Lo on Cooking for Michelle Obama [1/2]
Special Sauce: The White Moustache’s Homa Dashtaki on Staying Small and Flourishing [2/2]
Special Sauce: The White Moustache’s Homa Dashtaki Makes the Best Yogurt in the US [1/2]
Special Sauce: René Redzepi on Apprenticeships, El Bulli, and Being a Better Leader [2/2]
Ask Special Sauce, Holiday Edition: Stella and Daniel on What They Hate About the Holidays
Ask Special Sauce, Holiday Edition: Stella and Daniel on Combustible Artichokes and Making a Better Cookie
Special Sauce: René Redzepi on Opening Noma at 25 [1/2]
Special Sauce: Michael Solomonov and Steven Cook on What Makes Israeli Cuisine Unique [2/2]
[Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving (2017)
Call Special Sauce, Thanksgiving Edition: Kenji and Stella on Good Gravy and Loving White Meat
Special Sauce: Michael Solomonov and Steven Cook on True Partnership [1/2]
Special Sauce: Sam Sifton on Food in the Internet Age [2/2]
Special Sauce: Sam Sifton on Food as the Universal Language [1/2]
Special Sauce: Kenji and Daniel Talk About Smashing Stuff
Where’s Kenji?!? (Here. He’s Here.) [1/1]
Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance [3/3]
Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 2: Pie Harder [2/3]
Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie [1/3]
Sam Kass on How What You See Shapes What You Eat [2/2]
Sam Kass on Cooking for the Obamas [1/2]
Rick Bragg on Why Cooks Are the High Priests of Good Living [2/2]
Author Rick Bragg on His Mom, the Best Cook in the World [1/2]
Rodney Scott on Bourdain and Letting the Barbecue Speak for Itself [2/2]
Rodney Scott Was Born and Raised to Be a Pitmaster [1/2]
David Lebovitz on Blogging, Cookbooks, and Moving to Paris [2/2]
David Lebovitz on Renovating His Home in Paris [1/2]
Matt Goulding on Why Italian Food Can Evolve [2/2]
Chef Ed Lee on Cultural Appropriation Versus Collaboration [2/2]
Edward Lee on Finding Home in a Bowl of Collard Greens [1/2]
Special Sauce: Artist and Author Maira Kalman on Savoring Moments of Cake [2/2]
Writer and Illustrator Maira Kalman on Room Service and Moments of Joy [1/2]
Smitten Kitchen’s Deb Perelman on the Perils of Publishing [2/2]
Smitten Kitchen’s Deb Perelman on Not Pretending to Be Perfect [1/2]
Elise Bauer on Turning a Food Blog Into a Business [2/2]
Simply Recipes’ Elise Bauer on Alcatraz Swims and Blogging as Medicine [1/2]
Sara Moulton on Why Female Chefs Should Head West [2/2]
Sara Moulton on Leftovers, College Gig, and Not Looking for Attention [1/2]
Roads & Kingdoms’ Matt Goulding On Moms, Tweets, and Bourdain [1/2]
Andrew Friedman on the Evolution of Chef Culture in America [2/2]
Author Andrew Friedman on Chefs, Drugs, and Rock & Roll [1/2]
The Knife Skills Team and Life After the Oscars [2/2]
The Team Behind Knife Skills, the Oscar-Nominated Documentary [1/2]
Phil Rosenthal on Stepping Out of His Comfort Zone [2/2]
Phil Rosenthal Is Anthony Bourdain, Except Afraid of Everything [1/2]
JJ Johnson on Hoops With Steph Curry and the Pleasures of Rice [2/2]
JJ Johnson on Embracing the Food of the African Diaspora [1/2]
Jenny Allen on the Joy of Eating a Turkey Burger All by Yourself [2/2]
Author and Playwright Jenny Allen on Chocolate Mousse and Writing Funny [1/2]
Resy's Ben Leventhal on the Growing Pains of Internet Start-Ups [2/2]
Eater Cofounder Ben Leventhal on the Early Days of Web 2.0 [1/2]
[Rerun] Ask Special Sauce, The Holiday Edition: Kenji and Stella on Pie Crusts, Fudge, and Gizzards
Ask Special Sauce, The Holiday Edition: Kenji and Stella on Pie Crusts, Fudge, and Gizzards
Andrew Rea on Life After Going Viral [2/2]
Andrew Rea on the Wild Success of Binging With Babish [1/2]
Bill Yosses on White House Dirt and Fake News [2/2]
[Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving
Bill Yosses on President Obama's Love of Pie [1/2]
David Tanis on Chez Panisse and the Hideousness of Writing Cookbooks
Jacques Torres Explains the Chocolate Color Wheel [2/2]
Jacques Torres on Becoming Mr. Chocolate [1/2]
Chris Kimball on the Grateful Dead and Life After America's Test Kitchen [2/2]
Chris Kimball on the Joy of Arguments and the Future of Food Media [1/2]
Adam Driver on Choosing Roles and Eating a Chicken a Day [2/2]
Adam Driver on Marines, MREs, and Postprandial Cereal [1/2]
Chris Bianco, the Pizzaiolo With a James Beard
Chris Bianco, the Poet Laureate of Pizza
Daniel Boulud on Making Airplane Food Taste (Pretty) Good
The Culinary Education of Daniel Boulud
Nobu Designer David Rockwell on the Perils of Pursuing Timeless Design
Nobu Designer David Rockwell on His Tricks of the Trade
Fuchsia Dunlop on "Magic Ingredients" and Stocking the Chinese Pantry
Fuchsia Dunlop on Her Enduring Love Affair With Chinese Cooking
'Queen of the Loser Class' Barbara Lynch on Helping Young Cooks Thrive
Barbara Lynch on Her Journey From the Police Blotter to the Time 100
John T. Edge on His Love-Hate Relationship With the South
John T. Edge on What Southern Food Stories Reveal
Michel Nischan on Butch Cassidy and the Fight for Good Food
Michel Nischan on Truck Stop Diners, Edgar Winter, and Juicing
Entrepreneur Seth Godin on How to Launch Your Own Food Enterprise
Andy Ricker on Why He Doesn't Call Himself a Chef
Andy Ricker on the Birth of Pok Pok
Dan Barber on the Future of Food
Dan Barber on Mentors, Tough Love, and Anger Management
Mark Ladner on Cooking Pasta in 10 Seconds Flat
Mark Ladner on What it Takes to Make 4-Star Italian Food
Dumpling Master Helen You's Inspiring Story
Mario Batali on the Joys of Pig Jell-O
Mario Batali's Advice to Young Chefs: Study Liberal Arts First
Craig Kanarick on Life After the Tech Bubble
Missy Robbins on Not Worrying About Stars
Missy Robbins on the 20-Year Journey to Opening a Place of Her Own
Frank Bruni on What Makes a Good Restaurant Critic
Ivan Orkin on Slurping, the State of Ramen in the U.S., and More
Ivan Orkin on Love, Loss, and the Tastiest Chicken Bits
Chef Bill Telepan on Neighborhood Restaurants and School Food
Marcus Samuelsson on Fried Chicken, Russian Invasions, and Jazz
Marcus Samuelsson's Story Will Move You To Tears
Daniel Rose on Finding Joy at the Table
Call Special Sauce: BraveTart on Bake Sale, Pie Anxiety, and Danger Brownies
Call Special Sauce: BraveTart, Trashy Snacks, and Holiday Baking
Call Special Sauce: Ed and Kenji on Boats, Galleys, and Unintentionally Aged Foods
Ruth Reichl on Gourmet's Demise and the Future of Food Journalism
Call Special Sauce: Ed and Kenji Take Your Thanksgiving Questions
Ruth Reichl on the Birth of a Food Revolution
How Rob Kaufelt Built Murray's Cheese From the Rind Up
Einat Admony: From RV Park Chef to Budding Falafel Magnate
Lidia Bastianich: From Refugee to Culinary Star
Serious Eats Culinary Director Daniel Gritzer Sings for His Supper
Alex Guarnaschelli on Cooking for Beyoncé, Jay Z, and Prince
Jane and Michael Stern on the Origins of Roadfood
Paulie Gee on the Fear and Joy of Quitting Your Day Job
Call Special Sauce: "Taste Is Fabricated In Our Brain"
Kenji and Ed Tackle Listener Questions of Authenticity and More
Brian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success
Dinosaur BBQ's John Stage on His Unlikely Path to Pitmaster
Pastry Wizard Stella Parks (BraveTart) on Iconic American Desserts
Danny Meyer Tells the Shake Shack Origin Story
Danny Meyer Talks Hospitality and Comfort Food
How Roy Choi Plans to Change the World
Ed and Kenji Take Your Calls (Part 2)
Extra-Special Sauce: Ed and Kenji Take Your Calls.
Eric Ripert on the Making of His Memoir and What Inspires Him
Tom Douglas on the Moral Imperative of Livable Restaurant Wages.
Russ & Daughters on How to Keep a 100-Year-Old Family Food Business Fresh
Jessamyn Rodriguez on Hot Bread Kitchen, NY's Bakery Incubator
Jim Lahey on the Accident of No-Knead Bread
Roy Blount Jr. on Saving Room for Pie
Special Sauce: Chris Ying on the Best and Wurst of Lucky Peach Life
Special Sauce: Dominique Ansel on Why He Doesn't Take Advice From Anyone
Special Sauce: Sweetgreen’s Nicolas Jammet on His Secrets to Success
Special Sauce: Dan Pashman on Arguing for Fun and His Mother's Fajita Obsession
Special Sauce: Francis Lam on American Identity and Chrissy Teigen's Mac and Cheese
Special Sauce: Brooks Headley Wants You to Call Your Mom. Really. Right Now.
Special Sauce: Dorie Greenspan Says, "Don't Start Baking With Your Sister's Wedding Cake"
Special Sauce: Tom Colicchio Part 2 on Hunger, Guitar, and His Favorite Food Lab Recipe
Special Sauce: Tom Colicchio on the 3 Things Every Chef Should Know
Special Sauce: Marco Canora on Keeping Calm Under Fire
Special Sauce: Jonathan Gold on How to Jonathan Gold Someone
Special Sauce: Michael Pollan on Cracker Jack and Childhood Gardens
Calvin Trillin Part 2 on Gumbo, Writing, and Cole Porter
How Sliced Bread Got Calvin Trillin Into College
Pete Wells on Writing, Ketchup, and 2-Star Restaurants
Carla Hall on Crank Calls, Hot Chicken, and Unlocking Your Creativity
Dale Talde on Fried Chicken, Ranch Dressing, and Growing Up Filipino
Brian Koppelman on Pizza, Sushi, and What It Takes to Be a Screenwriter
David Simon on The Wire, Raw Oysters, and Richard Pryor
Laura Lippman on the Baltimore Food Scene, Crime Writing, and Journalism
Susie Essman Talks Bacon, Profanity, and Vegetarianism
Rich Torrisi Talks Curiosity, Craftsmanship, and Carl Sagan
Gail Simmons Shares Her Journey From Personal Assistant to Top Chef Judge
J. Kenji López-Alt on The Food Lab, Baths, Karaoke, and Becoming a Cook
A Conversation with Phil Rosenthal