All episodes
Special Sauce: Matt Rodbard and Max Falkowitz on Becoming Food Writers [1/2]
ESpecial 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]
ESpecial 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]
ESpecial Sauce: Matt and Allison Robicelli on Cupcakes and the Bonds of Suffering [1/2]
ESpecial 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]
ESpecial 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]
ERick 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]
ERodney 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]
EAndrew 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]
EThe 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]
EBill 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]
EAdam 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
EThe 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