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Chef Bill Telepan on Neighborhood Restaurants and School Food
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…
9 years, 3 months ago
Marcus Samuelsson on Fried Chicken, Russian Invasions, and Jazz
In part two of my conversation with Marcus Samuelsson, we chat a little about the profound Russian influence on everyday Swedish cuisine, the driving…
9 years, 4 months ago
Marcus Samuelsson's Story Will Move You To Tears
This week's Special Sauce features Chef Marcus Samuelsson, whose restaurant, The Red Rooster, is arguably ground zero of the Harlem food and drink re…
9 years, 4 months ago
Daniel Rose on Finding Joy at the Table
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: …9 years, 4 months ago
Call Special Sauce: BraveTart on Bake Sale, Pie Anxiety, and Danger Brownies
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…
9 years, 5 months ago
Call Special Sauce: BraveTart, Trashy Snacks, and Holiday Baking
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 th…
9 years, 5 months ago
Call Special Sauce: Ed and Kenji on Boats, Galleys, and Unintentionally Aged Foods
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), pre…
9 years, 5 months ago
Ruth Reichl on Gourmet's Demise and the Future of Food Journalism
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 Speci…
9 years, 5 months ago
Call Special Sauce: Ed and Kenji Take Your Thanksgiving Questions
In this week's episode of Special Sauce, Kenji and I field our listeners' call-in questions, and tackle the pressing concerns that plague Thanksgivin…
9 years, 6 months ago
Ruth Reichl on the Birth of a Food Revolution
If you've ever read one of Ruth Reichl's restaurant reviews, let alone one of her books, then you know what a wonderful, natural storyteller she is. …
9 years, 6 months ago