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How Rob Kaufelt Built Murray's Cheese From the Rind Up
I like to call this week's Special Sauce guest, Rob Kaufelt, the cheese whisperer. Finding and selling great cheese seems to be what Rob was put on t…
9 years, 6 months ago
Einat Admony: From RV Park Chef to Budding Falafel Magnate
The background of this week's guest on Special Sauce—chef, restaurateur, and aspiring falafel magnate Einat Admony—isn't that of your typical chef. S…
9 years, 6 months ago
Lidia Bastianich: From Refugee to Culinary Star
Considering her many restaurants, books, and television shows, plus her involvement in the gourmet Italian marketplace Eataly, Lidia Bastianich might…
9 years, 7 months ago
Serious Eats Culinary Director Daniel Gritzer Sings for His Supper
Daniel Gritzer, Serious Eats' culinary director, is in many ways our not-so-secret weapon. To learn more about the surprisingly nonlinear career path…
9 years, 7 months ago
Alex Guarnaschelli on Cooking for Beyoncé, Jay Z, and Prince
This week's guest on Special Sauce, Alex Guarnaschelli, is constantly juggling the roles of TV chef (she's a regular judge on Chopped), working chef …
9 years, 7 months ago
Jane and Michael Stern on the Origins of Roadfood
Serious eaters who have been around awhile, like me, know that the idea of driving across America in search of the best regional food originated with…
9 years, 7 months ago
Paulie Gee on the Fear and Joy of Quitting Your Day Job
Pizza lovers know Paulie Gee, a.k.a. Paul Giannone, this week's Special Sauce guest, as the owner of the eponymous pizzeria founded in Greenpoint, Br…
9 years, 8 months ago
Call Special Sauce: "Taste Is Fabricated In Our Brain"
In our latest call-in episode of Special Sauce, Kenji and Ed address listener concerns over how to rebuild a pantry and how a food’s appearance affec…
9 years, 8 months ago
Kenji and Ed Tackle Listener Questions of Authenticity and More
In this third episode of Call Special Sauce, Kenji and Ed wrestle with tricky questions from Serious Eaters on food allergies, electric stovetops, an…
9 years, 8 months ago
Brian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success
The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef…
9 years, 8 months ago