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Dinosaur BBQ's John Stage on His Unlikely Path to Pitmaster
On this week's Special Sauce, John Stage, founder of the insanely popular barbecue mini-chain Dinosaur Bar-B-Que, reveals the unusual way he discover…
9 years, 8 months ago
Pastry Wizard Stella Parks (BraveTart) on Iconic American Desserts
Serious Eats' pastry expert, Stella Parks, a.k.a. BraveTart, is so disarmingly charming as our guest on Special Sauce, you'll undoubtedly fall in lov…
9 years, 9 months ago
Danny Meyer Tells the Shake Shack Origin Story
In the middle of part 2 of Danny Meyer's interview on Special Sauce comes a shocking admission. In 2001 the first incarnation of the enterprise that …
9 years, 9 months ago
Danny Meyer Talks Hospitality and Comfort Food
In this week's episode of Special Sauce-the first of two parts-we talk about how Meyer came to see the pursuit of restaurant-experience perfection as…
9 years, 9 months ago
How Roy Choi Plans to Change the World
On this week's Special Sauce, Roy Choi told me that his new California-based fast food concept, LocoL, is merely trying to change the world, one most…
9 years, 9 months ago
Ed and Kenji Take Your Calls (Part 2)
This week's especial Special Sauce episode (I know that's redundant, but it rolls off the tongue) again features my runnin' and eatin' partner, Kenji…
9 years, 10 months ago
Extra-Special Sauce: Ed and Kenji Take Your Calls.
This week's episode of Special Sauce is, well, special. Inspired by Car Talk, one of our all-time favorite radio shows, we did a call-in session feat…
9 years, 10 months ago
Eric Ripert on the Making of His Memoir and What Inspires Him
I used to think of Le Bernardin chef-restaurateur Eric Ripert as a smart, impossibly charming and handsome chef's chef. But between interviewing him …
9 years, 10 months ago
Tom Douglas on the Moral Imperative of Livable Restaurant Wages.
The multiple-Beard-Award-winner and proprietor of 19 Seattle restaurants is whip-smart, even though his mother has never forgiven him for being the o…
9 years, 10 months ago
Russ & Daughters on How to Keep a 100-Year-Old Family Food Business Fresh
Family businesses are hard. Family food businesses that have lasted four generations, like the New York appetizing emporium Russ & Daughters, are pra…
9 years, 10 months ago