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Brian Koppelman on Pizza, Sushi, and What It Takes to Be a Screenwriter
On this week's episode of Special Sauce, Ed talks to Brian about his undying-and sometimes heretical-love for pizza, how gluttony ties into his upcom…
10 years, 4 months ago
David Simon on The Wire, Raw Oysters, and Richard Pryor
On this week's Special Sauce, I talk to David Simon—one of the smartest, funniest, and most thoughtful serious eaters I have ever broken bread with—a…
10 years, 4 months ago
Laura Lippman on the Baltimore Food Scene, Crime Writing, and Journalism
"I'm a very average cook, but I'm a very happy cook," crime novelist Laura Lippman explained to me on this week's podcast. Lippman is far from your a…
10 years, 5 months ago
Susie Essman Talks Bacon, Profanity, and Vegetarianism
I've known the great comedian and actress Susie Essman for nearly 20 years, and I've always been disappointed that she'd never cursed me out the way …
10 years, 5 months ago
Rich Torrisi Talks Curiosity, Craftsmanship, and Carl Sagan
Rich Torrisi's name hits headlines all the time, but the renowned chef—and managing partner of one of New York City's hottest restaurant groups—admit…
10 years, 6 months ago
Gail Simmons Shares Her Journey From Personal Assistant to Top Chef Judge
When I first met her more than a decade ago, Gail Simmons was no television personality. She was the not-at-all-lowly assistant to Jeffrey Steingarte…
10 years, 6 months ago
J. Kenji López-Alt on The Food Lab, Baths, Karaoke, and Becoming a Cook
Even if you've read every one of his columns on Serious Eats and every page of his weighty tome "The Food Lab: Better Home Cooking Through Science", …
10 years, 6 months ago
A Conversation with Phil Rosenthal
The first episode features my good friend Phil Rosenthal, who's a successful restaurant investor and the creator of Emmy Award-winning TV show Everyb…
10 years, 6 months ago