Season 2....Coming Very Soon!

FromBurnt Toast

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Season 2....Coming Very Soon!

FromBurnt Toast

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Length:

1 minute

Released:

Mar 6, 2017

Format:

Podcast episode

Description

We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.

Released:

Mar 6, 2017

Format:

Podcast episode

Titles in the series (100)

Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time. In each episode, host Michael Harlan Turkell explores a different aspect of food culture and community, highlighting the often-surprising past informing what we eat every day, and meeting some of the people shaping food's present and future.

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Burnt Toast Ep 05: What We Talk About When We Talk About Coffee: We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun. by Burnt Toast
26 min listen
Dale Talde on Throwing Authenticity Right Out the Window: Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. by Burnt Toast
28 min listen
Who Wins the 2016 Piglet Tournament of Cookbooks?: Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. by Burnt Toast
12 min listen
Simply Nigella Lawson: We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. by Burnt Toast
32 min listen
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day: In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. by Burnt Toast
7 min listen
If Amanda Hesser Seats You at the End of the Table: Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes pass by Burnt Toast
20 min listen
Burnt Toast Ep. 07: Lunch is a Point of Honor: Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite by Burnt Toast
30 min listen
Promo: Burnt Toast: Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-sp by Burnt Toast
1 min listen
Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then: Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times. by Burnt Toast
26 min listen
Pizza for Breakfast: Cooking For (and With) Kids: We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9. by Burnt Toast
23 min listen
Burnt Toast Ep 06: Everyone’s a Critic: This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because by Burnt Toast
29 min listen
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs: Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the r by Burnt Toast
28 min listen
Burnt Toast Ep 01: I Draw the Line at Tongue: We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. by Burnt Toast
26 min listen
Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes: We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste by Burnt Toast
22 min listen
Burnt Toast Ep 09: My New Eggs for Dinner: Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avoca by Burnt Toast
27 min listen
Burnt Toast Ep 04: Dinner Between Two People: For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be. by Burnt Toast
24 min listen
When Kids, Parents, Grandparents Predict the Future of Food: We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert. by Burnt Toast
5 min listen
The Genius Recipes that Change the Way We Cook: Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also i by Burnt Toast
25 min listen
Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast): Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode by Burnt Toast
13 min listen
Till Dinner Do Us Part: This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedd by Burnt Toast
19 min listen
On Co-Authoring and Chef Whispering: We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from th by Burnt Toast
24 min listen
Ruth Reichl is Coming to Dinner: We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twi by Burnt Toast
30 min listen
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly: This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books by Burnt Toast
28 min listen
That Spritz Life: Drinking Culture in Italy: It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stori by Burnt Toast
27 min listen
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast): Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the r by Burnt Toast
30 min listen
That Time We Tried to Ship Turkeys Across the Country: We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--includin by Burnt Toast
24 min listen
A Seat at Chef's Table: We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season by Burnt Toast
26 min listen
Man vs. Meatloaf: Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all wort by Burnt Toast
28 min listen
The World of Wacky, Wonderful Road Trips: Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners. by Burnt Toast
24 min listen
Michael Pollan, Ten Years After the Omnivore’s Dilemma: Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life by Burnt Toast
20 min listen

More Episodes from Burnt Toast

Skip carousel

Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach: Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap. by Burnt Toast
19 min listen
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread: Hey, Burnt Toast fans: We're sharing an episode from Play Me a Recipe. This week: International pizza consultant Anthony Falco shares his grandma's recipe for a sourdough pan pizza topped with onions and olives, from 'Pizza Czar.' by Burnt Toast
27 min listen
Molly Gilbert Makes Apple Fritter Cake: Need to use leftover apples from your latest trip to orchard? Looking for a crowd-pleasing dessert for a fall gathering? Listen to Molly Gilbert's episode of Play Me a Recipe as she makes this homage to her favorite donut, the apple fritter. This cake has the same dense crumb, baked apple pockets, and sweet maple glaze. And the best part? No frying necessary. by Burnt Toast
23 min listen
Simply Genius Cookies with Tara O'Brady: The Simply Genius Cookbook is out now!! To celebrate, we're sharing an episode of Genius Recipe Tapes all about one of the featured recipes from the book, Tara O'Brady's Basic, Great, Chocolate Chip Cookies. by Burnt Toast
26 min listen
A Simply Genius Tomato Sauce in 5-ish Minutes: With the release of the Simply Genius cookbook right around the corner, this week we wanted to share a particularly simple and genius recipe from the book. And because every great chef needs a partner, in this episode Kristen is joined by a very special sous-chef, her daughter Mari, as they cook their way through Heidi Swanson's 5-minute tomato sauce (in maybe a few more than 5 minutes). by Burnt Toast
12 min listen
Jolie Laide: In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image by Burnt Toast
27 min listen
Leonardo Urena and the Giant Pumpkin: How, exactly, you grow a gourd larger than a living room, and more importantly—why. by Burnt Toast
18 min listen
Where Did the Banana Peel Slipping Gag Come From?: The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place. by Burnt Toast
15 min listen
Part II: Meet the Inventor of the Roto-Broil 400: After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story. by Burnt Toast
15 min listen
Can You *Really* Season Your Food with Sound? by Burnt Toast
14 min listen
The Worst Food in White House History by Burnt Toast
20 min listen
Meet the Roto-Broil 400: This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine \*really\* makes the best chicken, by Burnt Toast
15 min listen
$Meet the Roto-Broil 400: This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine \*really\* makes the best chicken,$
Why is There No Pie Emoji?: We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode. by Burnt Toast
17 min listen
The Kit Kat Jingle That Almost Wasn't: We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story. by Burnt Toast
15 min listen
Food Swindle, or Absolute Genius? The Margarine Story: We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. by Burnt Toast
15 min listen
Where Did the Banana Peel Slipping Gag Come From?: The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place. by Burnt Toast
15 min listen
Burnt Toast: My New Eggs for Dinner: Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST. by Burnt Toast
27 min listen
Burnt Toast: It All Started With Hot Fudge Sundaes: We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today. by Burnt Toast
22 min listen
Burnt Toast: Lunch is a Point of Honor: Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.) by Burnt Toast
30 min listen
Burnt Toast: Everyone’s a Critic: This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST by Burnt Toast
29 min listen
Burnt Toast Ep: What We Talk About When We Talk About Coffee by Burnt Toast
26 min listen
Burnt Toast: Food Didn’t Mean Anything to Me Then: Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times. by Burnt Toast
26 min listen
Burnt Toast Cookbooks: The Good, the Bad, the Ugly: This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. by Burnt Toast
28 min listen
Burnt Toast: I Draw the Line at Tongue: We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. by Burnt Toast
26 min listen
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread: Hey, Burnt Toast fans: We're sharing an episode from Play Me a Recipe. This week: International pizza consultant Anthony Falco shares his grandma's recipe for a sourdough pan pizza topped with onions and olives, from 'Pizza Czar.' by Burnt Toast
27 min listen
The Korean Sauce Everyone Should Know: Genius Recipe Tapes host Kristen Miglore chats with New York Times staff writer, Eric Kim on his forthcoming memoir and cookbook, Korean American: Food That Tastes Like Home. Eric shares how a stand mixer inspired his love of baking and cooking at a young age, how he grappled with identity in the kitchen, and how his family -- especially his mom, helped to inspire his sticky-sweet, snackable crispy chickpeas with a classic Korean sauce. by Burnt Toast
32 min listen
Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia: As Carolina Gelen puts it, Romania is so much more than vampires, gymnastics, and communism. On this episode, host Peter J. Kim explores Romanian cuisine and music with Carolina, author Irina Georgescu, and Fanfare Ciocărlia band manager, Henry Ernst. by Burnt Toast
52 min listen
Farokh Talati makes Masala Oats: Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture. by Burnt Toast
6 min listen
The Joys of Baking with Joy the Baker: Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking. by Burnt Toast
27 min listen
Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach: Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap. by Burnt Toast
19 min listen

Discover this podcast and so much more

Season 2....Coming Very Soon!

Season 2....Coming Very Soon!

Description

Titles in the series (100)

More Episodes from Burnt Toast