This week's Special Sauce episode unintentionally turned into a carb fest. Although I knew I was having on a couple of the finest bakers in the land- Amy Scherber, the founder of Amy's Bread, and Melissa Weller, a baker and partner at High Street on Hudson- I had not anticipated that the other segments of the show would have a similarly starchy focus. But let's start with the bread-bakers: Scherber founded Amy's Bread way back in 1992, and it was one of the first artisanal bread-baking businesses in New York City, established long before "artisanal" became such a ubiquitous marketing term. Weller, who used to be the head baker at Per Se and has overseen a number of well-regarded baking operations around New York, is now turning out some of the finest bagels in the city (and that's saying something). The two of them gave me some much-needed insight into what it was like to earn their chef stripes in all-male kitchens and, more importantly, what it takes to finally say, "Screw it!" and start your own business. In the advice portions of the episode, Kenji fields a question from Serious Eater Melissa Staricha about the food processor he uses for his New York-style pizza dough, which sends him on a Kenji-like riff about enzymes and autolysis and how to make good pizza. And, finally, just in time for the holidays, Daniel Gritzer offers some advice for how to make mashed potatoes way ahead of time and "still have them shit the table as good as new." Kenji on pizza dough, Amy Scherber and Melissa Weller on their paths to bread-and-pastry entrepreneurship, and Gritzer on making mashed potatoes in advance to ease your holiday cooking stress. As someone on a low-carb diet at the moment, I have to say this episode of Special Sauce is an exquisite and yet thoroughly enjoyable form of torture. --- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/preview?record=450340