Series: Season 2

Call Special Sauce: BraveTart on Bake Sale, Pie Anxiety, and Danger Brownies

Our first  was so nice, we decided to do it twice. Leah from DC wanted to come up with ideas for baked goods that “would just really light people on fire” at her daughter’s school’s bake sale table—in a metaphorical sense, that is….

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Call Special Sauce: BraveTart, Trashy Snacks, and Holiday Baking

Let’s face it: One of the main reasons we look forward to the holiday season is the copious amount of baked goods we get to make and eat. So, with that in mind, I invited our pastry wizard, Stella Parks (aka BraveTart), to take calls on a special…

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Call Special Sauce: Ed and Kenji on Boats, Galleys, and Unintentionally Aged Foods

On today’s episode of Special Sauce, Kenji and I fielded a wide variety of potentially vexing questions about cooking on a boat (Mike in Cyprus), preparing acidic foods in cast iron cookware (Julia in New York), making the most of small…

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Ruth Reichl on Gourmet’s Demise and the Future of Food Journalism

In a million years, I would never have guessed Ruth Reichl’s guilty pleasure: “Onion rings,” she told me during part two of our conversation on Special Sauce. “I can’t resist a good onion ring.” That’s not the only surprising answer you’ll hear on…

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Call Special Sauce: Ed and Kenji Take Your Thanksgiving Questions

In this week’s episode of Special Sauce, Kenji and I field our listeners’ call-in questions, and tackle the pressing concerns that plague Thanksgiving cooks (and their guests) around the country. We trust that our listeners and questioners will be…

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Ruth Reichl on the Birth of a Food Revolution

If you’ve ever read one of Ruth Reichl’s restaurant reviews, let alone one of her books, then you know what a wonderful, natural storyteller she is.  Great storytellers and great stories are the heart and soul of Special Sauce,…

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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 this earth to do. Over the years, the Murray’s Cheese Shop owner has brought serious cheese…

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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. She grew up in Israel, learning how to make couscous from her Moroccan neighbor,…

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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 seem like a known quantity to serious eaters all…

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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 that landed him at Serious Eats (which involved two stints herding sheep in Europe), and about the…

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