Series: Season 4

Ask Special Sauce, Holiday Edition: Stella and Daniel on What They Hate About the Holidays

Stella Parks and Daniel Gritzer are back for the second part of our Ask Special Sauce holiday edition, and we tackle some of the most pressing issues many of us face when cooking during the holidays. For example, take the sticky subject of royal…

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Ask Special Sauce, Holiday Edition: Stella and Daniel on Combustible Artichokes and Making a Better Cookie

I had such a good time with Kenji and Stella on our recent installment of Call Special Sauce, we thought we’d do the same thing in a two-episode series leading up to the end-of-year holidays. This week and next,  joins  to answer your…

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Special Sauce: René Redzepi on Opening Noma at 25 [1/2]

It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen’s , which has been  no fewer than four times. As you might easily…

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Special Sauce: Michael Solomonov and Steven Cook on What Makes Israeli Cuisine Unique [2/2]

In part two of my enlightening and heartfelt conversation with Chef Michael Solomonov and his partner Steven Cook, authors of  we took a deep dive into- what else?- the soul of Israeli food. First of all, I became really envious when they told me…

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[Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving (2017)

When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be stressful for any number of reasons, and while we design all our Thanksgiving offerings with an eye…

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Call Special Sauce, Thanksgiving Edition: Kenji and Stella on Good Gravy and Loving White Meat

For the last couple of Thanksgivings, we’ve done call-in episodes of Special Sauce with Stella and Kenji to answer the holiday-cooking questions stumping the Serious Eats community. We love producing these episodes, and our audience seems to love…

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Special Sauce: Sam Sifton on Food in the Internet Age [2/2]

In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I asked Sam how he thinks the internet has impacted the food media landscape, he…

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Special Sauce: Sam Sifton on Food as the Universal Language [1/2]

Sometimes my Special Sauce conversations function as a reunion, and this week’s episode represents one of those times. Almost 20 years ago, my guest, Sam Sifton, was my editor at the New York Times food section, and, as such, the…

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Special Sauce: Kenji and Daniel Talk About Smashing Stuff

On this episode of Special Sauce, I asked Daniel Gritzer, our managing culinary director, to come on and talk about the work he’s been doing recently, and about where he…

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