Info

Special Sauce with Ed Levine

Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.
RSS Feed
Special Sauce with Ed Levine
2017
June
May
April
March
February
January


2016
December
November
October
September
August
July
June
May
April
March
February
January


2015
December
November
October


Categories

All Episodes
Archives
Categories
Now displaying: September, 2016
Sep 30, 2016

Serious eaters who have been around awhile, like me, know that the idea of driving across America in search of the best regional food originated with Roadfood authors Jane and Michael Stern, not Guy Fieri: They published their first edition of the guide in 1977–one of 30 books they've written to date, including 10 editions of Roadfood–decades before Guy started tooling around in his convertible on TV. Along with Calvin Trillin, the Sterns have been my greatest inspirations, so I jumped at the chance to interview them on Special Sauce. 

Sep 23, 2016

Pizza lovers know Paulie Gee, a.k.a. Paul Giannone, this week's Special Sauce guest, as the owner of the eponymous pizzeria founded in Greenpoint, Brooklyn. But as good as his pies are, and they're damn good, his unlikely path to pizza entrepreneur–there are now Paulie Gee's outposts in Columbus, Ohio; Baltimore; Chicago; and Miami, each opened with the help of pizza-obsessed locals–is even more impressive. 

Sep 16, 2016

In our latest call-in episode of Special Sauce, Kenji and Ed address listener concerns over how to rebuild a pantry and how a food’s appearance affects taste. And, of course, we make some time for good-natured ribbing, too.

Sep 9, 2016

In this third episode of Call Special Sauce, Kenji and Ed wrestle with tricky questions from Serious Eaters on food allergies, electric stovetops, and authenticity.

Sep 1, 2016

The arts of making French charcuterie and its Italian cousin, <em>salumi</em>, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the two definitive books on those subjects, had come out with an app for lovers of charcuterie and salumi everywhere - and there are a lot of them; their book Charcuterie has sold more than 200,000 copies - I knew they had to join me on Special Sauce.

1