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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.
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Now displaying: December, 2016
Dec 23, 2016
Our first Call Special Sauce with Stella Parks 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. Both Carol from Connecticut and Kelly from Massachusetts had holiday pie questions, which Stella deftly handled, advising on blind baking, the best fat to flour ratio to keep moisture at bay in a dough, and highlighting salt's role in effective browning.
 
We also talked about the notion that there are "cake people" and "pie people" in this world. Stella doesn't buy it: "I think it's a false dichotomy that's meant to pit us against ourselves. There is cake, and there is pie, and there is room for both in our hearts." I love the way Stella humanizes almost everything in the baking universe. 
 
Want to learn more, including how Stella's "Danger Brownies" got their name? You're just going to have to listen. Happy holiday baking, Serious Eaters. 
Dec 16, 2016

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 holiday baking episode of Call Special Sauce. And I strongly urge serious eaters everywhere to take a listen. Why? Mostly because Stella is so knowledgable and unpretentious. But it's also because no matter what she's talking about–whether it's on the difference between a French tart and a pie ("To me, it comes down to a ratio issue.") or on why she quit making brownies in Kentucky to move to Japan, without knowing a single word of Japanese ("That was when I had my quarter-life crisis.")–listening to her wax down-home poetic on baking and life is as much fun as eating an entire baking sheet of perfect chocolate chip cookies.

Dec 9, 2016
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 kitchens (Andrew in New York), marinades vs. brines (Kevin in DC), and leaving out food overnight (Philip in Pittsburgh).  This episode was truly all over the map, and we loved every minute of it. I hope you will, too.
 
By the way, don't miss the holiday baking questions we saved for next week, when our very own BraveTart, a.k.a. Stella Parks, will join me on the next installment of Call Special Sauce. 
Dec 2, 2016

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 this week's episode from the woman I call the first rock star food journalist. Take a listen to hear her take on the digital revolution in food journalism or her unique choice of guests at her last dinner on earth–you won't regret it. 

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