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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: March, 2017
Mar 31, 2017
"Hot pig Jell-O" may not sound like a draw to most people, but that's exactly how Mario Batali describes the headcheese that he got me to try—and even like!—more than 20 years ago. How he managed that feat, his nose-to-tail approach to cooking (though not exclusive to him), how he hires so many people who start out as line cooks and end up as chef-partners, and what he regrets about giving author Bill Buford an all-access pass for his terrific book Heat are just some of the many tidbits serious eaters will come away with after listening to this, the second installment of my conversation with the superstar chef and restaurateur.
Mar 24, 2017

I have been dying to get Mario Batali, whom I have known for more than a quarter century, on Special Sauce since I first dreamed up the idea for our podcast, more than a year ago. And, when all you serious eaters listen to Mario on this week's episode, you'll know why. The man is funny, smart, hyper-articulate, and both thoughtful and thought-provoking. Mario has so many interesting things to say—enough that we had to make this interview a two-parter. Next week, we'll delve into his accidental television career and chef-restaurateur stardom. 

Mar 17, 2017

Many serious eaters know the pleasures associated with ordering something delicious from the online food retailer Mouth.com.  But not many people know the fascinating backstory of Mouth's cofounder Craig Kanarick. That's where this week's episode of Special Sauce comes in.  How Craig went from telling Fortune 500 companies what to do at Razorfish to finding the next great jam-maker at Mouth is a terrific story of risk and reinvention, and you can hear every detail on this episode of Special Sauce.

 
Mar 10, 2017
I call part two of my interview with Missy Robbins "The Comeback Episode," because we learn what happened when Missy returned from her self-imposed hiatus from her career as a chef. Missy delves into how the time away helped shape her personal philosophy and, inevitably, the development and opening of Lilia, her much-lauded Italian restaurant in Brooklyn and her first as a chef-restaurateur. Contrary to prior emphasis on garnering accolades and critical acclaim, Missy says she wanted Lilia to have no part in striving for Michelin or New York Times stars; she just wanted to cook great food. And, glowing reviews, while good for the ego, are besides the point now. The mantra she tells her staff? "Let's welcome people into our home and make them feel great when they leave here, and let's make them crave the food."  A laudable goal, don't you think?
 
Mar 3, 2017

On this week's Special Sauce I chat with Missy Robbins, the chef and owner of Lilia in Williamsburg, Brooklyn. Missy describes her 20-year journey to opening her own place with such sharp clarity that after we finished recording, I was unable to think about anything else for hours. And when we tried to edit our conversation down to one episode we found that we couldn't, so this week's episode is just part one.

 

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