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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: Page 1
Oct 26, 2018

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 <em>New York Times</em> food section, and, as such, the person who encouraged me to take deep dives into iconic foods like burgers and pizza. Those deep dives have in fact become the hallmark of Serious Eats, sometimes taking the form of recipes and cooking-technique articles, and Sam is now in charge of just about all of the food coverage at the <em>Times</em>, including its cooking app.

I asked Sam about the genesis of his passion for food. "I'm a New Yorker, born and raised in New York, and my distinct memories of the Sifton family table as a kid involved exploring the city. I, like a lot of knucklehead kids of the '70s, was dragged off to music lessons, despite a distinct lack of aptitude in the musical arts, and did that on Saturday morning, after which we would drive around—my brothers and my father and I, sometimes with my mother along—we would drive around in the family station wagon, hitting various neighborhoods in Manhattan and Brooklyn to pick up ingredients for a sandwich feast, or a fried chicken feast, or whatever we were going to eat over the course of the weekend. I think that's when this mania of mine began, was during those trips."

Though he is now a serious home cook (and has in fact written a <a href="https://www.amazon.com/Thanksgiving-Cook-Well-Sam-Sifton/dp/1400069912/?tag=serieats-20">Thanksgiving cookbook</a>), Sam has always been a serious eater. "...I was a kid who liked to eat, and as a New York kid was able to eat widely and have wide-ranging opinions about the foods that I could afford, which were, what—slices of pizza, meat buns from the Chinese place, and the like. I was always up for a debate about <a href="https://www.seriouseats.com/2018/10/best-ny-pizza-slices-2018.html">where the best slice is</a>."

As you'll hear, despite the variety of important positions he's held at the <em>Times</em>, Sam has always been drawn toward participating in some kind of debate. "I think I gravitated toward opinion, for sure, and toward exploration, and as my career as a journalist developed, I realized that one of the great ways of exploring a culture, or a city, or a region, is through its food. As you mentioned, I spent time on the national desk, I spent time on the culture desk, and I can tell you, there are people who are not interested in dance coverage, and there are people who are not interested in coverage of Midwestern congressional races, but everybody is interested in food at some point."

Sam is as smart and opinionated and well informed as anyone I know in food journalism. If you don't believe me, just listen to his episodes of Special Sauce, and decide for yourself.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=438952

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