Clearly...We're Professionals hosted by three non-experts having conversations about the latest in pop-culture, black culture, and more.
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Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time.
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Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach
19:25
19:25
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19:25
Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor …
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Play Me a Recipe: Anthony Falco makes Onion & Olive Bread
26:47
26:47
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26:47
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…
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Molly Gilbert Makes Apple Fritter Cake
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23:07
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23:07
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Recipe Serves 24 Cake Unsalted butter or nonstick cooking spray 2 1⁄2 cups all-purpose flour 1/2 teaspoon bakin…
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Simply Genius Cookies with Tara O'Brady
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26:23
Referenced in this episode Simply Genius Cookbook Tara O'Brady's Genius Chocolate Chip Cookies Tara O'Brady on Substack Genius-Hunter Extra Credit Tara O'Brady's Website Tara O'Brady's InstagramDe către Food52
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A Simply Genius Tomato Sauce in 5-ish Minutes
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12:10
eferenced in this episode Simply Genius Cookbook Heidi Swanson's Genius 5-Minute Tomato Sauce Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com. Theme Music by The Cabinetmaker on Blue Dot SessionsDe către Food52
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In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of pe…
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Leonardo Urena and the Giant Pumpkin
17:51
17:51
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17:51
How, exactly, you grow a gourd larger than a living room, and more importantly—why.De către Food52
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Where Did the Banana Peel Slipping Gag Come From?
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The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.De către Food52
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Part II: Meet the Inventor of the Roto-Broil 400
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14:32
After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.De către Food52
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The Worst Food in White House History
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19:32
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19:32
One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Foo…
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Can You *Really* Season Your Food with Sound?
13:50
13:50
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13:50
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.De către Food52
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This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,De către Food52
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We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.De către Food52
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The Kit Kat Jingle That Almost Wasn't
15:20
15:20
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15:20
We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.De către Food52
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Food Swindle, or Absolute Genius? The Margarine Story
14:49
14:49
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14:49
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.De către Food52
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Burnt Toast: My New Eggs for Dinner
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27:19
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27:19
Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Ca…
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Burnt Toast: It All Started With Hot Fudge Sundaes
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21:39
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21:39
We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blu…
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Burnt Toast: Lunch is a Point of Honor
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30:25
Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.)…
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Burnt Toast: Everyone’s a Critic
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28:43
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28:43
This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron…
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Burnt Toast Ep: What We Talk About When We Talk About Coffee
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25:38
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25:38
We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun.De către Oliver Strand, Kenzi Wilbur, Michael Hoffman, Food52
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Burnt Toast: Food Didn’t Mean Anything to Me Then
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26:12
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26:12
Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.De către Peter Meehan, Amanda Hesser, Kenzi Wilbur, Food52
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Burnt Toast Cookbooks: The Good, the Bad, the Ugly
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28:12
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28:12
This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published.De către Food52
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Burnt Toast: I Draw the Line at Tongue
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25:51
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25:51
We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird.De către Food52
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