Burnt Toast
225 episodes - English - Latest episode: 11 months ago - ★★★★ - 429 ratingsFood 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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Episodes
Toast, Burnt & Otherwise
June 15, 2018 12:45 - 25 minutes - 23.9 MBCan you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.
Toast, Burnt & Otherwise
June 15, 2018 12:45 - 25 minutes - 23.9 MBCan you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.
Spice Is Nice
June 01, 2018 11:40 - 27 minutes - 25.8 MBThings are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.
A Good Morning To You!
May 17, 2018 23:35 - 28 minutes - 26.7 MBBreakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?
The Bubble on Bubbles Hasn't Popped
April 13, 2018 11:06 - 29 minutes - 27.1 MBThe history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams with live-culture kombucha. There's ...
The Longest Wait
March 29, 2018 11:53 - 27 minutes - 25.2 MBWhether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.
Tapping Into the World of Maple
March 15, 2018 17:37 - 29 minutes - 27.2 MBMaple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.
How to Throw a Ripe Tomato
March 07, 2018 23:00 - 35 minutes - 32.5 MBFood fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact ...
Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie
June 15, 2017 04:00 - 16 minutes - 15.4 MB(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.
Chicken Boy
June 01, 2017 04:00 - 22 minutes - 21.1 MBThe story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.
Myths and Magic of Milk
May 18, 2017 04:00 - 18 minutes - 16.9 MBThroughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.
Season 2....Coming Very Soon!
March 06, 2017 05:00 - 1 minute - 1.04 MBWe'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.
I Propose a (Wedding) Toast (Rebroadcast)
February 23, 2017 00:00 - 26 minutes - 24.4 MBThis episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a rebroadcast from June 30, 2016.
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast)
February 09, 2017 00:00 - 29 minutes - 27.4 MBGetting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food. This episode was originally released on March 24, 2016.
Simply Nigella Lawson (Rebroadcast)
January 26, 2017 05:00 - 32 minutes - 29.5 MBNigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015.
Michael Pollan, Ten Years After the Omnivore’s Dilemma (Rebroadcast)
January 12, 2017 05:00 - 20 minutes - 18.9 MBDoes Michael Pollan always follow his own food rules? Does he truly believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. This episode was originally released on August 11, 2016.
Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)
December 29, 2016 05:00 - 25 minutes - 17.8 MBOr so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016.
Someone Put A Diaper On The Turkey (Rebroadcast)
December 15, 2016 17:00 - 18 minutes - 12.6 MBWe asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015.
Someone Put A Diaper On The Turkey (Rebroadcast)
December 15, 2016 17:00 - 18 minutes - 12.6 MBWe asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015.
Man vs. Meatloaf (Rebroadcast)
December 01, 2016 05:00 - 28 minutes - 19.5 MBKenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? This episode was originally released on October 22, 2015.
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast)
November 17, 2016 05:00 - 10 minutes - 6.95 MBIn honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015.
On Co-Authoring and Chef Whispering (Rebroadcast)
November 03, 2016 12:00 - 24 minutes - 16.9 MBWe talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015.
Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast)
October 20, 2016 16:00 - 12 minutes - 8.76 MBToday's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode was originally released on February 25, 2016.
The Genius Recipes that Change the Way We Cook (Rebroadcast)
October 06, 2016 20:25 - 28 minutes - 19.4 MBKristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. This episode was originall...
Our All-Time Favorite Burnt Toast Moments from the Archives
September 22, 2016 19:00 - 15 minutes - 11 MBWe went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break to come back even better—with deeper storytelling—in 2017. We’ll be re-releasing episodes we love in the meantime. For now: Enjoy stories of diapers on turkeys, Jonathan Gold on being a critic, and the story of a wedding toast that went awry.
Our All-Time Favorite Burnt Toast Moments from the Archives
September 22, 2016 19:00 - 15 minutes - 11 MBWe went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break to come back even better—with deeper storytelling—in 2017. We’ll be re-releasing episodes we love in the meantime. For now: Enjoy stories of diapers on turkeys, Jonathan Gold on being a critic, and the story of a wedding toast that went awry.
What’s Different About Getting a Food Job Now?
September 09, 2016 12:00 - 22 minutes - 15.8 MBWe revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.
What’s Different About Getting a Food Job Now?
September 09, 2016 12:00 - 22 minutes - 15.8 MBWe revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.
The World of Wacky, Wonderful Road Trips
August 26, 2016 17:00 - 23 minutes - 16.3 MBGo see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners.
Michael Pollan, Ten Years After the Omnivore’s Dilemma
August 11, 2016 20:00 - 20 minutes - 13.9 MBDoes Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life.
That Time We Tried to Ship Turkeys Across the Country
July 29, 2016 23:00 - 23 minutes - 16.4 MBWe go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving.
That Time We Tried to Ship Turkeys Across the Country
July 29, 2016 23:00 - 23 minutes - 16.4 MBWe go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving.
Simply Nigella Lawson (Rebroadcast)
July 14, 2016 04:00 - 32 minutes - 22.2 MBNigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015.
I Propose a (Wedding) Toast
June 30, 2016 15:00 - 26 minutes - 17.9 MBThis episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are.
Judith Jones and Her Life in Food
June 16, 2016 04:00 - 14 minutes - 10.1 MBThis is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection with food.
Lunch with Judith Jones at the Best Restaurant in Manhattan
June 02, 2016 16:00 - 20 minutes - 14.3 MBIn part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.
Lunch with Judith Jones at the Best Restaurant in Manhattan
June 02, 2016 16:00 - 20 minutes - 14.3 MBIn part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.
What We Cook When We Don't Feel Like Cooking
May 19, 2016 18:43 - 9 minutes - 6.33 MBThis was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster.
What We Cook When We Don't Feel Like Cooking
May 19, 2016 18:43 - 9 minutes - 6.33 MBThis was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster.
A Seat at Chef's Table
May 05, 2016 04:00 - 26 minutes - 18 MBWe sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th.
A Seat at Chef's Table
May 05, 2016 04:00 - 26 minutes - 18 MBWe sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th.
And the James Beard Award Goes To...
April 27, 2016 13:58 - 29 minutes - 20.4 MBHow do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award.
The Genius Recipes that Change the Way We Cook
April 21, 2016 04:00 - 25 minutes - 17.4 MBKristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius.
The Genius Recipes that Change the Way We Cook
April 21, 2016 04:00 - 25 minutes - 17.4 MBKristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius.
That Spritz Life: Drinking Culture in Italy
April 07, 2016 04:00 - 27 minutes - 18.8 MBIt's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stories, and, spoiler: We do some of it in Italian.
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs
March 24, 2016 04:00 - 28 minutes - 19.6 MBGetting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs
March 24, 2016 04:00 - 28 minutes - 19.6 MBGetting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.
Behind the Scenes of the Food52 Piglet
March 10, 2016 22:00 - 34 minutes - 23.7 MBHow it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode.
Who Wins the 2016 Piglet Tournament of Cookbooks?
February 25, 2016 05:00 - 12 minutes - 8.43 MBToday's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.
Fat Isn’t Bad, Stupid Is Bad
February 11, 2016 05:00 - 25 minutes - 17.3 MBOr so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers.