Burnt Toast
225 episodes - English - Latest episode: about 1 year ago - ★★★★ - 428 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
Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days
January 28, 2016 05:00 - 29 minutes - 20.3 MBWe invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise. This episode is sponsored by Casper, offering premium mattresses online for a fraction of the price. Get $50 toward any mattress purchase by visiting casper.com/toast and using promo code TOAST.
When Kids, Parents, Grandparents Predict the Future of Food
January 14, 2016 05:00 - 5 minutes - 5.03 MBWe ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert.
Someone Put A Diaper On The Turkey
December 17, 2015 17:08 - 17 minutes - 16.1 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.
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day
November 24, 2015 22:46 - 7 minutes - 4.94 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 is brought to you by Texture. The app that gives you an all access pass to the world's best magazines, right on your phone or tablet. Try Texture for free when you go to texture.com/TOAST. And by The...
Simply Nigella Lawson
November 19, 2015 01:43 - 31 minutes - 21.8 MBWe talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words.
Till Dinner Do Us Part
November 05, 2015 00:01 - 19 minutes - 13.4 MBThis week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedding food advice from some of our friends in the food world.
Man vs. Meatloaf
October 22, 2015 00:01 - 27 minutes - 19 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?
Ruth Reichl is Coming to Dinner
October 08, 2015 00:01 - 30 minutes - 21 MBWe invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twitter helped her tell her stories.
Dale Talde on Throwing Authenticity Right Out the Window
September 25, 2015 12:21 - 28 minutes - 19.6 MBFind out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American.
His Name is Garrett Oliver and He Hates Crappy Beer
September 10, 2015 00:01 - 29 minutes - 20.1 MBOver a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of Burnt Toast is sponsored by Casper.com. Right now get $50 towards any mattress purchase by going to Casper.com/TOAST This episode is also sponsored by Audible.com. To get a free audiobook of your choice go to Audible.com/TOAST
That Vegan Life: Free to Be Me and You, Cashews
August 27, 2015 00:01 - 25 minutes - 17.3 MBWe talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST.
Pizza for Breakfast: Cooking For (and With) Kids
August 13, 2015 00:01 - 22 minutes - 15.7 MBWe talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9.
If Amanda Hesser Seats You at the End of the Table
July 30, 2015 00:01 - 20 minutes - 13.9 MBToday we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes passive aggressively is never a good move.
On Co-Authoring and Chef Whispering
July 16, 2015 00:01 - 24 minutes - 16.6 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. Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. P...
Burnt Toast Ep 09: My New Eggs for Dinner
July 02, 2015 00:01 - 27 minutes - 18.8 MBToday 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 Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST.
Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes
June 18, 2015 13:47 - 21 minutes - 15 MBWe 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. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit Bl...
Burnt Toast Ep. 07: Lunch is a Point of Honor
June 04, 2015 00:01 - 30 minutes - 21 MBEven 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.)
Burnt Toast Ep 06: Everyone’s a Critic
May 21, 2015 00:01 - 28 minutes - 19.8 MBThis 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. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. V...
Burnt Toast Ep 06: Everyone’s a Critic
May 21, 2015 00:01 - 28 minutes - 19.8 MBThis 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. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Vi...
Burnt Toast Ep 05: What We Talk About When We Talk About Coffee
May 07, 2015 00:01 - 25 minutes - 17.7 MBWe 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.
Burnt Toast Ep 04: Dinner Between Two People
April 23, 2015 00:01 - 24 minutes - 16.8 MBFor this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be.
Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then
April 09, 2015 00:01 - 26 minutes - 18 MBToday’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.
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly
March 26, 2015 00:01 - 28 minutes - 19.5 MBThis 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.
Burnt Toast Ep 01: I Draw the Line at Tongue
March 12, 2015 00:01 - 25 minutes - 17.8 MBWe 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.
Promo: Burnt Toast
February 25, 2015 03:20 - 59 seconds - 327 KBHere at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.