Food

Burnt Toast

Food52

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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. In each episode, host Michael Harlan Tu...Show More
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Toast, Burnt & Otherwise

25:44 | Jun 15th, 2018

Can 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...Show More
Spice Is Nice

27:47 | Jun 1st, 2018

Things 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-i...Show More
A Good Morning To You!

28:47 | May 17th, 2018

Breakfast 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, i...Show More
Jolie Laide

27:15 | May 4th, 2018

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 m...Show More
The Bubble on Bubbles Hasn't Popped

29:17 | Apr 13th, 2018

The 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” f...Show More
The Longest Wait

27:11 | Mar 29th, 2018

Whether 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 wh...Show More
Tapping Into the World of Maple

29:20 | Mar 15th, 2018

Maple 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 m...Show More
How to Throw a Ripe Tomato

35:09 | Mar 7th, 2018

Food 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, 50,0...Show More
Leonardo Urena and the Giant Pumpkin

17:51 | Aug 10th, 2017

How, exactly, you grow a gourd larger than a living room, and more importantly—why.
Food Swindle, or Absolute Genius? The Margarine Story

14:49 | Jul 27th, 2017

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.
Where Did the Banana Peel Slipping Gag Come From?

14:43 | Jul 13th, 2017

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.
Part II: Meet the Inventor of the Roto-Broil 400

14:32 | Jun 29th, 2017

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.
Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie

16:34 | Jun 15th, 2017

(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

22:45 | Jun 1st, 2017

The 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

18:11 | May 18th, 2017

Throughout 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 Valen...Show More
The Worst Food in White House History

19:32 | May 4th, 2017

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...Show More
Can You *Really* Season Your Food with Sound?

13:50 | Apr 20th, 2017

We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
Meet the Roto-Broil 400

15:06 | Apr 6th, 2017

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,
Why is There No Pie Emoji?

17:06 | Mar 23rd, 2017

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.
The Kit Kat Jingle That Almost Wasn't

15:20 | Mar 9th, 2017

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.
Season 2....Coming Very Soon!

01:02 | Mar 6th, 2017

We'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)

26:36 | Feb 23rd, 2017

This 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 i...Show More
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast)

29:53 | Feb 9th, 2017

Getting 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 ...Show More
Simply Nigella Lawson (Rebroadcast)

32:09 | Jan 26th, 2017

Nigella 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)

20:38 | Jan 12th, 2017

Does 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...Show More
Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)

25:48 | Dec 29th, 2016

Or 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...Show More
Someone Put A Diaper On The Turkey (Rebroadcast)

18:18 | Dec 15th, 2016

We 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 tha...Show More
Man vs. Meatloaf (Rebroadcast)

28:21 | Dec 1st, 2016

Kenji 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...Show More
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast)

10:03 | Nov 17th, 2016

In 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 ...Show More
On Co-Authoring and Chef Whispering (Rebroadcast)

24:30 | Nov 3rd, 2016

We 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 fr...Show More
Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast)

12:42 | Oct 20th, 2016

Today'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 epi...Show More
The Genius Recipes that Change the Way We Cook (Rebroadcast)

28:11 | Oct 6th, 2016

Kristen 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 ...Show More
Our All-Time Favorite Burnt Toast Moments from the Archives

15:55 | Sep 22nd, 2016

We 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 meant...Show More
What’s Different About Getting a Food Job Now?

22:59 | Sep 9th, 2016

We 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...Show More
The World of Wacky, Wonderful Road Trips

23:45 | Aug 26th, 2016

Go 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

20:10 | Aug 11th, 2016

Does 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...Show More
That Time We Tried to Ship Turkeys Across the Country

23:52 | Jul 29th, 2016

We 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--inc...Show More
Simply Nigella Lawson (Rebroadcast)

32:16 | Jul 14th, 2016

Nigella 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

26:03 | Jun 30th, 2016

This 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

14:36 | Jun 16th, 2016

This 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 intersect...Show More
Lunch with Judith Jones at the Best Restaurant in Manhattan

20:44 | Jun 2nd, 2016

In 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 sti...Show More
What We Cook When We Don't Feel Like Cooking

09:10 | May 19th, 2016

This 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

26:10 | May 5th, 2016

We 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 s...Show More
And the James Beard Award Goes To...

29:39 | Apr 27th, 2016

How 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

25:16 | Apr 21st, 2016

Kristen 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 a...Show More
That Spritz Life: Drinking Culture in Italy

27:12 | Apr 7th, 2016

It'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 ...Show More
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs

28:26 | Mar 24th, 2016

Getting 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 ...Show More
Behind the Scenes of the Food52 Piglet

34:25 | Mar 10th, 2016

How 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?

12:13 | Feb 25th, 2016

Today'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

25:08 | Feb 11th, 2016

Or 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...Show More
Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days

29:26 | Jan 28th, 2016

We 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 epi...Show More
When Kids, Parents, Grandparents Predict the Future of Food

05:22 | Jan 14th, 2016

We 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

17:14 | Dec 17th, 2015

We 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 tha...Show More
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day

07:04 | Nov 24th, 2015

In 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 ...Show More
Simply Nigella Lawson

31:41 | Nov 19th, 2015

We 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

19:24 | Nov 5th, 2015

This 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...Show More
Man vs. Meatloaf

27:36 | Oct 22nd, 2015

Kenji 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...Show More
Ruth Reichl is Coming to Dinner

30:28 | Oct 8th, 2015

We 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 ho...Show More
Dale Talde on Throwing Authenticity Right Out the Window

28:27 | Sep 25th, 2015

Find 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 America...Show More
His Name is Garrett Oliver and He Hates Crappy Beer

29:06 | Sep 10th, 2015

Over 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 episo...Show More
That Vegan Life: Free to Be Me and You, Cashews

25:07 | Aug 27th, 2015

We 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 ep...Show More
Pizza for Breakfast: Cooking For (and With) Kids

22:48 | Aug 13th, 2015

We 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

20:05 | Jul 30th, 2015

Today 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...Show More
On Co-Authoring and Chef Whispering

24:03 | Jul 16th, 2015

We 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 fr...Show More
Burnt Toast Ep 09: My New Eggs for Dinner

27:19 | Jul 2nd, 2015

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 ...Show More
Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes

21:39 | Jun 18th, 2015

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 t...Show More
Burnt Toast Ep. 07: Lunch is a Point of Honor

30:25 | Jun 4th, 2015

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 fav...Show More
Burnt Toast Ep 06: Everyone’s a Critic 

28:43 | May 21st, 2015

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—bec...Show More
Burnt Toast Ep 05: What We Talk About When We Talk About Coffee

25:38 | May 7th, 2015

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.
Burnt Toast Ep 04: Dinner Between Two People

24:19 | Apr 23rd, 2015

For 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

26:12 | Apr 9th, 2015

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.
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly

28:12 | Mar 26th, 2015

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 b...Show More
Burnt Toast Ep 01: I Draw the Line at Tongue

25:51 | Mar 12th, 2015

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.
Promo: Burnt Toast

00:59 | Feb 25th, 2015

Here 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 go...Show More