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.

"Hot pig Jell-O" may not sound like a draw to most people, but that's exactly how Mario Batali describes the headcheese that he got me to try—and even like!—more than 20 years ago. How he managed that feat, his nose-to-tail approach to cooking (though not exclusive to him), how he hires so many people who start out as line cooks and end up as chef-partners, and what he regrets about giving author Bill Buford an all-access pass for his terrific book Heat are just some of the many tidbits serious eaters will come away with after listening to this, the second installment of my conversation with the superstar chef and restaurateur.

"Hot pig Jell-O" may not sound like a draw to most people, but that's exactly how Mario Batali describes the headcheese that he got me to try—and even like!—more than 20 years ago. How he managed that feat, his nose-to-tail approach to cooking (though not exclusive to him), how he hires so many people who start out as line cooks and end up as chef-partners, and what he regrets about giving author Bill Buford an all-access pass for his terrific book Heat are just some of the many tidbits serious eaters will come away with after listening to this, the second installment of my conversation with the superstar chef and restaurateur.

"Hot pig Jell-O" may not sound like a draw to most people, but that's exactly how Mario Batali describes the headcheese that he got me to try—and even like!—more than 20 years ago. How he managed that feat, his nose-to-tail approach to...

Mario Batali on the Joys of Pig Jell-O

We're back with more wit and wisdom from Justin Pichetrungsi, the chef-owner of the award-winning Anajak Thai in Sherman Oaks, California. We'll hear about the origins of Thai Taco Tuesday and so much more.

We're back with more wit and wisdom from Justin Pichetrungsi, the chef-owner of the award-winning Anajak Thai in Sherman Oaks, California. We'll hear about the origins of Thai Taco Tuesday and so much more.

Chef Justin Pichetrungsion the origins of Thai Taco Tuesday

Anajak: Thai Taco Tuesday & More

This week on Special Sauce we hang out with Justin Pichetrungsi, the James Beard Award-winning chef-owner of the justifiably heralded Anajak Thai in Los Angeles (Sherman Oaks to be exact). How and why he went from working in animation at Disney to taking over his family's restaurant makes for quite a story.

This week on Special Sauce we hang out with Justin Pichetrungsi, the James Beard Award-winning chef-owner of the justifiably heralded Anajak Thai in Los Angeles (Sherman Oaks to be exact). How and why he went from working in animation at Disney to taking over his family's restaurant makes for quite a story.

 Los Angeles Chef Justin Pichetrungsi on choosing his family's restaurant over Disney animation.

Anajak Thai - Justin Pichetrungsi

This week on Special Sauce I talk to my old friend Phil Rosenthal about the new season of Somebody Feed Phil, his national tour, and Just Try It, the children's book that he wrote with his daughter Lily

This week on Special Sauce I talk to my old friend Phil Rosenthal about the new season of Somebody Feed Phil, his national tour, and Just Try It, the children's book that he wrote with his daughter Lily

Phil Rosenthal: Live & Much More

This week on Special Sauce we talk teriyaki with Kenji, who is on a quest to visit every chicken teriyaki joint in Seattle.

This week on Special Sauce we talk teriyaki with Kenji, who is on a quest to visit every chicken teriyaki joint in Seattle.

Kenji's quest to visit every chicken teriyaki joint in Seattle.

Kenji: Teriyaki in Seattle

This week on Special Sauce we talk hot chocolate with Mr. Chocolate himself, Jacques Torres. Jacques makes my favorite hot chocolate mix.

This week on Special Sauce we talk hot chocolate with Mr. Chocolate himself, Jacques Torres. Jacques makes my favorite hot chocolate mix.

Mr. Chocolate, Jacques Torres, on hot chocolate.

Jacques Torres - hot chocolate

This week on Special Sauce we get the backstory of Deb Perelman and J. Kenji Lopez Alt's brand new podcast The Recipe.

This week on Special Sauce we get the backstory of Deb Perelman and J. Kenji Lopez Alt's brand new podcast The Recipe.

Food authors Deb Perelman and J. Kenji Lopez Alt on their new podcast, The Recipe.

Kenji and Deb: The Recipe Podcast

This week on Special Sauce we hear the remarkable story of Chantha Nguon, a Cambodian woman who suffers unbearable losses and unspeakable tragedies suffered at the hands of the Khmer Rouge by imagining the taste of her mother's cooking.

This week on Special Sauce we hear the remarkable story of Chantha Nguon, a Cambodian woman who suffers unbearable losses and unspeakable tragedies suffered at the hands of the Khmer Rouge by imagining the taste of her mother's cooking.

Chantha Nguon shares her remarkable story.

Slow Noodles: A Story of Love, Loss, and Resilience

This week on Special Sauce Dorie Greenspan zooms in from Paris with lots of helpful cookie baking advice.

This week on Special Sauce Dorie Greenspan zooms in from Paris with lots of helpful cookie baking advice.

Dorie Greenspan's Cookie Advice

This week on Special Sauce, James Beard Award-winning chef and baker Nancy Silverton talks about her new book ‘The Cookie that Changed My Life’. Any serious eater who loves to bake should check it out.

This week on Special Sauce, James Beard Award-winning chef and baker Nancy Silverton talks about her new book ‘The Cookie that Changed My Life’. Any serious eater who loves to bake should check it out.

Nancy Silverton: Foolproof Baker's Recipes

This week on Special Sauce we get some brilliant, common sense home baking advice from home baking wizard Dorie Greenspan.

This week on Special Sauce we get some brilliant, common sense home baking advice from home baking wizard Dorie Greenspan.

Baking advice from baking wizard Dorie Greenspan.

Dorie Greenspan's Low Key Baking Brilliance

This week on Special we continue our deep dive into the world of dried spices with Ethan Frisch and Ori Zohar, founders of Burlap &amp; Barrel. And we hear from some serious eaters about their experiences with buying, using and storing their dried spices.

This week on Special we continue our deep dive into the world of dried spices with Ethan Frisch and Ori Zohar, founders of Burlap & Barrel. And we hear from some serious eaters about their experiences with buying, using and storing their dried spices.

We continue our deep dive into the world of dried spices with Ethan Frisch and Ori Zohar.

Burlap and Barrel Pt 2

For Valentine's Day I dug up this classic interview with Mr. Chocolate, Jacques Torres. He gives us a succinct master class in making bean to bar chocolate, from growing the cacao beans to making milk, dark, and white chocolate creations to sell in his shops and online.

For Valentine's Day I dug up this classic interview with Mr. Chocolate, Jacques Torres. He gives us a succinct master class in making bean to bar chocolate, from growing the cacao beans to making milk, dark, and white chocolate creations to sell in his shops and online.

A classic interview with Mr. Chocolate, Jacques Torres.

Jacques Torres, Mr. Chcocolate Redux

This week on Special Sauce I talk with former Kentucky Poet Laureate Crystal Wilkinson, author of the culinary memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks.

This week on Special Sauce I talk with former Kentucky Poet Laureate Crystal Wilkinson, author of the culinary memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks.

Kentucky Poet Laureate

Crystal Wilkinson On Kitchen Ghosts

This week on Special Sauce we talk to the good guy spice whisperers Ethan Frisch and Ori Zohar, who are the founders of the socially conscious spice company Burlap &amp; Barrel. They are on a mission to to build new international spice supply chains that are equitable, transparent, and traceable.

This week on Special Sauce we talk to the good guy spice whisperers Ethan Frisch and Ori Zohar, who are the founders of the socially conscious spice company Burlap & Barrel. They are on a mission to to build new international spice supply chains that are equitable, transparent, and traceable.

Good guy spice whisperers Ethan Frisch and Ori Zohar of Burlap and Barrel

Burlap and Barrel

This week on Special Sauce we delve deeper into Toni Tipton Martin's seminal research into African-American cooking and cocktails.

This week on Special Sauce we delve deeper into Toni Tipton Martin's seminal research into African-American cooking and cocktails.

Toni Tipton Martin on African American cocktails and more.

Toni Tipton Martin 2: African American Cocktails and More

This week on Special Sauce we talk African American Cookbooks with Cook's Country editor in chief, food historian, and writer Toni Tipton Martin.

This week on Special Sauce we talk African American Cookbooks with Cook's Country editor in chief, food historian, and writer Toni Tipton Martin.

Cook's Country editor in chief, food historian, and writer Toni Tipton Martin on African American Cookbooks.

Toni Tipton Martin: African-American Cookbooks

This week on Special Sauce we hear part 2 of one of our favorite interviews of 2022 with the inimitable Tami Treadwell, the charismatic founder of Harlem Seafood Soul.

This week on Special Sauce we hear part 2 of one of our favorite interviews of 2022 with the inimitable Tami Treadwell, the charismatic founder of Harlem Seafood Soul.

Harlem Seafood Soul's Tami Treadwell Redux, Part 2

This week on Special Sauce we're repeating the first of two great interviews with Harlem Seafood Soul's Tami Treadwell.

This week on Special Sauce we're repeating the first of two great interviews with Harlem Seafood Soul's Tami Treadwell.

Harlem Seafood Soul's Tami Treadwell Redux, Part 1

This week on Special Sauce we hear more about what makes a great burger with Hamburger America's George Motz

This week on Special Sauce we hear more about what makes a great burger with Hamburger America's George Motz

George Motz: What Makes A Great Burger

Ths week on Special Sauce I catch up with my old running partner George Motz, America's first bona fide burger scholar. George has just opened his very own burger joint Hamburger America.

Ths week on Special Sauce I catch up with my old running partner George Motz, America's first bona fide burger scholar. George has just opened his very own burger joint Hamburger America.

George Motz: Hamburger America

This week on Special Sauce we go really deep into Fuschia Dunlop's latest book, ‘Invitation to a Banquet: The Story of Chinese Food’. It just got a rave front page review from NYT book critic Dwight Garner.

This week on Special Sauce we go really deep into Fuschia Dunlop's latest book, ‘Invitation to a Banquet: The Story of Chinese Food’. It just got a rave front page review from NYT book critic Dwight Garner.

Fuschia Dunlop on her book ‘Invitation to a Banquet: The Story of Chinese Food’

Fuschia Dunlop on Chinese Cuisine, Part 2

This week on Special Sauce, we’ll hear about Fuchsia Dunlop’s journey from her first Chinese cooking classes to the researching and writing of her 7th book, <a href="https://www.amazon.com/Invitation-Banquet-Story-Chinese-Food-ebook/dp/B0BWGKNK7G" rel="nofollow" target="_blank">Invitation to a Banquet: The Story of Chinese Food</a>. We'll find out what she's learned about the country's history and culture in her many years of exploring Chinese cuisine, and why she says she'll never get bored of eating and writing about Chinese food.

This week on Special Sauce, we’ll hear about Fuchsia Dunlop’s journey from her first Chinese cooking classes to the researching and writing of her 7th book, Invitation to a Banquet: The Story of Chinese Food. We'll find out what she's learned about the country's history and culture in her many years of exploring Chinese cuisine, and why she says she'll never get bored of eating and writing about Chinese food.

Invitation to a Banquet

Fuchsia Dunlop on Chinese Cuisine

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers.

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers.

Thanksgiving Leftovers with Kenji and Deb

On this episode of Special Sauce Kenji and Smitten Kitchen's Deb Perelman give us some tips on how to cook up a Thanksgiving feast in a small space without stressing out.

On this episode of Special Sauce Kenji and Smitten Kitchen's Deb Perelman give us some tips on how to cook up a Thanksgiving feast in a small space without stressing out.

Thanksgiving: Kenji and Deb Reduce Your Stress

This week on Special Sauce we hear more about the joy of vegetables and the importance of family with “Tenderheart” author Hetty McKinnon.

This week on Special Sauce we hear more about the joy of vegetables and the importance of family with “Tenderheart” author Hetty McKinnon.

Hetty McKinnon: The Vegetable Whisperer Part 2

On this week's Special Sauce I talk to food writer Hetty Liu McKinnon.With her five vegetarian cookbooks, her popular Substack newsletter, and her ingenious vegetarian recipes for the New York Times, food writer Hetty has been called the vegetable whisperer, and rightfully so.

On this week's Special Sauce I talk to food writer Hetty Liu McKinnon.With her five vegetarian cookbooks, her popular Substack newsletter, and her ingenious vegetarian recipes for the New York Times, food writer Hetty has been called the vegetable whisperer, and rightfully so.

Hetty McKinnon: The Vegetable Whisperer

Last week, we got an inside look at the father son relationship at the heart of the YouTube series, <a href="https://www.youtube.com/playlist?list=PLnbzopdwFrnbzSq4XeVpcql9-j_RRXAdL" rel="nofollow" target="_blank">Hunger Pangs</a>. This time we pick up our conversation with Kevin Pak, the Editorial director of Digital at <a href="https://www.americastestkitchen.com/" rel="nofollow" target="_blank">America's Test Kitchen </a>and his dad, Jeffrey, and learn about how they transformed their success online into a new book, <a href="https://shop.americastestkitchen.com/very-chinese-cookbook.html" rel="nofollow" target="_blank">A Very Chinese Cookbook: 100 Recipes from China &amp; Not China (But Still Really Chinese)</a>.

Last week, we got an inside look at the father son relationship at the heart of the YouTube series, Hunger Pangs. This time we pick up our conversation with Kevin Pak, the Editorial director of Digital at America's Test Kitchen and his dad, Jeffrey, and learn about how they transformed their success online into a new book, A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese).

Hunger Pangs and A Very Chinese Cookbook

Hunger Pangs Part 2: A Father and Son Connect Through Food

On this episode of Special Sauce I talk to food writer Kevin Pang and his dad Jeffrey about how they bridged their substantial generation gap through their shared love of food and cooking.

On this episode of Special Sauce I talk to food writer Kevin Pang and his dad Jeffrey about how they bridged their substantial generation gap through their shared love of food and cooking.

Food writer Kevin Pang and his dad Jeffrey on how they bridged their generation gap through their shared love of cooking.

Hunger Pangs Part 1: A Chinese-American Family Food Saga

On this episode of Special Sauce the great "pie-stress" Chrissy Kinsman is back with pie tips for amateur baking.

On this episode of Special Sauce the great "pie-stress" Chrissy Kinsman is back with pie tips for amateur baking.

Chrissy Kinsman is back with pie tips for amateur baking.

Chrissy Kinsman Part 2: Pie Baking Tips For All of Us

On this episode of Special Sauce the great pie baker Chrissy Kinsman of Pie Chicks on Martha's Vineyard tells us about the trials and tribulations of trying to make a living selling pies year round on a sparsely populated island.

On this episode of Special Sauce the great pie baker Chrissy Kinsman of Pie Chicks on Martha's Vineyard tells us about the trials and tribulations of trying to make a living selling pies year round on a sparsely populated island.

Chrissy Kinsman: A Life of Pie 

On this episode of Special Sauce we revisit my nifty 2016 conversation with the legendary baker and cookbook author Dorie Greenspan, which became one of our most popular episodes of all time. Fast-forward to the fall of 2023, when many a serious eater's thoughts normally turn to baking. When I listened to Dorie's old episode I was struck by how relevant our nearly ten year-old conversation still was in 2023. So we thought it would be fun to re-post the old episode now. And rest assured that the indefatigable Ms. Greenspan has not been idle in the interim. She has published three more cookbooks since then, including the cookie book she refers to in the episode, the James Beard Award-winning Dorie's Cookies. She also writes a free, delightful newsletter xoxo Dorie. So here is Dorie Greenspan redux. It's definitely worth repeating.

On this episode of Special Sauce we revisit my nifty 2016 conversation with the legendary baker and cookbook author Dorie Greenspan, which became one of our most popular episodes of all time. Fast-forward to the fall of 2023, when many a serious eater's thoughts normally turn to baking. When I listened to Dorie's old episode I was struck by how relevant our nearly ten year-old conversation still was in 2023. So we thought it would be fun to re-post the old episode now. And rest assured that the indefatigable Ms. Greenspan has not been idle in the interim. She has published three more cookbooks since then, including the cookie book she refers to in the episode, the James Beard Award-winning Dorie's Cookies. She also writes a free, delightful newsletter xoxo Dorie. So here is Dorie Greenspan redux. It's definitely worth repeating.

legendary baker and cookbook author Dorie Greenspan

Dorie Greenspan Redux: Reflections of a Legendary Baker

On this episode of Special Sauce Ann Kim talks about the evolution of her relationship with her Korean parents. You won't believe what happened when Ann invited her parents to her about to open first restaurant Pizzeria Lola.

On this episode of Special Sauce Ann Kim talks about the evolution of her relationship with her Korean parents. You won't believe what happened when Ann invited her parents to her about to open first restaurant Pizzeria Lola.

Ann Kim 2: A Korean-American Chef's Story

On this episode of Special Sauce I talk to the James Beard award winning chef Ann Kim. Ann opened her first restaurant, Pizzeria Lola, in Minneapolis in 2010 without ever having cooked professionally. In fact, she was a working actor before she realized that it was cooking that made her happy.

On this episode of Special Sauce I talk to the James Beard award winning chef Ann Kim. Ann opened her first restaurant, Pizzeria Lola, in Minneapolis in 2010 without ever having cooked professionally. In fact, she was a working actor before she realized that it was cooking that made her happy.

The James Beard award winning chef Ann Kim talks to Ed Levine about her unusual path to success.

Ann Kim: A Working Actor's Unusual Path to James Beard Award-winning Chefdom

On this episode of Special we dig still deeper into America's regional hot dog styles with food writer JJ Goode, who just wrote an entertaining and informative guide to American regional hot dog styles for the NYT.

On this episode of Special we dig still deeper into America's regional hot dog styles with food writer JJ Goode, who just wrote an entertaining and informative guide to American regional hot dog styles for the NYT.

JJ Goode on Hot Dogs Part 2

On this episode of Special Sauce we go deep into dogs, hot dogs that is, with JJ Goode, who wrote a guide to regional hot dogs styles for the NY Times. We also checked in with a few hot dog devotees and got their hot take on one of the world's most popular foods.

On this episode of Special Sauce we go deep into dogs, hot dogs that is, with JJ Goode, who wrote a guide to regional hot dogs styles for the NY Times. We also checked in with a few hot dog devotees and got their hot take on one of the world's most popular foods.

On this episode of Special Sauce we go deep into dogs, hot dogs that is, with JJ Goode.

JJ Goode on Hot Dogs Part 1

On this episode of Special Sauce Kenji is back with some tips for grilling vegetables.

On this episode of Special Sauce Kenji is back with some tips for grilling vegetables.

Grilling Veggies with Kenji

On this episode of Special Sauce Kenji is back with some surefire (pun intended) tips for grilling chicken and fish.

On this episode of Special Sauce Kenji is back with some surefire (pun intended) tips for grilling chicken and fish.

Grilling Chicken and Fish with Kenji

On this episode of Special Sauce, we talk about the joys of <a href="https://www.seriouseats.com/the-pizza-lab-how-to-top-grilled-pizzas" rel="nofollow" target="_blank">grilling pizza</a> with Kenji.

J. Kenji Lopez Alt is a New York Times cooking columnist and the host of <a href="https://www.youtube.com/@JKenjiLopezAlt" rel="nofollow" target="_blank">Kenji's Cooking Show on YouTube</a>. He’s also the best selling author of The Wok, The Food Lab, and the children's book Every Night is Pizza Night.

On this episode of Special Sauce, we talk about the joys of grilling pizza with Kenji.
J. Kenji Lopez Alt is a New York Times cooking columnist and the host of Kenji's Cooking Show on YouTube. He’s also the best selling author of The Wok, The Food Lab, and the children's book Every Night is Pizza Night.

Advice and tips

Grilling Pizza with Kenji 

This week on Special Sauce we talk to pastry chef extraordinaire Natasha Pickowicz. Natasha is as the title of her new book More Than Cake implies, much more than a baker. Natasha is an original thinker, a fine writer, and a thoughtful soul. Her path to making delicious pastries is anything but typical.

This week on Special Sauce we talk to pastry chef extraordinaire Natasha Pickowicz. Natasha is as the title of her new book More Than Cake implies, much more than a baker. Natasha is an original thinker, a fine writer, and a thoughtful soul. Her path to making delicious pastries is anything but typical.

This week on Special Sauce we talk to pastry chef extraordinaire Natasha Pickowicz.

Natasha Pickowicz: Baker & Activist

This week on Special Sauce Part 2 of my conversation with chef Hamissi Mamba, who runs the amazing East African spot Baobab Fare in Detroit with his wife Nadia Nijimbere. With the restaurant, their African market called Soko, and their street food pop-up Waka, Mamba and Nadia are building a cultural bridge between Detroit and their native Burundi. They fled their home country as refugees, determined to build new lives in the US with their children - and the traditional dishes they grew up with became the foundation.

This week on Special Sauce Part 2 of my conversation with chef Hamissi Mamba, who runs the amazing East African spot Baobab Fare in Detroit with his wife Nadia Nijimbere. With the restaurant, their African market called Soko, and their street food pop-up Waka, Mamba and Nadia are building a cultural bridge between Detroit and their native Burundi. They fled their home country as refugees, determined to build new lives in the US with their children - and the traditional dishes they grew up with became the foundation.

Part 2 of Ed Levine's conversation with chef Hamissi Mamba.

Hamissi Mamba Part 2

This week I'm talking with Hamissi Mamba about the long road to success from his native Burundi to the vibrant food scene in Detroit.

This week I'm talking with Hamissi Mamba about the long road to success from his native Burundi to the vibrant food scene in Detroit.

Hamissi Mamba discusses his journey to success from his native Burundi to the vibrant food scene in Detroit.

Hamissi Mamba Part 1: From Burundi to Detroit

On the second Special Sauce episode Kenji and I did live from the Bell House in Brooklyn, NY last March we talked about his latest book ‘The Wok’, Kenji and I successfully cooked eggs and tomatoes in a wok onstage and I didn’t get fired as his sous-chef for inadequately chopping the scallions.  Kenji also answered questions from the audience ranging from the best oil to cook with in a wok to how to involve young children in cooking. He also told us what happened when he made a  creme brulee for an architecture class project at MIT. I'm not sure it went well. Kenji and I had so much fun we thought people would enjoy listening again. Kenji of course has been very busy since we taped this episode last year. He was a judge on the Roku Channel's sushi competition show Morimoto's Sushi Master. And Kenji's Cooking Show on Youtube continues to entertain and inform millions of subscribers.

On the second Special Sauce episode Kenji and I did live from the Bell House in Brooklyn, NY last March we talked about his latest book ‘The Wok’, Kenji and I successfully cooked eggs and tomatoes in a wok onstage and I didn’t get fired as his sous-chef for inadequately chopping the scallions.  Kenji also answered questions from the audience ranging from the best oil to cook with in a wok to how to involve young children in cooking. He also told us what happened when he made a  creme brulee for an architecture class project at MIT. I'm not sure it went well. Kenji and I had so much fun we thought people would enjoy listening again. Kenji of course has been very busy since we taped this episode last year. He was a judge on the Roku Channel's sushi competition show Morimoto's Sushi Master. And Kenji's Cooking Show on Youtube continues to entertain and inform millions of subscribers.

Kenji Lopez-Alt and Ed Levine and cook eggs and tomatoes in a wok onstage at the Bell House in Brooklyn, N.Y.

Kenji Live at the Bell House Redux Pt 2

Last March we did our first ever live to tape episode of Special Sauce with our great friend J. Kenji Lopez Alt. It was taped before a wildly appreciative audience at the Bell House in Brooklyn. We were celebrating the publication of Kenji's book ‘The Wok’. With Kenji's mother and my wife in the house it was a family affair with lots of laughter and love emanating from the stage. This past May ‘The Wok’ won a James Beard Award for best Single Subject Book, so we thought it would be fun to revisit the lovely evening we spent at the Bell House.

Last March we did our first ever live to tape episode of Special Sauce with our great friend J. Kenji Lopez Alt. It was taped before a wildly appreciative audience at the Bell House in Brooklyn. We were celebrating the publication of Kenji's book ‘The Wok’. With Kenji's mother and my wife in the house it was a family affair with lots of laughter and love emanating from the stage. This past May ‘The Wok’ won a James Beard Award for best Single Subject Book, so we thought it would be fun to revisit the lovely evening we spent at the Bell House.

Revisiting our first live event with J. Kenji Lopez Alt.

Kenji Live at the Bell House Redux

This week on Special Sauce pitmaster, chef, and whole hog barbecue evangelist Rodney Scott gives serious eaters great tips for our July 4th backyard barbecues.

This week on Special Sauce pitmaster, chef, and whole hog barbecue evangelist Rodney Scott gives serious eaters great tips for our July 4th backyard barbecues.

Barbecue evangelist Rodney Scott gives serious eaters great tips for our July 4th backyard barbecues.

Rodney Scott: How to Throw a Kick-Ass July 4th Barbecue

This week on Special Sauce I talk to NYT Cooking contributor Ali Slagle about her path to becoming a recipe developer. Slagle just published her first cookbook ‘I Dream of Dinner (so you don't have to)’.

This week on Special Sauce I talk to NYT Cooking contributor Ali Slagle about her path to becoming a recipe developer. Slagle just published her first cookbook ‘I Dream of Dinner (so you don't have to)’.

NYT Cooking contributor Ali Slagle about her path to becoming a recipe developer.

Ali Slagle: The Life of a NYT Recipe Developer

This week on Special Sauce, we have a chef who suggests you DON’T try his recipes at home.It’s part 2 of my conversation with Rick Easton, owner of Bread and Salt, the casual spot in NJ that draws rave reviews for its Italian breads, pizza &amp; sandwiches. We also take a deep dive into ‘Bread and How to Eat It’, the book Rick wrote with his partner Melissa McCart.

This week on Special Sauce, we have a chef who suggests you DON’T try his recipes at home.It’s part 2 of my conversation with Rick Easton, owner of Bread and Salt, the casual spot in NJ that draws rave reviews for its Italian breads, pizza & sandwiches. We also take a deep dive into ‘Bread and How to Eat It’, the book Rick wrote with his partner Melissa McCart.

A chef who suggests you DON’T try his recipes at home.

Rick Easton: Eat Bread, Don't Make It

This week's guest on Special Sauce is the extraordinary bread baker, chef and pizzaiolo Rick Easton, who owns the terrific weekends- only Bread and Salt Bakery in Jersey City. Rick and his partner Melissa McCart have co-authored the provocative new book ‘Bread and How To Eat It’. In his review of Bread &amp; Salt's Roman style pizza, sandwiches and bread, NYTimes food critic Pete Wells declared: "Mr. Easton has a singular vision, and it is the reason the food is so compelling."

This week's guest on Special Sauce is the extraordinary bread baker, chef and pizzaiolo Rick Easton, who owns the terrific weekends- only Bread and Salt Bakery in Jersey City. Rick and his partner Melissa McCart have co-authored the provocative new book ‘Bread and How To Eat It’. In his review of Bread & Salt's Roman style pizza, sandwiches and bread, NYTimes food critic Pete Wells declared: "Mr. Easton has a singular vision, and it is the reason the food is so compelling."

This week's guest on Special Sauce is the extraordinary bread baker, chef and pizzaiolo Rick Easton.

Rick Easton: How To Eat Bread Pt. 1

This week on Special Sauce, we’ll revisit my conversation with one of our greatest food writers, Jessica Harris, who introduced many of us to the food of the African Diaspora. Jessica was awarded the James Beard Lifetime Achievement Award in 2020. The hit Netflix series ‘High on the Hog’, hosted by Stephen Satterfield, was based on Jessica’s book of the same name. The show is returning for its second season later this year.

This week on Special Sauce, we’ll revisit my conversation with one of our greatest food writers, Jessica Harris, who introduced many of us to the food of the African Diaspora. Jessica was awarded the James Beard Lifetime Achievement Award in 2020. The hit Netflix series ‘High on the Hog’, hosted by Stephen Satterfield, was based on Jessica’s book of the same name. The show is returning for its second season later this year.

A conversation with one of our greatest food writers, Jessica Harris.

High on the Hog's Jessica Harris Redux 

On this episode of Special Sauce we're talking about the film ‘Fresh’, which Amy Nicholson in the New York Times described as a wickedly funny cannibal romance. The movie stars Daisy Edgar-Jones, Sebastian Stan and Jonica T. Gibbs Helping me savor the best cuts of the film are two terrific food writers and film enthusiasts, J. Kenji Lopez Alt and the Smitten Kitchen's Deb Perelman.

On this episode of Special Sauce we're talking about the film ‘Fresh’, which Amy Nicholson in the New York Times described as a wickedly funny cannibal romance. The movie stars Daisy Edgar-Jones, Sebastian Stan and Jonica T. Gibbs Helping me savor the best cuts of the film are two terrific food writers and film enthusiasts, J. Kenji Lopez Alt and the Smitten Kitchen's Deb Perelman.

On this episode of Special Sauce we're talking about the film 'Fresh'.

Kenji and Deb on the movie Fresh

On this episode we revisit our conversation with <a href="https://flybyjing.com/" rel="nofollow" target="_blank">Fly by Jing</a> founder Jing Gao. Jing has not been idle since we spoke to her last August. She's getting ready to open Sua, a restaurant/market in LA in July. And in September her first cookbook, <a href="https://www.amazon.com/Book-Sichuan-Chili-Crisp-Cookbook/dp/1984862170/ref=sr_1_1?keywords=The+Book+of+Sichuan+Chili+Crisp&amp;qid=1684518679&amp;sr=8-1" rel="nofollow" target="_blank">The Book of Sichuan Chili Crisp</a>: Spicy Recipes and Stories from Fly By Jing's Kitchen, is being published.

On this episode we revisit our conversation with Fly by Jing founder Jing Gao. Jing has not been idle since we spoke to her last August. She's getting ready to open Sua, a restaurant/market in LA in July. And in September her first cookbook, The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen, is being published.

Founder of Fly by Jing 

Jing Gao Redux

On this episode of Special Sauce James Beard Award Winning Chicago Chef Beverly Kim tells us how how she went beyond serving food to serving her community. Kim explains how she juggles motherhood, running two restaurants, and her activism.

On this episode of Special Sauce James Beard Award Winning Chicago Chef Beverly Kim tells us how how she went beyond serving food to serving her community. Kim explains how she juggles motherhood, running two restaurants, and her activism.

Chicago Chef Beverly Kim tells us how how she went beyond serving food to serving her community. 

Beverly Kim Part 2: From Cooking to Parenthood to Activism

This week on Special Sauce Ed Levine talks about the difficulties of work-life balance in the restaurant biz and much more with the James Beard Award-winning chef Beverly Kim. Her first restaurant Parachute is the critically acclaimed contemporary Korean restaurant in Chicago she runs with her husband Johnny Clark. Together they won Best Chef in the Great Lakes category, at the James Beard Awards in 2019. These days Beverly and Johnny are also busy with their second restaurant, Wherewithal, and with raising their three children.

This week on Special Sauce Ed Levine talks about the difficulties of work-life balance in the restaurant biz and much more with the James Beard Award-winning chef Beverly Kim. Her first restaurant Parachute is the critically acclaimed contemporary Korean restaurant in Chicago she runs with her husband Johnny Clark. Together they won Best Chef in the Great Lakes category, at the James Beard Awards in 2019. These days Beverly and Johnny are also busy with their second restaurant, Wherewithal, and with raising their three children.

This week on Special Sauce, the James Beard Award-winning chef Beverly Kim on the difficulties of maintaining a work-life balance in the restaurant business.

Beverly Kim: A Chicago Chef's Delicate Balancing Act

This week on Special Sauce, Kenji and film critic Glenn Kenny dig into The Menu, the satirical horror comedy film set in an exclusive restaurant on a private island. The film, starring Ralph Fiennes and Anya Taylor Joy, skewers foodies, the ultra wealthy, celebrity chefs, and so much more.

This week on Special Sauce, Kenji and film critic Glenn Kenny dig into The Menu, the satirical horror comedy film set in an exclusive restaurant on a private island. The film, starring Ralph Fiennes and Anya Taylor Joy, skewers foodies, the ultra wealthy, celebrity chefs, and so much more.