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Special Sauce with Ed Levine

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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.

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.
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Location:

United States

Description:

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.

Language:

English


Episodes

Ask Special Sauce, Holiday Edition: Stella and Daniel on Combustible Artichokes and Making a Better Cookie

12/13/2018
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I had such a good time answering your Thanksgiving questions with Kenji and Stella on our recent installment of Call Special Sauce, we thought we'd do the same thing in a two-episode series leading up to the end-of-year holidays. This week and next, Daniel Gritzer joins Stella to answer your holiday cooking and baking questions, and I can tell you that I learned a lot. You'll want to listen to the episode or read the transcript to hear Stella's and Daniel's complete answers, but here's a...

Duration:00:36:26

Special Sauce: René Redzepi on Opening Noma at 25 [1/2]

12/6/2018
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It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen's Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing. Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma's fermentation lab director David Zilber. Fermentation,...

Duration:00:29:27

Special Sauce: Michael Solomonov and Steven Cook on What Makes Israeli Cuisine Unique [2/2]

11/29/2018
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In part two of my enlightening and heartfelt conversation with Chef Michael Solomonov and his partner Steven Cook, authors of Israeli Soul: Easy, Essential, Delicious we took a deep dive into- what else?- the soul of Israeli food. First of all, I became really envious when they told me about the kind of research they did for the book, which involved going to over 80 restaurants in eight days. That's my kind of trip! And, apparently, when you eat at that many restaurants, you end up...

Duration:00:32:59

[Rerun] Ask Special Sauce: Kenji and Stella Troubleshoot Your Thanksgiving (2017)

11/21/2018
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When I was mulling over what we could do on Special Sauce for Thanksgiving, I immediately thought about stress reduction. Making the big dinner can be stressful for any number of reasons, and while we design all our Thanksgiving offerings with an eye to making the holiday as hassle-free as possible, I decided to continue with that theme in this special edition of Ask Special Sauce. I invited Kenji and Stella on to answer as many questions from our community as we could, since they know a lot...

Duration:00:38:56

Call Special Sauce, Thanksgiving Edition: Kenji and Stella on Good Gravy and Loving White Meat

11/16/2018
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For the last couple of Thanksgivings, we've done call-in episodes of Special Sauce with Stella and Kenji to answer the holiday-cooking questions stumping the Serious Eats community. We love producing these episodes, and our audience seems to love listening to (or reading) them, so we've decided to make it a Serious Eats holiday tradition. This year, we were treated to a mini treatise from Kenji on gravy, which, I'm not ashamed to admit, has vexed me so much over the years that I've resorted...

Duration:01:03:46

Special Sauce: Michael Solomonov and Steven Cook on True Partnership [1/2]

11/8/2018
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When we booked multiple James Beard Award-winning chef Michael Solomonov and his business partner Steven Cook on Special Sauce to talk about their new book https://www.amazon.com/Israeli-Soul-Easy-Essential-Delicious/dp/0544970373/?tag=serieats-20">Israeli Soul: Easy, Essential, Delicious and their restaurants (http://www.zahavrestaurant.com/">Zahava>, Dizengoff, Federal Doughnuts, among others), I thought they'd talk a lot about a typical chef-restaurateur partnership and contemporary...

Duration:00:33:47

Special Sauce: Sam Sifton on Food in the Internet Age [2/2]

11/1/2018
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In part two of my repartee-filled interview with New York Times food editor Sam Sifton, we delved into the intersection of food and technology. When I asked Sam how he thinks the internet has impacted the food media landscape, he said "I think it has changed food for the better and for the worse. You know, there's something kind of delicious as a critic, at least in the first years of being able to go to the internet, to get the photographic notes that you would've taken if you weren't...

Duration:00:26:51

Special Sauce: Sam Sifton on Food as the Universal Language [1/2]

10/25/2018
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Sometimes my Special Sauce conversations function as a reunion, and this week's episode represents one of those times. Almost 20 years ago, my guest, Sam Sifton, was my editor at the New York Times food section, and, as such, the person who encouraged me to take deep dives into iconic foods like burgers and pizza. Those deep dives have in fact become the hallmark of Serious Eats, sometimes taking the form of recipes and cooking-technique articles, and Sam is now in charge of just about all...

Duration:00:38:26

Special Sauce: Kenji and Daniel Talk About Smashing Stuff

10/4/2018
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On this episode of Special Sauce, I asked Daniel Gritzer, our managing culinary director, to come on and talk about the work he's been doing recently, and about where he thinks the site is headed from a culinary point of view (I hope to have Daniel and other members of the culinary team on the podcast more regularly in the future). And just to spice it up a little, I had Kenji López-Alt, on, too. We spent a fair amount of time talking about a magical and ancient cooking implement: the...

Duration:00:30:31

Where’s Kenji?!? (Here. He’s Here.) [1/1]

9/20/2018
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I decided to kick off the new season of Special Sauce by checking in with Kenji. It won't surprise the Serious Eats tribe that he's been a little busy lately. You probably know about Wursthall, the restaurant he opened with two other partners in his adopted hometown of San Mateo, California. But you may not know that he's also working on his very first children's book and the sequel to his best-selling book, , all while juggling the demands of being a relatively new father. One of the first...

Duration:00:36:56

Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 3: Pie Hard With A Vengeance [3/3]

8/30/2018
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In part three of my pizza nerd-cast with Adam Kuban and Scott Wiener, we go seriously deep into New York pizza, specifically the state of the NYC slice in 2018. Scott observed that some of the best pizza in town is being made by a new generation of pizza makers, ones that have no connection with older pizzerias. As he puts it, "They're not someone who learned their recipe from somebody else. They're people who are taking it upon themselves to figure out how to do it and do it right." When...

Duration:00:41:00

Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie, Part 2: Pie Harder [2/3]

8/23/2018
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The self-described pizza nerds Adam Kuban and Scott Wiener are back with me on this week's Special Sauce to continue our deep dive into our favorite food. Scott took great umbrage at the widely disseminated origin story of the Margherita pizza, in which a pizzaiolo created a pizza with the colors of the Italian flag–red (tomato sauce), white (mozzarella), and green (basil)–to impress Queen Margherita of Italy. "Well, number one, tomato and cheese were both on pizza at least 45 years before...

Duration:00:30:14

Special (Pizza) Sauce: Adam Kuban and Scott Wiener Talk Pie [1/3]

8/16/2018
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For the next three weeks on Special Sauce I will be geeking out about pizza with Adam Kuban and Scott Wiener, two of the smartest, most passionate, and most knowledgeable pizza nerds on the planet. Adam Kuban is the founding editor of the seminal food blog Slice.com, which Serious Eats acquired right before we launched in December of 2006, and as part of the deal, Adam became our first managing editor. Adam currently runs Margot's Pizza, a mostly monthly pizza popup in Brooklyn. Scott...

Duration:00:44:27

Sam Kass on How What You See Shapes What You Eat [2/2]

8/9/2018
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In part two of my interview with former Obama personal chef and Obama White House food activist Sam Kass, I got schooled big-time about the role visuals play in how you eat at home. "The first lesson that I learned, that I think is maybe most helpful for people, is you eat what you see. How you set your home up can have a transformational impact on what you actually consume. Basically, the things you're trying to eat more of, you should put out in plain sight, and the things you're trying to...

Duration:00:21:07

Sam Kass on Cooking for the Obamas [1/2]

8/2/2018
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All right, I admit it: I've always fantasized about having one of the Obamas as a guest on Special Sauce. And while I haven't given up hope entirely, I realize that Sam Kass, my guest on Special Sauce this week, might be as close as I get to that particular dream. Sam is an author and food policy activist, and I first heard about him when he was tapped by Michelle Obama in 2013 to be the executive director of her Let's Move campaign, which focused on changing attitudes about food and...

Duration:00:34:26

Rick Bragg on Why Cooks Are the High Priests of Good Living [2/2]

7/25/2018
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On this week's episode of Special Sauce, the Pulitzer Prize–winning but ridiculously down-to-earth Rick Bragg digs deep into his mom, the subject of his latest book, The Best Cook in the World. For one thing, Bragg's mother was not in the least interested in trendsetting: "Well, the first time she ever heard the term 'farm-to-table,' the puzzled look on her face—like, 'Well, how else are they gonna do it?...' They had it back in her day, too. They called it a flatbed truck." Bragg's...

Duration:00:34:33

Author Rick Bragg on His Mom, the Best Cook in the World [1/2]

7/17/2018
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We don't often get a chance to have a Pulitzer Prize-winning journalist on Special Sauce–Jonathan Gold was the first–so I jumped at the chance to have Rick Bragg, one of my favorite writers of all time, on the podcast. Of course, Rick isn't known as a food or a cookbook writer, but his new book The Best Cook in the World: Tales From My Momma's Table, is both an incredibly evocative portrait of his mother and a collection of his mother's recipes. Parts of the book read like poetry, so I...

Duration:00:27:30

Rodney Scott on Bourdain and Letting the Barbecue Speak for Itself [2/2]

7/12/2018
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In part two of my terrific conversation with James Beard Award-winning pitmaster Rodney Scott, we discuss the fact that barbecue, like jazz, was developed by African-Americans, and yet most well-known pitmasters are white. "I respect any human being, man or woman, that takes the approach to be a pitmaster...Black, white, tall, short, it don't matter," Rodney said. "I see dedicated people who stuck to what they believed in. Kept trying at it, kept going, and they finally got something...

Duration:00:22:27

Rodney Scott Was Born and Raised to Be a Pitmaster [1/2]

7/5/2018
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Barbecue pitmasters are amongst our nation's greatest storytellers—they learn that all-important skill tending to their 'cue all night. But Rodney Scott, South Carolina pitmaster and James Beard Award winner, might just have the best story of all to tell, as you'll hear on this week's Special Sauce. When Scott was growing up, his family started making barbecue one day a week at their general store in the tiny town of Hemingway, South Carolina, two hours' drive from Charleston. As Rodney...

Duration:00:24:23

David Lebovitz on Blogging, Cookbooks, and Moving to Paris [2/2]

6/28/2018
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On this week's Special Sauce, seminal food blogger, pastry chef, and author David Lebovitz and I took a trip back into the past. And we had a blast. David worked in the Chez Panisse kitchen for 13 years before he realized it was time to leave. "I left because I was getting older, and when your body hits a certain age," David explained. "It's hard to stand up for eight and a half hours. It's like, I need to listen to my body, I need to go to the bathroom when I have to go to the bathroom...

Duration:00:33:06