Burnt Toast

By Food52

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Anne
 Aug 2, 2018

Description

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 Turkell explores a different aspect of food culture and community, highlighting the often-surprising past informing what we eat every day, and meeting some of the people shaping food's present and future.

Episode Date
Toast, Burnt & Otherwise
00:25:44
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 to Finnish-style dunking toasts that trace their history back to the 15th century.
Jun 15, 2018
Spice Is Nice
00:27:47
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-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.
Jun 01, 2018
A Good Morning To You!
00:28:47
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, 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?
May 17, 2018
Jolie Laide
00:27:15
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 meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image
May 04, 2018
The Bubble on Bubbles Hasn't Popped
00:29:17
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” 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 replete with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and craft beers cheer a food world that sparkles just a little brighter... all thanks to bubbles.
Apr 13, 2018
The Longest Wait
00:27:11
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 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.
Mar 29, 2018
Tapping Into the World of Maple
00:29:20
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 maple taffy and maple peeping in Japan.
Mar 15, 2018
How to Throw a Ripe Tomato
00:35:09
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, 50,000 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 Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.
Mar 07, 2018
Leonardo Urena and the Giant Pumpkin
00:17:51
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
Aug 10, 2017
Food Swindle, or Absolute Genius? The Margarine Story
00:14:49
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.
Jul 27, 2017
Where Did the Banana Peel Slipping Gag Come From?
00:14:43
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.
Jul 13, 2017
Part II: Meet the Inventor of the Roto-Broil 400
00:14:32
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.
Jun 29, 2017
Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie
00:16:34
(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.
Jun 15, 2017
Chicken Boy
00:22:45
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.
Jun 01, 2017
Myths and Magic of Milk
00:18:11
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 Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.
May 18, 2017
The Worst Food in White House History
00:19:32
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 Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply.  Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing.  Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.
May 04, 2017
Can You *Really* Season Your Food with Sound?
00:13:50
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
Apr 20, 2017
Meet the Roto-Broil 400
00:15:06
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,
Apr 06, 2017
Why is There No Pie Emoji?
00:17:06
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.
Mar 23, 2017
The Kit Kat Jingle That Almost Wasn't
00:15:20
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.
Mar 09, 2017
Season 2....Coming Very Soon!
00:01:02
We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.
Mar 06, 2017
I Propose a (Wedding) Toast (Rebroadcast)
00:26:36
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 is a rebroadcast from June 30, 2016.
Feb 23, 2017
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast)
00:29:53
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 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.
Feb 09, 2017
Simply Nigella Lawson (Rebroadcast)
00:32:09
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.
Jan 26, 2017
Michael Pollan, Ten Years After the Omnivore’s Dilemma (Rebroadcast)
00:20:38
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 life. This episode was originally released on August 11, 2016.
Jan 12, 2017
Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)
00:25:48
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 do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016.
Dec 29, 2016
Someone Put A Diaper On The Turkey (Rebroadcast)
00:18:18
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 that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015.
Dec 15, 2016
Man vs. Meatloaf (Rebroadcast)
00:28:21
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 worth it? This episode was originally released on October 22, 2015.
Dec 01, 2016
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast)
00:10:03
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 own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015.
Nov 17, 2016
On Co-Authoring and Chef Whispering (Rebroadcast)
00:24:30
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 from the first cookbook she ever wrote. This episode was originally released on July 18, 2015.
Nov 03, 2016
Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast)
00:12:42
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 episode was originally released on February 25, 2016.
Oct 20, 2016
The Genius Recipes that Change the Way We Cook (Rebroadcast)
00:28:11
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 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 originally released on April 21, 2016.
Oct 06, 2016
Our All-Time Favorite Burnt Toast Moments from the Archives
00:15:55
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 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.
Sep 22, 2016
What’s Different About Getting a Food Job Now?
00:22:59
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 to where they are now, and hear if any of their advice has changed.
Sep 09, 2016
The World of Wacky, Wonderful Road Trips
00:23:45
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.
Aug 26, 2016
Michael Pollan, Ten Years After the Omnivore’s Dilemma
00:20:10
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 life.
Aug 11, 2016
That Time We Tried to Ship Turkeys Across the Country
00:23:52
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--including, yes, shipping fresh turkeys on Thanksgiving.
Jul 29, 2016
Simply Nigella Lawson (Rebroadcast)
00:32:16
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.
Jul 14, 2016
I Propose a (Wedding) Toast
00:26:03
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.
Jun 30, 2016
Judith Jones and Her Life in Food
00:14:36
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 intersection with food.
Jun 16, 2016
Lunch with Judith Jones at the Best Restaurant in Manhattan
00:20:44
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 still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.
Jun 02, 2016
What We Cook When We Don't Feel Like Cooking
00:09:10
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.
May 19, 2016
A Seat at Chef's Table
00:26:10
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 season, launching May 27th.
May 05, 2016
And the James Beard Award Goes To...
00:29:39
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.
Apr 27, 2016
The Genius Recipes that Change the Way We Cook
00:25:16
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 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.
Apr 21, 2016
That Spritz Life: Drinking Culture in Italy
00:27:12
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 stories, and, spoiler: We do some of it in Italian.
Apr 07, 2016
Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs
00:28:26
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 the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.
Mar 24, 2016
Behind the Scenes of the Food52 Piglet
00:34:25
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.
Mar 10, 2016
Who Wins the 2016 Piglet Tournament of Cookbooks?
00:12:13
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.
Feb 25, 2016
Fat Isn’t Bad, Stupid Is Bad
00:25:08
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 do to be better cooks, eaters, and shoppers.
Feb 11, 2016
Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days
00:29:26
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 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.
Jan 28, 2016
When Kids, Parents, Grandparents Predict the Future of Food
00:05:22
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.
Jan 14, 2016
Someone Put A Diaper On The Turkey
00:17:14
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 that whatever happens this year, it could probably be worse.
Dec 17, 2015
Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day
00:07:04
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 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 Message, a new podcast from GE Podcast Theater.
Nov 24, 2015
Simply Nigella Lawson
00:31:41
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.
Nov 19, 2015
Till Dinner Do Us Part
00:19:24
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 wedding food advice from some of our friends in the food world.
Nov 05, 2015
Man vs. Meatloaf
00:27:36
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 worth it?
Oct 22, 2015
Ruth Reichl is Coming to Dinner
00:30:28
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 how Twitter helped her tell her stories.
Oct 08, 2015
Dale Talde on Throwing Authenticity Right Out the Window
00:28:27
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 American.
Sep 25, 2015
His Name is Garrett Oliver and He Hates Crappy Beer
00:29:06
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 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
Sep 10, 2015
That Vegan Life: Free to Be Me and You, Cashews
00:25:07
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 episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST.
Aug 27, 2015
Pizza for Breakfast: Cooking For (and With) Kids
00:22:48
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.
Aug 13, 2015
If Amanda Hesser Seats You at the End of the Table
00:20:05
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 passive aggressively is never a good move.
Jul 30, 2015
On Co-Authoring and Chef Whispering
00:24:03
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 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. Panoply.fm/survey
Jul 16, 2015
Burnt Toast Ep 09: My New Eggs for Dinner
00:27:19
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 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.
Jul 02, 2015
Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes
00:21:39
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 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 BlueApron.com/TOAST to get your first two meals free today.
Jun 18, 2015
Burnt Toast Ep. 07: Lunch is a Point of Honor
00:30:25
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 favorite of his recipes, Pizza Soup. (You're going to want to hear this.)
Jun 04, 2015
Burnt Toast Ep 06: Everyone’s a Critic
00:28:43
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—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. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST
May 21, 2015
Burnt Toast Ep 05: What We Talk About When We Talk About Coffee
00:25:38
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.
May 07, 2015
Burnt Toast Ep 04: Dinner Between Two People
00:24:19
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.
Apr 23, 2015
Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then
00:26:12
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.
Apr 09, 2015
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly
00:28:12
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 books ever published.
Mar 26, 2015
Burnt Toast Ep 01: I Draw the Line at Tongue
00:25:51
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.
Mar 12, 2015
Promo: Burnt Toast
00:00:59
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 good-spirited debate.
Feb 25, 2015