Burnt Toast

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters. If you're cooking along, here's the recipe we're making today. Go ahead and grab t...

If you're liking this show, head to Counterjam 's page to subscribe so you don't miss out on future episodes. Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima , rapper G Yamazawa , and producer Dan the Automator . Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists! If you're liking this show, head to Co...

If you're liking this show, head to Counterjam 's page to subscribe so you don't miss out on future episodes. Referenced in this episode: Are you, too, a sauce person? Check out Kelis's Skillshare on the stuff. Peter is still going with his Tribe. Check out Counterjam on Spotify for bonus playlists like this one featuring evitaN , Nickodemus , and so many other wonderful artists from NYC!

Peter's Instant Ramyun “Carbonara” Follow Counterjam on Spotify for more tracks from   CLARA , DANakaDAN , Omega60 , and so many other wonderful Korean-American artists that we couldn't squeeze into this episode. From Food52's podcast network and hosted by MOFAD Founding Director and Pinterest Food Content Lead Peter J. Kim , Counterjam is out now! Subscribe so you don't miss a thing.

On Play Me A Recipe , hear your favorite cooks slice, stir, and sauté their way through a recipe—and you'll be right there with them, every step of the way. First up: The Splendid Table host Francis Lam makes turkey meatballs inspired by his Chinese American upbringing, teenage angst, and Pizza Hut. Subscribe here so you don’t miss out.   

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser , Genius hunter Kristen Miglore , editorial lead Brinda Ayer , and senior editor Arati Menon .  To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season. Subscribe here , so you don’t miss ou...

Referenced in this episode: Whipped Hummus With Roasted Carrots & Za'atar Oil recipe Dreamy-Smooth Hummus From a Kitchen Oops (Food52) Genius-Hunter Extra Credit: Everything you ever wanted to know about magical bean water, aquafaba Hetty's podcast, The House Specials View transcript Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Subscribe to The Genius Recipe Tapes here .   Referenced in this episode: Scrambled Red Shakshuka  recipe Scrambled Shakshuka Is Almost Impossible to Mess Up (Food52) Genius-Hunter Extra-Credit: Sami and Tara cooking some recipes from Falastin_ Kristen making this very un-mess-upable shakshuka at home View transcript Have a genius recipe you'd like to share? Tell me all about it! I'm at genius@foo...

Subscribe to The Genius Recipe Tapes here .   Kristen Miglore , lifelong Genius hunter , speaks with chef, cookbook author, and TV personality Carla Hall . Of Top Chef and Carla Hall's Soul Food fame, Carla talks about the genius buttermilk biscuit recipe she's spent decades perfecting. Referenced in this episode: The Genius Secrets to Carla Hall’s Flaky Buttermilk Biscuits (Food52) Flaky Buttermi...

Subscribe to The Genius Recipe Tapes here .   Referenced in this episode:  Green Chile Cherry Tomato Pickle recipe The Very Best Way to Cook Cherry Tomatoes (Food52) Priya's conversation with Yewande Komolafe (Bon Appétit) Genius-Hunter Extra-Credit: Make the dahi toast from Priya's very excellent book, Indian-ish View transcript Have a genius recipe you'd like to share? Tell me all about it! I'm...

Subscribe to The Genius Recipe Tapes here .   Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made from corn) recipe she learned while working at Per Se , what it was like working with Ruth Reichl , and how her relationship to food has changed now that she's no longer cooking on the line. Referenced in this episode: Sweet Corn Butter re...

Subscribe to The Genius Recipe Tapes here .   Chef and Bon Appétit associate food editor Sohla El-Waylly joins Food52 Genius columnist Kristen to talk about all things fun: ice cream floats, handmade sprinkles, and of course—fun dip. Sohla gives a peek behind the scenes of developing her utterly genius nutty, herby Ranch Fun Dip , inspired by South Asian spice blend idli podi, which has gotten Kri...

Hey Burnt Toast listeners! The Genius Recipe Tapes is a weekly show from Food52 's new podcast network, featuring all the uncut gems from the Genius Recipes column and video series. On the podcast, lifelong Genius hunter Kristen Miglore  speaks to the geniuses behind iconic recipes, uncovering new riffs, tips, and tricks (and all the behind-the-scenes moments that don't make it into the column or...

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.

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.

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 breakfa...

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 a...

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...

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.

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.

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. Th...

How, exactly, you grow a gourd larger than a living room, and more importantly—why. 

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. 

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.