Season 6

If there is a smarter or better TV critic than The New York Times‘s James Poniewozik I have yet to come across him or her. So when I was dying to talk to someone about The Bear‘s moving final season I rang up James and he graciously agreed to come on Special Sauce to talk...

Here at Special Sauce we love pie in all its forms: we love shepherd’s pie, apple pie, key lime pie, lemon meringue pie, and our absolute favorite, peach pie. And given that we’re coming up on America’s 250th birthday and Americans love pie we thought we’d reheat one of our favorite pie episodes to get...

This week on Special Sauce serious eaters get to eavesdrop on part 2 of my hilarious and informative conversation with burger mavens Kenji and Hamburger America‘s George Motz. Nobody knows more about cooking and eating burgers than these two burger mavens.  Learn about your ad choices: dovetail.prx.org/ad-choices

As one of the millions of long-suffering Knicks fans I am still basking in the afterglow of the team’s historical and magical run. I decided I had to devote another episode of Special Sauce to the the team’s amazing playoff run to the NBA championship. And who better to join me on mic is the...

With grilling season underway I felt the time was right to talk burgers with Kenji and Hamburger America‘s George Motz. We talk burger history, burger cooking methods, and all things burger.  Learn about your ad choices: dovetail.prx.org/ad-choices

As one of the millions of long-suffering New York Knicks fans, I decided I had to devote an episode of Special Sauce to the the team’s amazing playoff run. Joining me on the pod is the The New York Times‘s Matt Flegenheimer, who wrote a great piece about NYC coming together to celebrate this magical...

This week on Special Sauce we talk to Mateo Kehler, the cheese visionary behind Jasper Hill Farm.  Mateo and his brother Andy, carpenters by trade, pooled together their life savings and bought a 200 acre dilapidated dairy farm in Greensboro, Vermont, in 1998. They were cheesemakers on a mission to save a disappearing way of...

I have written thousands of words about the joys of eating hot dogs, so when Memorial Day rolls around, this serious eater’s thoughts immediately turn to the humble frankfurter. A couple of years ago we had my friend and fellow food writer J.J. Goode on Special Sauce to talk about our love for the hot...

This week on the pod we are back with Part 2 of our deep dive into bageldom with bagel baker and celebrated chef Mark Strausman of Mark’s Off Madison in NYC. He and I taste-tested bagels from Wall Street darling PopUp Bagels, which was just valued at 300 million dollars, a classic traditional NY bagel...

Like slice pizza and smash burgers bagels are having a moment. One concept Pop Up Bagels was just valued at $300 million in its most recent round of financing. Pop Up’s rip and dip bagels are a viral sensation but have left some traditional bagel purists unimpressed. One of those purists is the great chef...