Special Sauce with Ed Levine

This week's episode of Special Sauce kicks off with our new culinary Q&A segment, "Ask Kenji." At the behest of listener Dave Shorr, Kenji lays down the law on the best way to freeze chicken. It’s a simple process that includes placing chicken pieces into a zipper-lock bag and pouring in a saltwater brine. Tune in to learn more about why- and be sure to read up on the benefits of freezing flat...

This week's Special Sauce kicks off with our new culinary Q&A segment, "Ask Kenji." This time around, Kenji schools us and serious eater Paul Anderson on the differences between cornstarch and flour when used as thickeners. Among them: Unlike flour, "cornstarch tends to break down when you hold it hot," Kenji says. "So you've been to a Chinese buffet, and they have the pot of hot and sour soup...

For the first segment of this episode of Special Sauce 2.0, Kenji takes a question from serious eater Phil on how to make naan in a Big Green Egg. It starts with our grilled naan recipe  and ends with a 60- to 90-second bake on a pizza stone. Next, ice cream Jedi Master Nicholas Morgenstern, of Morgenstern’s Finest Ice Cream, talks about how he comes up with his notoriously inventive flavors, like...

This week Serious Eaters get to see the all-new Special Sauce format we've cooked up for the new season. Every episode of Special Sauce 2.0 will start off with "Ask Kenji," a brief section in which J. Kenji Lopez-Alt will answer a pressing question one of our readers has sent in . We're going to do one of these every week, so keep those questions coming. This week the question comes from Tucker Co...

Part two of my at times emotionally overwhelming interview with Tom Roston, author of The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York , focused on the employees of Windows on the World who were in the North Tower's iconic restaurant on September 11, 2001, all of whom tragically died that day. According to Roston, "there were immigran...

No matter where you were when the two planes hit the Twin Towers on September 11, 2001, you were profoundly affected by the events of that day. And if you, like me, were at all involved in the food culture at that moment, your thoughts quickly turned to Windows on the World, the glitzy restaurant on the 107th floor of the North Tower, where visitors could enjoy unparalleled views while sipping $5...

In part two of my thought-provoking interview with San Francisco Chronicle  restaurant critic Soleil Ho, we dove right into how she thinks about restaurant criticism. Soleil explained, "I like to think of restaurants as texts in the same way that you read a book and then you extrapolate upon who wrote the book, when did they write it, why did they write it, what did the audience think at the time?...

Like a great deal of food media in America, the world of restaurant criticism has a long history of hiring white writers  and  closing its doors to people of color .  So it was exciting to see the San Francisco Chronicle  break the mold last year when it hired Vietnamese-American food writer and co-host of The  Racist Sandwich podcast , Soleil Ho, to be its lead restaurant critic. If that wasn't c...

In part two of Ed Levine's conversation with Max Falkowitz  and Matt Rodbard, the three discuss how Falkowitz and Rodbard got started in food media and how their careers evolved. Falkowitz begins by underlining how intimidating it was when he first started working at Serious Eats. "I can't really describe the terror upon walking into the office," he says- though, he observes, that fear was tempere...

In the next two episodes of Special Sauce, we take a deep dive into the challenges and triumphs of building a career in food media. I invited former Serious Eats editor/current contributor Max Falkowitz , and founding TASTE  editor Matt Rodbard to share their perspectives. As two people who have co-written cookbooks with chefs, been on staff as editors and writers at food publications, and freelan...

In part two of Ed Levine's conversation with Lazarus Lynch, who goes by more titles than any 25-year-old has any reasonable expectation to have (cookbook author, performer, singer...the list is incredible!), they delve into how Lynch decided he wanted to write his book, Son of a Southern Chef: Cook with Soul . Lynch tells Ed that he came up with the title in his junior year in college, long before...

Singer, author ( Son of a Southern Chef ) , and food personality Lazarus Lynch is not your typical cookbook writer or social media star. As an openly gay young Black man, Lynch is blazing his own trail in the food and media worlds, so I couldn't pass up the chance to talk to him for Special Sauce. Lynch started his food TV career in college, where he enlisted friends to hold cameras and other equi...

In part 2 of my extraordinary chat with chef-restaurateur-activist Alvin Cailan, we delved deeply into his socio-political motivations, but we still managed to fit in some laughs. Cailan says he's always been motivated to confound the pessimism he frequently encountered growing up, akin to what former President George W. Bush described as "the soft bigotry of low expectations." "I grew up in the e...

Every now and then on Special Sauce, I just hit it off with a guest, feeling immediately as if I've known them all my life. That's what happened when I talked with Eggslut  founder, chef-restaurateur, and ruckus-causer Alvin Cailan. Cailan, who grew up in an LA suburb, got his first kitchen job while still in his teen years, washing dishes at a retreat house run by the Catholic Church. His very re...

Welcome back for the second part of Special Sauce with Ed Levine, featuring Ed Levine! This week we pick up where we left off, with Danny Meyer, CEO of Union Square Hospitality Group and Ed's longtime friend, serving as a special guest host, asking Ed about many of the events that are described in his memoir, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption , which has been na...

At the end of every week, Ed Levine- a.k.a. Serious Eats founder, a.k.a. Serious Eats overlord, a.k.a. "missionary of the delicious," a.k.a. Ed "The Good Ones Eat Through the Pain" Levine- hosts intimate conversations with food lovers of all kinds , diving deep into the ways in which eating and sharing meals has shaped his guests' lives. For this and next week's episodes of Special Sauce, we turne...

This week, in part two of my conversation with chef and food writer Nik Sharma, we dug into the science-based approach to cooking that informs his terrific new cookbook, Seasons: Big Flavors, Beautiful Food .  Given Nik’s background in medical research, it made sense to learn that he thinks of his kitchen as just another lab. All of us, he pointed out, experiment in one way or another in the kitch...

Cookbook author ( Seasons: Big Flavors, Beautiful Food ), blogger ( A Brown Table ), and newspaper columnist ( A Brown Kitchen ) Nik Sharma made the perfect Special Sauce guest. Why? He has a great, dramatic story, and he isn't afraid to tell it like it is (or was). Sharma grew up in India, and as a man who recognized that he was gay at a young age, he had a tough childhood. "At least back then, i...

In part two of my delightful conversation with Priya Krishna, she delves into her book I ndian-ish : Recipes and Antics from a Modern American Family  in so many unexpected and revealing ways. "Indian-ish" is not just the name of the book; it also describes her mindset and worldview. "For my whole life I always felt Indian and American but not quite fitting into either of those molds," Krishna say...

I knew that Priya Krishna, author of Indian-ish: Recipes and Antics From a Modern American Family  (I am predisposed to like any book with the word antics in the title), was smart and funny and focused, since I'd read her book. But I still wasn't prepared for the delightful, incisive, and revealing chat we had on this week's Special Sauce. Perhaps the most obvious question to ask was what "Indian-...

In part two of my far-ranging interview with Washington Post food editor Joe Yonan, we talked about his career in journalism and the ever-evolving world of food media. Joe told me about his winding path to food journalism. After years of reporting local news, he eventually made his way to the Boston Globe . There, he became travel editor, but found himself yearning to write about food, instead. Ho...

It's always fun to have a longtime friend on Special Sauce because I always learn so much about the person sitting across from me, no matter how long I've known them. And that's just what happened when I sat down with Washington Post  Food Editor Joe Yonan. Yonan spent the first ten years of his career writing, reporting, and editing for suburban newspapers in the Boston area, during which time he...

In part two of my conversation with Xi'an Famous Foods cofounder Jason Wang, he and I talked mostly about the struggles and challenges involved in first getting the business off the ground, and then expanding. The restaurant's original location, in a subterranean food court in Flushing, Queens, had a napkin problem. Money there was so tight, Wang said, "We had to cut back on things.... Back in the...

One of the many reasons I love doing Special Sauce is I get to interview people who shed light on various parts of the food culture I know very little about. People like Jason Wang. Wang and his father, David Shi, are the co-propietors of Xi'an Famous Foods , the fast-casual Chinese food concept that introduced New Yorkers to dishes like as lamb burgers, liang pi "cold skin" noodles, and the legen...

When we l ast left  chef and memoirist Kwame Onwuachi, he had dived back into his catering business in New York City. Business was decent, but he’d begun to see holes in his game. "The food tasted good, but was it completely hot when it hit the table? I would roast the meat perfectly, but by the time I got to the table it'd be a little overcooked. The sauce that I thought would be really good, whe...