Burnt Toast
By Food52 / Panoply
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Description
Food intersects with our lives in more ways than we think. Burnt Toast chases those stories to give listeners the perfect pieces of cocktail party fodder—all inside of a commute’s time. From James Beard Award-nominated host and producer Kenzi Wilbur, and Food52. Part of the Panoply Network.
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1 |
CleanChicken Boy | 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. | 5/31/2017 | Free | View in iTunes |
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2 |
CleanMyths and Magic of Milk | 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. | 5/17/2017 | Free | View in iTunes |
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3 |
CleanThe Worst Food in White House History | 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. | 5/3/2017 | Free | View in iTunes |
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4 |
CleanCan You *Really* Season Your Food with Sound? | We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience. | 4/19/2017 | Free | View in iTunes |
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5 |
CleanMeet the Roto-Broil 400 | 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, | 4/5/2017 | Free | View in iTunes |
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6 |
CleanWhy is There No Pie Emoji? | 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. | 3/22/2017 | Free | View in iTunes |
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7 |
CleanThe Kit Kat Jingle That Almost Wasn't | 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. | 3/8/2017 | Free | View in iTunes |
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8 |
CleanSeason 2....Coming Very Soon! | We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek. | 3/5/2017 | Free | View in iTunes |
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9 |
CleanI Propose a (Wedding) Toast (Rebroadcast) | 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. | 2/22/2017 | Free | View in iTunes |
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10 |
CleanJonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast) | A conversation with the only food writer to ever win the Pulitzer. | 2/8/2017 | Free | View in iTunes |
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11 |
CleanSimply Nigella Lawson (Rebroadcast) | 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. | 1/25/2017 | Free | View in iTunes |
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12 |
CleanMichael Pollan, Ten Years After the Omnivore’s Dilemma (Rebroadcast) | 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. | 1/11/2017 | Free | View in iTunes |
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13 |
CleanFat Isn’t Bad, Stupid Is Bad (Rebroadcast) | 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. | 12/28/2016 | Free | View in iTunes |
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14 |
CleanSomeone Put A Diaper On The Turkey (Rebroadcast) | 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. | 12/15/2016 | Free | View in iTunes |
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15 |
CleanMan vs. Meatloaf (Rebroadcast) | 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. | 11/30/2016 | Free | View in iTunes |
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16 |
CleanCalvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast) | 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. | 11/16/2016 | Free | View in iTunes |
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17 |
CleanOn Co-Authoring and Chef Whispering (Rebroadcast) | 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. | 11/3/2016 | Free | View in iTunes |
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18 |
CleanWho Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast) | 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. | 10/20/2016 | Free | View in iTunes |
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19 |
CleanThe Genius Recipes that Change the Way We Cook (Rebroadcast) | 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. | 10/6/2016 | Free | View in iTunes |
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20 |
CleanOur All-Time Favorite Burnt Toast Moments from the Archives | 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. | 9/22/2016 | Free | View in iTunes |
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21 |
CleanWhat’s Different About Getting a Food Job Now? | 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. | 9/9/2016 | Free | View in iTunes |
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22 |
CleanThe World of Wacky, Wonderful Road Trips | Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham | 8/26/2016 | Free | View in iTunes |
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23 |
CleanMichael Pollan, Ten Years After the Omnivore’s Dilemma | Does Michael Pollan always follow his own food rules? | 8/11/2016 | Free | View in iTunes |
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24 |
CleanThat Time We Tried to Ship Turkeys Across the Country | 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. | 7/29/2016 | Free | View in iTunes |
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25 |
CleanI Propose a (Wedding) Toast | I Propose a (Wedding) Toast | 6/30/2016 | Free | View in iTunes |
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26 |
CleanJudith Jones and Her Life in Food | This is part two of a conversation with the legendary editor. | 6/15/2016 | Free | View in iTunes |
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27 |
CleanLunch with Judith Jones at the Best Restaurant in Manhattan | A talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking | 6/2/2016 | Free | View in iTunes |
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28 |
CleanWhat We Cook When We Don't Feel Like Cooking | Even the editors of Food52 don't feel like cooking sometimes. | 5/19/2016 | Free | View in iTunes |
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29 |
CleanA Seat at Chef's Table | David Gelb takes us inside his Netflix series Chef's Table | 5/4/2016 | Free | View in iTunes |
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30 |
CleanAnd the James Beard Award Goes To... | Inside the Oscars of the food world. | 4/27/2016 | Free | View in iTunes |
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31 |
CleanThe Genius Recipes that Change the Way We Cook | What it is, really, that makes a recipe Genius. | 4/20/2016 | Free | View in iTunes |
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32 |
CleanThat Spritz Life: Drinking Culture in Italy | An ode to Italy and the spritz. | 4/6/2016 | Free | View in iTunes |
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33 |
CleanJonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs | A conversation with the only food writer to ever win the Pulitzer. | 3/23/2016 | Free | View in iTunes |
|
34 |
CleanBehind the Scenes of the Food52 Piglet | How the final four of cookbooks came to be. | 3/10/2016 | Free | View in iTunes |
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35 |
CleanWho Wins the 2016 Piglet Tournament of Cookbooks? | The Food 52 cookbook tournament. | 2/24/2016 | Free | View in iTunes |
|
36 |
CleanFat Isn’t Bad, Stupid Is Bad | And why kale isn't healthy... | 2/10/2016 | Free | View in iTunes |
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37 |
CleanAlways Be Cooking: What I Learned From Cooking 90 Meals in 30 Days | 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 | 1/27/2016 | Free | View in iTunes |
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38 |
CleanWhen Kids, Parents, Grandparents Predict the Future of Food | When Kids, Parents, Grandparents Predict the Future of Food | 1/13/2016 | Free | View in iTunes |
|
39 |
CleanSomeone Put A Diaper On The Turkey | Holiday Stories: Best of the Worst | 12/17/2015 | Free | View in iTunes |
|
40 |
CleanCalvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day | A Thanksgiving story | 11/24/2015 | Free | View in iTunes |
|
41 |
CleanSimply Nigella Lawson | 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. | 11/18/2015 | Free | View in iTunes |
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42 |
CleanTill Dinner Do Us Part | 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... | 11/4/2015 | Free | View in iTunes |
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43 |
CleanMan vs. Meatloaf | 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... | 10/21/2015 | Free | View in iTunes |
|
44 |
CleanRuth Reichl is Coming to Dinner | 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... | 10/7/2015 | Free | View in iTunes |
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45 |
CleanDale Talde on Throwing Authenticity Right Out the Window | 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... | 9/25/2015 | Free | View in iTunes |
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46 |
CleanHis Name is Garrett Oliver and He Hates Crappy Beer | 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... | 9/9/2015 | Free | View in iTunes |
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47 |
CleanThat Vegan Life: Free to Be Me and You, Cashews | What does a vegan pantry even look like? | 8/26/2015 | Free | View in iTunes |
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48 |
CleanPizza for Breakfast: Cooking For (and With) Kids | 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... | 8/12/2015 | Free | View in iTunes |
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49 |
CleanIf Amanda Hesser Seats You at the End of the Table | 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... | 7/29/2015 | Free | View in iTunes |
|
50 |
CleanOn Co-Authoring and Chef Whispering | 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... | 7/15/2015 | Free | View in iTunes |
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51 |
CleanBurnt Toast Ep 09: My New Eggs for Dinner | 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... | 7/1/2015 | Free | View in iTunes |
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52 |
CleanBurnt Toast Ep 08: It All Started With Hot Fudge Sundaes | The founders of Big Gay Ice Cream talk shop. | 6/18/2015 | Free | View in iTunes |
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53 |
CleanBurnt Toast Ep. 07: Lunch is a Point of Honor | Burnt Toast Ep. 07: Lunch is a Point of Honor | 6/3/2015 | Free | View in iTunes |
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54 |
CleanBurnt Toast Ep 06: Everyone’s a Critic | Ep 06: Everyone’s a Critic | 5/20/2015 | Free | View in iTunes |
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55 |
CleanBurnt Toast Ep 05: What We Talk About When We Talk About Coffee | What We Talk About When We Talk About Coffee | 5/6/2015 | Free | View in iTunes |
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56 |
CleanBurnt Toast Ep 04: Dinner Between Two People | Burnt Toast Ep 04: Dinner Between Two People | 4/22/2015 | Free | View in iTunes |
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57 |
CleanBurnt Toast Ep 03: Food Didn’t Mean Anything to Me Then | Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then | 4/8/2015 | Free | View in iTunes |
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58 |
CleanBurnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly | Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly | 3/25/2015 | Free | View in iTunes |
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59 |
CleanBurnt Toast Ep 01: I Draw the Line at Tongue | 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. | 3/11/2015 | Free | View in iTunes |
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60 |
CleanPromo: Burnt Toast | 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... | 2/24/2015 | Free | View in iTunes |
| 60 Items |
Customer Reviews
The Smartest Food Talk
This is a podcast by and for people who love food and cooking deeply, and aren’t just on the “food is cool” bandwagon. The Food52 editors are whip smart, and have surprising, refreshing perspectives on food, cooking, and their place in our lives and culture. Start with the first episode to hear about why food “trends" are disrespectful to food, and why chicken butts are delicious.
Witty, informal food conversation
Funny and informative podcast from the team at Food52. Kind of like the directors cut of their website. A little more raw and just as funny.
Clever food talk
Funny and interesting podcast about all things food. The hosts are knowledgeable without being too advanced for the home-cook. The 30-minute episode length keeps it engaging.
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