Special Sauce with Ed Levine
By Serious Eats
To listen to an audio podcast, mouse over the title and click Play. Open iTunes to download and subscribe to podcasts.
Description
Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.
| Name | Description | Released | Price | ||
|---|---|---|---|---|---|
|
1 |
CleanLidia Bastianich on Special Sauce: From Refugee to Culinary Star | Considering her many restaurants, books, and television shows, plus her involvement in the gourmet Italian marketplace Eataly, Lidia Bastianich might seem like a known quantity to serious eaters all... | 10/20/2016 | Free | View in iTunes |
|
2 |
CleanSerious Eats Culinary Director Daniel Gritzer Sings for His Supper | Daniel Gritzer, Serious Eats' culinary director, is in many ways our not-so-secret weapon. To learn more about the surprisingly nonlinear career path that landed him at Serious Eats (which involved two stints herding sheep in Europe), and about the... | 10/13/2016 | Free | View in iTunes |
|
3 |
CleanAlex Guarnaschelli on Cooking for Beyoncé, Jay Z, and Prince | This week's guest on Special Sauce, Alex Guarnaschelli, is constantly juggling the roles of TV chef (she's a regular judge on Chopped), working chef (at the two Butter locations in Manhattan), and mom (to one beautiful daughter). When you're faced... | 10/6/2016 | Free | View in iTunes |
|
4 |
CleanJane and Michael Stern on the Origins of Roadfood | Serious eaters who have been around awhile, like me, know that the idea of driving across America in search of the best regional food originated with Roadfood authors Jane and Michael Stern, not Guy Fieri: They published their first edition of... | 9/29/2016 | Free | View in iTunes |
|
5 |
CleanPaulie Gee on the Fear and Joy of Quitting Your Day Job | Pizza lovers know Paulie Gee, a.k.a. Paul Giannone, this week's Special Sauce guest, as the owner of the eponymous pizzeria founded in Greenpoint, Brooklyn. But as good as his pies are, and they're damn good, his unlikely path to pizza... | 9/22/2016 | Free | View in iTunes |
|
6 |
CleanCall Special Sauce: "Taste Is Fabricated In Our Brain" | In our latest call-in episode of Special Sauce, Kenji and Ed address listener concerns over how to rebuild a pantry and how a food’s appearance affects taste. And, of course, we make some time for good-natured ribbing, too. | 9/15/2016 | Free | View in iTunes |
|
7 |
CleanKenji and Ed Tackle Listener Questions of Authenticity and More | In this third episode of Call Special Sauce, Kenji and Ed wrestle with tricky questions from Serious Eaters on food allergies, electric stovetops, and authenticity. | 9/8/2016 | Free | View in iTunes |
|
8 |
CleanBrian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success | The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of... | 9/1/2016 | Free | View in iTunes |
|
9 |
CleanDinosaur BBQ's John Stage on His Unlikely Path to Pitmaster | On this week's Special Sauce, John Stage, founder of the insanely popular barbecue mini-chain Dinosaur Bar-B-Que, reveals the unusual way he discovered his calling. Growing up, Stage had a soft spot for his mother's Italian-American cooking,... | 8/25/2016 | Free | View in iTunes |
|
10 |
CleanPastry Wizard Stella Parks (BraveTart) on Iconic American Desserts | Serious Eats' pastry expert, Stella Parks, a.k.a. BraveTart, is so disarmingly charming as our guest on Special Sauce, you'll undoubtedly fall in love with her the way all of us have. After attending the Culinary Institute of America, working in... | 8/18/2016 | Free | View in iTunes |
|
11 |
CleanDanny Meyer Tells the Shake Shack Origin Story | In the middle of part 2 of Danny Meyer's interview on Special Sauce comes a shocking admission. In 2001 the first incarnation of the enterprise that became the global phenomenon Shake Shack was a hot dog cart in Madison Square Park that was part of an... | 8/11/2016 | Free | View in iTunes |
|
12 |
CleanDanny Meyer Talks Hospitality and Comfort Food | In this week's episode of Special Sauce-the first of two parts-we talk about how Meyer came to see the pursuit of restaurant-experience perfection as anathema to his own business, and take a look at his five founding principles of hospitality. I could... | 8/4/2016 | Free | View in iTunes |
|
13 |
CleanHow Roy Choi Plans to Change the World | On this week's Special Sauce, Roy Choi told me that his new California-based fast food concept, LocoL, is merely trying to change the world, one mostly-meat burger at a time. | 7/28/2016 | Free | View in iTunes |
|
14 |
CleanEd and Kenji Take Your Calls (Part 2) | This week's especial Special Sauce episode (I know that's redundant, but it rolls off the tongue) again features my runnin' and eatin' partner, Kenji López-Alt, Serious Eats' managing culinary director and the author of the New York Times best seller... | 7/21/2016 | Free | View in iTunes |
|
15 |
CleanExtra-Special Sauce: Ed and Kenji Take Your Calls. | This week's episode of Special Sauce is, well, special. Inspired by Car Talk, one of our all-time favorite radio shows, we did a call-in session featuring Kenji López-Alt, Serious Eats' managing culinary director and the... | 7/14/2016 | Free | View in iTunes |
|
16 |
CleanEric Ripert on the Making of His Memoir and What Inspires Him | I used to think of Le Bernardin chef-restaurateur Eric Ripert as a smart, impossibly charming and handsome chef's chef. But between interviewing him for Special Sauce and reading his moving and evocative memoir 32 Yolks, I've since realized that... | 7/7/2016 | Free | View in iTunes |
|
17 |
CleanTom Douglas on the Moral Imperative of Livable Restaurant Wages. | The multiple-Beard-Award-winner and proprietor of 19 Seattle restaurants is whip-smart, even though his mother has never forgiven him for being the only one of her eight children not to go to college. Tom's also funny, opinionated, and generously... | 7/2/2016 | Free | View in iTunes |
|
18 |
CleanRuss & Daughters on How to Keep a 100-Year-Old Family Food Business Fresh | Family businesses are hard. Family food businesses that have lasted four generations, like the New York appetizing emporium Russ & Daughters, are practically unicorns. So, when I had a chance to have Niki Russ Federman and Joshua Russ Tupper on... | 6/23/2016 | Free | View in iTunes |
|
19 |
CleanJessamyn Rodriguez on Hot Bread Kitchen, NY's Bakery Incubator | Ed Levine first met Jessamyn Waldman Rodriguez eight years ago, when he happened upon her and her mother selling handmade tortillas at a tiny farmers market in West Harlem. Even back then, he could tell that Jessamyn was a force to be... | 6/16/2016 | Free | View in iTunes |
|
20 |
CleanJim Lahey on the Accident of No-Knead Bread | This week's Special Sauce guest, bread baker extraordinaire Jim Lahey, is a man of strong opinions, provocative ideas, and many talents. He's not on the fence about anything. So I figured that if we just gave Jim a mike and let him rip, serious eaters... | 6/9/2016 | Free | View in iTunes |
|
21 |
CleanRoy Blount Jr. on Saving Room for Pie | Roy Blount Jr. is one of the funniest writers on the planet. And he loves to eat, and talk about what he's eaten, so he's a made-to-order guest on Special Sauce. On this week's episode, you'll hear Roy wax poetic about the dangers of eating foam (he's... | 5/26/2016 | Free | View in iTunes |
|
22 |
CleanSpecial Sauce: Chris Ying on the Best and Wurst of Lucky Peach Life | Who knew, in an age of huge magazine companies being sold off like rusty used cars, that you could create a quarterly, delightfully idiosyncratic food magazine and get more than a hundred thousand people to pony up $28 a year to subscribe? On this... | 5/19/2016 | Free | View in iTunes |
|
23 |
CleanSpecial Sauce: Dominique Ansel on Why He Doesn't Take Advice From Anyone | In this episode, we discuss how Dominique Ansel went from army KP duty to the kitchens of Fauchon in Paris (where he arrived in a clunker he bought for $400), to being the pastry chef at New York gastronomic palace Daniel. We also talk about what... | 5/12/2016 | Free | View in iTunes |
|
24 |
CleanSpecial Sauce: Sweetgreen’s Nicolas Jammet on His Secrets to Success | The Sweetgreen team has watched their business grow over the past nine years from a single 500-square-foot storefront location in DC's Georgetown, which they opened when they were still college students, to what will be 60 restaurants nationwide by... | 5/5/2016 | Free | View in iTunes |
|
25 |
CleanSpecial Sauce: Dan Pashman on Arguing for Fun and His Mother's Fajita Obsession | In this episode, we get into some Sporkful-inspired debates about the purpose of hot dog buns and the ideal shape of pie. We discuss the divide in the podcasting world, as well as what makes his often contrarian—and always funny—show great. | 4/28/2016 | Free | View in iTunes |
|
26 |
CleanSpecial Sauce: Francis Lam on American Identity and Chrissy Teigen's Mac and Cheese | In this episode of Special Sauce, Lam and I discuss how he tends to "go for the cheeks" and why his parents are proud of him for doing so. He also talks about how normal it is for writers to hate writing—but why he still encourages aspiring authors... | 4/21/2016 | Free | View in iTunes |
|
27 |
CleanSpecial Sauce: Brooks Headley Wants You to Call Your Mom. Really. Right Now. | Brooks Headley, the punk-rocking, vegetable-whispering owner of Superiority Burger in NYC, says he's "almost insistent upon only being in bands with extremely volatile characters, myself included." In this week's episode of Special Sauce, I talk with... | 4/14/2016 | Free | View in iTunes |
|
28 |
CleanSpecial Sauce: Dorie Greenspan Says, "Don't Start Baking With Your Sister's Wedding Cake" | "Don't start with your sister's wedding cake," suggests baker and author Dorie Greenspan on this week's episode of Special Sauce. Greenspan has come far from the self-described "sweet little home baker" that she once was, and has a lot of advice for... | 4/7/2016 | Free | View in iTunes |
|
29 |
CleanSpecial Sauce: Tom Colicchio Part 2 on Hunger, Guitar, and His Favorite Food Lab Recipe | Colicchio is a passionate guitar player and music aficionado, as you'll hear when he sings one of the riffs in the Stevie Ray Vaughan song that we want to use as the Special Sauce theme song in the near future. We also chatted about his seminal book,... | 3/30/2016 | Free | View in iTunes |
|
30 |
CleanSpecial Sauce: Tom Colicchio on the 3 Things Every Chef Should Know | This week, Colicchio discusses three key things he's learned over the course of his career — the things he thinks every aspiring chef should keep in mind. You'll learn about how a prison library book pushed Colicchio into the kitchen, and how... | 3/24/2016 | Free | View in iTunes |
|
31 |
CleanSpecial Sauce: Marco Canora on Keeping Calm Under Fire | This week, Canora discusses what he thinks restaurateurs and diners misunderstand about the service industry. You'll learn about how he deals with those issues, his guilty pleasures, and why sometimes it's good to have someone remind you to just calm... | 3/17/2016 | Free | View in iTunes |
|
32 |
CleanSpecial Sauce: Jonathan Gold on How to Jonathan Gold Someone | In this episode of Special Sauce - which, I must warn you, is a bit NSFW, unless you're surrounded by some really adventurous eaters with good senses of humor - Gold, Gabbert, and I discuss our shared passion for music and why there... | 3/10/2016 | Free | View in iTunes |
|
33 |
CleanSpecial Sauce: Michael Pollan on Cracker Jack and Childhood Gardens | On this week's Special Sauce, journalist, author, professor, and activist Michael Pollan - author of In Defense of Food, The Omnivore's Dilemma, and The Botany of Desire - discusses what's kept him in the garden, in the kitchen,... | 3/3/2016 | Free | View in iTunes |
|
34 |
CleanCalvin Trillin Part 2 on Gumbo, Writing, and Cole Porter | In this second half of my interview with The New Yorker staff writer, Calvin Trillin, you'll learn what major roux-related mistake would keep him from revisiting a restaurant, some of his secrets for speechwriting (or not writing, rather),... | 2/25/2016 | Free | View in iTunes |
|
35 |
CleanHow Sliced Bread Got Calvin Trillin Into College | In this episode of our podcast, you'll find out how Calvin Trillin came to be a staff writer at The New Yorker and author of 30 books, including American Fried; Alice, Let's Eat; and Third Helpings, which are now collectively known as The Tummy... | 2/18/2016 | Free | View in iTunes |
|
36 |
CleanPete Wells on Writing, Ketchup, and 2-Star Restaurants | Pete Wells of the New York Times is perhaps the nation's most influential and powerful restaurant critic, but, as you'll hear on this week's Special Sauce podcast, he's soft-spoken, funny, and thoughtful-and eminently fair-minded. | 2/4/2016 | Free | View in iTunes |
|
37 |
CleanCarla Hall on Crank Calls, Hot Chicken, and Unlocking Your Creativity | "Cooking is the way I can give a piece of my heart to someone," says The Chew's Carla Hall. On this week's Special Sauce, I chat with Hall about how she hopped around on her career journey, going from being an accountant at Price Waterhouse... | 1/28/2016 | Free | View in iTunes |
|
38 |
ExplicitDale Talde on Fried Chicken, Ranch Dressing, and Growing Up Filipino | "In America, you don't get what you don't ask for," says chef-restaurateur, Top Chef contestant, and cookbook author Dale Talde. "You have to punch and kick and scream to get what you want." On this week's episode of Special Sauce, I talk to Talde-one... | 1/21/2016 | Free | View in iTunes |
|
39 |
CleanBrian Koppelman on Pizza, Sushi, and What It Takes to Be a Screenwriter | On this week's episode of Special Sauce, Ed talks to Brian about his undying-and sometimes heretical-love for pizza, how gluttony ties into his upcoming Showtime series, Billions, and the moment when Wonderama broadened his culinary horizons. You'll... | 1/14/2016 | Free | View in iTunes |
|
40 |
CleanDavid Simon on The Wire, Raw Oysters, and Richard Pryor | On this week's Special Sauce, I talk to David Simon—one of the smartest, funniest, and most thoughtful serious eaters I have ever broken bread with—about how his years as a beat reporter made their way into his television work.... | 1/7/2016 | Free | View in iTunes |
|
41 |
CleanLaura Lippman on the Baltimore Food Scene, Crime Writing, and Journalism | "I'm a very average cook, but I'm a very happy cook," crime novelist Laura Lippman explained to me on this week's podcast. Lippman is far from your average writer, though. The Washington Post has called her "one of the best novelists around, period."... | 12/17/2015 | Free | View in iTunes |
|
42 |
ExplicitSusie Essman Talks Bacon, Profanity, and Vegetarianism | I've known the great comedian and actress Susie Essman for nearly 20 years, and I've always been disappointed that she'd never cursed me out the way she did her TV husband, Jeff Garlin, on Curb Your Enthusiasm. So I asked her to let me have it right... | 12/3/2015 | Free | View in iTunes |
|
43 |
CleanRich Torrisi Talks Curiosity, Craftsmanship, and Carl Sagan | Rich Torrisi's name hits headlines all the time, but the renowned chef—and managing partner of one of New York City's hottest restaurant groups—admits that he doesn't much care for all the media attention. "I don't have a taste for it, I... | 11/19/2015 | Free | View in iTunes |
|
44 |
CleanGail Simmons Shares Her Journey From Personal Assistant to Top Chef Judge | When I first met her more than a decade ago, Gail Simmons was no television personality. She was the not-at-all-lowly assistant to Jeffrey Steingarten, the feared and revered Vogue food critic. (And she had to survive a ridiculously arduous interview... | 11/12/2015 | Free | View in iTunes |
|
45 |
CleanJ. Kenji López-Alt on The Food Lab, Baths, Karaoke, and Becoming a Cook | Even if you've read every one of his columns on Serious Eats and every page of his weighty tome "The Food Lab: Better Home Cooking Through Science", you'll still find out some surprising—and funny—stuff about Kenji López-Alt... | 11/5/2015 | Free | View in iTunes |
|
46 |
CleanA Conversation with Phil Rosenthal | The first episode features my good friend Phil Rosenthal, who's a successful restaurant investor and the creator of Emmy Award-winning TV show Everybody Loves Raymond. PBS is now airing his latest creative endeavor, I'll Have What Phil's Having, a... | 10/29/2015 | Free | View in iTunes |
| 46 Items |
Customer Reviews
Maybe a little less Ed?
I enjoy this podcast but the host tends to talk too much about himself.
Based on the fact that all things SE are great
Based on the fact that all things Serious Eats are great
Great show
Love the show, one request though....can you turn the volume up? Hard to hear on the subway/streets of NYC.
