Uploads 2f1488979639403 ydrbz8dm6xam9jop 71da83a9f8406b0071014d98e7340658 2fburnt toast final.jpg?ixlib=rails 2.1
Burnt Toast
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.
Arts
Food
1
Leonardo Urena and the Giant Pumpkin
17 min
2
Food Swindle, or Absolute Genius? The Margarine...
14 min
3
Where Did the Banana Peel Slipping Gag Come From?
14 min
4
Part II: Meet the Inventor of the Roto-Broil 400
14 min
5
Twin Peaks' Kyle MacLachlan Makes a Damn Fine C...
16 min
6
Chicken Boy
22 min
7
Myths and Magic of Milk
18 min
8
The Worst Food in White House History
19 min
9
Can You *Really* Season Your Food with Sound?
13 min
10
Meet the Roto-Broil 400
15 min
11
Why is There No Pie Emoji?
17 min
12
The Kit Kat Jingle That Almost Wasn't
15 min
13
Season 2....Coming Very Soon!
0 min
14
I Propose a (Wedding) Toast (Rebroadcast)
26 min
15
Jonathan Gold on L.A. Food, Anonymity, and Thou...
A conversation with the only food writer to ever win the Pulitzer.
29 min
16
Simply Nigella Lawson (Rebroadcast)
32 min
17
Michael Pollan, Ten Years After the Omnivore’s ...
20 min
18
Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)
25 min
19
Someone Put A Diaper On The Turkey (Rebroadcast)
18 min
20
Man vs. Meatloaf (Rebroadcast)
28 min
21
Calvin Trillin's Thanksgiving Campaign: Spaghet...
9 min
22
On Co-Authoring and Chef Whispering (Rebroadcast)
24 min
23
Who Wins the 2016 Piglet Tournament of Cookbook...
12 min
24
The Genius Recipes that Change the Way We Cook ...
28 min
25
Our All-Time Favorite Burnt Toast Moments from ...
15 min
26
What’s Different About Getting a Food Job Now?
22 min
27
The World of Wacky, Wonderful Road Trips
Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham
23 min
28
Michael Pollan, Ten Years After the Omnivore’s ...
Does Michael Pollan always follow his own food rules?
20 min
29
That Time We Tried to Ship Turkeys Across the C...
23 min
30
Simply Nigella Lawson (Rebroadcast)
Nigella Lawson on cooking, entertaining, and making up her own words.
32 min
31
I Propose a (Wedding) Toast
I Propose a (Wedding) Toast
25 min
32
Judith Jones and Her Life in Food
This is part two of a conversation with the legendary editor.
14 min
33
Lunch with Judith Jones at the Best Restaurant ...
A talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking
20 min
34
What We Cook When We Don't Feel Like Cooking
Even the editors of Food52 don't feel like cooking sometimes.
9 min
35
A Seat at Chef's Table
David Gelb takes us inside his Netflix series Chef's Table
26 min
36
And the James Beard Award Goes To...
Inside the Oscars of the food world.
29 min
37
The Genius Recipes that Change the Way We Cook
What it is, really, that makes a recipe Genius.
25 min
38
That Spritz Life: Drinking Culture in Italy
An ode to Italy and the spritz.
27 min
39
Jonathan Gold on L.A. Food, Anonymity, and Thou...
A conversation with the only food writer to ever win the Pulitzer.
28 min
40
Behind the Scenes of the Food52 Piglet
How the final four of cookbooks came to be.
34 min
41
Who Wins the 2016 Piglet Tournament of Cookbooks?
The Food 52 cookbook tournament.
12 min
42
Fat Isn’t Bad, Stupid Is Bad
And why kale isn't healthy...
25 min
43
Always Be Cooking: What I Learned From Cooking ...
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
29 min
44
When Kids, Parents, Grandparents Predict the Fu...
When Kids, Parents, Grandparents Predict the Future of Food
5 min
45
Someone Put A Diaper On The Turkey
Holiday Stories: Best of the Worst
17 min
46
Calvin Trillin's Thanksgiving Campaign: Spaghet...
A Thanksgiving story
6 min
47
Simply 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. 
31 min
48
Till 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...
19 min
49
Man 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...
27 min
50
Ruth 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...
30 min
51
Dale Talde on Throwing Authenticity Right Out t...
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...
28 min
52
His Name is Garrett Oliver and He Hates Crappy ...
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...
29 min
53
That Vegan Life: Free to Be Me and You, Cashews
What does a vegan pantry even look like?
25 min
54
Pizza 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...
22 min
55
If 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...
20 min
56
On 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...
23 min
57
Burnt 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...
27 min
58
Burnt Toast Ep 08: It All Started With Hot Fudg...
The founders of Big Gay Ice Cream talk shop.
21 min
59
Burnt Toast Ep. 07: Lunch is a Point of Honor
Burnt Toast Ep. 07: Lunch is a Point of Honor
30 min
60
Burnt Toast Ep 06: Everyone’s a Critic 
Ep 06: Everyone’s a Critic 
28 min
61
Burnt Toast Ep 05: What We Talk About When We T...
What We Talk About When We Talk About Coffee
25 min
62
Burnt Toast Ep 04: Dinner Between Two People
Burnt Toast Ep 04: Dinner Between Two People
24 min
63
Burnt Toast Ep 03: Food Didn’t Mean Anything to...
Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then
26 min
64
Burnt Toast Ep 02: Cookbooks: The Good, the Bad...
Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly
28 min
65
Burnt 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.
25 min
66
Promo: 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...
0 min