In 2022 I got a chance to chew the fat with so many interesting people on Special Sauce. I couldn't possibly pick a favorite episode to leave you with, but I can certainly say with confidence that my conversation with NYT food writer Eric Kim is right up there. Eric is thoughtful, a fine recipe developer, and a lovely writer. His book Korean American: Food That Tastes Like Home, is terrific. So as the new year approaches I thought we'd leave you with Eric's episode. It's definitely worth another listen or if you didn't have a chance to do so when we first posted it in July, you are in for a treat. And in case you're wondering what Eric is up to these days he texted me that he is hard at work on a new book, a collection of essays. And Eric's next column for the NYT Magazine is a New Year's column on rice cake soup.
Special Sauce: After a Tony, a Grammy, and a Beard, Alexander Smalls on What’s Next [1/2]
Special Sauce: Cookbook Author Susan Spungen on Craving Togetherness [1/2]
Special Sauce: NYT’s Pete Wells on the Future of Restaurant Criticism [2/2]
Special Sauce: NYT Restaurant Critic Pete Wells on the State of the Industry [1/2]
Special Sauce: Why DC-Based Restaurant Owner Ezekiel Vázquez-Ger Is Feeling Optimistic
Small Businesses Need More Help Now, Says Ovenly Co-Founder Agatha Kulaga
Special Sauce: Will Xi'an Famous Foods Survive the Coronavirus Lockdown?
Special Sauce: Tom Colicchio on How to Save Restaurants
Special Sauce: Kenji on His Food Safety Article
Special Sauce: Kenji on Coronavirus and Its Impact on Restaurants
Special Sauce: Claudia Fleming on the Pitfalls of Your Passion [2/2]
Special Sauce: Kenji on Vegetarian Chile Verde, Claudia Fleming on Lego Desserts [1/2]
Special Sauce: Misha Collins on Pasta With Jam Sauce and Random Acts of Kindness [2/2]
Special Sauce: Supernatural Star Misha Collins [1/2]
Special Sauce: Maangchi on Being the Korean Julia Child [2/2]
Special Sauce: Kenji on Cooking for His Kid, and Maangchi on Becoming a YouTube Sensation [1/2]
Special Sauce: Sean Brock on the Distinction Between Happiness and Success [2/2]
Special Sauce: Chef Sean Brock on the Perils of Working Too Hard [1/2]
Ask Special Sauce: Kenji and Stella Answer Your Holiday Questions
Special Sauce: Kenji on Eggs, Plus Wisdom From Two Master Bakers [2/2]
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