This week on Special Sauce Kenji waxes (pun intended) poetic on the secrets to both seriously delicious french fries that taste just like McDonald's when they are fresh out of the fryer (that's when you have to eat 'em). He also gives some seriously helpful tips on roasting potatoes.
Special Sauce: Eggslut’s Alvin Cailan on Ruckus-Causing as a Career Path [1/2]
Special Sauce Live, Ed Levine Edition: Serious Eats Lives! [2/2]
Special Sauce Live, Ed Levine Edition: A Serious Eater Is Born! [1/2]
Special Sauce: Nik Sharma on the Kitchen as Laboratory [2/2]
Special Sauce: Nik Sharma on the Stories Told by Seasoning [1/2]
Special Sauce: Priya Krishna on Cooking and Being "Indian-ish" [2/2]
Priya Krishna on Special Sauce: How Indian-ish Came to Be [1/2]
Special Sauce: Joe Yonan on Charting Your Own Path [2/2]
Special Sauce: Food Editor Joe Yonan on Finding the Color of His Parachute [1/2]
Special Sauce: Jason Wang on Building a Xi'an Famous Foods Empire [2/2]
Special Sauce: Jason Wang on the Origins of Xi’an Famous Foods [1/2]
Special Sauce: Kwame Onwuachi's Journey From Setbacks to Success Story [2/2]
Kwame Onwuachi on Special Sauce: Notes From a Young Black Chef [1/2]
Special Sauce: Allison and Matt Robicelli on Moving to Baltimore [2/2]
Special Sauce: Matt and Allison Robicelli on Cupcakes and the Bonds of Suffering [1/2]
Special Sauce: Tommy Tomlinson on Asking for Help When You Need It [2/2]
Special Sauce: Tommy Tomlinson on Untangling Food, Love, and Loving Food [1/2]
Special Sauce: Osayi Endolyn on the Legacy of Southern Fried Chicken [2/2]
Special Sauce: Osayi Endolyn on Nigerian Food, Writing, and Identity [1/2]
Special Sauce: “Is Deep Dish Pizza a Casserole?” And Other Pressing Pizza Questions [2/2]
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