Toast, Burnt & Otherwise
Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing...
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Burnt Toast
Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside...
Episodes
20 of 74 episodes
Spice Is Nice
Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat...
A Good Morning To You!
Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful refle...
Jolie Laide
In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie...
The Bubble on Bubbles Hasn't Popped
The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid na...
The Longest Wait
Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait...
Tapping Into the World of Maple
Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process...
How to Throw a Ripe Tomato
Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the foo...
Leonardo Urena and the Giant Pumpkin
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
Food Swindle, or Absolute Genius? The Margarine Story
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon II...
Where Did the Banana Peel Slipping Gag Come From?
The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down...
Part II: Meet the Inventor of the Roto-Broil 400
After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inve...
Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie
(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's...
Chicken 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 fin...
Myths 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...
The 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 m...
Can 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.
Meet 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 m...
Why 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.
The 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 s...