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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...
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...
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...
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...
In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie...
The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid na...
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...
Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process...
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...
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon II...
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...
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...
(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...
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...
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...
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...
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was m...
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.
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...
We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.
This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think o...
Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man him...
Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own w...
Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist...
Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—...
We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes...
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 lea...
In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essa...
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 som...
Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think...
Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way w...
We went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break...
We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for fut...
Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the...
Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist...
We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Me...
Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own w...
This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think o...
This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Ju...
In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about...
This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We...
We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's ju...
How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to...
Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we...
It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pa...
Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man him...
How it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disas...
Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think...
Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—...