A Pie Reheat for the 4th of July
Here at Special Sauce we love pie in all its forms: we love shepherd's pie, apple pie, key lime pie, lemon meringue pie, and our absolute fa...
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Special Sauce with Ed Levine
Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-k...
Special Sauce with Ed Levine Podcast Guide
Listen to Special Sauce with Ed Levine, a Arts podcast by Ed Levine. Stream 463 episodes in English, follow new audio stories, and play episodes online on Radio and Podcast.
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Episodes
20 of 463 episodesSummer Burgers Part 2: Kenji and George Motz
This week on Special Sauce serious eaters get to eavesdrop on part 2 of my hilarious and informative conversation with burger mavens Kenji a...
The Collective Joy of Knicks Fans
As one of the millions of long-suffering Knicks fans I am still basking in the afterglow of the team's historical and magical run. I decided...
Burger Madness Part 1 with Kenji and George Motz
With grilling season underway I felt the time was right to talk burgers with Kenji and Hamburger America 's George Motz . We talk burger his...
The Knicks: Orange and Blue Skies, Baby!
As one of the millions of long-suffering New York Knicks fans, I decided I had to devote an episode of Special Sauce to the the team's amazi...
Mateo Kehler: The Cheese Visionary Behind Jasper Hill Farm
This week on Special Sauce we talk to Mateo Kehler , the cheese visionary behind Jasper Hill Farm . Mateo and his brother Andy, carpenters b...
A Hot Dog Reheat for Memorial Day
I have written thousands of words about the joys of eating hot dogs, so when Memorial Day rolls around, this serious eater's thoughts immedi...
The Big Bagel Taste Test
This week on the pod we are back with Part 2 of our deep dive into bageldom with bagel baker and celebrated chef Mark Strausman of Mark’s Of...
Bagels Are Having A Moment
Like slice pizza and smash burgers bagels are having a moment. One concept Pop Up Bagels was just valued at $300 million in its most recent...
Channing Frye Reheat: Go Knicks!
Like many serious eaters I am a serious NBA fan. And although the playoffs this year have just gotten underway, they are already proving to...
Can Food Actually Be Medicine? Yes!
The idea that food is medicine has been around for centuries. On this week's Special Sauce The New York Times 's Kim Severson and the Aspen...
Chicago and ICE: An Update
Last November ICE launched Operation Midway Blitz in Chicago, terrorizing both restaurant customers and workers in immigrant communities all...
A Tribute to Tom Valenti, The Best Chef You Never Heard Of
Tom Valenti, one of my favorite chefs of all time (who also happened to be a swell, generously spirited human being), died suddenly last wee...
Ella Quittner: Obsessed With The Best
As someone who has spent the greater part of a half-century searching for and obsessing about where to find the best of any kind of foodstuf...
AI: An Existential Threat to Recipe Developers
Smitten Kitchen 's Deb Perelman explains why she and many other recipe developers and food writers regard AI as an existential threat on thi...
Noma and Redzepi: A Shocking Tale of Abuse
According The New York Times , Noma chef and co-owner René Redzepi physically and verbally abused more than thirty of his kitchen staff betw...
LA Taco Reheat: Leading the ICE Resistance One Taco at a Time
This week we're reheating one of our favorite recent episodes on the ongoing struggle between ICE and the immigrant-driven food cultures of...
Are Restaurant Critics Obsolete? Part 2
On part 2 of our revealing and refreshingly honest conversation with three of the best food critics in America, Hannah Goldfield of The New...
Are Restaurant Critics Obsolete? Part 1
Are restaurant critics dinosaurs in the age of social media? We discuss that and more in part one of our critic's roundtable with The New Yo...
Food Critic on a Diet, Part Two: The NYT's Pete Wells
This week Pete Wells and I talk about our mutual worst food enemy, our addiction to sugar. Pete explains how the hidden added sugars in many...