Dolly Parton: Working Class Food Hero
There are quite a few beautiful Dolly Parton remembrances that have been published since her death, but only one that talked about Dolly's l...
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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...
Episodes
20 of 472 episodes'The Elephant in the Room' Revisited with Tommy Tomlinson
This week the terrific writer and podcaster Tommy Tomlinson gives us a poignant and hopeful update on his lifelong battle with his weight. T...
Why Are Goldbud Peaches the Best?
This week on Special Sauce we talk to Goldbud Farm 's Chuck Mansfield, who happens to grow the best peaches in the world. He'll even tell se...
The Big Cheese: A Movie About Cheesemongering
This week on Special Sauce we take a deep dive into the world of cheesemongering with two of the stars of the documentary 'The Big Cheese' ,...
Reheating Ramen with Sho Spaeth
On this reheated episode of Special Sauce, former Serious Eats editor and writer Sho Spaeth talks to us about his book, Homemade Ramen , a 2...
Reheating Some Yemeni Coffee
Are Yemeni coffee shops the next big thing? On this reheated episode from 2025 serious eaters will meet Mokhtar Alkhanshali who has braved g...
Loving Food Can Actually Be the Secret to Eating Less of It
This week on Special Sauce Dr. Dana Small , a professor at McGill University and one of the leading experts on the neuroscience of food deci...
The Russ and Daughters Story
How does a family business survive more than a century of selling smoked fish, bagels, and candy? Russ and Daughters ' Niki Russ Federman ex...
The Bear's Final Season with the NYT's James Poniewozik
If there is a smarter or better TV critic than T he New York Times 's James Poniewozik I have yet to come across him or her. So when I was d...
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...
Summer 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...