Podcast appearances and mentions of daniel gritzer

Cast iron cookware has a well-deserved reputation for being a kitchen workhorse, going easily from stovetop to oven. And like anything with a cult following, how to take care of it is subject to a lot of debate. Daniel Gritzer is the senior culinary director at Serious Eats, and he joins us to discuss how to season your cast iron and talk about how he uses the cookware.

Do you ever find yourself staring at a sad container of storebought hummus and wish you had something more exciting to serve along with your chips and crudite? Everyone loves a good party snack, but we all know the frustration of serving the same boring appetizers and noshes. This episode will up your appetizer game with craveable dips and spreads that are easy to make at home. This week you'll discover how to:1) Say goodbye to bland store-bought dips and say hello to scratch-made nostalgic onion dip that you'll still want to serve with a classic Ruffle's potato chip.2) How to create a light and airy whipped feta spread that pairs perfectly with summer veggies like crunchy-sweet sugar snap peas, crisp cucumber spears, and rainbow carrots. 3) Unique dips that can double as an entree for a light summer dinner, like roasted cherry tomato and goat cheese dip served with crusty bread – a fun and seasonal approach to pizza dip! Ready to become the dip master of your next party? Hit play now and unlock the secrets to these festive summer dips and spreads!***Links to from this week's show:How to make onion dip in any combination: classic, shallot, leek, with labneh, greek yogurt, and more from Food 52Ina Garten's onion dip recipeWhipped feta by Daniel Gritzer for Serious EatsBaked goat cheese and cherry tomato dip from Foody SchmoodyMichael Solomonov's hummus recipe from dried beans, and his 5-minute hummus recipe with canned chickpeas “Delicious Dips” cookbook by Diane Morgan, which includes Kari's favorite Cauliflower dipA cauliflower dip, from the Times of India Ukrainian eggplant caviar recipe from The New BaguetteA Midwestern-style Taco Dip Recipe from Sugar Spun RunClassic 7 Layer Dip by Ali Slagle for The New York TimesSmoked Salmon Terrine from the Greedy Gourmet***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Or give us a CALL on our kitchen phone! 323-452-9084Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Outdoor grilling and tailgating hit high gear after Labor Day. In Hour 3 of the Labor Day Special from CBS News Radio, host Gil Gross interviews Daniel Gritzer from "Serious Eats" explains how you can elevate your grilling game when you understand the science of marinades.And author Dan Tynan returns to detail how artificial intelligence will forever alter the way we work.Finally, we teach you how to deal with "Jerks at Work", with professor and author Dr. Tessa West.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guy's guest in this week's adventure in Food, Wine, & Fun is the  Senior Culinary Director at Seriouseats.com.

Sophie Donelson looks at modern kitchens, leaving plenty of wiggle room for comfort and realistic living. Anya von Bremzen travels to six food capitals in search of the connection between cuisine and identity. Learning the tricks of the trade, journalist Jaya Saxena discovers that performing at a Benihana teppanyaki grill isn't as easy as it looks. Daniel Gritzer lays out the tenets of marinades and discusses whether they're worth the effort. Chef Justin Pichetrungsi of Anajak Thai shops for market mangos for a traditional Thai dessert.

In the 1980s, six women on an island off the coast of Massachusetts began selling lobster rolls as a church fundraiser. Today people travel by car, boat, and plane just to taste these hallowed summer treats. This week, one of those people is Dan. He travels to Martha's Vineyard to uncover Grace Church's secret recipe. Plus, Daniel Gritzer from Serious Eats breaks down the science of why frozen lobster might be better than fresh.On Saturday, June 3, Dan will be moderating a panel at a food festival on Martha's Vineyard called Martha's Vineyard Flavors. It's a weekend of talks, demonstrations, and delicious meals. You can buy tickets to part of the event or the whole thing here.This episode originally aired on June 17, 2019, and was produced by Dan Pashman, Anne Saini, and Ngofeen Mputubwele, with editing by Peter Clowney. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie.Transcript available at www.sporkful.com.

A holiday guide with The New Yorker's Helen Rosner, Serious Eats' Daniel Gritzer, & Leah Bonnema & Nick Leighton of the Were You Raised by Wolves show

On this episode, we're joined by chef Dave Arnold. He's the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the  Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation. As I kind of expected going into this show, I  let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes, and this is part 1. We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity. SponsorsIf you're interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert's Orange Corn.   All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert's you aren't just saying yes to better flavor. You're also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Dave Arnold===========Dave's TwitterDave's InstagramThe (new) Cooking Issues PodcastBuy the book Liquid IntelligenceDig through the Cooking Issues blog==========================CHEFS WITHOUT RESTAURANTS==========================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little BitesIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show it would be much appreciated. 

This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I've been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about his work there. We had a long discussion, so I broke our conversation into two parts. Part one aired last week, and it's linked here (https://www.podpage.com/chefs-without-restaurants/a-conversation-with-daniel-gritzer-culinary-director-of-serious-eats-part-1)On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay. Where do you stand on the topic?This week's show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.===============================DANIEL GRITZER===============================Serious Eats Website https://www.seriouseats.comDaniel's Instagram https://www.instagram.com/dgritzerDaniel's Twitter https://twitter.com/dgritzer================CONNECT WITH US================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsThe Chefs Without Restaurants Newsletter https://bit.ly/35ctsL3Visit Our Amazon Store (we get paid when you buy stuff) https://amzn.to/3vgcc2fClubhouse https://joinclubhouse.com/@chefsworestosCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsTwitter https://bit.ly/2TVWdt7Instagram https://instagram.com/chefswithourestaurantsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/YouTube https://bit.ly/3xhnDYV

On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I've big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part one of two.We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You'll hear about the ins and outs of Serious Eats, and you'll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn't blend olive oil in a blender? We get into that.This week's show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.===============================DANIEL GRITZER===============================Serious Eats Website https://www.seriouseats.comDaniel's Instagram https://www.instagram.com/dgritzerDaniel's Twitter https://twitter.com/dgritzer================CONNECT WITH US================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsThe Chefs Without Restaurants Newsletter https://bit.ly/35ctsL3Visit Our Amazon Store (we get paid when you buy stuff) https://amzn.to/3vgcc2fClubhouse https://joinclubhouse.com/@chefsworestosCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsTwitter https://bit.ly/2TVWdt7Instagram https://instagram.com/chefswithourestaurantsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/YouTube https://bit.ly/3xhnDYV

Welcome to season two of the Chefs Without Restaurants podcast. I'm your host, Chris Spear. On the show, I have conversations with culinary entrepreneurs, and people in the food and beverage industry who took a different route. They're caterers, research chefs, personal chefs, cookbook authors, food truckers, farmers, cottage bakers, and all sorts of culinary renegades. I, myself, fall into the personal chef category, as I started my personal chef business Perfect Little Bites 10 years ago. And while I started working in kitchens in the early 90s, I've never worked in a restaurant unless you count Burger King. I'm really excited to share Season Two with you. I've taken the past month off to record a bunch of new shows and get them ready for release. The show will be returning next week on Tuesday February 2nd, 2021 with culinary historian Michael Twitty. Michael's book The Cooking Gene won the James Beard award for Book of the Year in 2018. You'll also be hearing from Chef Shola of Studio Kitchen. He's currently working up in New York at the Stone Barns center with Chef Dan Barber, doing a month long residency. I speak with Daniel Gritzer from Serious Eats, Christina Pirello of Christina Cooks, chefs Matt Collins and April DuBose, Laurie Boucher who's known on Instagram as @Baltimorehomecook, and you'll hear from Matt the Butcher. These are just a few of the guests that I'll have on the show this season. For a taste of our conversations, you can hear some clips from these episodes in just a minute. I'd love it if you'd subscribe to the show. And if you listen on iTunes, a rating and review would be great. Also, I'm launching a Patreon so that listeners can help support the show. And if you have a business and would like to sponsor a few shows, I'd love that. Please reach out to me at ChefsWithoutRestaurants@gmail.com. And thank you so much to all the listeners. I really appreciate your support.================CONNECT WITH US ================Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

This story originally aired Jan. 30, 2019. I recently made Daniel Gritzer's Swanson's Hungry Man style Salisbury steak recipe from his Serious Eats blog for the second time, and it came out every bit as satisfyingly savory as the first. When I told Nancy Leson, she told husband Mac, who exclaimed "My all-time favorite TV dinner!" So, Goodwife Leson made it, too, and we compared notes.

This story originally aired June 5, 2019. While browsing recipes at the station last week, Daniel Gritzer's savory vegetable galette caught my eye. Leeks, mushrooms, asparagus and cheese open-faced in a flaky pie crust. No need to even stop at the store on my way home. I had asparagus and mushrooms still unwithered in the fridge and two thick wintered-over leeks in the garden.

The continuing COVID-19 pandemic continues to keep people at home, and it's becoming more and more obvious that nobody knows what to eat. Food expert Daniel Gritzer (Serious Eats) gives Lars some words of wisdom to keep dinner fresh in our weird new world. SUBSCRIBE TO PODCAST GOLD Patreon - https://patreon.com/PodcastDotGold?utm_medium=social&utm_source=twitter&utm_campaign=creatorshare iTunes - https://podcasts.apple.com/us/podcast/podcast-gold-with-lars-casteen/id1497952837 Spotify - https://open.spotify.com/show/4OhKwr2Yp1mEoJdqNhDyti Stitcher - https://www.stitcher.com/podcast/podcast-gold-with-lars-casteen

On this week's Special Sauce, I continue my conversation with visionary pastry chef Claudia Fleming. But before we get to Claudia's captivating story, Kenji fields a question from Serious Eater Joan Moore, who wants to know how long the blade on her Cuisinart food processor should last. After Kenji delivers his characteristically thoughtful answer, Claudia and I pick up where we left off last week, and talk about her harrowing and moving journey. We start off by examining why she and her late husband, the prodigiously talented chef Gerry Hayden, decided to pack up their knives and scrapers, leave New York City, and buy an inn on the North Fork of Long Island, despite the fact that at the time, Claudia was, as she says, "kind of the it-girl when we left. I was on top of the world." Turns out, the move was made in part for Gerry. "I felt like I was eclipsing the larger talent in the relationship," Claudia says. "He devoted his entire life to being a chef, a cook. I loved him very much and wanted him to have his time. I hope that doesn't sound patronizing. I wanted him to live his dream and I wanted to help facilitate that." The inn hardly turned out to be a panacea. "It was a little money pit and it was a bit like The Shining," Claudia remembers. "It was kind of crazy. The inn was literally falling down and falling apart... There were lots of hysterical things about that. But it was kind of creepy and scary, too." If there was a single lesson Claudia took away from the experience, aside from the necessity of being well capitalized, it was this: "Beware of your passion. It can kill you." The battle to keep the dream of the inn alive took a tragic turn when Gerry was diagnosed with ALS, also known as Lou Gehrig's Disease. Claudia became chief caregiver to Gerry, even as she was running the inn. And yet somehow they persevered. "I got my strength from him," Claudia says, explaining how she managed to keep everything running. "I'm like, 'How is he doing this?' It was incredible. I'm like, 'If he can do it, I can do it with him.'" Claudia and I also spend some time talking about the reissuing (a rare occurrence in the cookbook world) of her profoundly influential book, The Last Course: The Desserts of Gramercy Tavern. I ask Claudia what she set out to do with the book. "I was trying to make restaurant desserts more accessible by deconstructing them," she says. It was also a way for her to advance the idea of dessert as something more than just something sweet to end a meal. "I think maybe I was or am a frustrated cook," Claudia says, "so I started making dessert just like another course: the last course. It became less about sweet than about just another course that wraps up the dinner. It didn't come out of left field." To close out the episode, Daniel Gritzer checks in from the Serious Eats test kitchen and schools us on grilling pork chops. "Grilling pork chops can present similar problems as chicken breasts. The meat is lean and prone to drying out, even with the slightest overcooking. With a few simple steps, though, you can guarantee that your pork chops will be juicy and perfect every time." I urge all Serious Eaters to check this episode out, just because Claudia Fleming's story is so moving. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=452053

One of the things I love about Special Sauce is how often I am surprised and moved by my guests. And this episode, in which I interview Supernatural star Misha Collins, who, with his wife Vicki, just published The Adventurous Eaters Club: Mastering the Art of Family Mealtime, is a perfect example. Collins had a peripatetic childhood- "I think I lived in 15 places by the time I was 15," he tells me—and often found himself living in parks and teepees. Yet his "idiosyncratic and eccentric" mother somehow managed to almost always gather the family at dinnertime, even if what they were eating was procured by shoplifting. When your mother teaches you how to shoplift a peach, I would say that that's more than idiosyncratic and eccentric. Before I was mesmerized by my conversation with Misha, Kenji answered Serious Eater Ryan Daugherty's question about when to use dried or fresh herbs in preparing food. And to close out the episode, Daniel Gritzer schools us on the joys of making sous vide chicken wings. I hope you tune in for a supernatural, moving, and surprising episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=451403

This week's Special Sauce episode unintentionally turned into a carb fest. Although I knew I was having on a couple of the finest bakers in the land- Amy Scherber, the founder of Amy's Bread, and Melissa Weller, a baker and partner at High Street on Hudson- I had not anticipated that the other segments of the show would have a similarly starchy focus. But let's start with the bread-bakers: Scherber founded Amy's Bread way back in 1992, and it was one of the first artisanal bread-baking businesses in New York City, established long before "artisanal" became such a ubiquitous marketing term. Weller, who used to be the head baker at Per Se and has overseen a number of well-regarded baking operations around New York, is now turning out some of the finest bagels in the city (and that's saying something). The two of them gave me some much-needed insight into what it was like to earn their chef stripes in all-male kitchens and, more importantly, what it takes to finally say, "Screw it!" and start your own business. In the advice portions of the episode, Kenji fields a question from Serious Eater Melissa Staricha about the food processor he uses for his New York-style pizza dough, which sends him on a Kenji-like riff about enzymes and autolysis and how to make good pizza. And, finally, just in time for the holidays, Daniel Gritzer offers some advice for how to make mashed potatoes way ahead of time and "still have them shit the table as good as new." Kenji on pizza dough, Amy Scherber and Melissa Weller on their paths to bread-and-pastry entrepreneurship, and Gritzer on making mashed potatoes in advance to ease your holiday cooking stress. As someone on a low-carb diet at the moment, I have to say this episode of Special Sauce is an exquisite and yet thoroughly enjoyable form of torture. --- The full transcript for this episode can be found over here at Serious Eats:  https://www.seriouseats.com/preview?record=450340

This week's Special Sauce episode kicks off with Serious Eater Marc Lampert asking Kenji about the process of cooking with ingredients packed with umami. "Does umami cook out like an acid would?" Marc asked. Here's part of Kenji's response: "A general rule of thumb for cooking is if you can smell it that means that its concentration in the pot is going down...So if you are cooking a stew and it smells like there's this wonderful red wine aroma that means that the more you smell red wine in your house, the less is left in the stew. There's a finite bucket of it, and if it's in your house then it's not in your pot." With Marc's question squared away, the episode moves on to my far-reaching conversation about fast food with former Atlantic staff writer Adam Chandler, the author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom. He described to me the high school fast food ritual that started his journey: "On weekend nights, we would all pile into our cars and go to Whataburger. It was the last thing we did before we rushed across Houston to go home for our curfews. And that was our sacred ritual. I have the fondest memories of sitting down, and having breakfast with my friends right before we all went to bed...They have something called a breakfast taquito, which is eggs, a tortilla, hash browns, and American cheese...It's my deep-fried madeleine right there. It's just perfect." I asked Adam why that taquito was perfect, and he said, "It was a comfort food for me. I think that was all I really considered it to be as something that even the adult menus at fast food restaurants kind of feel like a kid's menu. There's something about eating something with your hands, and taking it out of paper wrapping that feels kind of like a celebratory innocent thing...There was no formality required." Adam and his wife even celebrate Valentine's Day with fast food. "We have a ritual for the last four years. We've gone to White Castle on Valentine's Day, so I have to do a special shout out for that because I don't know if you know this, at White Castle, they do table service every Valentine's Day. They have a red tablecloth." Finally, the episode moves on to Daniel Gritzer, who talked about his favorite ways to cook a steak, which includes a technique that many cooks have been told is verboten. He said he does use a smoking hot pan, but then he busted a myth about flipping your steak just once while cooking. To hear the rest of Kenji's explanation of how to use flavor agents, lots more fast food wisdom from Adam Chandler, and Daniel's steak-cooking tips, you'll just have to listen to the whole episode. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/10/special-sauce-kenji-on-cooking-with-fish-sauce-and-adam-chandler-on-fast-food.html

This week Serious Eaters get to see the all-new Special Sauce format we've cooked up for the new season. Every episode of Special Sauce 2.0 will start off with "Ask Kenji," a brief section in which J. Kenji Lopez-Alt will answer a pressing question one of our readers has sent in. We're going to do one of these every week, so keep those questions coming. This week the question comes from Tucker Colvin, who asks Kenji which outdoor pizza oven Kenji recommends. After "Ask Kenji," each week we'll have on a guest, and this week that guest is ice cream wizard Nicholas Morgenstern, whose eponymous ice cream shop in New York's Greenwich Village offers 88 flavors. As my friend Brian Koppelman said on his podcast, "The Moment," Morgenstern is Willy Wonka of ice cream. He also happens to be an extremely thoughtful person; for example, when I asked him why he chose to devote his life to ice cream, he replied, "The product itself is a terrific vehicle for expression for me...It's become more and more interesting to me to think about it as a cultural reference point, especially in America, and what it means to Americans, and why it's so important." Finally, at the end of every episode, we'll check in with the test kitchen crew at Serious Eats World HQ. This week, Daniel Gritzer gives us his definitive take on the pros and cons of refrigerating tomatoes. So do give Special Sauce 2.0 a listen. I hope you, like me, think it's snappy, informative, and surprising.   https://www.seriouseats.com/2019/09/introducing-special-sauce-2-point-0.html

This week, we are thrilled to welcome Daniel Gritzer, the Culinary Director of Serious Eats, into the studio! Daniel shares how his early passion for food — staging at legendary restaurant Chanterelle at the age of 13 in lieu of a bar mitzvah — influenced his culinary career path. He's had few twists and turns along the way, including nearly a year working on organic farms in Europe, where he harvested almonds and Padrón peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. After a few years at a small nonprofit devoted to the creation of Brooklyn Bridge Park, he threw himself fully into restaurant work, followed by editorial roles at Time Out NY, Food and Wine, and currently, Serious Eats. Please join us as we sit down with Daniel to talk about his adventures in food, how he transitioned from the kitchen to the editorial space and so much more. Why Food? is powered by Simplecast.

Stella Parks and Daniel Gritzer are back for the second part of our Ask Special Sauce holiday edition, and we tackle some of the most pressing issues many of us face when cooking during the holidays. For example, take the sticky subject of royal icing, which, according to Stella, is great for making a bunch of holiday-appropriate treats far in advance."You can make a bunch of frosted snowflakes, and they'll keep for weeks, without any kind of loss of quality, because there's nothing really perishable happening," Stella says. "The high sugar content of the frosting ensures that there's not really any bacterial activity coming from the egg whites." Mr. Gritzer offers up some advice for prepping and storing fresh herbs, including the importance of using a salad spinner to wash and dry them. The key to storing tender herbs like cilantro and parsley? "Treat them like fresh-cut flowers," Daniel says. For further instructions, you're going to have to listen, but I will give you a hint that the next thing to do involves herb millinery. Daniel also answers the vexing question of how to cook a beef tenderloin to satisfy both the people who like their meat rare and the folks who like their meat medium, which I will similarly leave for you to discover. Finally, I asked both of them to tell me what they don't like about the holidays. Daniel's answer won't surprise you; his is a fairly common complaint. But Stella's, on the other hand, is most decidedly not commonplace. In fact, it's a hilarious, Grinchian shocker. But this is one gift I'm not giving away. You're going to have to find out for yourself by checking out the episode. Happy Holidays, Serious Eaters, from all of us here at Serious Eats World HQ!   https://www.seriouseats.com/2018/12/special-sauce-holiday-cooking-part-2-2.html

I had such a good time answering your Thanksgiving questions with Kenji and Stella on our recent installment of Call Special Sauce, we thought we'd do the same thing in a two-episode series leading up to the end-of-year holidays. This week and next, Daniel Gritzer joins Stella to answer your holiday cooking and baking questions, and I can tell you that I learned a lot. You'll want to listen to the episode or read the transcript to hear Stella's and Daniel's complete answers, but here's a preview: If you're among the few Serious Eaters who haven't heard of roasted sugar, one of Stella's genius inventions, Stella offers a quick definition: "So toasted sugar is just plain, white, granulated sugar that has been tossed into an oven for some period of time, and that period of time, it's kind of like toasting bread crumbs or toasting almonds or something, where you can give it a little bit [of time] or a lot to pull out different flavor profiles, like a light toast or a dark toast.... The sugar starts to thermally decompose, which is to say, it starts to caramelize without ever melting, and so you end up getting this kind of dry, granular, lightly caramelized product." What's in it for the baker, you might wonder? One advantage is that using roasted sugar in your holiday cookies makes them less sweet: "It's still mostly sucrose, so it behaves like sugar in any recipe that calls for white sugar. It's a total one-to-one swap, but because some caramelization has taken place, it doesn't taste as sweet, and it does bring a little bit more complexity, some toastiness, some nuttiness, and that sort of thing coming into a dough." To improve on classic holiday sugar cookies- you know, the kind you roll out and cut into shapes and frost with colorful icing and pack into tins as gifts- Stella advocates a slight substitution: "Most cookies are all-butter cookies, but instead of using pure butter in this recipe, I substitute a little bit of it with refined coconut oil. And refined coconut oil is a style that has no aroma or flavor of coconut. So even if you're like, 'I hate coconut,' this is not something that's going to come into play in this recipe. It's just there for the added richness, because if you've ever made a rolled sugar cookie cutout, you may have noticed that they can be a little bit dry, especially over time, if you're trying to make a cookie that keeps well. So using a little bit of coconut oil in the dough helps it to stay more moist and rich, and it helps it seem more rich, because coconut oil is higher in fat per ounce when compared to butter." Besides advising a reader on how to successfully cook a big (and pricey) standing rib roast, Daniel describes his method for making crispy Roman-Jewish fried artichokes, a traditional Hanukkah dish: "It's a two-stage cooking process, where first you cook the artichokes in olive oil at a lower temperature.... That's to make them tender. They come out. You kind of smash them flat a little bit and open them up so that they kind of look like flowers, and then you raise the heat on the oil to deep-frying temperatures, up to 350 or so, and then go back in, and you fry them until they're golden and crisp." If you've heard that frying in olive oil can be dangerous, fear not: "There is no scientific evidence that I have been able to find to suggest that it is a bad thing to do. The Roman Jews have been doing it for millennia, literally, and it seems to be perfectly fine." The real risk might lie in that dry, out-of-season artichoke: "I have actually had an artichoke combust, spontaneously combust, while I was slicing it.... Sparks and char and tufts of smoke wafting up off the artichoke from nothing more than cutting it." So don't sweat your holiday cooking and baking this year- we've got you covered, on both Special Sauce and the site. Next week, we'll answer even more of your questions in the second part of this holiday edition of Ask Special Sauce. Happy holidays, Serious Eaters. I hope it's not too early to say that. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/12/special-sauce-holiday-cooking-part-1.html

On this episode of Special Sauce, I asked Daniel Gritzer, our managing culinary director, to come on and talk about the work he's been doing recently, and about where he thinks the site is headed from a culinary point of view (I hope to have Daniel and other members of the culinary team on the podcast more regularly in the future). And just to spice it up a little, I had Kenji López-Alt, on, too. We spent a fair amount of time talking about a magical and ancient cooking implement: the mortar and pestle. Daniel has done a lot of research into mortars and pestles, and Kenji has frequently extolled their virtues on the site. (If you follow Kenji on Instagram, you'll have seen photos of Alicia, his adorable daughter, pounding away on her own mini mortar and pestle alongside her dad.) The first thing I wanted to find out was what Daniel found so interesting about them. "It's a kitchen tool that we take for granted," Daniel said. "Mortars and pestles predate knives, right? Mortars and pestles go back to when we were still cutting things with chipped stone tools, they're that old." Part of what Daniel was trying to figure out was whether his long-held suspicion that some of the mortars and pestles sold in kitchenware stores were just terrible at doing what they were supposed to. "I collected as many mortars and pestles as I could reasonably get my hands on," Daniel said, and he put them through their paces. "Making things like pesto, Thai chili pastes, grinding spices, mashing garlic to a paste." And he discovered, just as he suspected, that not all mortars and pestles are created equal. "This ceramic one that I picked up at a store that will not be named was just horrible, it didn't work for anything." Although Daniel did soften that criticism after noting that a reader had observed that it was a science lab mortar and pestle, one that's not intended for culinary purposes. "That thing is good if you're mashing up mouse brains to do some sort of experiment." And a good mortar and pestle is necessary, according to both Daniel and Kenji, since it will lead to superior results. "If you taste a pesto mae in a mortar and pestle side by side with a pesto made in a food processor," Kenji observed, "it's a pretty significant difference." Kenji also noted that in his sequel to the Food Lab, which he's now writing, "there's an entire chapter on the mortar and pestle and what you can do with it." Kenji even claims he'd put it in his top five pieces of necessary kitchen equipment. Once Kenji left the line I asked Daniel to reflect on the way he sees the culinary content on Serious Eats evolving in the future, and he had a typically thoughtful answer, but to hear him talk about that, you'll just have to listen. For now, suffice it to say that it was a pleasure to have Daniel Gritzer and Kenji López-Alt together again, if only on Special Sauce. https://www.seriouseats.com/2018/10/special-sauce-daniel-gritzer-kenji-lopez-alt.html

Host Dana Cowin catches up with chef Alex Stupak to discuss her favorite dishes at his newly opened Mexican restaurant Empellon Midtown. Next, Becca Parrish, the founder of Becca PR, explains why some of the best PR is invisible; how she keeps clients like Eric Ripert and April Bloomfield happy and how she only pitches stories that she knows editors want to say yes to. Bonus: Daniel Gritzer of Serious Eats shares the key to perfect fondue.

Daniel Gritzer, Serious Eats' culinary director, is in many ways our not-so-secret weapon. To learn more about the surprisingly nonlinear career path that landed him at Serious Eats (which involved two stints herding sheep in Europe), and about the martial art he practices (one he describes as physical, real-time chess), you're just going to have to listen.

On this week's special episode of Cooking Issues, Dave and Nastassia are joined in the studio by Jordana Rothman, Anthony Bozza, Clifton Hyde, and Daniel Gritzer for a tasting and judging of "rockstar" wines, i.e. wines created in collaboration with such rockstars as Les Claypool, Dave Matthews, David Coverdale of Whitesnake, and more!

This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!

Ask a Clean Person is on the chopping block this week as Jolie Kerr is in studio with Daniel Gritzer and Lesley Stockton talking knife and cutting board care. Daniel is the Culinary Director at Serious Eats, where he writes about food, cooking, and recipes, with an eye to obsessive recipe testing and myth-busting while Lesley is a staff writer and the test kitchen manager at The Sweethome who has been working in restaurant, catering, and test kitchens for almost two decades. Between why you should never put a chef's knife in the dishwasher, the right way to hand-wash, and a gruesome slicing story, plus cleaning advice for the faithful cutting board, this episode is not to be missed! See acast.com/privacy for privacy and opt-out information.

Ok cast iron crazies – this episode might make you mad. Jolie Kerr is joined by Daniel Gritzer to debunk some serious cast iron myths. Daniel is the Culinary Director at Serious Eats, where he writes about food, cooking, and recipes, with an eye to obsessive recipe testing and myth-busting. Dedicated listeners will remember Daniel from Season One, when he regaled us with true and terrifying tales of what really goes on in restaurant kitchens. He’s joining Jolie once again in the studio, this time to talk about the very serious subject of cast iron cookware. See acast.com/privacy for privacy and opt-out information.

Restaurant cleanliness: what do you want to know? What don’t you want to know? This week on Ask a Clean Person, host Jolie Kerr welcomes Daniel Gritzer, Culinary Director at Serious Eats, to the studio for some thoughts on food safety plus crazy restaurant stories. Daniel boasts being Department of Health certified and has seen it all! What are the restaurant red flags? How old is the soup? Which is the worst day to order fish? How clean is the cutlery? Tune in to hear myths dispelled as well as the dirty truth! This program was brought to you by Route 11 Potato Chips. See acast.com/privacy for privacy and opt-out information.

Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges. Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean. “A leaky rotovap is a key loss of flavor loss in distillation”. [24:00] “Everything you boil – you have to condense. You have to have as much chilling power as you have heating power.” [35:00] –Dave Arnold on Cooking Issues

On Wednesday, July 3 from 3-4 pm EST The Halli Casser-Jayne Show, Talk Radio for Fine Minds presents the ultimate ice cream show. Join us as we take a look at the history of ice cream and the role it plays in our American lives with Daniel Gritzer of Food & Wine magazine. And learn about the newest trends in ice cream with artisanal ice cream makers Felecia Hatcher from Feverish Ice Cream, Sophia Brittan from Victory Garden NY and Michael Turback author of A Month of Sundaes. We'll be talking about ice cream success stories, the best-selling flavors and ice cream brands, and the resurgence of popsicles. The Halli Casser-Jayne Show, Talk Radio for Fine Minds airs on Blog Talk Radio every Wednesday from 3-4pm EST. Visit Halli's websiste for more on this show and all of our exciting shows at http://www.hallicasser-jayne.com

On Thursday June 14 from 9-10 pm EST, we're discussing the history of ice cream and the role it plays in our American lives with Daniel Gritzer of Food & Wine magazine, artisanal ice cream makers Felecia Hatcher from Feverish Ice Cream and Sophia Brittan from Victory Garden NYC; and Michael Turback author of A Month of Sundaes. And we'll be talking with the delicious Hattie RetroAge, in her 70;s and full of vim and vigor, she says because she eats so much ice cream! We'll also discuss: What's new in the ice cream world; ice cream success stories; the best-selling flavors and ice cream brands; and the resurgence of popsicles, but with a twist. The Halli Casser-Jayne Show, Talk Radio for Fine Minds, airs on Blog Talk Radio every Wednesday from 3-4pm EST and Thursday from 9-10pm EST. Visit www.hallicasser-jayne.com for more info.

On Wednesday, June 13 from 3-4 pm and Thursday June 14 from 9-10 pm EST, we're discussing the history of ice cream and the role it plays in our American lives with Daniel Gritzer of Food & Wine magazine, artisanal ice cream makers Felecia Hatcher from Feverish Ice Cream and Sophia Brittan from Victory Garden NYC; and Michael Turback author of A Month of Sundaes. We'll also discuss:What's new in the ice cream world; ice cream success stories; the best-selling flavors and ice cream brands; and the resurgence of popsicles. The Halli Casser-Jayne Show, Talk Radio for Fine Minds airs on Blog Talk Radio every Wednesday from 3-4pm EST. Visit www.hallicasser-jayne.com for more info.