Podcasts about kenji l

We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid is—and why it's so delicious. Plus, journalist Alex Beggs tells us about cookbooks for pets; J. Kenji López-Alt takes wok cooking outdoors; and we make Spicy Chinese Beef Skewers. (Originally aired July 22nd, 2022.)Get the recipe for Spicy Chinese Beef Skewers here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Trapped in the never ending cycle of, “what do YOU want to do? I dunno, what do YOU want to do?” Well, the weekend is nigh, and Soundside Producer Jason Megatron Burrows is here with everything YOU need to enjoy your time away from work… LINKS: Scott Shoemaker’s :Probed! – Intiman Theatre Rick Steves, Ann Powers, J. Kenji López-Alt, and Pedro the Lion — Live Wire Radio Roméo et Juliette | April 11 - 20, 2025 Record Store Day - Seattle Stores SIFF & Stitch - Labyrinth Free Oral Cancer Screening - UW Red Square Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to kuow.org/donate/soundsidenotes Soundside is a production of KUOW in Seattle, a proud member of the NPR Network.See omnystudio.com/listener for privacy information.

В этом выпуске С Тоней Поповой говорим о том, как подружиться с едой и сделать готовку частью повседневной жизни: не изматывающей, а вдохновляющей. Обсуждаем что такое “лего-подход” к готовке, и как один кусок тыквы превращается в три разных блюда; как сделать еду красивой, не используя трюфели и золото; как собрать удобную и рабочую кладовую, которая сэкономит деньги, время и нервные клетки; почему планеры питания не работают и как сделать, чтобы заработали; какой минимум посуды нужен, чтобы вы не бросили готовить через неделю. Этот выпуск для всех, кто хочет начать готовить вкусно, красиво и просто и готовить чаще, но тратить на это меньше сил. Также ждем вас, ваши лайки, репосты и комменты в мессенджерах и соцсетях!
 Telegram-чат: https://t.me/podlodka Telegram-канал: https://t.me/podlodkanews Страница в Facebook: www.facebook.com/podlodkacast/ Twitter-аккаунт: https://twitter.com/PodlodkaPodcast Ведущие в выпуске: Евгений Кателла, Аня Симонова Полезные ссылки: Telegram-канал Тони https://t.me/tonyacooks Tonya Cooks. Список продуктов, которые всегда должны быть в кладовой и холодильнике https://docs.google.com/spreadsheets/d/1uwwswRjr75nEwqA4xjPFQ5MPN4Au5Zrk3CndNRgOowo/edit?gid=0#gid=0 Tonya Cooks. Базовый набор посуды для котовки и сервировки, который у вас всегда должен быть дома https://docs.google.com/spreadsheets/d/1uwwswRjr75nEwqA4xjPFQ5MPN4Au5Zrk3CndNRgOowo/edit?gid=0#gid=0 Книга Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking https://www.amazon.co.uk/Salt-Fat-Acid-Heat-Mastering/dp/1782112308/ref=sr_1_1?crid=3V1S48SPYNSSQ&dib=eyJ2IjoiMSJ9.i4OOiNTFDRtw5ykFu34FDIUWhLdyh622EIBXdbRCwUBZS-ocyzqE9yx2nKsXoREHvbzKEH6tzauL_y3U9XedIiwLXNO8kp98LCG6QMDoJXuuTD8KZkzwAeblMPGFJ7yQJaMZF0hxoK2uYWzEpXOsnj6IIX7I7HklXn_NV0f9hduZs0MR9P0P_nWgHpXGW64vg8yaei588FALk1x0KHJd4sUfzLOkGfX7ZC8ixe_U8qY.EYbLhhKZZa8PbWl52LVIPAMaXF9H_CPI6uuyvIH2I0I&dib_tag=se&keywords=salt+acid+fat+heat+cookbook&qid=1742328004&sprefix=salt+acid+fat+%2Caps%2C1059&sr=8-1 Книга The Food Lab: Better Home Cooking Through Science by J. Kenji López-alt https://www.amazon.co.uk/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?crid=3MX601H2RB4KZ&dib=eyJ2IjoiMSJ9.NLTwgb_MiexmVgabr4d-vlMaZhK8ZJk-H7E4wjuJgRLcnINp8YZTkZXLZnr-dXMLE5_XaSyibibbzPQShEvey8uW8bHrnwpQcBQUJqJXjZQeFbOE9yC7XoAnRAfcBk-sp1yHb2176pAjT0gao_myYr_NSNPtsk0JPxDxQhtH85m-0w_tH8V91J3Cq8VRQDRQFOmVNnW7-oOk3uK5NNeau74gZYnrMcs5782Y5pAA0XM.d6WK6Q11Ss1f-vwW1nAy_jtHJKzOREWnXLEW47vNoV8&dib_tag=se&keywords=Food+lab&qid=1743270450&s=books&sprefix=food+lab%2Cstripbooks%2C111&sr=1-1 Книга Ottolenghi SIMPLE https://www.amazon.co.uk/Ottolenghi-SIMPLE-Yotam/dp/1785031163/ref=sr_1_1?crid=2K6A6WS3YSQ2H&dib=eyJ2IjoiMSJ9.TaOg-hxgec5CoAGQVx4V59Wtlwhr0KSILvVhI5MTe680YSko9-pn8lSktTQBB_7UnNsu-AKBoMlUYU_5qARvmVXZO_vBEQf7_ATR0tE4456N1KnbSIxwhmOjpbD4drdZfJgu3XoHl49wSVk5tUk_Pqw4N6cf5IGG7WqechyaIBGs0BYFkHvxMZF3j_VUwsspCHtkva_HhjNo3x0xgjBCeTt3wQwfgqHydQD40Ek07Z0.P57Gx7blxZVOplTpcSFcObgcWYJTYUjSiYISdUY8esc&dib_tag=se&keywords=ottolenghi+simple&qid=1743270577&s=books&sprefix=ottoneghi+simple%2Cstripbooks%2C59&sr=1-1 Книга Six Seasons: A New Way with Vegetables by Joshua McFadden https://www.amazon.co.uk/Joshua-McFadden/e/B09QHB4D3V/ref=dp_byline_cont_book_1 Шоу Памелы Андерсон Pamela's Cooking With Love https://youtu.be/euRQjOLDY_c?feature=shared Подробный разбор о CGM, диабете и еде https://habr.com/ru/articles/824362/

Richard Hart is here with the hottest takes in bread baking and sourdough—why he doesn't care about your old sourdough starter, what everyone gets wrong about supermarket bread, and why the bread in Paris is, well, lacking. Plus, antique bookseller Don Lindgren reveals the history of community cookbooks, J. Kenji López-Alt discovers the perfect way to cut an onion, and we make Turkish Crescent Cookies with Spiced Walnut Filling.Get the recipe for Turkish Crescent Cookies with Spiced Walnut Filling here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Kenji López es líder de Urvita, un proyecto de vivienda pionera en Monterrey que se destaca por su enfoque en la arquitectura de vanguardia, hospitalidad excepcional y sentido de comunidad. En el episodio de hoy Kenji y Jorge Diego conversan sobre la evolución de la vivienda y como Urvita está tomando acción.No te pierdas nuestros episodios, publicamos todos los Martes.Síguenos en: Instagram https://www.instagram.com/designaholic.mxFacebook https://www.facebook.com/designaholicmx/Twitter https://twitter.com/designaholicmx Suscríbete a nuestro newsletter semanal “Las 5 de la Semana” aquí: https://bit.ly/30yyPD0Nuestra página web es: http://designaholic.mxTambién te dejo mi cuenta personal donde además de publicar sobre mi estudio y los proyectos que hacemos, comparto mucho más sobre Arte, Arquitectura y Diseño. Instagram https://www.instagram.com/jd_etienneTwitter https://www.twitter.com/jd_etienne Hosted on Acast. See acast.com/privacy for more information.

We are taking a break this week. Please enjoy this classic interview from our friends at Milk Street Radio.For more information, visit Milk Street Radio's homepage, and follow Milk Street Radio on Apple Podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

We are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typical bars, cookies, and pies into deliciously nutty and sometimes spicy desserts. Hetal is the author of Desi Bakes, and she left us her recipe for Pistachio & Cardamom Muddy Buddies.Broadcast dates for this episode:November 22, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

J. Kenji López-Alt is a food writer and chef. He wrote the books The Food Lab and The Wok: Recipes and Techniques. The holidays are coming up – if you're looking for some new recipes to try, some of our favorites at Bullseye include López-Alt's roasted potatoes, chocolate chip cookies and standing prime rib. Making your own mayonnaise the López-Alt way only takes two minutes! A version of this interview originally aired in March of 2022. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world's hottest chili peppers at Noma. Plus, Sonoko Sakai reveals how to “wafu” your cooking, J. Kenji López-Alt solves the problems of cooking fish at home, and we uncover the history of Ukrainian borsch.Get this week's recipe for Ukrainian Borsch here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

What is Indian food in America? The country's identity as a melting pot makes for a diverse tapestry of flavors, but that doesn't always equate to easily being able to identify one's place in the culinary landscape. In her debut cookbook Amrikan: 125 Recipes From the Indian Diaspora, acclaimed Food & Wine writer and editor Khushbu Shah presents instructions for preparing dinners, drinks, and desserts as varied as Saag Paneer Lasagna, Pani Puri Mojitos, and Masala Chai Basque Cheesecake. But Shah goes beyond instructions and ingredients, writing about the larger story of Indian food. In a 2019 interview with the New York Times, Shah said, “Food is undeniably intersectional. It's impossible — it's irresponsible — to deny it.” Amrikan is replete with images and essays that illuminate this fusion of cuisine and culture, showcasing the links between food and identity. Khushbu Shah is a food writer and journalist who resides in Los Angeles, California. She was most recently the restaurant editor at Food & Wine magazine, where she crisscrossed the United States several times over on the hunt for the country's best new chefs. She is the youngest person and the first person of color to ever hold that title. You can also find her work in the New York Times, Washington Post, GQ, Eater, and more. Additionally, her writing has been featured in the Best American Food Writing anthologies, and she has made appearances on television shows like Ugly Delicious. Khushbu grew up in Michigan, where her immigrant parents raised her with a deep appreciation for spices and good fruit. This is her debut cookbook. J. Kenji López-Alt is a chef, parent, and New York Times best-selling author of The Food Lab, The Wok and Every Night Is Pizza Night. He is a wildly popular New York Times food columnist; cohost of The Recipe podcast with Deb Perelman; and host of Kenji's Cooking Show, which has more than a million subscribers on YouTube. He lives in Seattle, Washington. Buy the Companion Book Amrikan: 125 Recipes From the Indian Diaspora Book Larder

En este Casos de Éxito nos acompaña Kenji López, cofundador y director general de Urvita. Urvita es una empresa mexicana de construcción que propone un nuevo modelo para la industria inmobiliaria, haciendo que tener una propiedad sea más fácil y accesible, ofreciendo también que los procesos y trámites administrativos y de gestión sean mucho más eficientes. En este episodio, hablamos de temas como los problemas de la industria inmobiliaria, la propuesta de Urvita, el marketing que han hecho y cómo sacar adelante un proyecto así.

This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Otis Gray brings us the story of America's eel fishing boom—and what happened when it got out of hand. Plus, Kenji López-Alt discusses the surprising science of salting scrambled eggs, and we make kefta in a creamy tahini sauce.Get this week's recipe for Baked Kefta with Tahini here.Listen to Otis Gray's “Sleepy” podcast here. Music in Otis Gray's piece is by Blue Dot Sessions. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Hey Savor listener, we wanted to share an episode of Grown Up Stuff: How to Adult that we think you'll love. We've been watching a lot of “The Bear” and are inspired to create all the delicious and mind-blowing meals. . . . but first, we must learn to chop before we sauteé.   Molly and Matt are hitting the kitchen with a special guest, the James Beard award-winning J. Kenji López Alt. Yes, chef!  Learn which cooking tools are must-haves, the best ways to defrost meat, and the most common mistakes made in the kitchen. We're going to help you foster a love for cooking, even if you're a takeout stan. Subscribe to Grown Up Stuff: How to Adult wherever you get podcasts! Cited Sources:  “28% of Americans Can't Cook” - Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy - Health & Nutrition Letter  “How Eating Out Contributes to Our Diets” - NESTA “2023 Report: Shifting Consumer Eating Habits and Grocery Shopping Habits” - National Frozen & Refrigerated Foods Association (NFRA) See omnystudio.com/listener for privacy information.

We've been watching a lot of “The Bear” and are inspired to create all the delicious and mind-blowing meals. . . . but first, we must learn to chop before we sauteé.   It's the Season Two finale, and Molly and Matt are hitting the kitchen with a special guest, the James Beard award-winning J. Kenji López Alt. Yes, chef!  Learn which cooking tools are must-haves, the best ways to defrost meat, and the most common mistakes made in the kitchen. We're going to help you foster a love for cooking, even if you're a takeout stan. Cited Sources:  “28% of Americans Can't Cook” - Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy - Health & Nutrition Letter  “How Eating Out Contributes to Our Diets” - NESTA “2023 Report: Shifting Consumer Eating Habits and Grocery Shopping Habits” - National Frozen & Refrigerated Foods Association (NFRA) See omnystudio.com/listener for privacy information.

Ruby de Luna Ruby de Luna

Fire up the grill: This week, we're covering all of your July Fourth favorites. We unravel the history of the hot dog with author Bruce Kraig and hear from Hot Dog Ambassador John Champlin about one unforgettable frankfurter. Plus, Ken Zuckerman of the National Mustard Museum touts mustard as the ultimate condiment; J. Kenji López-Alt takes grilled corn to the next level; and Rose Hattabaugh shares new ideas for an old favorite: flag cake. Get this week's recipe for 1-2-3 Frosting here.Song credit: It's All Right Baby - Assaf Ayalon, courtesy of Artlist.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts| Spotify Hosted on Acast. See acast.com/privacy for more information.

This week, we're live in Seattle with food genius J. Kenji López-Alt to talk about food, science, food-science, and the magic of Winnie the Pooh onsies. Plus, panelists Shantira Jackson, Luke Burbank, and Jessi Klein pass the blame around.WWDTM+ listeners! For contractual reasons, there will not be a sponsor-free version of this episode. We apologize. But we will have a sponsor-free program available to you as always next weekend. We appreciate your support! Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Kenji López-Alt is a #1 New York Times bestselling author, renowned chef, culinary scientist, podcast host, YouTube sensation, and violinist. Despite his transformative impact on the culinary world and how most people cook at home, he sits down with David to discuss his true passion, making music. Kenji reflects on his early beginnings on the violin at age 4 at New York City's School for Strings, why he thinks the Suzuki method is "pretty special," and how he evaded practice at home, thus David crowning him the "Ferris Bueller of the violin." They go on to discuss Kenji's summers at Greenwood Music Camp where he fell in love with music and pulled off mischievous tricks, why he ultimately chose the path of an engineering degree from MIT instead of studying at a conservatory, and his excitement for an event he's co-hosting with James Ehnes for the Seattle Chamber Music Society this July. In the second half of the interview Kenji talks about his daughter's first performance that made him "ugly cry," as well as his first restaurant job, when he hit rock bottom of his cooking career, and how he changed course. To close it out Kenji contemplates the rewards of practice (cooking and music), his hopes for his children's musical education, and why Beethoven's Opus 130 still makes his back tingle.Check out Kenji López-Alt on Instagram, TikTok, YouTube, or the web. Shop Kenji's books here and listen to his new podcast The Recipe with Kenji and Deb.To learn more about and buy tickets to Kenji's Tasting Notes event with James Ehnes benefitting the Seattle Chamber Music Society click here. Follow Speaking Soundly on Instagram.Follow David on Instagram.You can find out more about Artful Narratives Media on Instagram and the web.Photograph of Kenji López-Alt courtesy of the guest.The Speaking Soundly theme song is composed by Joseph Saba/Stewart Winter and used by permission of Videohelper.Speaking Soundly was co-created by David Krauss and Jessica Handelman. This interview has been edited and condensed to fit the time format.Episode copyright © 2024 Artful Narratives Media. Hosted on Acast. See acast.com/privacy for more information.

We learn about Washington and Oregon wines with Kelly and Chris Sparkman, the founders of Sparkman Cellars // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s spring recipes // Is Shortcut, or Scratch the way to go with Loretta’s miso question? // We chat with J. Kenji López-Alt and learn about his exciting new projects // And of course, we play Rub with Love Food for Thought Tasty Trivia!!

Beware of grues, Goosebuddies! Your hosts Chad Quandt, Paul Ritchey, and Kevin Cole check out another Choose Your Own Adventure book based off one of the first adventure games ever: Zork! This 'What-Do-I-Do-Now" Book is Zork #1: The Forces of Krill by S. Eric Meretzky. Is Krill the Ganon of this world? Would we be shaking in our +1 Boots at the mention of his lizard men if we had played the original game? It seems Krill just likes hiding in holes in the ground, which isn't that much different than Tears of the Kingdom. We also discuss how delicious 'dino damage' used to look on toys. Enjoy the episode and stay alive! Book adventure begins: 12:00 OFF TOPICS: Daylight Savings Time, Bugs, Jurassic Park Battle Damage Toys, J. Kenji López-Alt, Bugs Part II You can support Goosebuds, get access to bonus episodes, join our secret Discord, and more at patreon.com/goosebuds   Dress your skeleton with Goosebuds apparel at goosebuds.store   Email: goosebuds@gmail.com   Twitter: @GoosebudsPod   Edited by Kevin Cole (@RealKevinCole)   Music by Seth Earnest (sethearnest.net)

Dr. Don and Professor Ben talk about the risks of leaving boiled chunks of Yukon gold potatoes at room temperature overnight. Dr. Don - risky ☣️ Professor Ben - risky ☣️ J. Kenji López-Alt James Neal (ice hockey) - Wikipedia Last night I followed the beginning of my extra-crispy roast potato recipe (I boiled chunks of Yukon golds in water with salt and a pinch… | Instagram Large Outbreak of Botulism: The Hazardous Baked Potato | The Journal of Infectious Diseases | Oxford Academic Restaurant-Associated Type a Botulism: Transmission by Potato Salad | American Journal of Epidemiology | Oxford Academic Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes | Applied and Environmental Microbiology Presence and Significance of Bacillus cereus in Dehydrated Potato Products - ScienceDirect Influence of temperature shifts on survival, growth, and toxin production by psychrotrophic and mesophilic strains of Bacillus cereus in potatoes and chicken gravy - ScienceDirect Presence and Growth of Bacillus cereus in Dehydrated Potato Flakes and Hot-Held, Ready-to-Eat Potato Products Purchased in New Zealand - ScienceDirect 154. Michael Scott Bacon Method — Risky or Not?

Jamie Oliver has been on your TV for over 20 years, but how well do you really know him? This week, Jame Oliver returns to Milk Street Radio and we get up close and personal! Plus, flavor scientist Arielle Johnson shares the unexpected ways she uses prosciutto and olives; J. Kenji López-Alt reveals his ultimate breakfast; and we divulge our new favorite spin on chicken soup, Korean Hand-Torn Noodle Soup with Chicken. Get the recipe for Korean Hand-Torn Noodle Soup with Chicken here.Get Jamie Oliver's recipe for Lemon-Tzatziki Chicken here.Get the recipe for Yellow Blender Cake here.We're working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.comListen to Milk Street Radio on: Apple Podcasts | SpotifyImage credit: Chris Terry Hosted on Acast. See acast.com/privacy for more information.

I remember when Deb Perelman, aka: Smitten Kitchen, came on the scene in 2006. A few of us had been blogging for a couple of years, doing our thing—when suddenly, a fresh new voice came out of the blue (and out of New York), that segued perfectly to the new way we eat, and cook—less rules, more fun, and how we write about food. If you're anything like me, you've been following her blog for years and cooking from her books. Decades later, her blog remains one of the most popular food destinations on the internet and each of her books has topped the NYT best-seller list upon its release. Her recipes are accessible and well-tested, and the entertaining stories that accompany them have made Deb a trusted voice to those of us who follow her. I've been fortunate to count her as a friend and she's just as delightful in person as she is in print and online. Blogging, and the food media (online and in print) have changed so much over the years, and in this podcast, Deb and I discuss those changes, and how we've adapted, as well as her favorite foods (and her least favorite foods), where she gets inspiration, how she tests recipes, eating out vs. eating in, and more. I hope you enjoy listening to our chat!-David* Visit Smitten Kitchen.com* Check out Deb's best-selling cookbooks here.* Listen to her new podcast, The Recipe, with Kenji López-Alt * Sign up for Deb's weekly newsletter.* Follow Smitten Kitchen on Instagram.Subscribe to my newsletter to get new recipes, stories, podcasts, and more! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Stovetop mac-and-cheese is a simple dish, but there are many ways to get there. Deb Perelman, founder of the Smitten Kitchen blog, and New York Times food columnist J. Kenji López-Alt could spend hours discussing the art of perfecting a recipe—in fact they often do. They are the hosts of the new podcast The Recipe with Kenji and Deb. This week on Say More, they join Shirley to talk about what they would make for their favorite celebrities, cooking for picky kids, and the wisdom of online commenters. Email us at saymore@globe.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In the new podcast, The Recipe with Kenji and Deb, cookbook authors and home cooks J. Kenji López-Alt and Deb Perelman will discuss all things food, home cooking, and perfecting recipes. They join us to discuss their new show and take calls from listeners.

In the new podcast, The Recipe with Kenji and Deb, cookbook authors and home cooks J. Kenji López-Alt and Deb Perelman will discuss all things food, home cooking, and perfecting recipes. They join us to discuss their new show and take calls from listeners.

Writer and podcaster Jamie Loftus dives into her New York Times bestselling book Raw Dog: The Naked Truth About Hot Dogs, a travelog on the cultural and historical significance of the American sausage; chef and food writer J. Kenji López-Alt tests his knowledge of cooking gadget infomercials; and R&B/Soul vocalist Danielle Ponder performs "So Long" from her debut album Some of Us Are Brave. Plus, host Luke Burbank and announcer Elena Passarello go on some hypothetical road trips.

Nancy Silverton is here to make you a better baker. She tells the story about the time she made Julia Child cry on TV and the very best way to make cornbread, angel food cake and more classic desserts. Plus, Joan De Jesus explains the wine world's biggest trend right now, natural wines; J. Kenji López-Alt shares his secrets for cooking salmon at home; and we make Korean Stir-Fried Chicken with Rice.Get this week's recipe for Korean Stir-Fried Chicken with Rice here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Turkey is the usual centerpiece of the Thanksgiving dinner, but it's all too easy to end up with a dry, tough, flavorless bird. For NPR science correspondent Maria Godoy, it got so bad that several years ago, her family decided to abandon the turkey tradition altogether. Can science help her make a better bird this year? That's what she hopes as she seeks expert advice from food science writers and cookbook authors Nik Sharma and Kenji López-Alt. Want to know what other delectable food secrets science has to offer? Email shortwave@npr.org and we just might find out for you!

Part 1 of our gift guide is here! We have an abundance of recs for stocking stuffers, boyfriends, husbands, moms, sons, and kids! Share any gift ideas with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva!Gift yourself professional counseling with BetterHelp and take 10% off your first month with our link.Tackle all of your holiday shopping at MoMA Design Store and take 10% off your purchase when you use or mention promo code ATHINGORTWO online and in US MoMA Design Stores through November 23, 2023.YAY.Stocking Stuffers“We are only doing stockings for adults this year - all the fun stocking stuffers, please.”Opinel key chainsNoso patchesScout Regalia sticky hooksFavorite musician merch - Olivia Rodrigo Perfect All-American Bitch hatCustom family matchbooksNutscene Colorful Tiddler TwineRose Los Angeles x Gossamer CBD Rosin DelightsRedecker Hedgehog Table BrushSilk Daisy Chain KitNata Concept Store Farfalle CandleHinoki Drawer BagLisa Angel bottle stoppers / Annie Raysee wine stopperTheWhiteStreetMarket wick trimmerKahawa 1893 Single Serve Coffee PacksBrightland Olive Oil minisSqwigl StrawsCuraprox toothbrushesBoyfriends/HusbandsMy husband, 34. Senior web developer manager. Likes home projects, sci-fi books/tv, awesome dad to our 4 year old and 8 month old. He hates spending money and “doesn't want gifts” but wants gifts. It's historically been a damned if you do, damned if you don't type situation. His favorite gifts from me ever have been a car washing kit, a woobles crochet kit, and a Dyson vacuum. Wtf do I get him now?!Sven-SawHoto Brushless Drill - .like the Dyson hairdryer of drills!Yuns Hardware gift certificateSinger Heavy Duty 4423 Open Studio: Do-It-Yourself Art Projects by Contemporary Artists by ​​Sharon Coplan Hurowitz and Amanda BenchleyHarvest Label Sling BagSlate FlosserCamper wool Wabi slippersSigned Ursula Le Guin or Octavia ButlerMy graphic designer husband who likes quality over quantity, is picky and lives in fear I might buy him clothes as a gift.An architecture or design book from a city you visited over the last year—make it an annual thing?A piece of art or a study from an artist he likes (for something more accessibly priced, depending)Marjolein Delhaas 2024/366 PlannerHigonokami KnifeRose Gold wrenchBalmuda toaster Bruno Munari Pencil Holder (with a set of Blackwing or Pineider pencils)Saint Olio body oilHusband - new dad, hates buying himself anything. He's bookish and British, and his interests include cycling, cooking, video games, F1 and the Tottenham Hot Spurs. Everything nice he wears is because I bought it for him. Want to get him something good this year because he's been so underslept and overworked, juggling baby and a new job.Lewis Hamilton AlmaveTottenham Hotspurs vintage gearBook repair (as recommended by Lauren in our Geneva last year)WhiteSpacePress on Etsy for vintage Penguin Classics, etc.Fog Linen Brass Cookbook stand or Puebco Cookbook StandPersol 714 - Original (foldable) sunglassesBlackstock & Weber LoafersAsked for gift ideas for a quar romance a few years ago. We bought a house together this year. He's wonderful. His favorite drink is espresso. He loves Guy Fieri. He plays an Irish sport called hurling. We go on bike rides together and love exploring new places. We both lost our grandmothers this year. Air Fieri crewneck sweatshirtPillowsPostersPapers Guy Fieri Fan Sequin Pillowcase -we all just need to know this existsIvo Angel Italian splatterware espresso cupsOaxacan espresso cupBaba Tree bike basketNocs Provisions BinocularsWren Off-Road GrowlerSafety PizzetaThe ExpertGrounded Gift CardKabin Bonfire BuilderA custom print of something meaningful to him of his grandmother's from The HeirloomistSonsHelp! I'm desperate for gift ideas for my 22-year-old son. He's a new grad; job hunting, close to securing his first job, just moved home from Montreal. Uni girlfriend relocated from overseas to our hometown Toronto. He's very private. Hates receiving gifts (?!!?). Is gracious at the time he receives but they always find their way to the return pile. Loves a good bargain, and hates that we spend $ on him. Sooooo hard to buy for. Best gift ever was 3 month cheese subscription sent to school last year. Makes fun of the various prints I've bought him. Lots of friends, but very introverted; sporty; foodie; funny; middle child; does not share info, let alone gift ideas; nothing to see here folks, just move-on kinda guy. Help!!!!!!Gift cert for an Island Creek Oysters party with friends (plus a couple of shucking knives) or tinned fish. Hawkins New York cheese knife set - under $40, looks fancierRicki's Cheese Making KitsSowaca Ceramic Cooking PanThe Food Lab: Better Home Cooking Through Science by J. Kenji López-AltStart Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-WayllyRestaurant gift certs—something fancy he and the GF would never do on their own like Prime Seafood Palace or just a favorite spot of two of theirs that feels like a treatLuggage! Like the Wallybags Travel Garment Bag, Patagonia Black Hole Duffle Bag, and Alex Mill Perfect Weekday Tote. Moms/Mother in Laws Quintessential Midwest mom of 3 adult kids who loves baking, reading, watching PBS shows, musicals, traveling, and getting her steps in walking her two black labs. Has been referred to as the "mommiest mom" in the past. Puts up with a lot of BS from her curmudgeonly husband (my dad). I've given her many kitchen items and books over the years. Favorite brands are things like Emma Bridgewater, Hanna Anderson, and Talbots. I recently moved to NYC, so I'm hoping to get her something that will make her feel less "abandoned" and more cared for. Thank you for any suggestions!! Met Opera on DemandTEKLA bathrobeLake Pajamas50 States, 50 Pies by Stacey Mei Yan Fong Fresh Midwest: Modern Recipes from the Heartland by Maren Ellingboe KingHaden electric tea kettleGalley & Fen oven mittVintage PBS shirtsMom, in her mid-50s, a new grandma. Had a really hard year mental health-wise but making positive changes. Goes to therapy but new at it. Loves to be social, have dinners, see movies and Broadway shows. Loves 80s pop music and Jason Isbell. Enjoys trying new things but tends to move on to something else quickly.Molly Mahon block-printing kitsMartha Mae How to Paint a Cloud BundleNora McInerny's “Don't honk I'm already crying” bumper magnet - if she has the sense of humor for it!Semikolon 5-Year Diary / Midori 5-year DiaryLoftie clock - because of sleep hygiene!Subscription to Mubi or Criterion CollectionSubscription to Saipua TV…paired with Saipua Garden Tea that's made by Deborah NeedlemanMy Mom! She's 70. A former elementary art teacher...retired and living on a budget. We completely mis-gift each other every year. I try to give her nice (not overly luxurious, but nice) scarves, sweaters, earrings, etc and they always flop. My brother and his girlfriend gave her a plastic porch goose and it's her favorite thing ever. She doesn't read. She's crafty but her medium is always changing and usually something very specific like needle felting.Pink Picasso paint-by-numbers custom kits or non-custom ones by Paint AnywhereArt Life Practice KitMelanie Abrantes DIY Wood Carving KitsFriendly Loom Black and White Potholder Loom Kit Pattern and supplies to DIY her own porch goose outfits—there's even a crochet one for making hair for them?!A duck candleholder to go with her porch gooseOk, how about my mom? I'll let you describe her though

Today I'm delighted to speak with Seattle-based food writer, video producer, home cook, food scientist, James Beard Foundation award winner, chef, New York Times columnist, and accomplished Street Fighter II player, J. Kenji López-Alt. Lattes, pizzas and the best kitchen plunger story I've ever heard. This and so much more. Detailed show notes are at the Cheftimony website.

It's Spoonie's first podcast ever and she's making her favorite food, pumpkin pie! But to Spoonie's surprise, she learns pumpkin isn't always just for dessert, it can be used in savory foods, too - and may taste just as good if not better! Celebrity chef J. Kenji López-Alt joins to share his recipe for kabocha no nimono, a classic Japanese dish, and kid guest, Lila, tells Spoonie about calabaza en tacha and Dia de los Muertos.   J. Kenji López-Alt is the two-time James Beard Foundation Award-winning author of The Food Lab and The Wok, and the host of Kenji's Cooking Show on YouTube, with over a million subscribers. He is a New York Times recipe columnist, the Chief Culinary Advisor of Serious Eats, and the author of the best-selling children's book Every Night is Pizza Night. He lives in Seattle with his family. 

Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than eight million subscribers. He has an abounding love of food and proper technique, and we get into what makes a great cooking video, how Joshua likes to spend his off time in Austin, Texas, and his great new cookbook, Texture Over Taste. We also talk about how he ranks fast-food burgers and foods from all 50 states. It's really fun having Joshua in the studio, and we hope you enjoy this conversation.Also on the show, Aliza and Matt talk about three things they each are feeling. In this episode, Bolivian Llama Party, Panettone Season, J. Kenji López-Alt's Garlic Noodles, good book alert: Negatives: A Photographic Archive of Emo (1996-2006), the fried paw paws and more at Hainan Chicken House in Sunset Park, good fish alert: Hudson Valley Steelhead Trout.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM JOSHUA WEISSMAN:I Tried Food From Every State In America [YouTube] 100 Food Hacks I Learned in Restaurants [YouTube]Making the Burger King Whopper Meal at Home [YouTube]

Thanks to Masterworks for sponsoring! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://www.masterworks.art/ragusea Purchase shares in great masterpieces from artists like Pablo Picasso, Banksy, Andy Warhol, and more. See important Masterworks disclosures: https://www.masterworks.com/cd Thanks to J. Kenji López-Alt for being on the show! https://www.kenjilopezalt.com/

In the wake of ten days of wisdom tooth removal recovery, Truj and Brian make a tier list of all of the soft foods they've made. Plus, a surprisingly in depth review of the Boston hot chicken scene. Brian didn't say goodbye. Truj wants to clear The Depths first. Links and ShownotesHome | Underdog Hot ChickenHot Chix BostonRaw DogPOV Egg Drop Soup - J. Kenji López Alt - YouTubeClassic grilled cheese sandwich and tomato soup - Adam Ragusea - YouTubeSubscribe to Most Important Meal in Apple Podcasts, Overcast, Spotify or with this RSS feed. We are @MIMpodcast on Twitter and you can email us at mostimportantmealpodcast@gmail.com!

School is back in session. And for kids, lunch period is the closest you get to being on your own at school. So what do kids actually talk about at lunch? Dan goes to one elementary school to find out. Then we hear from parents dealing with the high-stakes daily routine that is packing a lunch. Food writer J. Kenji López-Alt joins Dan to talk about his tips and tricks for using a bento box to pack lunch for his kids every day. And we hear your stories about school lunch triumphs and tragedies.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Julia Russo.Transcript available at www.sporkful.com.

Chef and food writer J. Kenji López-Alt tests his knowledge of cooking gadget infomercials; comedian Sara Schaefer leads a seminar on how to perform standup in various comedic styles... including puppetry; and indie rock group Dehd discusses bad love stories and dental work, before performing "Bad Love" from their new album Blue Skies. Plus, host Luke Burbank and announcer Elena Passarello talk ambitious DIY projects.

#045 RebroadcastThe continuation of the unexpected cookware chemistry saga: cast iron. This week, Melissa and Jam discuss multiple aspects of cast iron chemistry. What is cast iron? Why do some people love it so much? How does it work? Is it better than other cookware? If you haven't listened to our two teflon "prequel" episodes, click here!References from this episode Let's Settle This! How to Care for Cast-Iron - American Chemical Society - Reactions The Food Lab - J. Kenji López-Alt General Chemistry, Edition 2 - Flowers, Theopold, Langley, Robinson Thanks to our monthly supporters Rachel Reina Letila Katrina Barnum-Huckins Suzanne Phillips Nelly Silva Venus Rebholz Lyn Stubblefield Jacob Taber Brian Kimball shadow Emerson Woodhall Kristina Gotfredsen Timothy Parker Steven Boyles Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.comWatch our episodes on YouTubeFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.

We chat with Great British Bake Off judge and author of “BAKE” Paul Hollywood about the best and worst parts of his job, his secret to perfect scones and what a bin lid is—and why it's so delicious. Plus, journalist Alex Beggs tells us about cookbooks for pets; J. Kenji López-Alt takes wok cooking outdoors; and we make Spicy Chinese Beef Skewers. (Originally aired July 22, 2022.)Get the recipe for Spicy Chinese Beef Skewers here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

This week, we chat with TikTok star and expert forager Alexis Nikole Nelson about the most delicious weeds in your backyard, the joys of mushroom jerky and her cross-country journey to make seaweed panna cotta. Plus, Kevin Fortey takes us inside the competitive world of giant vegetable growing, J. Kenji López-Alt reveals the secret to perfect French fries, and we make Italian Flourless Chocolate Torta. (Originally aired August 12, 2021.)Get this week's recipe for Italian Flourless Chocolate Torta: TKWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Adam Savage of “MythBusters” fame joins us to break down his favorite food experiments, including the time he dropped an Olympic swimmer into a giant vat of syrup. Plus, reporter Rebecca Rosman investigates America Week at a popular French grocery store; J. Kenji López-Alt cracks the code on Chicago thin-crust pizza; and we travel to Rome for Cloud Bread.Get the recipe for Roman Cloud Bread with Mixed Greens and Fennel Salad here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Literary scholar Rebecca May Johnson earned her PhD studying Homer's Odyssey, but now she's analyzing a new kind of text: Marcella Hazan's tomato sauce recipe. Johnson reveals how studying a recipe isn't all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father's legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.Get the recipe for Chicken Fatteh here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Fermentation expert Sandor Katz takes on a journey around the globe for a look at some of the world's greatest fermented foods. He tells us about the joys of making sauerkraut and why fermentation may hold the secret to life. Plus, cookbook author Kristina Cho guides us through classic Chinese baking at home, J. Kenji López-Alt shows us how to reinvent leftover mashed potatoes, and we learn to make Japanese-style curry. (Originally aired on January 14th, 2022.)Get the recipe for Japanese-Style Chicken & Vegetable Curry here.Take the Milk Street Listener Survey here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

We're joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of Oklahoma to get a crash course in catfish noodling from Bradley Beesley; J. Kenji López-Alt battles Chris over the best way to peel an egg; and we make a No-Fry Neapolitan Eggplant Parmesan.Get the recipe for No-Fry Neapolitan Eggplant Parmesan here.“Eating Together” by Li-Young Lee, courtesy of the Academy of American Poets, www.poets.org.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

We are Certified Professionals as we discuss the long, arduous journey on microwaveable boats from the Titanic, through the Oregon Trail to finally arrive at The PMP. After dodging milk bars, hot trucks and wet mailbags we share criminal confessions and tales of bread assaults. The Best French Bread Pizza Recipe by J. Kenji López-AltThe Hot Truck at Cornell University in Ithaca, New YorkProducer Abby's WebsiteMatthew's Now but Wow! - The Not-so-Uniform Life of Holly-Mei, by Christina MatulaThe Mandela Effect Support Spilled Milk Podcast!Molly's SubstackMatthew's MusicProducer Abby's WebsiteListen to our spinoff show Dire DesiresJoin our reddit

Dr. Samuel West is back to teach us about history's greatest food failures, from Colgate's frozen meals to the time Gerber made food for grown-ups. Plus, Massimo Montanari helps us uncover the true history of spaghetti; J. Kenji López-Alt tells us how to make the most perfect scrambled eggs; and we bake Chocolate Olive Oil Cake. (Originally aired on April 22nd, 2022.)Get the recipe for Chocolate Olive Oil Cake here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsA caller this week asked about corn tortillas. Chris's favorite flour tortillas are from Caramelo. Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions with menu items like hoagies and black-eyed pea scrapple, and why he thinks our neighborhoods no longer feel like communities. Plus, mixologist Neal Bodenheimer shares cocktails from New Orleans, J. Kenji López-Alt offers a new way to use leftover scallions, and we make gnocchi out of flour, not potatoes.Get the recipe for Gnocchi di Farina with Pancetta and Garlic here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

Being tasked with the turkey on Thanksgiving can be a high-pressure, high-stakes job. Two Times writers share what they've learned.Kim Severson takes listeners on a journey through some of the turkey-cooking gimmicks that have been recommended to Americans over the decades, and J. Kenji López-Alt talks about his foolproof method for roasting a bird.Guest: Kim Severson, a food correspondent for The New York Times; and J. Kenji López-Alt, a food columnist for The Times. Background reading: From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.The secret to great Thanksgiving turkey is already in your fridge, according to J. Kenji López-Alt. For more information on today's episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.

The Science Behind Your Favorite Thanksgiving Dishes Thanksgiving is right around the corner, and for many people, that means it's time to start thinking about what will be on the menu for dinner that night. Many people will opt for a classic turkey: others, a vegetarian-focused meal. Regardless of the plan, preparing food for the holiday can take some planning, and there's a lot of science that goes into it. Cookbook author Kenji López-Alt thinks about the science behind cooking a lot. He's the author of The Food Lab: Better Home Cooking Through Science, and he lists Thanksgiving as his favorite holiday. That makes him the expert on all things brine, sides, and pie. López-Alt joins Ira from his home in Seattle, Washington, to answer questions about the science behind Thanksgiving foods.   NASA's Massive Rocket Finally Launches To The Moon Early Wednesday morning the Artemis 1 mission launched, the first integrated flight test of NASA's Space Launch System—a massive rocket that NASA hopes will enable an eventual lunar landing. The uncrewed launch was a long time coming. Elements of the program have been under development for over a decade. If all goes according to plan, a second Artemis flight—this time, with crew—will take place in 2024, with a crewed lunar landing in 2025. Another component of the program, a tiny spacecraft called Capstone, entered into lunar orbit several days prior to Artemis. It will test a complicated orbit planned for a potential lunar space station called Gateway, which would serve as a way station for astronauts moving between Earth and the Moon. Ira talks with Jim Free, NASA's Associate Administrator for Exploration Systems Development, and Brendan Byrne, space reporter for WMFE and host of the Are We There Yet podcast, about the test flight and what lies ahead for the Artemis program. Transcripts for each segment will be available the week after the show airs on sciencefriday.com.

Lilarose brings the case against her brother, Kumar. They disagree on the best method of making a pie crust. Lilarose believes it's important to keep the ingredients in the freezer. But Kumar says that the fridge is just fine. Who's right? Who's wrong?Plus expert testimony from J. Kenji López-Alt! Find his work at Serious Eats and on YouTube. More, including his books, at www.kenjilopezalt.com.Thank you to Twitter User @MeaghanLamothe for naming this week's case! To suggest a title for a future episode, follow us on Twitter for naming opportunities: @JesseThorn & @Hodgman. Or keep track using the Twitter hashtag #JJHoCaseNames.