Podcast appearances and mentions of kenji lopez alt

Welcome to our summer cookout spectacular episode! We talk with renowned burger historian George Motz about the history of the hamburger, and about the wide range of regional burgers across the country, many of which are unknown outside their areas. Then we get an incredible burger recipe from Chef Jehangir Mehta, inspired by Indian street food, that's made with 25% mushrooms. Finally, our old friend J. Kenji Lopez-Alt stops by for a debate that's sure to spark conversation at your next socially-distanced outdoor gathering: Should potato salad be called a salad?This episode originally aired on August, 9, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, and Julia Shu, edited by Tracey Samuelson, and mixed by Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

When's the last time you made a burger at home that was better than takeout?Whether you're craving a juicy smash burger, need a foolproof turkey patty, or want a plant-based option that actually tastes good, it's easy to fall into the trap of thinking great burgers only come from restaurants. But burger night at home can be quick, easy, and way more customizable than you might think — especially when you've got pro tips from two former personal chefs.By the end of this episode you'll:Master the art of deeply savory, crisp edged burgers, from the of smash burgers to the secret to juicy turkey patties. No grill required!Discover unexpected flavor upgrades—like mustard-brushed patties, kimchi toppings, and a 5-star recipe for an entirely vegan optionLearn how to build a low-stress, high-impact burger bar with topping must-haves and sides that make even a weeknight dinner feel like a party (without the stress).Press play for your next easy, healthy dinner that is stacked, sauced, and sizzling with flavor! ***This episode is sponsored by Spicytude: premium Indian spice kits and flavorful recipes!Spicytude makes Indian cooking easy with all-in-one spice kits. They source and blend the finest spices in perfect proportions, providing you with recipe cards and video instructions to guide you through the cooking process. Say goodbye to half-used spice jars turning to dust at the back of your pantry, and say hello to the era of precise and flavorful culinary experiences! ***Links:Homemade smash burger by Kenji Lopez Alt for Serious EatsBacon and kimchi burgers by Wesley Genovart from Food & WineA classic turkey burger recipe; add finely diced peppers, or shredded zucchini, chipotle pepper, sliced scallions, or herbs to modify it to your liking. Worcesteshire is a great addition too.Sonya's turkey kotleti (small turkey patties) Mark Bittman's salmon burger from NYT Cooking made with fresh salmon (unlocked)Ina Garten's salmon cakes made with leftover salmonHomemade tartar sauce and Kenji's shake shack sauce from Serious EatsDouble Drive-Thru veggie burgers by Chloe Cascarelli for Food & Wine, with Thousand Island sauce made with tofu

This week, Shaun is fulfilling David from Shonen Flop's wish by showing Remington an anime of his choice, just not the one he was expecting! Can Remington survive 4 episodes of Witch Watch without turning into an abomination? Meanwhile Remington kidnaps J. Kenji Lopez-Alt & forces him to make dino nuggies. If you'd like to give us feedback, ask a question, or correct a mistake, send an email to AnimeOutOfContext@gmail.com. Visit our Patreon at patreon.com/AnimeoutofContext if you would like to contribute to the show and get bonus content ranging from clips from our pre-episode banter, bonus episodes (including the 12 days of April Fools), our prototype Episode 0, to even getting shout-outs in the show! Intro and Outro are trimmed from "Remiga Impulse" by Jens Kiilstofte, licensed by MachinimaSound to Anime Out of Context under CC BY-NC-ND 4.0 which the licensor has modified for the licensee to allow reproduction and sharing of the Adapted Material for Commercial purposes  

A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.This episode originally aired on September 16, 2017 , and was produced by Dan Pashman, Anne Saini, and Shoshana Gold, with editing by Dan Charles. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Giulia Leo, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer. Publishing by Shantel Holder.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Have you ever peeled the leaves off of an ear of corn and noticed the white hairy-looking stuff tucked inside? What is that, anyway? We asked chef and cookbook author Kenji Lopez-Alt to help us find the answer.Got an a-MAIZE-ing question? Send it to us at BrainsOn.org/contact, and we'll help find an answer that's a cut above the rest!

Couscous is a delicious fluffy, starchy food that people enjoy all over the world. You can find the dried version in stores, but what if you wanted to make it fresh? How does couscous actually get made? We asked cookbook author Kenji Lopez-Alt to help us find the answer.Hungry for answers to your questions? Send it to us at BrainsOn.org/contact, and we'll dish up an answer!

The alcohol, says J. Kenji Lopez-Alt, came about in young adulthood, when it solved persistent social anxiety and made him the life of the party. As Kenji found tremendous success in food writing and restaurateuring, he found that he couldn't really make it through the day without downing between two and five drinks. This wasn't hard to pull off in the food business, surrounded by booze and a culture that heartily encouraged its consumption. Kenji found that, as is so often the case with mental health, that the reality of the condition didn't match the drunken messy stereotype: his work wasn't harmed, he had strong relationships and a family. It's just that he was an addict. Finally, just a few months ago and in his mid-40's, he decided to get sober.This episode marks the kick-off of the 2025 Max Fun Drive! Check out the fun thank you gifts and become a member of Max Fun!Check out our I'm Glad You're Here and Depresh Mode merchandise at the brand new merch website MaxFunStore.com!Hey, remember, you're part of Depresh Mode and we want to hear what you want to hear about. What guests and issues would you like to have covered in a future episode? Write us at depreshmode@maximumfun.org.Depresh Mode is on BlueSky, Instagram, Substack, and you can join our Preshies Facebook group.  Help is available right away.The National Suicide Prevention Lifeline: 988 or 1-800-273-8255, 1-800-273-TALKCrisis Text Line: Text HOME to 741741.International suicide hotline numbers available here: https://www.opencounseling.com/suicide-hotlines  MaxFunDrive ends on March 28, 2025! Support our show now and get access to bonus content by becoming a member at maximumfun.org/join.

Onions add zesty flavor to lots of different foods, like soups, salads, omelets, and much more! But sometimes, chopping them up can make your eyes water – ugh! Why does that happen, anyway? We asked chef and cookbook author Kenji Lopez-Alt to help us find the answer.Got a question ON-ion your mind? Send it to us at BrainsOn.org/contact and we'll find such a great answer, you'll weep for joy!  

Thanksgiving leftovers can sometimes be a freighted topic for serious eaters. Last year, trying to quell my own Thanksgiving leftovers anxiety and confusion, I had Deb Perelman and J. Kenji Lopez Alt, longtime friends and co-hosts of their own podcast The Recipe, on Special Sauce. We covered a lot of ground in our discussion, everything from the joys of eating leftover cold pie for breakfast to the wisdom of waffling your leftover stuffing. We had so much fun that I decided it was worth reheating and serving to serious eaters again this year. Enjoy!

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.

Ah potatoes! How do we love them? Let me count the ways. Perfectly crispy, salty french fries, golden brown herb coated roasted potatoes, creamy smooth mashed potatoes. The not so lowly spud has  been an intense field of inquiry for our friend Kenji Lopez Alt for years now.  For this week's re-heated episode, he and I take a deep dive into some of the now famous posts he wrote for Serious Eats back in the day. In one, he delves into the mystery of McDonald's French fries and in another he unlocks the secrets of oven roasted potatoes.

With kids back to school and more people heading into the office, let's talk about how to meal prep a great lunch. Joining us to give their best advice on how to do better than a PB&J sandwich for lunch are J. Kenji Lopez-Alt and Deb Perelman, co-hosts of The Recipe with Kenji and Deb podcast. Plus, we'll take your calls and suggestions.

For this episode of Special Sauce we're re-heating our conversation with Kenji Lopez-Alt from last summer about veggie grilling tips. And we'll be back this fall with fresh episodes featuring Alice Waters, Kenji, and the latest trends in pizza.

Pipo thinks that pizza is the best. No, Pipo knows that pizza is the best. It is a scientific fact. But when she sets out on a neighbourhood-spanning quest to prove it, she discovers that "best" might not mean what she thought it means.

Do you find yourself staring at gorgeous piles of ripe, colorful summer tomatoes and longing to turn them into something special? Something unforgettable? If you need a boost of inspiration to make use of the juicy tomatoes in your kitchen and are underwhelmed with your standard summer tomato repertoire, tune into this week's episode to enhance your home cooking! This week you'll learn….1. The trick to keeping even the juiciest BLT sandwiches neat and tidy, plus a genius vegetarian version that's full of flavor and sure to please all the guests at your dinner table. 2. How to bake a summer tomato tart that even The Great British Bake-Off would approve of, hint: no soggy bottom pies allowed. 3. An easy recipe that turns sweet cherry tomatoes into a weeknight sheet-pan dinner, helping you get a delicious dinner on the table in minutesDon't miss out on these six mouth-watering tomato recipes and tune in now to transform your summer cooking! ***Links to from this week's show:How to make a bacon weave video from Justin Chapple for Food and Wine, and his BLT recipeAn HLT sandwich from the NY Times – like a BLT but with halloumi insteadYemenite tomato dip from OttolenghiPan con tomate (spanish tomato bread) by Kenji Lopez-Alt for Serious EatsHoda's restaurant in Portland, ORA fatoush salad with pomegranate molasses dressing by Reem Assil via Tasting Table How to make homemade pita chips from Natasha's Kitchen Fresh tomato tart by David Leibovitz, and another great tomato tart from Smitten Kitchen Paneer with burst cherry tomato sauce by Sohla El-Waylly for Bon Appetit10-minute sausage skillet with cherry tomatoes and broccoli by Anna Stockwell for EpicuriousSimply Tomato cookbook by Martha Holmberg, and her tips on frying up tomato leaves57 summer tomato ideas from Bon Appetit***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!

This is a continuation of our delightful conversation with food extraordinaire J. Kenji Lopez-Alt. We talked all about spices, why salt is so important, how to use induction ovens, the best ways to cook tofu, simulating a smokey "grill" flavor in your apartment and more! (Also how to set your apartment on fire.) To hear the rest of this week's episode, come join the Foodie Fam! https://www.patreon.com/FWNTT Thank you for your support, it's what keeps the show going! Check out our book: https://read.macmillan.com/lp/food-we-need-to-talk/ Chat with us on IG! https://www.instagram.com/foodweneedtotalk/?hl=en Be friends with Juna on IG and Tiktok! https://www.instagram.com/theofficialjuna/ https://www.tiktok.com/@junagjata

As you all know, over here at FWNTT, we are not the most kitchen savvy individuals. But after today… we just might be! J. Kenji Lopez-Alt shares with us some insights from his incredible career as a chef, food writer, and food science enthusiast. We learn the best ways to improve our cooking, why knife skills matter, why you shouldn't feel bad for taking longer than the recipe time suggests, and when to use high vs. low heat. For the rest of our converstation with Kenji, head over to the membership! https://www.patreon.com/FWNTT Where to find Kenji: https://podcasts.apple.com/us/podcast/the-recipe-with-kenji-and-deb/id1713169728 https://www.youtube.com/@JKenjiLopezAlt https://www.seriouseats.com/j-kenji-lopez-alt-5118720 Check out our book: https://read.macmillan.com/lp/food-we-need-to-talk/ Chat with us on IG! https://www.instagram.com/foodweneedtotalk/?hl=en Be friends with Juna on IG and Tiktok! https://www.instagram.com/theofficialjuna/ https://www.tiktok.com/@junagjata

Do you ever come home from the market with a beautiful bouquet of asparagus, hoping you can make an exciting meal, only to cook it the same way you always have? Are you ready for new ways to embrace asparagus?In this episode, we're sharing techniques, tips, and 6 tried and true outstanding recipes for cooking asparagus at home: from embracing those bright green stems and making them the backdrop of a brilliant salmon sheet pan dinner to quick and easy ways to incorporate asparagus into your next pizza night!By the end of the episode, you'll learn how to cook asparagus in minutes with a wide range of flavor combinations. You'll also discover an elegant approach to tart making that utilizes market-fresh asparagus with buttery puff pastry; it comes together in minutes for an easy brunch. Asparagus is just as delicious and served at room temp as it is straight from the fridge, so you'll also find about dishes that are ideal for both hosting and meal prep. Tune into this episode for recipes and tips that will inspire you to make the most of asparagus season in your kitchen today! ***Links to from this week's show:Skillet charred asparagus from Milk Street You can find Sonya's blanched asparagus with snap peas and chive blossoms in her new book!Sheet pan broiled salmon and asparagus and craime fraiche by Molly Gilbert for Sunset MagazineSue Li's roasted gochujang salmon for the NY Times, and our interview with her!How to make homemade creme fraiche, by Kenji Lopez-Alt for Serious EatsEasy asparagus tart with mustard and cheese from House of Nash EatsFarmers market potato and asparagus pizza from Love & LemonsOur episode about a life-changing frittataAsparagus frittata with goat cheese and tarragon by Ari Lang for Well Seasoned StudioSpring chicken miso soup by David Tanis via the NY Times from our Spring Soup Episode

This week on Special Sauce we get the backstory of Deb Perelman and J. Kenji Lopez Alt's brand new podcast The Recipe.

As most home cooks know (or maybe dont know), a black bean burger can very quickly turn into a mushy lump of black mess on a bun & most black bean burger recipes i've made have been trash - UNTIL NOW. Kenji's recipe to a black bean burger solves all of your black bean burger issue!There must be the general disclaimer like any recipe, this is not a beef burger, so it won't taste like beef, but lean into trying something new and enjoy the feeling of not having a gnarly stomach ache after dinner.Kenji Lopez Alt's Black Bean Recipe - https://www.seriouseats.com/the-best-black-bean-burger-recipeChipotle Mayo - https://www.seriouseats.com/sauced-chipotle-mayonnaise-recipeBe sure to follow @thehcgpodcast on social to follow my foodie adventures and show updates! Hosted on Acast. See acast.com/privacy for more information.

Claire, Zac and Spike chat with KENJI LOPEZ-ALT, James Beard award winnering author, Youtuber, and now Podcaster. Check out Kenji's NEW Podcast (with Deb Perlman): https://www.therecipepodcast.com Check out Kenji's Youtube Channel: https://www.youtube.com/@JKenjiLopezAlt Kenji's Books: https://booklarder.com/search?q=kenji+lopez-alt And if I missed anything else, here's his linktree: https://linktr.ee/Kenjilopezalt Check out Zac's High Desert Sauce Co here: https://hdsauceco.com Check out Claire's Butterfly Bakery of Vermont Hot Sauces here: https://butterflybakeryvt.com Check out Irish Spike's Unique Hot Sauces and Vandal Pepper Sauces here: http://www.saucecult.com   BRANDS MENTIONED IN THE PODCAST: Inner Beauty Hot Sauce: https://innerbeautyhotsauce.com Lucky Dog Hot Sauce: https://luckydoghotsauce.com Yucateco: https://www.elyucateco.com/usa Secret Aardvark: https://secretaardvark.com

Episode 133 February 1, 2024   BIG thanks to Sally, Sonia, Nathan, & Meghan for episode 132! On the Needles 2:15 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Roam by Dawn Barker, Rainbow Peak Yarns super sock in Luminosity II (Lula Faye Fibre)   Ilha by Orlane Sucche, SugarPlum Circus sock in Scorpio   ADVENTuresome Wrap by Ambah O'Brien, Canon Hand Dyes Victorian Gothic Advent set   Weather or Knot Scarf by Scott Rohr , HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower   OMG heel socks by Megan Williams, Schachenmayr Regia Pairfect Nordland in 6819 On the Easel 15:47 Field Guides series Quarter 1 project Nate's BIG painting, lessons learned? On the Table 21:03   Smitten Kitchen Seattle Lecture series She and J. Kenji Lopez-Alt have podcast coming soon!   roasted squash and tofu with ginger – smitten kitchen Served with baby bok/cabbage salad with mustard vinaigrette (DALS winter salads)   Ginger-scallion broccoli soup from ali slagle/40 ingredients forever   Spiced tomato soup with horseradish cream from San Francisco Chronicle https://tasty.co/recipe/slow-cooker-coconut-curry   Ice cream cake   Chocolate Cherry Macaroons - by Susan Spungen   Red Salad (raw purple cabbage, raw beets, red onion, with capers & creme fraiche) Soft Pretzels from Sally's Baking Addiction (& them made temple lunch sandwiches with them!) Protein Mac & Cheese (needs tweaks; I'll report back soon) On the Nightstand 33:17 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Three Holidays and a Wedding by Uzma Jalaluddin and Marissa Stapley  The Christmas Orphans Club by Becca Freeman  The Good Part by Sophie Cousens  Improbable Meet Cute series from Amazon Prime  A Power Unbound (the last binding #3) by Freya Marske The Innocent Sleep by Seanan McGuire  The Narrow Road Between Desires by Patrick Rothfuss Mammoths at the Gates by Nigh Vo The Saint of Bright Doors by Vajra Chandrasekera   Day by Michael Cunningham  On Beauty by Zadie Smith    The Witching Tide by Margaret Meyer The Bird Hotel by Joyce Maynard The Wishing Game by Meg Shaffer The Light Pirate by Lily Brooks-Dalton The Covenant of Water by Abraham Verghese

What comes to mind when you hear “romantic dinner”? Steak? Chocolate cake? A dimly lit restaurant filled with couples?This week's episode explores the art of cooking for our nearest and dearest, just in time for Valentine's Day—or any day you want to express your care through an incredible, home-cooked meal! Whether you're planning a meal for a group of your besties, a romantic partner, children (human or furry), or even just spoiling yourself, we're here to share our favorite ideas for celebrating love with a memorable, home-cooked meal.An intimate dinner provides us, as home cooks, with an opportunity to create dishes that go above and beyond the everyday meal rotation. There's plenty of space to play and explore when cooking for yourself or for someone you love! Sonya recounts a tradition from her time in Los Angeles when she used to host an interactive dinner for her friends, inviting guests to help with the meal, share a few laughs, and savor a delicious evening together. Kari shares a twist on a classic comfort pasta that can be prepared several days in advance. We also offer a shortcut to serving a stellar meal at home with thoughtful, store-bought items, leaving you with more time to relax and enjoy that special someone (or yourself!).Tune into this episode to discover which recipes will set the mood for a romantic evening in!***Links to from this week's show:43 Valentine's Day Recipes You'll Love from Bon AppetitOur “Steakhouse dinner at home “episodeClassic wine braised short ribs by Ina GartenWine braised short ribs with red sauce rigatoni by Rich RosendalePecorino pepato cheese!The ultimate smash burger by Kenji Lopez-Alt via Serious Eats, and alos his tavern-style pizzaSweet potato fries by Mark Bittman via the NY TimesNobu's miso-marinated black cod recipe via The KitchnEasy carrot miso dressing by Kale JunkieWine-steamed mussels by Grace Parisi via Food & WineNo knead pizza dough by Jim Lahey via Serious Eats***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids for more Food Friends recipes.

Author, researcher, speaker, and frequent Rosenfeld Review guest Steve Portigal joins Lou for a chat on the state of the user research industry – where we've been, where we are, and where we're headed. If the field of research was once a lonely desert, today it's a jungle. It was once a field where researchers could get lost and forgotten. Today, the field is teaming with life—so much so that you could get eaten alive. Gleaning lessons from the past, Steve doesn't want us to forget the desert. But he has no desire to return there. In his chat with Lou, they look back, and they look ahead. They discuss shifts in community and networking, and how research agencies are being replaced by in-house research teams. Finally, the two discuss Steve's role in the upcoming, in-person Advancing Research conference in Queens, New York. What you'll learn from this episode: How the world of user research has evolved over the last 25 years from a widely-respected industry expert How the research industry has shifted from agency-based work to in-sourcing About Steve's work, career, and books About the upcoming, in-person Advancing Research Conference About Steve's role in past Advancing Research Conferences Quick Reference Guide: [0:00:29] Introduction of Steve [0:02:50] “Dog fooding”, preparation, and collaboration that happens before conferences [0:09:30] Comparing the user research field and community now to how it was 25 years ago. [0:16:22] The evolution of networking, connections, and community [0:23:09] Shifts and pivots Steve has seen over the last 25 years in the user research field [0:30:32] Writing it down and moving on [0:35:13] Plug for Advancing Research Conference, including Steve's role [0:36:27] Steve's gift for listeners Resources and links from today's episode: Steve Portigal's Rosenfeld Media books: https://rosenfeldmedia.com/people/steve-portigal/ Advancing Research Conference (March 25-27): https://rosenfeldmedia.com/advancing-research/2024/ Steve's website: https://Portigal.com The Wok: Recipes and Techniques by J. Kenji Lopez-Alt: https://www.amazon.com/Wok-Techniques-J-Kenji-L%C3%B3pez-Alt/dp/0393541215

Dave reveals what he did at the Super Bowl 11 years ago that got him to get sober. You know how influencers feel about "Anchovies and Salt", now find out how they feel about "Anchovies and Pineapple" Ludo is a band, Lupo is a restaurant. Kenji confess to stealing. Molly Moon's needs to bring back tipping. Hey guys, thanks for listening for a year. We really love you.

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.

Have you ever had one of those meals that you just can't get out of your head? Do you keep dreaming of returning to that one restaurant? Did you recently discover a recipe that you can't stop cooking on repeat, because it's just that good?This week, we're wrapping up 2023 by reflecting on our most memorable dishes – these are the foods that inspired us, connected us to friends, or added a new dish to our repertoire. We're exploring what makes a meal stand out: is it the ingredients, the recipe, the ambiance, the company? All of it?! We're sharing the dishes we want to return to again and again, whether it's traveling back to an amazing eatery or recreating a dish in our home kitchens.Before we step into the new year, we're taking a short break over the next few weeks, but we can't wait to reconnect in 2024. We wish you all a peaceful, wonderful holiday season and a new year ahead full of food, friends, and memorable meals!***Links to from this week's show:Buck & Johnny's in Beaux Bridge, LAChef Josephine LaCosta's Elbows Catering in Portland, ORLa Merenda farm heirloom beans Kenji Lopez-Alt's Crispy Bar-Style Pizza via Serious EatsMonical's Pizza in Illinois Rusa PDX and Sonya's article about Chef Sasanna and her foodTamaliza Cafe in Sedona, AZHow to make tepache at home by Mely Martinez/Mexico in my kitchen Instant pot congee by Maggie Zhu/Ominvore's CookbookStovetop congee by Fuchsia Dunlop via the NY TimesFind out more about Chef Minh Phan of Porridge and Puffs, and Phenakite***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Order Sonya's debut cookbook Braids

Panda diplomacy revisited; the State Department's dissent channel; whether dissent cables matter; Xi and Biden meet without a a joint statement; resuming military-to-military communication; managing competition between China and the United States; the missing agreement on AI; and Marcus contemplates his Thanksgiving menuPlease subscribe and leave a review on Apple Podcasts, Spotify, or your podcast player of choicePlease send us your questions! Send us an email or leave us a voicemailFurther Reading/Watching:Michael Crowley and Edward Wong. 2023. “State Department employees send Blinken ‘dissent' cables over Gaza policy.” New York Times.Michael Lee. 2023. “Biden hands China big win with military deal, experts say: 'Incredibly poor decision.'” Fox News.Babish Culinary Universe. 2023. “Thanksgiving Recipe Marathon.” YouTube. J. Kenji Lopez-Alt. 2023. “The Answers to All Your Thanksgiving Questions.” YouTube.J. Kenji Lopez-Alt. Updated 2022. “The Best Crispy Roast Potatoes Ever Recipe.” Serious Eats.See all Cheap Talk episodes

Ever wonder how General Tso's chicken got its name — or who General Tso was? In her gorgeous new book, Chinese Menu, Grace Lin tells the stories of some of the most popular Chinese menu items. She shares these stories with us, why she wanted to tell them, and along the way, gives us a deeper understanding of resilience and triumph behind these foods, and what makes them undeniably American.  LINKS Chinese Menu by Grace LinGrace Lin's other booksMore about Grace LinGrace's podcasts, Kids Ask Authors and Book Friends Forever PodcastOur episode, Wok Cooking With J. Kenji Lopez-AltJ. Kenji Lopez-Alt's Fried Rice recipeOur Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.com* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Lords: * Andrew * https://store.steampowered.com/app/1658150/Moonstone_Island/ * Kate * https://tunicgame.com/ Topics: * British food is good, actually * Really enjoying programming in MonoGame (and stop motion animation) * Lightswitch abstraction limit * Un petit d'un petit * The Old Timey Computer Show * Trying to get your friends to play a game that sucks to learn * Winston has discovered that the ending of a story is usually the most exciting part, so he doesn't want to watch whole movies any more, just the last twenty minutes of each Microtopics: * Moonstone Island. * A tiny fox in a big world. * Cherry blues. * Something within your culture that is awful and bad. * Whatever can grow in the wet and dark. (Potatoes.) * Cool Whip based salads. * Yorkshire pudding. (The fluffy one.) * The non-spicy gravies. * J. Kenji Lopez-Alt's roast potato recipe. * Lamb going with mint and pork going with applesauce. * How to eat Vegemite or Marmite. * A man at the end of the table whose entire job is to carve meat for you. * A place to take your picky grandma to eat. * Bodega cats and bodega kids. * Doing stop motion animation as a goof. * The fun part of Dunning Krueger. * Doing a magic trick without knowing how the trick works and amazing yourself. * Leaning into the good times. * Accidentally getting good at an employable skill. * Flailing at the wall until the light switches are in the right position. * Off: just a different kind of on. * Doing your first pull request. * The fountain pen of the version control ecology. * Getting a bunch of little plant men to turn the lights on and off for me. * Poetry written in nonsensical French that is homophonic with English nursery rhymes. * An entire book for a very specific kind of nerd to have a sensible chuckle. * Allowing yourself one E, as a mistake. * A joke written back when people knew what am omnibus was. * Vintages footage from 1980s computer shows. * Dousing CD-Rs. * The Free Cake and Donuts Half-Hour. * Getting as many 35+ computer dorks as you can under a box before you pull the string. * Making two children fight each other on the British equivalent of Crash Bandicoot. * A policeman on a unicycle. * The imagined experience of programming the ZX Spectrum. * The other Cambridge. * Mac PCs. * The Oliver Twins. * Turning on all the shaders to make your programmer art look good. * Finding three extra Dizzy games in the attic. * Trying to tell your friends about a family tradition and while you're telling them you realize how messed up it is. * A pile of 500 cards that should really be a computer game instead. * A rule where every time you play a card you have to sigh a little bit. * A game where you torture your friends. * A food with the letter E in it. * Trying to have fun despite your friend who is making you play the game. * Have you guys heard about conclusions? * A bunch of stuff happening and then there's a riddle. * The Go Left Problem. * When games have secrets. * Pushing at the edges of a game and the game pops up a dialog saying "I noticed you pushing at my edges." * A password named "Susan." * A DVD where every interface to start the movie starts it at chapter 2 and chapter 1 is a secret. * Reading just the last word of a book. * Watching the first episode and the last episode of a sitcom and trying to guess which actors missing from the last episode died and which went to prison. * How to find your Mastodon name.

Are you intimidated to cook steak at home? This week, we're talking about turning your kitchen into a steakhouse! Sometimes it's fun to cook an extra-special meal at home, and this episode offers our best tips and tricks for preparing steak (hint: we each do it differently). And since the sides are usually the best part of any steakhouse dinner, we share some of our favorites — from gratins to baked potatoes, and garlicky greens to our must-have salads. We also make sure to include a few sweet treat suggestions to round out the meal. Tune in for all the ways to create a delicious steakhouse-style meal in the comfort of your own home!***Links to recipes and favorites from this week's show:Reverse-seared steak recipe by Kenji Lopez Alt via Serious EatsGarlic butter roasted mushrooms via Smitten Kitchen Crispy smashed potatoes via Simply RecipesIna Garten's potato gratin with fennelSwiss chard and sweet potato gratin via Smitten Kitchen Saveur's brussels sprouts gratinGooey butter cake by Melissa Clark via NY Times Claire Saffitz's Key Lime PieAlden's key lime ice cream sandwichesJim Lahey's no-knead bread recipe via NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

School is back in session and that means a daily struggle for many parents to figure out what to pack their kids for lunch. As palates have evolved so have school lunches. Nowadays, bento boxes are all the rage, largely replacing paper sacks as the container of choice. Kids are as likely to dine on sandwiches as they are wraps, musubi, and salads. We'll dish on healthy and tasty options that kids will want to eat and hear your tips on how parents can manage the load. Guests: Luke Tsai, food editor, KQED Arts & Culture J. Kenji Lopez-Alt, a cookbook author, children's book author, New York Times columnist, and restaurateur. He's also host of "Kenji's Cooking Show" on YouTube. His books include "The Food Lab," "The Wok: Recipes & Techniques" and "Every Night is Pizza Night." Namiko Hirasawa Chen, founder and CEO, Just One Cookbook, a web site and video series focused on Japanese cooking Monique Lopez Feybesse, chef and owner, Tarts de Feybesse

It's time to add soups back into the cooking rotation! This episode is dedicated to all the best fall soups like creamy tomato, roasted squash, and bean + veggie combos like a classic lentil soup, or white beans with garlic, parmesan & herbs…side of crusty bread, please and thank you! We share our best tips for building layers of flavor with ingredients you probably already have in your kitchen, including a hot tip for a very secret ingredient for your next butternut squash soup! ***Links to recipes and favorites from this week's show:Rich Rosendale's butternut bisque with bananaAnna Thomas' Love Soup cookbookSweet potato soup from Love & Lemons, add turmeric black lentils to make it like KariIna Garten's Lentil SoupAli Slagle's parm white bean soup with greens via NY TimesJ. Kenji Lopez-Alt's potato leek soup via Serious EatsGabrielle Hamilton's white borscht via NY TimesGrace Chon Episode of Food Friends Cabbage farro soup from Six Seasons via Smitten KitchenWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.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.

On this episode of Special Sauce, we talk about the joys of grilling pizza with Kenji. J. Kenji Lopez Alt is a New York Times cooking columnist and the host of Kenji's Cooking Show on YouTube. He's also the best selling author of The Wok, The Food Lab, and the children's book Every Night is Pizza Night.

We are back after a much-needed summer break from podcasting!   If you are new, welcome, if you've been with us for a while now, you know what to expect and we hope you still feel very welcome here!   We're discussing summer birthdays, the best BLT Lainie has ever eaten, our speaking engagement at the University of Tennessee in Knoxville, Jekyll Island, Savannah, the best (and only) icebox pie Laura Beth has ever made, the county fair and much, much more!   If yall aren't subscribed, or as Apple Podcasts now calls it ‘following us' you should do that right now so that you get a notification when a new episode we post is up and LIVE: https://podcasts.apple.com/us/podcast/steel-magnolias-podcast/id1442852139       Lime Cracker Pie recipe: (y'all need to make this!) This dessert is from columnist J. Kenji Lopez Alt and is a Key Lime Pie lover's dream. https://blog.redstickspice.com/recipe/lime-cracker-pie/   Stay Connected: Subscribe to our newsletter: https://mailchi.mp/e3cef217a5e7/sweetnews Text a friend with a link to the show https://pod.link/1442852139 Support this Show: https://tr.ee/9NKBLc2fYD

Last March we did our first ever live to tape episode of Special Sauce with our great friend J. Kenji Lopez Alt. It was taped before a wildly appreciative audience at the Bell House in Brooklyn. We were celebrating the publication of Kenji's book ‘The Wok'. With Kenji's mother and my wife in the house it was a family affair with lots of laughter and love emanating from the stage. This past May ‘The Wok' won a James Beard Award for best Single Subject Book, so we thought it would be fun to revisit the lovely evening we spent at the Bell House.

On this episode of Special Sauce we're talking about the film ‘Fresh', which Amy Nicholson in the New York Times described as a wickedly funny cannibal romance. The movie stars Daisy Edgar-Jones, Sebastian Stan and Jonica T. Gibbs Helping me savor the best cuts of the film are two terrific food writers and film enthusiasts, J. Kenji Lopez Alt and the Smitten Kitchen's Deb Perelman.

Some people will go to any length to cook the best version of pizza, ribs–you name it. J. Kenji Lopez-Alt is their culinary hero. The best-selling cookbook author and New York Times recipe columnist has earned a cult following putting the scientific method to work for home cooks. On this week's episode, Kenji talks about how he really cooks at home for his kids and how he managed to get the only kid in the world who loves to eat fish heads. For more inspiration, check out two of Kenji's favorite, kid-proof recipes: Three Ingredient Stovetop Mac and Cheese and Foolproof Pan Pizza

What's the worst thing that can happen when you try a recipe and it fails? In this week's episode, we share stories from our most epic fails, from gloopy risotto to an ill-fated Beef Wellington. Everyone has an off day, even us chefs! How do we recover when we have a bad day at work? We're sharing insights from our worst kitchen flubs, both from our days working as personal chefs to more recent times cooking for family and friends. Kari tells us all about a catering disaster and reveals what it means to extend grace to ourselves, and by the same token, how special it is to receive that same grace from others. And Sonya shares a story about a pot of soup that once helped get her hired, and later got her fired, and how losing that job was the biggest blessing in disguise. This episode is for every cook who has made a dish that didn't turn out as they planned, and especially for new cooks who might be afraid they will fail. We all make mistakes! And what we realize with one another is that it's actually going to be okay…even better than okay. We hope this episode inspires you to take a leap and try something new you've been thinking about! ***Links to recipes and favorites from this week's show:Instant Pot mushroom risotto by Kenji Lopez-Alt for Serious EatsCrescent roll Beef Wellington

In this episode, Heather chats with colleagues and cohorts, Isaac & Philip.  The three of them talk about their early nerdery, current chaos, and future hopes.  They enjoy some good brews while learning a little more about each other and offer advice to others in STEM careers.*Reminder that this podcast is not affiliated with any company or organization. The opinions expressed are those of the host and guest(s).*References:Thin Man Brewery - makes the Minky Boodle that Philip drinksOld Hights Brewery - makes the Buggy Ride that Heather drinksBlue Moon - Isaac's beer of choiceFirestone WalkerSkunktown DistilleryJ. Kenji Lopez-Alt

Steph Chen is the founder of Anyday, a modern cookware brand designed specifically for microwave cooking. In this episode we'll talk about some of the biggest misconceptions around the health and safety of the home microwave, how culinary influencers like Dave Chang and Kenji Lopez-Alt have become proponents of this way of cooking, and the next generation of CPG brands rethinking your freezer and pantry.

KENJI LOPEZ-ALT of SeriousEats.Com takes us inside his Food Lab BRIAN ESKEW of Twin Eagles BBQs talks fire and smoke HARLEY PASTERNAK, Trainer to the Stars, shares fitness goals for 2016

Kenji and The New Yorker's Helen Rosner reflect on the first season of the compelling TV show The Bear, now streaming on Hulu. J. Kenji Lopez Alt is of course the author of bestselling cookbooks like the Food Lab and the Wok and who cooks on-camera for his own YouTube series, Kenji's Cooking Show. He worked in restaurant kitchens in Boston for many years, and he did a silly thing and opened his own restaurant, Wursthall in San Mateo. The New Yorker's Helen Rosner has spent years writing about restaurants and food and chefs for Eater, Saveur, and Grub Street, among others.

On this epic POD DEBUT, I give you the 411 on what the heck the Countdown is, and why I'm embarking on a quest to eat 100 iconic LA sandwiches in 365 days. We're then joined by Friend of the Countdown Cousin Salman to talk about the James Beard Awards' semifinalists, and why we should even care about these kinds of awards in the first place. Sponsored by TUMS. Not really. Find The LA Countdown on TikTok and Instagram at @thelacountdown: https://www.tiktok.com/@thelacountdown https://www.instagram.com/thelacountdown/ News discussed during this episode: - James Beard Awards Semifinalists - https://www.jamesbeard.org/blog/the-2023-james-beard-awards-semifinalist Restaurants mentioned : - Little Coyote - https://www.littlecoyotelbc.com/ - Da Michele - https://damicheleusa.com/ - Pizzana - https://pizzana.com/ - Langer's Deli - https://www.langersdeli.com/ - Bay Cities Deli - https://order.bcdeli.com/ - Philippe The Original - https://www.philippes.com/ - Kamp Social House - https://www.kampseattle.com/ - Moo's Craft BBQ - https://www.mooscraftbarbecue.com/ - Pijja Palace - https://www.pijjapalace.com/ - Jitlada - https://jitladala.com/ - Holbox - https://www.holboxla.com Food personalities mentiond : - Aimee Rizzo @ The Infatuation Seattle - https://www.theinfatuation.com/contributor/aimee-rizzo - Kenji Lopez-Alt - http://www.kenjilopezalt.com/ - Evan Funke LOL - https://felixla.com/evan-funke - forkingaround.tv - https://www.instagram.com/forkingaround.tv/ - Fat Phuck - https://www.instagram.com/fat_phuck/?hl=en - Rick Lox - https://www.instagram.com/ricklox/?hl=en --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

On this episode of Special Sauce we take a deep dive into scrambled eggs with eggspert egg maker J. Kenji Lopez-Alt. He tells us about his latest eggprerimentation with one of the world's favorite egg preparations.

Good News: Climate reparations became a reality in the past year! The Good Word: Listen to “To the New Year”, by W.S. Merwin. Good To Know: An incredible fact about a presidential descendant… Good News: Research has shown ways that individuals can help fight climate change, Link HERE. Wonderful World: Check out the massive New […]

On this episode of The Meals That Made Me, Adam connects with J. Kenji López-Alt, New York Times best-selling author, chef, YouTube sensation, and food-science wizard.Kenji dives into the food memories that have influenced his life and career. From his early days as an architecture student that led him on a path to cooking, to his fascination with how eggs cook, and how he thinks science can be used as a tool to understand the world, these are the meals that made J. Kenji Lopez-Alt.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to youtube.com/firstwefeast or at First We Feast on IG, Facebook, and TikTok Hosted on Acast. See acast.com/privacy for more information.

The wok is widely accepted as one of the most versatile cooking tools in any kitchen, yet wok cooking seems to intimidate many people. In this one, we break down the magic of wok cooking with the inimitable J.  Kenji López-Alt. From braising to frying, stir frying to — dessert making? — we've got you covered.

When Kenji makes a late-night grilled cheese sandwich in his kitchen, with a Go-Pro camera strapped to his head, more than 10 million YouTubers tune in to watch. His recipe for scrambled eggs was the New York Times' most clicked on recipe in 2021 and every book he writes goes straight to the bestseller list, including his newest, The Wok: Recipes and Techniques. But his last meal goes back to his childhood, when he was more focused on being a scientist than a sous chef. The defining ingredient of Kenji's last meal is Sichuan peppercorn, a spice that numbs and tingles the tongue and is, frankly, not a peppercorn at all. Dr Stuart Farrimond joins the show to explain the science behind the Sichuan peppercorn and answers host Rachel Belle's questions about spice, such as: can you learn to like spicy foods or is a tolerance for heat genetic? But if there's one reason to listen, it's to learn Kenji's well-researched method of how to boil eggs with guaranteed easy-to-peel shells. Follow along on Instagram and please subscribe and review! See omnystudio.com/listener for privacy information.