Podcast appearances and mentions of Samin Nosrat

Even after the tremendous success of her cookbook, “Salt, Fat, Acid, Heat” and the Netflix series it inspired, Samin Nosrat found that she was lonely and depressed. What grounded her, and helped her claw back the joy in her life, was regularly cooking and eating with friends and committing to community – one “lazy sugo” at a time .  We talk to Nosrat about her journey and her new book, “Good Things: Recipes and Rituals to Share with People You Love.” Guest: Samin Nosrat, chef and author of "Good Things: Recipes and Rituals to Share with People You Love: A Cookbook"; her previous book is the bestseller "Salt, Fat, Acid, Heat" Learn more about your ad choices. Visit megaphone.fm/adchoices

Join us for Turkey Confidential, our must-listen-to annual Thanksgiving Day broadcast! This year's guests are Samin Nosrat, author of bestseller Salt, Fat, Acid, Heat and Good Things; Brooklyn-based recipe developer Yossy Arefi, author of Snacking Bakes and Snacking Cakes; Vivian Howard, author, TV personality, and chef, known for This Will Make It Taste Good and Deep Run Roots; Evan Kleiman, chef, cookbook author, and host of KCRW's Good Food. And, of course, Francis!Broadcast dates for this episode:November 27, 2025Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!Generous listeners like you make The Splendid Table possible. Donate today to support the show.

Good Things by Samin Nosrat — our 2025 Gift Book of the Year — is a unique guide to forming a deeper sense of connection through food, paired with gorgeous photos and heartwarming anecdotes. Samin joins us to talk about reconnecting with cooking, writing recipes, teaching new thought processes in the kitchen, sharing a meal with loved ones, time, attention, community and more with guest host Brenda Allison. This episode of Poured Over was hosted by Brenda Allison and mixed by Harry Liang.                     New episodes land Tuesdays and Thursdays (with occasional Saturdays) here and on your favorite podcast app. Featured Books (Episode): Good Things: Recipes and Rituals to Share with People You Love by Samin Nosrat Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat Canal House: Cook Something: Recipes to Rely On by Melissa Hamilton and Christopher Hirsheimer The Sabbath by Abraham Joshua Hechel The Sabbath World: Glimpse of a Different Order of Time by Judith Shulevitz Featured Books (TBR Top Off) Start Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook by Hannah Taylor  

We are Virginia Sole-Smith and Corinne Fay and it's time for your Indulgence Gospel — Thanksgiving Edition! We often skip an episode drop on this day, but given how high pressure Thanksgiving can be for food, bodies and people, we thought...maybe you need a little Indulgence Gospel, a little Butter, and a little distraction from whatever your holiday weekend entails?We've got you: A Helen Rosner-inspired fashion epiphany. Thoughts and feelings about Black Friday. A very good Corinne clothing rant.Our secret shame places. And more! You do need to be a paid Just Toast subscriber to listen to this full conversation. Membership starts at just $5 per month! Join Just Toast! Don't want an ongoing commitment? Click "buy for $4!" to listen to just this one.

Samin Nosrat is a chef, teacher, and author of the bestselling, James Beard Award–winning cookbook Salt, Fat, Acid, Heat, and the star of the very popular titular documentary series on Netflix. Now, she's back with a truly excellent new cookbook: Good Things. Today on the show, we go deep on the journey that led her to Good Things, why recipes are like rituals, and the dishes she makes at home on repeat. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza visits Wild Cherry and Matt visits the new Babbo. Also, we hung out with Shy Burgers, Bad Food from Vittles looks great, and we are cooking with Uncles Big Green Curry and Cumin Club. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Lebanese cuisine is all about slowing down, gathering with friends and family and taking your time to enjoy a meal. "I have a clock that doesn't move in the restaurant," said chef George Noujaim. He's the owner of Noujaim's Bistro in Winstead, Connecticut. Noujaim is one of two Lebanese chef-owners we’ll hear from today, who are teaching their customer base to slow down. With gathering in mind, we’ll also listen back to our conversation with cook and author Samin Nosrat. Her new book is “Good Things: Recipes and Rituals to Share with People You Love.” GUESTS: Samin Nosrat: cook, teacher and author of “Salt, Fat, Acid, Heat” and “Good Things: Recipes and Rituals to Share with People You Love" Reem Hadir: chef and founder of Lebnani Mediterranean Kitchen and Bar in Watertown George Noujaim: chef owner of Noujaim’s Mediterranean Cuisine in Winsted Tess Terrible: Senior Producer of Where We Live Where We Live is available on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

From Apple News In Conversation: With the release of her James Beard Award–winning cookbook, Salt, Fat, Acid, Heat, Samin Nosrat catapulted to international fame. But amid big life changes and loss in the years that followed, she struggled to redefine her connection to cooking. With her second book, Good Things, Nosrat is back with a fresh approach to preparing food — one that’s centered on spending precious time with loved ones. She sat down with Apple News In Conversation host Shumita Basu to talk about what makes a good recipe, her weekly dinner-party group, and how to alleviate the stress of cooking a high-stakes holiday meal.

A proposed peace plan to end the war between Russia and Ukraine would require major concessions from Kyiv. The Wall Street Journal’s Alexander Ward joins to discuss how the plan will likely face opposition from Ukraine and other European countries. The Las Vegas economy is grappling with a decline in visitor numbers. The Athletic’s Luke Smith explains how the city hopes this weekend’s Formula 1 race will save an otherwise bleak year. Renowned cook Samin Nosrat says that to her, Thanksgiving food can be a little bland. On this week’s Apple News In Conversation, Nosrat gives her top tips for making your Thanksgiving feast a little more flavorful. Plus, the NTSB released its initial report on the UPS plane crash in Louisville, a Florida congresswoman could face more than 50 years in prison, and how the next men’s World Cup is shaping up to be a tournament of underdogs. Today’s episode was hosted by Gideon Resnick.

Every day we're all doing a little bit of chemistry: when we bake potatoes, add a little salt to our pasta, or even bake a box cake. And award-winning chef Samin Nosrat just loves to nerd out over all this. She's the author of the best-selling book “Salt, Fat, Acid, Heat” and has a new book out called “Good Things.” Today, Samin joins us to talk all about the science and art of cooking. Plus — why you should NEVER put meatballs on spaghetti. Video available on Spotify. Find our transcript here: https://bit.ly/ScienceVsSaminNosrat  Samin's Book: https://ciaosamin.com/shop/good-things  In this episode, we cover: (00:00) Welcome to Science Chats with Samin Nosrat (01:27) Samin's childhood in California (06:05) Samin's obsession with boxed cake mix (14:29) Why salt, fat, acid and heat matter (17:17) The magic of salt (21:11) Why soy sauce and cheese can bring out big feelings (32:26) Why we bake with room-temperature eggs (34:32) Why tomatoes don't belong in the fridge (37:00) The geopolitics of cinnamon (40:07) Why vanilla beans cost so much (42:15) The value of handmade food (47:10) Why you shouldn't put meatballs on spaghetti This episode was produced by Wendy Zukerman, with help from Meryl Horn, Ekedi Fausther-Keeys, Michelle Dang, and Rose Rimler. We're edited by Blythe Terrell. Video editing and sound design by Bobby Lord. Fact checking by Diane Kelly. Music written by Emma Munger, So Wylie, Peter Leonard, Bumi Hidaka and Bobby Lord. Thanks to Roland Campos, Skyline Studios and Humdinger Studios. Science Vs is a Spotify Studios Original. Listen for free on Spotify or wherever you get your podcasts. Follow us and tap the bell for episode notifications.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

You're listening to Burnt Toast! I'm Virginia Sole-Smith. Today, my conversation is with Debra Benfield, RDN.Deb is a registered dietitian/nutritionist with 40 years of experience helping people heal their relationship with food, movement and their bodies. Her work sits at the intersection of anti-ageism, body liberation and trauma-informed care, offering a radically compassionate alternative to diet and wellness culture—especially for those in midlife and beyond. After turning 60, Deb began questioning the dominant narratives around aging, vitality and beauty, and quickly realized the majority of resources still centered weight loss and youthful appearance as the ultimate goals. In response, she created what she couldn't find: A framework for nourishing the body that honors body respect, prioritizes liberation and embraces the full spectrum of aging. Deb is the author of the beautiful new book Unapologetic Aging: How to Mend and Nourish Your Relationship with Your Body.  Deb came on the podcast back in 2023 and we had what was really the first, or certainly one of the first, conversations we've had on Burnt Toast about the intersection of ageism and anti-fat bias. That discussion helped lay the foundation for how we're continuing to talk about those issues. Deb is someone I always turn to for resources and wisdom as we're navigating those conversations here. I am so thrilled to have Deb back on the podcast today, to talk about her new book, how diet culture has hijacked the menopause discourse, and why peanut butter and jelly sandwiches are actually giving you all the protein you need.  Unapologetic Aging comes out on December 16, so now is the perfect time to pre-order it as a holiday gift for yourself, your mom, or anyone you know in midlife and beyond! And don't forget that if you've bought Fat Talk from Split Rock Books, you can take 10% off your purchase of Unapologetic Aging there too — just use the code FATTALK at checkout.And if you value this conversation, a paid subscription is the best way to support our work!Join Burnt Toast!

With the release of her James Beard Award–winning cookbook, Salt, Fat, Acid, Heat, Samin Nosrat catapulted to international fame. But amid big life changes and loss in the years that followed, she struggled to redefine her connection to cooking. With her second book, Good Things, Nosrat is back with a fresh approach to preparing food — one that’s centered on spending precious time with loved ones. She sat down with Apple News In Conversation host Shumita Basu to talk about what makes a good recipe, her weekly dinner-party group, and how to alleviate the stress of cooking a high-stakes holiday meal.

Daniel Radcliffe previews new Broadway play 'Every Brilliant Thing'; Brendan Fraser previews new film, 'Rental Family'; Samin Nosrat shares Thanksgiving dishes for large crowds Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vivica A. Fox discusses 'The Christmas Campaign'; Samin Nosrat shares recipes from 'Good Things' Learn more about your ad choices. Visit podcastchoices.com/adchoices

Samin Nosrat's previous cookbook, Salt Fat Acid Heat, was a runaway success and ultimately became a Netflix show. But while she was shining professionally, Samin was struggling personally. In her much-anticipated second cookbook, Good Things: Recipes and Rituals to Share with People You Love, she shares how food helped her reconnect with community.sparkling banana bread (Makes one 8 × 8-inch square)Packed with both mashed and whole bananas, this is my ideal banana bread. To maximize the ratio of the cinnamon-sugar topping to the moist, flavorful interior, I bake it in a cake pan. In the oven, the topping transforms into a sparkling crust that releases wave after wave of cinnamon aroma with each bite.For the banana bread1-1/2 cups (203g) all-purpose flour2 teaspoons (6g) kosher salt1 teaspoon baking soda1 teaspoon baking powder1 teaspoon ground cinnamon1-1/4 cups (288g) well-mashed ripe banana (about 3 bananas; see Note)3/4 packed cup (150g) dark brown sugar2⁄3 cup (140g) neutral oil1⁄3 cup (80g) buttermilk or sour cream, at room temperature1-1/2 teaspoons vanilla extract2 large eggs, at room temperatureFor the topping6 tablespoons granulated sugar1-1/2 teaspoons ground cinnamon1/2 teaspoon flaky sea salt2 very ripe bananas, halved lengthwise• • •Adjust an oven rack to the upper-middle position and preheat to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray. Line with a parchment sling and spray the parchment. To make the banana bread, in a large bowl, whisk together the flour, kosher salt, baking soda, baking powder, and cinnamon. In a medium bowl, whisk together the mashed banana, brown sugar, oil, buttermilk, vanilla, and eggs until evenly combined.Stir the banana mixture into the dry ingredients and mix to combine, making sure to incorporate all the dry flour at the bottom of the bowl.To make the topping, in a small bowl, combine the granulated sugar, cinnamon, and flaky salt.Pour the batter into the prepared pan and then let the pan drop from a height of 3 inches onto the countertop a couple times to release any air bubbles that might have gotten trapped inside the batter. Sprinkle the topping in a thick, even layer over the batter, then gently place the banana halves, cut-side up, atop the batter, cutting into pieces as needed to make them fit.Bake for 50 to 55 minutes, until a toothpick inserted around the halved bananas emerges clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (Alternatively, leave the cake to cool in the pan and serve it directly from there.) Wrap and store at room temperature for up to 3 days.

Daniel Radcliffe previews new Broadway play 'Every Brilliant Thing'; Brendan Fraser previews new film, 'Rental Family'; Samin Nosrat shares Thanksgiving dishes for large crowds Learn more about your ad choices. Visit podcastchoices.com/adchoices

Vivica A. Fox discusses 'The Christmas Campaign'; Samin Nosrat shares recipes from 'Good Things' Learn more about your ad choices. Visit podcastchoices.com/adchoices

‘Tis the season for gift giving! Liz and Sarah share their favorite gifts of 2025 — everything from a Hori Hori Knife to a Hot Potato Shock Game to Sarah’s new favorite hair product. Also? Here’s a special link for anyone who wants to give the gift of an Annual Happier In Hollywood Substack subscription — it includes 10% off and a free “It’s a Fun Job” tote bag! https://happierinhollywoodpod.substack.com/4153e071 Get in touch on Instagram: @Sfain & @LizCraft Get in touch on Threads: @Sfain & @LizCraft Visit our website: https://happierinhollywood.com Sign up for Liz & Sarah’s free weekly Substack newsletter at https://happierinhollywoodpod.substack.com. It will come right to your inbox! Join our Facebook group: https://www.facebook.com/HappierinHollywood/ Happier in Hollywood is part of ‘The Onward Project,’ a family of podcasts brought together by Gretchen Rubin—all about how to make your life better. Check out the other Onward Project podcasts—Happier with Gretchen Rubin, andSide Hustle School . If you liked this episode, please subscribe, leave a review, and tell your friends! LINKS: Happier In Hollywood Annual Subscription & “It’s a Fun Job” tote bag (Available until Jan. 5, 2026): https://happierinhollywoodpod.substack.com/4153e071 Roadom Portable CD Player: https://amzn.to/483lpl1 Shiatsu Back, Shoulder, and Neck Massager: https://amzn.to/4nKdvBQ LitONES: https://amzn.to/43XXvF4 Aura Frame: https://amzn.to/47QYRTt Hot Potato Shock Game: https://amzn.to/488FdCH Left Right Center Game: https://amzn.to/3Xj4pRE Ice Breaker Jenga Game: https://amzn.to/49HRUGJ Juliska Isabella Acrylic Small Tumbler — https://amzn.to/3WGhjJk Juliska Amalia Acrylic Wine Glass — https://amzn.to/43XWPzw Malin+Goetz Candle (Leather): https://amzn.to/3Lv3hYF HiLife Portable Steamer: https://amzn.to/3JQFrWH Crocs Slides: https://amzn.to/488J16X Northface Women’s Aconcagua Park: https://www.thenorthface.com/en-us/p/womens/womens-jackets-and-vests/womens-parkas-327273/womens-aconcagua-parka-NF0A88TA?color=JK3 Greenstalk Inventor’s Bundle https://greenstalkgarden.com/products/inventors-bundle-evergreen-basic-texture?_pos=1&_psq=inventors+bundle&_ss=e&_v=1.0 Personalized Harvest Basket https://www.uncommongoods.com/product/gardeners-harvest-basket?_br_psugg_q=harvest%2Bbasket Cook’s Illustrated https://www.americastestkitchen.com/cooksillustrated Good Things, by Samin Nosrat https://amzn.to/3Lv2VBj Hori hori knife: https://amzn.to/441PdvU Swiss Army knife: https://amzn.to/47uMQEd Feeding Ghosts, by Tessa Hulls: https://amzn.to/3LBH37f Winner of the Pulitzer Prize for Memoir Colored Television by Danzy Senna: https://amzn.to/4qOlDnB Elsa Peretti Heart Bookmark from Tiffany: (80 dollars) https://www.tiffany.com/home-accessories/desk-designs/sterling-silver-desk-designs-2543440917.html?omcid=ppc_google_TIFFANY_WJ_USA_NOBRID_HOM_HOME_OGOING_EC_BRAN_GTAD_CRD_ENG_USD_E&mkwid=s%7Cpcrid%7C708342824544%7Cpkw%7Ctiffany%20elsa%20peretti%20bookmark%7Cpmt%7Ce%7Cpdv%7Cc%7Cmtid%7C744dpc50313%7Cslid%7C%7Cproductid%7C%7Ctargetids%7Ckwd-2322982324764%7Cgroupid%7C166248212792%7C&gclsrc=aw.ds&gad_source=1&gad_campaignid=9616645864&gbraid=0AAAAAD-_9SBd2HDyyLBdpAe8_7g9zzHaK&gclid=CjwKCAiAzrbIBhA3EiwAUBaUdanDWSF6ML623eAMZOaCP5zVO9ANCt3k_Ewek9PrXHZ2s6V-6s2_LRoC_JsQAvD_BwE Hair towel: https://amzn.to/3LlK8bF Speks geode magnetic fidget toy: https://amzn.to/3WKNBTA Color WOW Dream Coat Supernatural Spray: https://amzn.to/49H15Hs Jisulife Hand Held Minifan: https://amzn.to/4oWKvHZ Kizen Instant Read Meat Thermometer: https://amzn.to/49r4H0n KIVA: https://www.kiva.org/ HIH 2024 Gift Guide: https://podcasts.apple.com/us/podcast/happier-in-hollywood/id1236845161?i=1000676607073See omnystudio.com/listener for privacy information.

Folge 86: Etwas Gutes kann so simple sein! Nach dem erfolgreichen Buch „Salz, Fett, Säure, Hitze“ 2018, und der gleichnamigen Serie bei „Netflix“, kommt jetzt - 7 Jahre später – ein möglicher neuer Bestseller: „Etwas Gutes“ von Samin Nosrat. Die Kalifornierin mit iranischen Wurzeln präsentiert hier einen „Leitfaden für ein fröhliches Kochen und ein besseres Leben“. Hört hört! Los geht es mit einer Einführung in eine emotionale Kulinarik, hin zu 125 Ihrer Lieblingsrezepte und dazwischen immer wieder viele praktische Tipps und Ratschläge – u.a. wie man ein Gericht richtig zusammenstellt. Also nicht nur kochen sondern auch lesen! Viel Lesen. Keine leichte Kost, oder Gregor? Wer es einfacher mag, viel einfacher, der greife zu „Simple is best“ von Ralph Schelling. Der Schweizer „Bon Vivant“- der Schönen und Reichen (weil jetzt Mietkoch), hat seine Wurzeln in der Sterneküche. Aber genau davon hatte er – und sicher auch seine Kunden – irgendwann die Nase voll. Jetzt also bekocht der Barbara Streisand oder Lady Gaga ganz „simple“ – einfach. Einfach außergewöhnliche Rezepte sollen es sein. Aber geben sich die Stars und Sternchen mit Milchbrötchen, gegrillten Auberginen, Tomatennudeln oder Bananenbrot zufrieden? Patrick hat sich die 200 Seiten der Alltagsküche genau angesehen und dann haben sich die Beiden „Checker“ mit Ralph Schelling unterhalten. Bleibt einfach lecker! Hier gibt es die Bücher über Genialokal*: Etwas Gutes: https://tidd.ly/3LqTEu5 Simple is best: https://tidd.ly/4qQMxLz Ralphs Tipp (über Amazon): Das Familienessen: https://tinyurl.com/25apk4up Weitere Links: Samin Nosrat: https://ciaosamin.com/ Ralph Scheling: https://www.ralphschelling.com/ *Diese Links (Genialokal) sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommen wir von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Molly and Kate speak with mother and son duo, Auyon & Jyoti Mukharji, about their new cookbook Heartland Masala. Jyoti shares how her popular cooking classes inspired a book and Auyon describes how he got involved and how the project eventually took on a life of its own. They talk about working together (for better or for worse), what skills they each brought to the project and how it progressed from idea to fully realized book. They explain why traditional publishing wasn't going to work for this book, how the hybrid model resulted in the book of their dreams and what the recipe creation, writing, testing and photographing process was like. They talk about the book's illustrations, its art direction and cover and how they crafted the friendly, knowledgeable and funny tone that enhances this very special book.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Join The Local Palate Cookbook ClubAuyon MukharjiJyoti Mukharji - jmukharji -at- gmail.comHeartland Masala HQ Substack : At Noon We FightPrint Your Own Map from Heartland Masala HQThe Collective Book StudioFrances Baca book designerOlivier Kugler illustratorWendy MacNaughton illustrator Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showHeartland Masala by Auyon Mukharji & Jyoti MukharjiMy Bombay Kitchen, by Niloufer Ichaporia KingSalt Fat Acid Heat, by Samin Nosrat 

Dorie Greenspan's Dorie's Anytime Cakes marks her 15th cookbook, which is a remarkable achievement in the world of cookbooks. Dorie is a former New York Times columnist and prolific recipe developer, particularly in the world of cookies, cakes, pies, and all things sweet. It was so much fun having Dorie in the studio to talk about her history and to dive into why cake might just be the most special dessert of all. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: An early look at Carbone Riviera in Las Vegas, opening today, as well as a visit to Carbone at Aria. Also: Autumn vibes in New York, Samin Nosrat's buttermilk-brined roast chicken is the perfect recipe, Hamnet is worth reading before the movie drops, a great fundraiser for One Love Community Fridge is being held at Honey's on November 16. Get your tickets. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Cook-a-long with Samuel Goldsmith, in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join host Samuel Goldsmith for a heartfelt and inspiring conversation with Samin Nosrat, acclaimed author of Salt, Fat, Acid, Heat and the new cookbook Good Things. In this episode, Samin opens up about her journey from the kitchens of Chez Panisse to becoming a beloved teacher and bestselling author. She shares the lessons she's learned about trusting your senses, embracing imperfection, and finding joy in the everyday act of cooking. Samin reflects on the pressures of success, the personal challenges she's faced, and how her Iranian heritage and family traditions have shaped her approach to food. From the importance of care and connection at the table to the value of letting go of perfectionism, Samin's wisdom and warmth shine through every story. Whether you're a seasoned cook or just starting out, this episode is a celebration of food, resilience, and the “good things” that bring us together. Tune in for laughter, honest insights, and a reminder that sometimes, being “good enough” is exactly what we need. Samin Nosrat is a cook, teacher and author of Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. She is co-host of the Home Cooking podcast, a former Eat columnist at The New York Times Magazine and host of the hugely popular Netflix original documentary series based on her book. She lives in Oakland, California. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave talks to Ruby Tandoh, bestselling food writer and author of 'All Consuming: Why We Eat the Way We Eat Now,' about the big topics in food media today (0:01). From what food criticism looks like with the new democratization of influencer-critics to the future of recipe creation, Dave and Ruby discuss complicated questions that many in food culture are asking. Dave answers an Ask Dave (55:55), then finishes with the first segment of a two-part ramen recipe by making the noodles (59:10). Get your copy of Ruby's book 'All-Consuming: Why We Eat the Way We Eat Now': https://www.penguinrandomhouse.com/books/805767/all-consuming-by-ruby-tandoh/  Check out The Great British Baking Show: https://www.netflix.com/title/80063224  Learn more about Keith Lee Learn more about Eating with Tod Learn more about Ertan Bek: https://www.tiktok.com/@newyorkturk Read the article Dave mentions about social media: https://www.newyorker.com/culture/infinite-scroll/are-you-experiencing-posting-ennui  Get your copy of Samin Nosrat's 'Good Things: Recipes and Rituals to Share with People You Love': https://www.penguinrandomhouse.com/books/622646/good-things-by-samin-nosrat/  Check out the AI site Dave discusses: Chopped.com  Read about the 'Ugly Delicious' BBQ episode: https://www.eater.com/2018/2/23/17031744/ugly-delicious-barbecue-recap-season-1-episode-5  Learn more about Dayne's BBQ: https://daynescraftbarbecue.com/  Learn more about KG BBQ: https://www.kgbbq.com/  Learn more about Interstellar BBQ: https://www.theinterstellarbbq.com/  Listen to our podcast with Dan Giusti: https://open.spotify.com/episode/31XgW8AtRSdEwGmNeLESrF?si=yUmGxoZLS1WsIOFE3M-zbw  Learn more about Sun Noodle: https://sunnoodle.com/  Learn more about LaFrieda Meats: https://www.lafrieda.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Host: Dave Chang Guest: Ruby Tandoh Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Whether through her bestselling cookbook, Salt, Fat, Acid, Heat, or the Netflix series by the same name, Samin Nosrat has a way of making cooking feel less like a chore and more like a celebration — of flavour, of curiosity, and most of all, of each other. Samin sat down with Piya Chattopadhyay in front of a live audience at Toronto's Massey Hall to talk about her immigrant upbringing, her relentless drive to succeed and the ways she is re-inventing herself, outlined in her new book, Good Things.

Guest host David Common speaks to the CBC's Margaret Evans and The Economist's Gregg Carlstrom for updates and analysis on ceasefire negotiations in Gaza, author Nancy Matsumoto explains how alternative supply chains work, and celebrity chef Samin Nosrat sits down with Piya Chattopadhyay in front of a live audience at Toronto's Massey Hall to talk about her immigrant upbringing, her relentless drive to succeed and the ways she is re-inventing herself, outlined in her new book, Good Things.Discover more at https://www.cbc.ca/sunday

Stephen hits the podcast booth to give you all the raw, behind-the-scenes Late Show gossip you won't hear on TV! Then we flip the flapjack over to Chef Samin Nosrat, who teaches Stephen how to make ricotta pancakes and talks about wanting to be a poet long before she became interested in cooking. Her new cookbook, “Good Things: Recipes and Rituals with People You Love,” is available now at https://ciaosamin.com. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Even after the tremendous success of her cookbook, “Salt, Fat, Acid, Heat” and the Netflix series it inspired, Samin Nosrat found that, she was lonely and depressed. What grounded her, and helped her claw back the joy in her life, was regularly cooking and eating with friends and committing to community – one “lazy sugo” at a time .  We talk to Nosrat about her journey and her new book, “Good Things: Recipes and Rituals to Share with People You Love.” Guests: Samin Nosrat, chef and author of "Good Things: Recipes and Rituals to Share with People You Love: A Cookbook"; her previous book is the bestseller "Salt, Fat, Acid, Heat" Learn more about your ad choices. Visit megaphone.fm/adchoices

David Hill reviews Good Things by Samin Nosrat, published by Penguin Random House.

After the tremendous success of Salt Fat Acid Heat, chef and author Samin Nosrat realized she needed to recalibrate her life. "I really believed on some level if I achieved all of these things, that that would fill this hole of loneliness in my heart," she tells Fresh Air's Sam Briger. Nosrat's new book, Good Things, is about sharing food with the people you love.Elizabeth Gilbert, the bestselling author of Eat Pray Love, talks to Tonya Mosley about her new memoir, All the Way to the River. It's about her intense relationship with her late partner Rayya, a love that she describes as deep and life-changing, but also destructive, marked by addiction and heartbreak.Film critic Justin Chang reviews the new romantic fantasy movie A Big Bold Beautiful Journey, starring Colin Farrell and Margot Robbie. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

After the tremendous success of Salt Fat Acid Heat, chef and author Samin Nosrat realized she needed to recalibrate her life. "I really believed on some level if I achieved all of these things, that that would fill this hole of loneliness in my heart," she tells Fresh Air's Sam Briger. Nosrat's new book, Good Things, is about sharing food with the people you love.Elizabeth Gilbert, the bestselling author of Eat Pray Love, talks to Tonya Mosley about her new memoir, All the Way to the River. It's about her intense relationship with her late partner Rayya, a love that she describes as deep and life-changing, but also destructive, marked by addiction and heartbreak.Film critic Justin Chang reviews the new romantic fantasy movie A Big Bold Beautiful Journey, starring Colin Farrell and Margot Robbie. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In contemporary cookbooks—and in the burgeoning realm of online cooking content—there's often a life style on display alongside the recipes. Samin Nosrat is a fixture of this landscape, and her new book, “Good Things,” aims to pick up where her mega-best-seller “Salt, Fat, Acid, Heat” left off, giving people a new framework for feeding themselves and loved ones. On this episode of Critics at Large, Vinson Cunningham, Naomi Fry, and Alexandra Schwartz share their personal experiences making dishes from “Good Things.” Then, New Yorker staff writer Helen Rosner joins them to explain the state of home cooking today, from the rise of culinary influencers and the New York Times Cooking app to the aspirational dimension of what's on offer. “Not only is cooking supposed to be part of a life, but, specifically, it can be a part of the life of the mind,” Cunningham says. “Your choices in the kitchen can be deeply connected to your desires outside of the kitchen.”Read, watch, and cook with the critics:“Tender at the Bone,” by Ruth Reichl“Heartburn,” by Nora Ephron“Good Things,” by Samin Nosrat“Salt, Fat, Acid, Heat,” by Samin Nosrat“The Joylessness of Cooking,” by Helen Rosner (The New Yorker)“All-Consuming,” by Ruby Tandoh@wishbonekitchen“Jerusalem,” by Yotam Ottolenghi“Ottolenghi Simple,” by Yotam Ottolenghi“Dining In,” by Alison Roman“Nothing Fancy,” by Alison Roman“Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen” (The New York Times)“Let's Party,” by Dan Pelosi“How to Cook Everything,” by Mark Bittman“Serial Monogamy,” by Nora Ephron (The New Yorker)New episodes drop every Thursday. Follow Critics at Large wherever you get your podcasts. Learn about your ad choices: dovetail.prx.org/ad-choices

After the tremendous success of Salt Fat Acid Heat, chef and author Samin Nosrat realized she needed to recalibrate her life. "I really believed on some level if I achieved all of these things, that that would fill this hole of loneliness in my heart," she tells Fresh Air's Sam Briger. Nosrat's new book, Good Things, is about sharing food with the people you love. Also, Justin Chang reviews Big Bold Beautiful Journey, starring Colin Farrell and Margot Robbie. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Chef, host, and food writer Samin Nosrat (Salt Fat Acid Heat) joins Andy Richter to discuss her transition from chef and cookbook author to Netflix personality, what she learned at the legendary restaurant Chez Panisse, being "born into sadness," growing up with Persian cuisine, and much more. Plus, Samin reads an excerpt from her teenage diary.Do you want to talk to Andy live on SiriusXM's Conan O'Brien Radio? Tell us your favorite dinner party story (about anything!) - leave a voicemail at 855-266-2604 or fill out our Google Form at BIT.LY/CALLANDYRICHTER. Listen to "The Andy Richter Call-In Show" every Wednesday at 1pm Pacific on SiriusXM's Conan O'Brien Channel. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Samin Nosrat's 2017 debut “Salt, Fat, Acid, Heat” was a breakout hit in the cooking world — teaching people of all skill levels the building blocks of flavor. Nosrat won a James Beard award and the book was adapted into a Netflix documentary. After her massive success, Nosrat found herself in a low. She was diagnosed with clinical depression, and said the joy she once found with cooking, stopped being attainable. But it was cooking for community, and for her found family, that brought her back. Nosrat's new book focuses on bringing families of all types to the table, and building community through great food. Nosrat recently joined us to talk about her book, and what's inspiring her today. GUEST: Samin Nosrat: cook, teacher and author of “Salt, Fat, Acid, Heat” and “Good Things: Recipes and Rituals to Share with People You Love" Where We Live is available on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

After the tremendous success of Salt Fat Acid Heat, chef and author Samin Nosrat realized she needed to recalibrate her life. "I really believed on some level if I achieved all of these things, that that would fill this hole of loneliness in my heart," she tells Fresh Air's Sam Briger. Nosrat's new book, Good Things, is about sharing food with the people you love. Also, Justin Chang reviews Big Bold Beautiful Journey, starring Colin Farrell and Margot Robbie. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Our guest today is Samin Nosrat, chef, cookbook author, and television host. Along with her immense technical know-how, Nosrat is known for her nurturing and humorous approach to making food. Her first book, Salt Fat Acid Heat, is a guide to the basic principles of cooking, later adapted into a Netflix series. Her new book is Good Things: Recipes and Rituals to Share with People You Love.On September 13, 2025, Nosrat came to the Sydney Goldstein Theater in San Francisco to talk to Hrishikesh Hirway, creator of the Song Exploder podcast, and the co-host of Home Cooking, a podcast he and Nosrat began during the height of the COVID-19 pandemic and continue today.

In this episode, meet writer Sasha Bonét, poet Rickey Laurentiis, and chef Samin Nosrat. Learn why recording her audiobook made Sasha Bonét feel like a musician, how the title of Rickey Laurentiis's poetry collection acted as a premonition, and how Samin Nosrat turned her journey to reconnecting with food and cooking into her new book. The Waterbearers by Sasha Bonét: https://www.penguinrandomhouse.com/books/717223/the-waterbearers-by-sasha-bonet/audio Death of the First Idea by Rickey Laurentiis: https://www.penguinrandomhouse.com/books/753987/death-of-the-first-idea-by-rickey-laurentiis/audio Good Things by Samin Nosrat: https://www.penguinrandomhouse.com/books/622646/good-things-by-samin-nosrat/audio

On this week's show, Steve and Dana are joined by guest host Dan Kois to turn the volume up to… well, how hard Spinal Tap II: The End Continues rocks is the question of the day. They debate the mockumentary sequel which reunites the original Tap gang for a surprisingly tender portrait of aged rock stars. Next, they turn their icy gaze at the POV-shifting, soapy series The Girlfriend, starring Robin Wright and Olivia Cooke as the warring mother and girlfriend of a wealthy young man. Finally, they appreciate the life and work of Hollywood's foremost golden boy/rebel outsider Robert Redford. In an exclusive Slate Plus bonus episode, they savor the recipes of chef Samin Nosrat, who Dan profiled in the New Yorker on the launch of her new cookbook Good Things. Email us your thoughts at culturefest@slate.com.  Podcast production by Benjamin Frisch. Production assistance by Daniel Hirsch. Endorsements: Dana: The Louis Malle classic two-hander featuring Andre Gregory and Wallace Shawn, My Dinner with Andre. Dan: The newsletter Looking at Picture Books by author Mac Barnett and author/illustrator Jon Klassen. Steve: Donna Leon's Guido Brunetti mystery novels. (And while we're talking about Italian detectives, the Inspector Montalbano mysteries by Andrea Camilleri.) Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's show, Steve and Dana are joined by guest host Dan Kois to turn the volume up to… well, how hard Spinal Tap II: The End Continues rocks is the question of the day. They debate the mockumentary sequel which reunites the original Tap gang for a surprisingly tender portrait of aged rock stars. Next, they turn their icy gaze at the POV-shifting, soapy series The Girlfriend, starring Robin Wright and Olivia Cooke as the warring mother and girlfriend of a wealthy young man. Finally, they appreciate the life and work of Hollywood's foremost golden boy/rebel outsider Robert Redford. In an exclusive Slate Plus bonus episode, they savor the recipes of chef Samin Nosrat, who Dan profiled in the New Yorker on the launch of her new cookbook Good Things. Email us your thoughts at culturefest@slate.com.  Podcast production by Benjamin Frisch. Production assistance by Daniel Hirsch. Endorsements: Dana: The Louis Malle classic two-hander featuring Andre Gregory and Wallace Shawn, My Dinner with Andre. Dan: The newsletter Looking at Picture Books by author Mac Barnett and author/illustrator Jon Klassen. Steve: Donna Leon's Guido Brunetti mystery novels. (And while we're talking about Italian detectives, the Inspector Montalbano mysteries by Andrea Camilleri.) Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special episode, we're sharing an extended cut of our interview with Samin Nosrat. We discuss everything from fame and family to her current culinary obsessions. She shares her favorite salad dressings, go-to snacks and treasured old recipes, alongside exciting new flavors and techniques (whipped tahini! burnt honey!). Plus, hear how she found the sublime in food processor pesto.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Jennifer Aniston and Reese Witherspoon talk 'The Morning Show'; Azeez Al-Shaair's journey from homelessness to the NFL; Samin Nosrat debuts new cookbook, 'Good Things' Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jennifer Aniston and Reese Witherspoon talk 'The Morning Show'; Azeez Al-Shaair's journey from homelessness to the NFL; Samin Nosrat debuts new cookbook, 'Good Things' Learn more about your ad choices. Visit podcastchoices.com/adchoices

Following her 2017 hit—“Salt Fat Acid Heat”—Samin Nosrat is back with her second book, “Good Things”. We talk about fame, family and what she's cooking; her favorite new flavors and techniques (whipped tahini! burnt honey!); and how she found the sublime in food processor pesto. Plus, James Ooi shares secrets from the Chinese supermarket and Chris and Sara Moulton are back and ready to take on more of your cooking questions. Listen to Milk Street Radio on: Apple Podcasts | Spotify

For chef Samin Nosrat, one of the most valuable parts of life is sharing food with the people you love. Samin joins Life Kit to discuss her new cookbook, offers advice for ritualizing ongoing gatherings with friends and shares her recipe for the ultimate garlic bread. Follow us on Instagram: @nprlifekitSign up for our newsletter here.Have an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Autumn is just around the corner, and it's time to get our fall TBRs in order!   Books and other media mentioned in this episode: Ann Patchett books Taylor Jenkins Reid books Death at the White Hart by Chris Chibnall Broadchurch (TV) Jane Austen books The Listeners by Maggie Stiefvater How to Survive a Horror Story by Mallory Arnold Five Found Dead by Sulari Gentill Katabasis by R.F. Kuang Atmosphere by Taylor Jenkins Reid The Girls Who Grew Big by Leila Mottley Park Avenue by Renée Ahdieh Succession (TV) Crazy Rich Asians by Kevin Kwan Rose in Chains by Julie Soto Harry Potter series by J.K. Rowling Bury Our Bones in the Midnight Soil by V.E. Schwab The Ghostwriter by Julie Clark When Javi Dumped Mari by Mia Sosa These Summer Storms by Sarah MacLean Ann's picks:  Good Things: Recipes and Rituals to Share with People You Love by Samin Nosrat (releases September 16) – Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat – Salt Fat Acid Heat (TV)  The Women of Wild Hill by Kirsten Miller (releases October 7) – The Change by Kirsten Miller – Lula Dean's Little Library of Banned Books by Kirsten Miller  All of Us Murderers by KJ Charles (releases October 7) – Death in the Spires by KJ Charles Crafting for Sinners by Jenny Kiefer (releases October 7) – Grady Hendrix books – Horrorstör by Grady Hendrix Happy People Don't Live Here by Amber Sparks (releases October 14) – Only Murders in the Building (TV) – Angela Carter books The Unveiling by Quan Barry (releases October 14) – We Ride Upon Sticks by Quan Barry Brigands & Breadknives by Travis Baldree (releases November 11) – Legends and Lattes by Travis Baldree  Best Offer Wins by Marisa Kashino (releases November 25) Halle's picks: Amity by Nathan Harris (releases September 2) – The Sweetness of Water by Nathan Harris – Lonesome Dove by Larry McMurtry – Doc by Mary Doria Russell – Under a Painted Sky by Stacey Lee – William W. Johnstone books  Buckeye by Patrick Ryan (releases September 2) – Commonwealth by Ann Patchett – Our Town by Thornton Wilder – Wallace Stegner books  The Wilderness by Angela Flournoy (releases September 16)  The Heartbreak Hotel by Ellen O'Clover (releases September 23)  Heart the Lover by Lily King (releases September 30) – Writers & Lovers by Lily King An Academic Affair by Jodi McAlister (releases November 11) Violet Thistlewaite Is Not a Villain Anymore by Emily Krempholtz (releases November 18) I, Medusa by Ayana Gray (releases November 18) – Circe by Madeline Miller – Song of Achilles by Madeline Miller – Rick Riordan books – Percy Jackson and the Olympians series by Rick Riordan What We're Reading This Week: Ann: Modern Divination by Isabel Agajanian Halle: When the Cranes Fly South by Lisa Ridzén Well-Read on Facebook Well-Read on Twitter Well-Read on Instagram Well-Read on Bookshop

On today's episode, Dave makes gazpacho fresh (1:01) and from (relatively) frozen (8:20) for special guest Goodboy Noah, known for his catchy recipe songs, his hilarious online content, and his best pal, Cheetah. During the interview (42:48), learn how a musical career was shaped into an internet cooking career, have a ton of laughs, and discover who's Simon and who's Garfunkel in Goodboy Noah and Cheetah's relationship. Follow GoodboyNoah on Tiktok: https://www.tiktok.com/@goodboy.noah?is_from_webapp=1&sender_device=pc  Check out Goodboy Noah on YouTube: https://www.youtube.com/channel/UC4v-PGJbcDJqK5KhilgByWA  Pre-order Goodboy Noah and Cheetah's cookbook: https://amzn.to/4fP7Lo1  Learn more about Weiser Family Farms: https://www.weiserfamilyfarms.com/  Watch Dinner Time Live: https://www.netflix.com/title/81748864  Learn more about Cafe Boulud: https://cafeboulud.com/nyc/  Learn more about Craft: https://www.craftrestaurant.com/  Watch our Samin Nosrat and Hrishikesh Hirway episode featuring flawed Snickerdoodles: https://www.youtube.com/watch?v=-CvoT36bjXQ  Listen to GoodboyNoah on Spotify: https://open.spotify.com/artist/021wqpA4geq0mtJlARXjon?si=AESoijfOSCGp8QxDYH99Cg  Check out Goodboy Noah's film thesis puppet musical short: https://www.youtube.com/watch?v=bojY0uwgYhk  Check out Goodboy Noah's song with Xzibit: https://www.youtube.com/watch?v=xmDKD1eikRU&list=RDxmDKD1eikRU&start_radio=1  Learn more about Kenji Lopez's Food Lab: https://bookshop.org/shop/kenjilopezalt  Learn more about Dave Arnold's Spinzall which can separate gazpacho: https://www.bookeranddax.com/spinzall2  Learn more about Fable: https://us.fable.com/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave makes Snickerdoodles as their name implies: with Snickers. He then brings the...interesting... results to an interview with Samin Nosrat, author of Salt Fat Acid Heat and new cookbook Good Things, and her co-host of Home Cooking and host of Song Exploder, Hrishikesh Hirway, where the trio discusses successful partnerships, perfectionism, and what the future of creative endeavors looks like. Dave finishes with a home food hack: how to make a delicious and dazzling dumpling skirt. Dave also announces the inaugural Ask Dave prize package winner. Send yours in for a chance to win! Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Learn more about Samin: https://ciaosamin.com/ Learn more about Hrishikesh: https://hrishikesh.co/ Follow Samin on Instagram: https://www.instagram.com/ciaosamin/?hl=en Follow Hrishikesh on Instagram: https://www.instagram.com/hrishihirway/ Learn more about Samin's upcoming tour stops: https://ciaosamin.com/appearances Check out Samin's new book Good Things: https://www.amazon.com/Good-Things-Recipes-Rituals-Cookbook/dp/1984857789?&linkCode=sl1&tag=majordomotv-20&linkId=93c3c814fceac98da6ed148e9a0e2885&language=en_US&ref_=as_li_ss_tl Check out Samin's new Substack, A Grain of Salt here: https://ciaosamin.substack.com/ Check out the Home Cooking podcast: https://homecooking.show/ Check out Hrishikesh on Recipe Club: https://www.youtube.com/watch?v=RECn7sAhFsM Check out the Song Exploder podcast: https://songexploder.net/ Check out Hrishikesh's Netflix show Song Exploder: https://www.netflix.com/title/80992997 Check out Samin's Netflix show Salt Fat Acid Heat: https://www.netflix.com/title/80198288 Check out Hrishikesh on Recipe Club: https://www.youtube.com/watch?v=RECn7sAhFsM   Check out GoodBoyNoah's Snickerdoodles recipe: https://www.instagram.com/reel/DDX07Uwp0gc/?hl=en   Learn more about Hillstone Restaurant Group: https://hillstone.com/   Learn more about Bibigo Mandu: https://www.bibigousa.com/collections/dumplings Read The New Yorker profile on Momofuku Ssam Bar: https://www.newyorker.com/magazine/2006/10/16/momofuku-ssam-bar   Learn more about Benton's Ham: https://www.bentonscountryham.com/ Read the Kyle Chayka article Samin and Hrishikesh mention: https://www.theguardian.com/news/2024/jan/16/the-tyranny-of-the-algorithm-why-every-coffee-shop-looks-the-same Learn more about Kismet: https://www.kismetla.com/ Learn more about Calif Chicken Cafe: https://www.califchickencafe.com/   Learn more about Sarah Kieffer's pan-banging cookie: https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/   Learn more about the coconut water soup stock recipe Samin mentions: https://food52.com/recipes/78595-yi-jun-loh-s-one-pot-coconut-water-abc-soup?srsltid=AfmBOorwKoG734T0MjFc6sn5fnE23snRZiM4nHUxMzP2St5iNFh2hMiP Learn more about Samin testing her coffee: https://ciaosamin.substack.com/p/some-notes-on-cold-brew-coffee-testing   Learn more about the book Hrishikesh mentioned: https://www.amazon.com/Conversations-Walter-Murch-Editing-Film/dp/0375709827?&linkCode=sl1&tag=majordomotv-20&linkId=0fc3ede5b2d6402a7d33b4ac3b079157&language=en_US&ref_=as_li_ss_tl Watch Hrishikesh talk about the poem One Art: https://www.youtube.com/watch?v=ylcxKnn32D0   Learn more about Asian Legend Toronto, which inspired the mandu lattice tip: https://www.asianlegend.ca/home.php Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Guests: Samin Nosrat and Hrishikesh Hirway Majordomo Media Producer: David Meyer and Kelsey Rearden  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

What makes food "authentic"? Do we need to feel close to where it's made? Know the complete history of where it comes from? Be able to diagram the chemistry of how it dances along our taste buds? How can we quantify the romance between eaters and the food they love?In this hour, we talk about what it means to truly love what you eat and drink — and we ask why it matters.Original Air Date: June 30, 2018Interviews In This Hour: The Frightening Sameness Beneath Hundreds of Flavors — A Little Grammy, A Little Bubbe: A Writer Embodies Family History Through Food — Anyone Can Cook—With the Right Elements — Does 'Selling Out' Make a Difference You Can Taste? — Two Dishes, Two Tastings: A Dinner Party with Simran, Michael, Samin and JoshGuests: Simran Sethi, Samin Nosrat, Michael Twitty, Josh NoelNever want to miss an episode? Subscribe to the podcast.Want to hear more from us, including extended interviews and favorites from the archive? Subscribe to our newsletter.

Wesley Morris talks with Samin Nosrat, a chef and food writer, about her love-hate relationship with “The Bear,” a show that's always racing against the clock. She says the best moments, in the show and in our own kitchens, happen when things slow down.Thoughts? Email us at cannonball@nytimes.comWatch our show on YouTube: youtube.com/@CannonballPodcastFor transcripts and more, visit: nytimes.com/cannonball Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.

The other day was the 53rd anniversary of the break-in at the Watergate Hotel, which not only caused a lot of political uproar, it had a big linguistic legacy: the suffix -gate to mean a scandal. Today, as part of Four Letter Word season, we have a list of -gates - royal, sporting, political, food, showbiz - it's a non-exhaustive list because there are so many, and new ones are being spawned all the time. Content warning for all sorts of bad human behaviour.At theallusionist.org/gate you'll find a transcript of this episode, plus links to more information about many of the -gates, and to the rest of Four Letter Word season.Also check theallusionist.org/events for upcoming live shows, including a special collab with Material Girls podcast, and an event with Samin Nosrat for her new book Good Things.Support the show at theallusionist.org/donate and as well as keeping this independent podcast going, you also get behind-the-scenes glimpses about every episode, livestreams with me and my collection of dictionaries, and the charming and supportive Allusioverse Discord community.This episode was produced by me, Helen Zaltzman, on the unceded ancestral and traditional territory of xʷməθkʷəy̓əm (Musqueam), Sḵwx̱wú7mesh (Squamish), and səlilwətaɬ (Tsleil-Waututh) Nations. The music is by Martin Austwick. Download his songs at palebirdmusic.com and listen to his podcasts Song By Song and Neutrino Watch.Find the Allusionist at youtube.com/allusionistshow, instagram.com/allusionistshow, facebook.com/allusionistshow, @allusionistshow.bsky.social… If I'm there, I'm there as @allusionistshow. Our ad partner is Multitude. If you want me to talk compellingly about your product, sponsor an episode: contact Multitude at multitude.productions/ads. This episode is sponsored by:• Understance, a growing Vancouver BC company making thoughtfully designed, pretty and comfy bras, undies and sleepwear. They're having a sale on June 26-July 1 so get over there and stock up at understance.com or at their stores in Vancouver, Burnaby, Calgary and Toronto. • Squarespace, your one-stop shop for building and running your online forever home. Go to squarespace.com/allusionist for a free 2-week trial, and get 10 percent off your first purchase of a website or domain with the code allusionist.• Home Chef, meal kits that fit your needs. For a limited time, Home Chef is offering Allusionist listeners fifty per cent off and free shipping on your first box, plus free dessert for life, at HomeChef.com/allusionist.• Rosetta Stone, immersive and effective language learning. Allusionist listeners get 50% off unlimited access to all 25 language courses, for life: go to rosettastone.com/allusionist.• Quince, luxurious clothing and homewares at prices 50-80% lower than comparable brands. Go to Quince.com/allusionist for free shipping on your order and 365-day returns.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.