Podcast appearances and mentions of Samin Nosrat

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

Samin Nosrat is the chef, writer and teacher behind the New York Times bestselling cookbook and hit Netflix series ‘Salt Fat Acid Heat'. She has changed the way many people think about food, cooking and connection. Her new cookbook ‘GOOD THINGS: Recipes and Rituals to Share with People You Love' is for the heart, not just for the kitchen!

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.

Writer and comedian Jennifer Wong is Stopping Everything with Bev while Hannah is away.  This week Jen's chuffed by Moni, a short SBS series about Moni, a gay Samoan man who returns home to Western Sydney for his sister's wedding. Bev's chuffed by Cannonball, Wesley Morris' revamped New York Times culture podcast, and particularly his chat with chef and author Samin Nosrat about FX's The Bear. Show notes:Moni: https://www.sbs.com.au/ondemand/tv-series/moniCannonball with Wesley Morris and Samin Nosrat on The Bear: https://www.youtube.com/watch?v=T2alvm2DC1g&t=1s

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.

Four Letter Word season continues with a quiz (which is a four-letter word itself) about four letter words. Test your etymological knowledge, and hear about the original nepo baby, John Venn's invention that wasn't the venn diagram, brat, gunk, rube, the time(s) Led Zeppelin changed their name, and plenty more.Play along while you listen - there's an interactive scoresheet at theallusionist.org/444, where there's also a transcript of this episode, plus links to more information about topics therein, and to the rest of Four Letter Word season and the previous Allusionist quizzes. 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 the of the Mississaugas of the Credit, the Anishnaabe, the Chippewa, the Haudenosaunee, and the Wendat peoples. 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:• 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.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textThis week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family. Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer!This tart recipe comes from Samin Nosrat, one of our favourite celebrity chefs. The quince is poached in wine for 2.5 hours. The pie crust is a simple butter pastry dough, rolled and chilled in the pan before you bake. First the frangipane goes down, then the quince and apple slices in a nice pattern. Erin sprinkled hers with a little rose sugar for extra sparkle. This. Is. Delicious. If quince sounds like a bit too much work, sub in other fruit, like plums, pears or apricots with the apples. Just don't skip the frangipane!  Episode Links~ Quince, Apple & Frangipane Tart Recipe~ Tart Dough Recipe~ Fig & Goat Cheese Tart Recipe~ No-Bake Chocolate Tart Episode (and the discussion about pie vs tart) Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

My guest today is my friend Samin Nosrat, the author of the bestselling, award-winning cookbook Salt Fat Acid Heat, and the host and executive producer of the hit Netflix show that's based on it. Her second cookbook comes out this fall, and it's called Good Things: Recipes and Rituals to Share With People You Love. Back in March 2020, Samin and I started a podcast together called Home Cooking, where we answered people's anxious questions about cooking in the time of the pandemic and lockdown. And we're bringing that podcast back later this year. Samin is one of my closest friends. We've been there for each other for all of the most important moments of our lives over the years that we've known each other. But with a total lack of consideration to our friendship, it turns out Samin's had important moments in her life from before we met. But we're going to make up for lost time, and she's going to talk to me about one of them today.For more, visit songexploder.net/keychange.You can listen to "Untouchable Face" by Ani DiFranco here. 

We're continuing our "book club breakdown" of Salt, Fat, Acid, Heat by Samin Nosrat, and this week is all about Fat! Fat does much more than add richness - it carries flavor, creates texture, and is essential for balanced, delicious meals.Ever wondered why you don't like the taste of olive oil? Or why your food gets soggy instead of crispy? We'll break it all down and share practical tips for using fat effectively in your cooking.Plus, we're wrapping up with more answers to your Dinner Dilemmas! We're tackling your real-life meal planning questions to make home cooking easier.Don't forget to subscribe and leave a review - thanks for listening!Find One Pot October recipes here: https://app.plantoeat.com/pte-recipes/259058Sign up for a free trial + get 20% off your first annual subscription: plantoeat.com/PTEPODContact us: podcast@plantoeat.comConnect with Plan to Eat online:InstagramFacebookPinterest

We're kicking off our breakdown of Salt, Fat, Acid, Heat by Samin Nosrat, and this week, it's all about Salt! Salt is the key to unlocking flavor - it enhances taste, balances sweetness, and transforms bland dishes into something truly delicious. In this episode, we explore how salt impacts cooking, why it's essential, and how to use it effectively in your home kitchen. If you've ever wondered how to season your food like a pro, this episode is for you!Plus, we're wrapping up with answers to your Dinner Dilemmas, tackling real-life meal planning questions to help make your home cooking easier.Don't forget to subscribe and leave a review - thanks for listening!Sign up for a free trial + get 20% off your first annual subscription: plantoeat.com/PTEPODContact us: podcast@plantoeat.comConnect with Plan to Eat online:InstagramFacebookPinterest

The Salt, Fat, Acid, Heat author talks with Longer Tables producer Chris Colin about her next book, her new life philosophy, and how to find good things in times of upheaval and strain. (Also: Shout-out to chia pudding and psychedelic children.)See omnystudio.com/listener for privacy information.

In episode 264, Prep Dish founder Allison Schaaf wraps up her 4-part series on Salt, Fat, Acid, Heat based on the book by Samin Nosrat. Today is a deep dive into heat and 3 things to keep in mind when using heat in the kitchen. Want 2 weeks of FREE Prep Dish meal plans, including our Super Fast meal plans? Go to → PrepDish.com/MPM Join us on social media- Prep Dish Meal Planning (Gluten Free, Paleo & Keto) | Facebook Instagram (@prepdish) Get 14 days of FREE Prep Dish meal plans → PrepDish.com/MPM

In episode 263, Prep Dish founder Allison Schaaf continues on her 4-part series on Salt, Fat, Acid, Heat based on the book by Samin Nosrat. Today is a deep dive into using acids in cooking, one of Allison's favorite topics. Want 2 weeks of FREE Prep Dish meal plans, including our Super Fast meal plans? Go to → PrepDish.com/MPM Join us on social media- Prep Dish Meal Planning (Gluten Free, Paleo & Keto) | Facebook Instagram (@prepdish) Get 14 days of FREE Prep Dish meal plans → PrepDish.com/MPM

In episode 262, Prep Dish founder Allison Schaaf continues on her 4-part series on Salt, Fat, Acid, Heat based on the book by Samin Nosrat. Today is a deep dive into cooking with fat, including Allison's 5 take aways from the book. Want 2 weeks of FREE Prep Dish meal plans, including our Super Fast meal plans? Go to → PrepDish.com/MPM Allison's favorite olive oil → https://kasandrinos.idevaffiliate.com/idevaffiliate.php?id=1439 * *affiliate link, we appreciate your support! Join us on social media- Prep Dish Meal Planning (Gluten Free, Paleo & Keto) | Facebook Instagram (@prepdish) Get 14 days of FREE Prep Dish meal plans → PrepDish.com/MPM

Send Bite Me a Text!Ever tried to make chocolate pudding with an older electric stove and found it takes four times as long as expected? Join me as we tackle this exact challenge, turning a simple six-minute task into a 25-minute adventure. Inspired by Samin Nosrat's "Salt Fat Acid Heat," we explore how chocolate pudding can be a beacon of joy and togetherness. Find share tips on infusing your pudding with cannabis, offering a flexible recipe that caters to your palate with rich cacao powder and bittersweet chocolate. You'll hear humorous kitchen tales and insights into turning everyday cooking into a special occasion, all while diving into the heartwarming narrative of chocolate's unifying power.Discover the secrets to crafting the perfect cannabis-infused chocolate pudding, balancing flavours and calculating dosages to make sure your dessert is both a treat and a revelation. I reflect on the peculiarities of cooking with older stoves and the little adjustments that lead to culinary success. Celebrate the theme of chocolate through this rich, chocolatey episode, filled with laughter, kitchen wisdom, and the sheer joy of bringing people together through food and cannabis.Learn more and join today at joinbiteme.com and let's connect, learn and create together. You can leave a review via Love The Podcast!Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Even if you dislike cooking, you still have to eat every day. In this episode, Margaret Eby, author of You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible, shares practical tips for getting meals on the table. Plus, Samin Nosrat, author of Salt Fat Acid Heat, offers expert advice on how to become more confident in your kitchen.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Adam Moss was the best magazine editor of his generation. When he retired, he took up painting. But he wasn't very good, and that made him sad. So he wrote a book about how creative people work— and, in the process, he made himself happy again. SOURCE:Adam Moss, magazine editor and author. RESOURCES:The Work of Art: How Something Comes from Nothing, by Adam Moss (2024)."Goodbye, New York. Adam Moss Is Leaving the Magazine He Has Edited for 15 Years," by Michael M. Grynbaum (The New York Times, 2019).Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, by Samin Nosrat (2017). EXTRAS:"David Simon Is On Strike. Here's Why," by People I (Mostly) Admire (2023)."Samin Nosrat Always Wanted to Be Famous," by Freakonomics Radio (2023)."What's Wrong with Being a One-Hit Wonder?" by Freakonomics Radio (2023).

In 2020, Samin Nosrat, author of the bestselling cookbook Salt Fat Acid Heat, and Hrishikesh Hirway, host of the podcast and Netflix show Song Exploder, teamed up to create Home Cooking, a podcast where they answer listeners' cooking questions, make lots of bad puns, and share their passion for cookies, among other foods. They join Dan this week and accept a challenge: How much time can the three of them spend analyzing the most minute details of cookies? Plus, Dan and Samin resolve their olive beef.Here's how to make the pan-bang cookies in the episode.This episode originally aired on November 2, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, and Tomeka Weatherspoon, with editing by Tracey Samuelson. It was mixed by Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Transcription by Emily Nguyen.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.

Yotam Ottolenghi is a celebrated chef and bestselling cookbook author. He is the restauranteur and chef-patron of six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks, including his latest, "Comfort". Ottolenghi has been a weekly columnist for the Guardian (UK) for over sixteen years and is a regular contributor to The New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic', has led to what some call ‘The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise.  On October 10, 2024, Yotam Ottolenghi came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with fellow writer and cook Samin Nosrat, author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat and the host and executive producer of the Netflix original documentary series based on her book. 

As we approach our 500th episode, we are bringing back two memorable episodes from 2018, our first year of the podcast. Samin Nosrat is a chef and the author of the legendary cookbook Salt Fat Acid Heat. This episode was our very first, and it was recorded at Books Are Magic in Brooklyn on July 12, 2018. We talked to Samin about “too-mami” (cooking with too much umami), angry letters, and the differences between brands of kosher salt—that is, not all kosher salt is the same. Also on the show is a great conversation with Flynn McGarry. He's the chef-owner of Gem Wine and Gem Home in New York City. In this episode, we discuss his time working at Los Angeles restaurant Alma at age 13, while being homeschooled, and his famous pop-ups even earlier in his career. The journey is all documented in the great film Chef Flynn, and we get into Flynn's many travels and eventual business opening in NYC—the most competitive and cutthroat restaurant city in America.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oh how sweet and innocent we were when we recorded this ep one whole week before Election Day! Oh to be doubled up on Zoloft on this day!When we recorded this episode, we envisioned a world where it might be possible to ever feel comfortable and cozy again. That's why we brought you our annual Cozy Recs, complete with eggnog (or milk-based alternatives), oversized hoodies, and the famous cozy game you know and love: SMDDRFFAD! Does that help?? Is coziness possible? In any event, we hope you enjoy the only show on air brave enough to encourage you to replace all your blood with the sand of a weighted blanket. We're going to need a lot of sand. On a serious note, we're a little scared. We hope this podcast can continue to be a light for you as our world darkens. We'll keep fighting alongside you for a better world, for us and for our communities, because we have to. We love you. STUFF TO CHECK OUT:Meagan's cozy feminist hoodie rec!Samin Nosrat's buttermilk-marinated roast chicken recipeGet tix for Text Me Back Live (AGAIN!) at The Reser on November 7th! GUY BRANUM WILL ALSO BE THERE! https://thereser.org/event/text-me-back-live-with-lindy-west-meagan-hatcher-mays/Check out our MERCH! (Patrons get a discount, so check us out at patreon.com/textmebackpod)⋆｡°✩⋆｡°✩⋆｡°✩⋆｡°If you like this episode and want us to keep making the show forever, please subscribe to our Patreon. This podcast will always be free, but we need your help to produce it -- and if you support our Patreon, you'll get all kinds of goodies in addition to the show itself! Learn more about the different tiers and rewards here: https://www.patreon.com/TextMeBackPodAlso! Please keep in touch with us! You can text OR CALL us at the Best Friend Party Phone: (703) 829-0003.We're on Instagram at @textmebackpod!Full videos of our episodes are on YouTube at @textlindyandmeaganbackYou can email us at deartextmeback@gmail.com!WE WANT TO HEAR FROM YOU SO BAD!⋆｡°✩⋆｡°✩⋆｡°✩⋆｡°TEXT ME BACK is a production of Lindy West and Meagan Hatcher-Mays, proud members of the BFF Network. Our senior producer is Meagan Hatcher-Mays. Our other senior producer is Lindy West. Our show is supported by COPILOT Collective and produced by Alli Slice.Our music is by Chief Ahamefule J. Oluo. Diana Bowen is our video and creative advisor. Our digital strategist is Chance Nichols.You can also follow the podcast on Instagram and TikTok @textmebackpod. And for even more bestie content, follow Lindy and Meagan on Instagram at @thelindywest and @importantmeagan!Special thanks as always to our perfect angels: Jeannie Yandel, Brandi Fullwood, and Isolde Raftery.⋆｡°✩⋆｡°✩⋆｡°✩⋆｡°See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're students of the creative process, and so is Adam Moss, author of The Work of Art: How something comes from nothing. Formerly the editor-in-chief of New York magazine, these days Moss is on a quest in his studio to understand painting and through it the mysteries of the act of creation.  Questions about why people create—and the diversity of process across mediums—led Adam to write his book, which features interviews with a host of inspiring folks. Kara Walker, Tony Kushner, Sofia Coppola, Stephen Sondheim, Barbara Kruger, Ira Glass, Samin Nosrat, Marc Jacobs, David Simon, and many more share their approach to the work they do in the book.  We talk with Adam about the red threads that run through such varied creative expressions, finding the right creative partners, how to feed creativity, and how his own work has been influenced by his investigation into how creativity unfolds.  Visit our Substack for bonus content and more: https://designbetterpodcast.com/p/adam-moss Bio Adam Moss was the editor of New York magazine, The New York Times Magazine, and 7 Days. As editor of New York, he also oversaw the creation of five digital magazines: Vulture, The Cut, Daily Intelligencer, Grub Street, and The Strategist. During his tenure, New York won forty-one National Magazine Awards, including Magazine of the Year. He was an assistant managing editor of The New York Times with oversight of the Magazine, the Book Review, and the Culture, and Style sections, as well as managing editor of Esquire. He was elected to the Magazine Editors' Hall of Fame in 2019. *** Premium Episodes on Design Better This ad-supported episode is available to everyone. If you'd like to hear it ad-free, upgrade to our premium subscription, where you'll get an additional 2 ad-free episodes per month (4 total). Premium subscribers also get access to our monthly AMAs with former guests, ad-free episodes, early and discounted access to workshops, and our new enhanced newsletter The Brief that compiles salient insights, quotes, readings, and creative processes uncovered in the show.   Upgrade to paid *** Visiting the links below is one of the best ways to support our show: Wix Studio: With Wix Studio, agencies and enterprises can create, develop and manage exceptional web projects with hyper efficiency. And if you're worried about the learning curve eating into time you don't have, don't be. Wix Studio is intuitive by design, so your entire team can hit the ground running. For your next project, check out wixstudio.com. Wine Access: We love wine, but often feel overwhelmed by the options out there. But we recently joined Wine Access who not only ship to your door some of the world's most inspiring wines, they also educate subscribers with full color information cards that accompany each bottle. You should totally join The Waitlist Wine Club. Just visit wineaccess.com/waitlist and use Promo Code: DESIGNBETTER for $25 off your first shipment. Learn more about your ad choices. Visit megaphone.fm/adchoices

Donald Trump’s longest-serving chief of staff, John Kelly, recently spoke to news media about concerns that the former president would govern as a dictator if re-elected.  James Carville was part of the campaign to get Bill Clinton elected in 1992 — and an early critic of Joe Biden’s choice to run for a second term. He talks about the high stakes in the Nov. election.  Longtime Dodgers pitcher Fernando Valenzuela died on Tuesday at age 63.  “Fernandomania” in 1981 left an indelible mark on LA and its Mexican American community. Evan Kleiman offers a recipe for flavoring your whole chicken with rosemary-infused maple syrup and combining it with a melted butter baste. It’s inspired by Colu Henry and Samin Nosrat. 

Today we follow a sleuth who has spent over a decade working to solve an epic mystery hiding in plain historical sight: did anyone survive the eruption of Mount Vesuvius in 79AD? Tired of hearing the conventional narrative that every Pompeiian perished without any evidence to back it up, Classicist Steven Tuck decides to look into it himself. Although he is nearly two millennia late to ground zero, he uses all the available evidence to reimagine the disaster from the perspective of the people on the ground. Could anyone have survived the volcano? If they did, could they have survived what came after that: earthquakes, tsunamis, pumice stones hurtling like missiles from the sky? If someone did survive, what happened to them after that??! To find out we have to think, feel and possibly even eat like Ancient Romans. An against-all-odds story of a disaster without warning, a mass disappearance without a trace, and oddly, a particularly stinky fish sauce, care of special guest Chef Samin Nosrat. We have some exciting news! In the “Zoozve” episode, Radiolab named its first-ever quasi-moon, and now it's your turn! Radiolab has teamed up with The International Astronomical Union to launch a global naming contest for one of Earth's quasi-moons. This is your chance to make your mark on the heavens. Submit your name ideas now through September, or vote on your favorites starting in November: https://radiolab.org/moonEPISODE CREDITS: Reported by - Latif Nasserwith help from - Annie McEwen and Ekedi Fausther-KeysProduced by - Annie McEwenRecording help from - Adam HowellVoice acting by - Brandon DaltonOriginal music and sound design contributed by - Jeremy Bloom and Annie McEwenwith mixing help from - Arianne Wackand Hosting Helo from - Sarah QariFact-checking by - Emily Kriegerand Edited by  - Pat WaltersEPISODE CITATIONS:Recipes -Ancient Roman recipe for garum (https://zpr.io/gMNmXcNZUhZg).Read more about garum here (https://zpr.io/4gh939TxCRpZ) or in Sally Grainger's book The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient WorldArticles -On Pliny's letters and the eruption including a reanalysis of the date of the eruption, Peter Foss, Pliny and the Eruption of Vesuvius (https://zpr.io/kQH49ttRawNZ) Documentaries - A recent PBS documentary, Pompeii: The New Dig (https://zpr.io/LV9sWKc4vbQ8) including segments on Steven Tuck's work.Photos and Maps - To trace building locations or names of home owners as well as photos of every square inch of Pompeii: https://pompeiiinpictures.com/pompeiiinpictures/From Steven Tuck: “If someone has an otherwise unbeatable case of insomnia, my preliminary publication of findings is in Reflections: Harbour City Deathscapes in Roman Italy and Beyond” (https://zpr.io/3pETS53A9CtF)Brief description of the casts and casting process of the remains found at Pompeii: https://pompeiisites.org/en/pompeii-map/analysis/the-casts/Maps of the Ancient Roman world that you can use to trace some of the land and sea routes discussed in the episode: https://orbis.stanford.eduSignup for our newsletter! It includes short essays, recommendations, and details about other ways to interact with the show. Sign up (https://radiolab.org/newsletter)!Radiolab is supported by listeners like you. Support Radiolab by becoming a member of The Lab (https://members.radiolab.org/) today.Follow our show on Instagram, X, formerly Twitter and Facebook @radiolab, and share your thoughts with us by emailing radiolab@wnyc.org.Leadership support for Radiolab's science programming is provided by the Gordon and Betty Moore Foundation, Science Sandbox, a Simons Foundation Initiative, and the John Templeton Foundation. Foundational support for Radiolab was provided by the Alfred P. Sloan Foundation.

The chef Samin Nosrat lives by the idea that food is love. Her Netflix series, “Salt, Fat, Acid, Heat,” and the James Beard Award-winning cookbook that inspired it, were about using food to build community and forge connections. Since then, all of her creative projects and collaborations have focused on inspiring people to cook, and eat, with their friends and loved ones. After the recent loss of her father, Samin has gained an even deeper understanding of what it means to savor a meal — or even an hour — with loved ones. This week, she reads an essay about exactly that: “You May Want to Marry My Husband” by Amy Krouse Rosenthal. It's one of the most-read Modern Love essays ever.

The chef Samin Nosrat lives by the idea that food is love. Her Netflix series, “Salt, Fat, Acid, Heat,” and the James Beard Award-winning cookbook that inspired it, were about using food to build community and forge connections. Since then, all of her creative projects and collaborations have focused on inspiring people to cook, and eat, with their friends and loved ones.After the recent loss of her father, Samin has gained an even deeper understanding of what it means to savor a meal — or even an hour — with loved ones. This week, she reads an essay about exactly that: “You May Want to Marry My Husband” by Amy Krause Rosenthal. It's one of the most-read Modern Love essays ever.