Podcast appearances and mentions of Samin Nosrat

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.

Annie duikt in Zout, Vet, Zuur, Hitte – de kookchemie die elke kok zou moeten kennen. Met de basiskennis van Samin Nosrat kook je beter en losser. Jeroen liet zich inspireren door The Bear: de Netflix serie over een fine-dining chef die de sandwichzaak van zijn broer runt. Daar komt het iconische Italian Beef broodje voorbij. Jeroen ging op zoek naar het perfecte recept. Mét handige shortcuts, voor wie meteen wil proeven hoe Chicago smaakt.Tot slot zet Jonas zijn tanden in de wereld van verse tortilla's. Na wat misbaksels heeft hij nu eindelijk de techniek onder de knie, en hij legt uit hoe je deze smaakmakers thuis zelf maakt. Ideaal voor een doordeweekse taco-avond – mits je het juiste maismeel in huis haalt, natuurlijk.ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op 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. 

In this episode of the Watchung Booksellers Podcast, Christopher Kimball's Milk Street Media Relations Director Deborah Broide talks with Voracious and Spark VP/Publisher Michael Szczerban about the changing landscape of publishing.Deborah Broide is the media relations director for the food media company Christopher Kimball's Milk Street, and she also works on select publicity projects for the Mayo Clinic and The Jerome Robbins Foundation and Trust. Before joining forces with Kimball 31 years ago, at what became Cook's Illustrated and America's Test Kitchen, she began her career in publicity at Crown Publishing, where she worked with Douglas Adams, author of The Hitchhiker's Guide to the Galaxy. She has also held senior positions at Workman Publishing, where her successes included the Silver Palate Cookbooks and What to Expect When You're Expecting, and Putnam, where her authors included Tomie dePaola and Eric Carle. She lives in Montclair, New Jersey, and her passions include books, theatre, ballet, music, and her family.Michael Szczerban is the vice president and publisher of Voracious and Spark, two imprints of Little, Brown and Company that help readers improve their lives by making them more delicious, more beautiful, healthier, and happier. He started his career as an editor at Simon & Schuster, where he worked with Samin Nosrat on her mega-bestseller Salt, Fat, Acid, Heat, and then joined Little, Brown ten years ago. He has edited numerous bestsellers and established several million-copy series that include books from White House photographer Pete Souza, cookbooks from Christopher Kimball's Milk Street, and Sarah Knight's collection of “No F's Given Guides.” His upcoming books include titles from activist and icon Pamela Anderson, chef Daniel Humm of Eleven Madison Park, star baker Bryan Ford, online phenomenon Accidentally Wes Anderson, and more.Resources: America's Test KitchenMayo Clinic PressSparkFrankfurt Book FairLondon Book FairBooks:A full list of the books and authors mentioned in this episode is available here. Register for Upcoming Events.The Watchung Booksellers Podcast is produced by Kathryn Counsell and Marni Jessup and is recorded at Silver Stream Studio in Montclair, NJ. The show is edited by Kathryn Counsell and Bree Testa. Special thanks to Timmy Kellenyi and Derek Mattheiss. Original music is composed and performed by Violet Mujica. Art & design and social media by Evelyn Moulton. Research and show notes by Caroline Shurtleff. Thanks to all the staff at Watchung Booksellers and The Kids' Room! If you liked our episode please like, follow, and share! Stay in touch!Email: wbpodcast@watchungbooksellers.comSocial: @watchungbooksellersSign up for our newsletter to get the latest on our shows, events, and book recommendations!

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.

Reposted from Let It Rip: The Bear 'Cast, which you can find and subscribe to at: podcastica.com/podcast/let-it-rip-the-bear-cast —This week, we let it rip with a heck of a montage, and some differing opinions about how much omelette is too much omelette.We followed the omelette recipe from BuzzFeed's Ross Yoder hereWe referred to Samin Nosrat's excellent cookbook ‘Salt, Fat, Acid, Heat' and accompanying Netflix showStanley Tucci's ‘c-u-linary' memoir ‘Taste' is also worth checking out (we loved the audiobook)We encourage you to fuel your nightmares by reading Rhik Samadder's account of the Egg MasterThe music to this episode is discussed over at The AV ClubMusic is Jump to the Top and Grizzly by Leva. Podcast artwork by the amazing Randy Stevenson. Next up: The Bear S3E02 “Next”! Let us know your thoughts.You can email or send a voice message to talk@podcastica.comOr check out our Facebook group, where we put up comment posts for each episode, at facebook.com/groups/podcastica 

Welcome back to Bad Dads Film Review! Today's episode is a seasonal journey, a seaside escapade, and a culinary exploration all rolled into one. We're starting with our top 5 favourite seasons in cinema, taking a detour to the charming town of Saltburn, and wrapping up with a dive into the flavoursome world of Salt Fat Acid Heat.Top 5 Seasons in Cinema:Spring - "Spring, Summer, Fall, Winter... and Spring" (2003): This beautiful film uses the cyclical nature of the seasons to tell profound stories of human life, reflecting the passage of time and the lessons learned along the way.Summer - "The Endless Summer" (1966): An iconic surf documentary that follows two surfers on a global quest to find the perfect wave, capturing the essence of summer and adventure.Autumn - "When Harry Met Sally" (1989): The autumnal scenes of New York City provide a picturesque backdrop to this classic romantic comedy, enhancing the film's themes of change and maturity.Winter - "The Revenant" (2015): Winter's harshness is palpable in this survival drama, where the icy landscapes are both breathtakingly beautiful and brutally challenging.All Seasons - "Forrest Gump" (1994): Forrest's life story moves through the seasons of his life, with the changing scenery reflecting his journey from a young boy to a seasoned adult.Buckle up, podcast listeners, for a cinematic ride that's equal parts posh and psychotic. We're diving into "Saltburn," the darkly comedic brainchild of Emerald Fennell, the filmmaker who brought us the unforgettable (and slightly terrifying) "Promising Young Woman."This time, Fennell takes us to the hallowed halls of Oxford University, where we meet Oliver Quick. Oliver's about as out of place as a rogue Crocs sandal in a Savile Row suit. But fear not, for a knight in shining bespoke armour appears – well, more like a charming aristocrat named Felix Catton.Felix, dripping in privilege and charisma, offers Oliver a summer getaway he can't refuse: an invitation to Saltburn, the sprawling estate overflowing with Felix's equally eccentric family. Imagine "The Grand Budapest Hotel" if it took a very wrong turn down Downton Abbey Lane.Oliver jumps at the chance to escape his dorm room ramen existence. But what starts out as a posh poolside dream quickly descends into a hilarious, horrifying mess. Think "Weekend at Bernie's" meets "The Talented Mr. Ripley," with a healthy dose of Evelyn Waugh thrown in for good measure.Shifting from the cinematic to the culinary, Salt Fat Acid Heat is a fascinating docuseries hosted by chef and food writer Samin Nosrat. Based on her bestselling book, the series explores these four fundamental elements of cooking to uncover how they can be used to enhance flavour and create culinary delights. Nosrat's journey takes viewers around the world, from the sea salt of Japan to the olive groves of Italy, making it a mouth watering exploration of global cuisine. We were of course really only interested in the salt contentWhether you're a film aficionado, a seaside explorer, or a culinary enthusiast, today's episode offers a rich palette of discussions. So, join us as we traverse through cinematic seasons, uncover the charm of Saltburn, and savour the fundamental tastes of Salt Fat Acid Heat.

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.

On this, the 100th episode of the California Now Podcast, host Soterios Johnson interviews James Beard Award–winning author, chef, and Netflix star Samin Nosrat.  The San Diego native and Oakland resident shares how she began her culinary career in Alice Water's kitchen at Chez Panisse: “I started, and I was pretty much immediately just enchanted by this place,” Nosrat recalls. “I'd never worked anywhere like that, where everybody cared so much and was just such a perfectionist.” It was there that she came up with the idea for her New York Times bestselling cookbook Salt, Fat, Acid, Heat, which would later become a hit Netflix series. “I saw that it was really these four elements, salt, fat, acid, and heat, that were kind of the points on the compass. And I even went up to one of the chefs at one point, and I said, ‘I think I understand now.'” Throughout the interview, Nosrat highlights recipes from her cookbook, names some of her go-to East Bay eateries, and celebrates the state's vibrant food culture, from local farmers' markets to ethnically diverse restaurants to her favorite spot for a bean-and-cheese burrito. Finally, Nosrat takes the California Questionnaire, offering insights into her culinary and travel favorites across the Golden State. 

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sharing an episode of another podcast we're loving: Your Mama's Kitchen, all about cuisine and culture, ingredients and identities, and the meals and memories that make us who we are. Every week, host Michele Norris talks to guests like Michelle Obama, Glennon Doyle, and José Andrés. They explore the complexities of family life and how their earliest culinary experiences helped shape their personal and professional lives—and of course, each guest shares a recipe from their youth so you can taste a bit of their story. In this episode, chef, writer and tv personality Samin Nosrat shares stories of her mother's Persian cooking in Samin's childhood kitchen, of her time training with Alice Waters at Chez Panisse in Berkley, California, and of a special trip Samin took with her mother when she was a teenager that made Samin realize how influential her own Iranian culture had been in her life, all along. The best part -- Samin shares the recipe for her Iranian-influenced, lemony chicken soup that you can savor in your own home. You can listen to more of Your Mama's Kitchen HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

When chef and cookbook author (“Salt Fat Acid Heat”) Samin Nosrat bought a house in Oakland, she aspired to host big Sunday dinners with friends. Then COVID hit, those dinners got postponed, and Samin spiraled down into deep loneliness and depression. She tells Sam how she turned her sadness around by reigniting that passion to gather, cook, and eat together. Sam also asks Samin why so many new year resolutions center around eating, and gets a sneak peek inside her next cookbook! Follow Samin Nosrat @ciaosamin on Instagram. Keep up with Samantha Bee @realsambee on Instagram and X (formerly Twitter). And stay up to date with us @LemonadaMedia on X (formerly Twitter), Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors. Joining Lemonada Premium is a great way to support our show and get bonus content. Subscribe today at bit.ly/lemonadapremium.See omnystudio.com/listener for privacy information.

Kristin and Molly speak with Danny Childs about his new beverage book, Slow Drinks; its origination, proposal stages and how the pandemic affected its creation. Danny shares his background in ethnobotany, how he altered his writing voice from academic to narrative and the process of making these recipes adaptable to non-local foraging readers. He talks about the book's photography, illustration and design process, the books that inspire him and the new business venture he is starting.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Danny Childs / Slow Drinks InstagramThe Farm and FishermanSlow Food InternationalEdible Magazine Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showSlow Drinks by Danny ChildsMeehan's Bartender Manual by Jim MeehanThe Dead Rabbit Drinks Manual by Jack McGarry, Ben Schaffer and Sean MuldoonThe PDT Cocktail Book by Jim Meehan and Chris GallDeath & Co by David Kaplan, Alex Day and Nick FauchaldBitters by Brad Thomas ParsonsAmaro by Brad Thomas ParsonsThe Art of Fermentation by Sandor KatzWildcrafted Fermentation by Pascal BaudarThe River Cottage Preserves HandbookJerry ThomasImbibe MagazineSalt Fat Acid Heat by Samin Nosrat

Samin Nosrat, author of the bestselling cookbook "Salt Fat Acid Heat", joins Dan to talk about feeling like an outsider, sexism and pretentiousness in food, and the finer points of toast.This episode originally aired on October 8, 2018. It was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld, with editing by Gianna Palmer, and mixing by Dan Dzula. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.

On this episode of Currently Reading, Meredith and Kaytee are discussing: Bookish Moments: book subscriptions and bookish advents Current Reads: all the great, interesting, and/or terrible stuff we've been reading lately Deep Dive: the types of and specific books that kept us up at night The Fountain: we visit our perfect fountain to make wishes about our reading lives Show notes are time-stamped below for your convenience. Read the transcript of the episode (this link only works on the main site) .  .  .  .  .  2:01 - Our Bookish Moments of the Week 5:40- OwlCrate 6:24 - Starling House by Alix E. Harrow 7:36 - Fairyloot 8:11 - Current Reads 8:28 - Divine Rivals by Rebecca Ross (Kaytee) 12:46 - The Cook's Book by Bri McKoy (Meredith) 14:07 - Salt, Fat, Acid, Heat by Samin Nosrat 15:48 - The Lazy Genius Kitchen by Kendra Adachi 18:26 - Hummingbird by Natalie Lloyd (Kaytee) 21:43 - The Wicked Boy by Kate Summerscale (Meredith) 23:12 - The Suspicions of Mr. Whicher by Kate Summerscale 23:33 - Waterstones UK 24:55 - Red, White and Royal Blue by Casey McQuiston (Kaytee) 31:51 - One of the Boys by Jayne Cowie (Meredith) 36:58 - Curfew by Jayne Cowie 37:29 - The Measure by Nikki Erlick 38:36 - Deep Dive: Books That Kept Us Up At Night 41:24 - The Only Girl in the World by Maude Julien  41:52 - The Glass Castle by Jeannette Walls 42:27 - The Whisper Man by Alex North 42:25 - The Snowman by Jo Nesbo 43:12 - I'll Be Gone in the Dark by Michelle McNamara 44:06 - Fierce Kingdom by Gin Phillips 44:28 - The Mountain in the Sea by Ray Nayler 44:46 - An Immense World by Ed Yong 44:55 - Falling by T.J. Newman 44:56 - Drowning by T.J. Newman 46:19 - The Year of the Locust by Terry Hayes 46:33 - I Remember You by Yrsa Sigurdardottir 47:13 - Twilight by Stephanie Meyer 47:18 - The Hunger Games by Suzanne Collins 47:22 - Fourth Wing by Rebecca Yarros 50:20 - The Time Traveler's Wife by Audrey Niffenegger 50:42 - Meet Us At The Fountain 50:56 - I wish to completely abandon Goodreads for StoryGraph in 2024. (Kaytee) 50:59 - StoryGraph 52:41 - libro.fm 52:42 - bookshop.org 53:38 - I wish, if you like Christmas reading, for you to read The Christmas Bookshop by Jenny Colgan (Meredith) 58:39 - The Christmas Bookshop by Jenny Colgan Support Us: Become a Bookish Friend | Grab Some Merch Shop Bookshop dot org | Shop Amazon Bookish Friends Receive: The Indie Press List with a curated list of five books hand sold by the indie of the month. December's IPL will be a yearly recap from us, so we can give our beloved Indies a break for the holidays! Trope Thursday with Kaytee and Bunmi - a behind the scenes peek into the publishing industry All Things Murderful with Meredith and Elizabeth - special content for the scary-lovers, brought to you with the special insights of an independent bookseller The Bookish Friends Facebook Group - where you can build community with bookish friends from around the globe as well as our hosts Connect With Us: The Show: Instagram | Website | Email | Threads The Hosts and Regulars: Meredith | Kaytee | Mary | Roxanna Affiliate Disclosure: All affiliate links go to Bookshop unless otherwise noted. Shopping here helps keep the lights on and benefits indie bookstores. Thanks for your support!

It's not a cookbook, but the New York Times Cooking section is a huge source of recipes for both of us. In this episode, we break down some favorites for fall and Thanksgiving. Recipes mentioned in this episode: ⁠Pumpkin maple muffins (Alison Roman) Pumpkin crumb cake (Yossy Arefi) No-bake pumpkin cheesecake (Yossy Arefi) Pumpkin bundt cake with maple brown-butter glaze (Yossy Arefi) Red wine pear cardamom cake (Melissa Clark) Pumpkin-butterscotch with spiced whipped cream (Melissa Clark) Mango pie (Samin Nosrat & Hrishikesh Hirway) Cranberry curd tart (David Tanis) Dry-brined turkey with sheet pan gravy (Alison Roman) Roast spatchcock turkey (Mark Bittman) Buttered stuffing with celery and leeks (Alison Roman) Brussels sprouts with pickled shallots and labneh (Nik Sharma) Vegan green bean casserole (Gena Hamshaw) Green beans and greens with fried shallots (Alison Roman) Vegan mushroom make-ahead gravy (Melissa Clark) Roasted cauliflower (Amanda Hesser) Spicy caramelized squash with lemon and hazelnuts (Alison Roman) Cranberry sauce (Sam Sifton) Buttermilk-brined turkey breast (Samin Nosrat) Citrus and persimmon salad (David Tanis) The perfect herby salad (Alison Roman, Nothing Fancy) Brussels sprouts slaw (Nik Sharma, The Flavor Equation) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 11/29/2023): The Grand Central Baking Book, by Piper Davis & Ellen Jackson

Welcome to the latest episode of the podcast. I'm excited to be here today with an interview with Rose Wilde. Rose is the owner of RedBread and the author of the newly released book Bread and Roses: 100 GrainForward Recipes Featuring Global Ingredients and Botanicals. Today on the podcast, Rose and I talk all about her beautiful recently released book and the design features of the book, including colored paper pages and lovely illustrations combined with photography. We then go on to talk about botanicals, the recipe for confetti cake that contains veggies, as well as Rose's tips for how to start writing, believing in yourself, and Rose's collection of over 300 cookbooks, including some of her favorites. This is an episode I'll probably go back and listen to, and I swear I could have talked to Rose for another hour about all the things related to baking and cookbooks.  Before we dive into the show, I wanted to let you know that in 2024, the Get Paid to Get Published Program is going to undergo a renovation. I've had the program for 3 years, and it's time for me to shake things up a bit. So this is all to say that if you want to write a cookbook and get paid an advance or royalties by a publisher to write the book, then you need to join before the renovations take place. You'll be “grandmothered” into all the upcoming changes that will all be for the better - to help you get better results pitching a cookbook idea to a publisher that it rooted in who you are and what you do. Head on over to www.cookbookwritersacademy.com/free to learn more about the Get Paid to Get Published method and the Get Paid to Get Published program. So, without further delay, let's talk to Rose Wilde, who is an embodiment of being true to who she is and what she loves and sharing that in her new cookbook. Things We Mention In This Episode: Learn how to Get Paid to Write a Cookbook So You Don't Have to Spend Your Own Money to Get Published Bread and Roses: 100 Grain-Forward Recipes Featuring Global Ingredients and Botanicals Connect with Rose Wilde online Grist by Abra Berens Ice Cream According to Osterberg Bread Revolution by Peter Reinhart Breakfast Lunch and Tea by Rose Carrarini  Salt Fat Acid Heat by Samin Nosrat  

This week we are revisiting ep. 61 from February, 2022: Sandwich Theology. As I was reminded this week, we are made by God with differing interests, ideas, strengths, and talents for a reason and when we come together using all of our strengths on behalf of one another, we are acting as the Body of Christ. If you'd like to connect with me, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠find me on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠at my website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠on Substack⁠⁠⁠⁠⁠⁠⁠⁠. If you'd like to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠help support this podcast financially⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, there's a way to do just that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠on my page at buymeacoffee.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Thanks for sharing, subscribing, rating, and reviewing, as this helps our community to grow. Thanks as always to my friend, Peter Vaughan-Vail, for providing the beautiful harp music you hear in this and every episode. Here are some resources I hope will help you to engage with this week's topic in a deeper way for yourself: 1. Find the Green Goddess and other perfect sandwiches at ⁠Briggs⁠ in North Attleboro, Massachusetts 2. ⁠Salt Fat Acid Heat⁠ by Samin Nosrat - series, book and more 3. ⁠Be the Bridge⁠ - book, podcast and more 4. Song: ⁠How Beautiful⁠, by Twila Paris 5. Children's book: ⁠Hello World⁠, by Kelly Corrigan 6. Song: ⁠We Are Many Parts⁠, by Marty Haugen 7. Song: ⁠Hold Us Together⁠, by Matt Maher 8. Song: ⁠Garden⁠, by Matt Maher 9. Book: ⁠Taste and See: Discovering God Among Butchers, Bakers and Fresh Food Makers⁠, by Margaret Feinberg 10. Activity: build a charcuterie board with balance and variety in mind: cheeses, meats, veggies, fruits, nuts, jams, dips and more - share with a new friend! 11. Song: The Body of Christ, by Sarah Hart

This week, Kate and Brodie talk about Simone Rocha's brother's parasol-core restaurant, a limoncello margarita on Chapel St, a riddle wrapped in an enigma of a bar Jinxy loves in NYC, Mazel to Jenna Lyons and Cass Bird, existential in the city, is Yellowface like Morvern Caller?, devastating news about Kate Berlant merch, troubling sightings at a bad pub, Hot Priest having sex with himself for the cost of a Ganni dress, recreating Julius' at home, Jinxy went to the WMBA after Fran Leibowitz did. Then, they debrief on Allison P. Davis's viral-by-design article Why Can't Our Friendship Survive Your Baby? and discuss wanting to see the baby, wanting to be Anette Bening in 20th Century Women, and Samin Nosrat cooking a whole rack of lamb for kids. (She would!) Also: Alsos!ICYMI: See Also Live at the Wheeler Centre with special guest Maria Angelico is happening on 10 October and is on sale now. Use the code SEEALSO for 15% off your ticket to our show. Chic.See AlsosWhy Can't Our Friendship Survive Your Baby?The research on reproductive identity Ann Freidman mentioned in her newsletter Anne Helen Peterson's newsletter 'How to Show Up For Your Friends Without Kids — and How to Show Up For Kids and Their Parents aka How to Be in a Community' The Other Significant Other: Reimagining Life with Friendship at the Center by Rhaina CohenThe Spoils by Olivia Laing Also AlsosWATCH ALSO: Theatre CampREAD ALSO x 2: Bring No Clothes: Bloomsbury and the Philosophy of Fashion by Charlie Porter + 'The Bloomsbury Group is Back in Fashion' by Rebecca Mead SUBSCRIBE ALSO: Jamie Alyson Feldman's newsletterLISTEN ALSO: Romy 'Mid Air'EAT ALSO: Masses BagelsCOLLECT ALSO: Re:SearchFind us on Instagram @seealsopodcast Hosted on Acast. See acast.com/privacy for more information.

This week Jay and Frankie talk about Heat, from the book Salt, Fat, Acid, Heat by Samin Nosrat. In our final installment we break down some key elements and takeaways from the book. First, highlights! Frankie shares about a recent bbq he attended and we talk brisket lessons. Jay shares some listener feedback!BBQ question of the week, “Do you favor one type of lump coal over another? I'm currently using Jealous Devil Lump coal and it seems to burn clean.” Check out this week's Grill Coach recommendation at TheGrillCoach.com! After the break we dive into Heat. What is heat? How does heat effect browning and flavor? What are different ways we can use heat? And how can we measure heat? Tune in below, and check out our past episodes on Salt, Fat, and Acid at TheGrillCoach.com! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don't forget to share to support the show!Support the show

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, 2018 Interviews 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 Josh Guests: Simran Sethi, Samin Nosrat, Michael Twitty, Josh Noel Never 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.

It's just about summer and time to dig out the red-and-white checkered blanket for a picnic. From banh mi sandwiches at the beach or pork buns at a city park, the Bay Area has no shortage of picnic spots and foods. As part of our All You Can East series, we'll talk with chef and picnic enthusiast Samin Nosrat and KQED food editor Luke Tsai about how to plan the perfect picnic. Whether you're headed to the waterfront or Washington Square Park, tell us: what's your favorite place for a picnic, and what food are you bringing? This segment originally aired May 24, 2023.

It's time to soothe your mind about summer (salad) dressing stress! Also, we talk the ideal American sporting event and overhosting, a term that speaks to us more than we'd like.    Some dressings for summer and really whenever: Via Carota's, Toro Bravo's, and Kewpie's BUT FROM JAPAN. Both Mark Bittman and Samin Nosrat do a strong miso-mustard, and our no-recipe recipes are a honey-mustard (just honey, French's yellow, red-wine vinegar, and olive oil) and the never-fail combo of ketchup, mayo, Old Bay, lemon, and salt.    Re: minor-league (and G league) sports, more on the short-lived Pizza Rats c/o the New York Post.    If you're magnesium-curious, look into the ones from Moon Juice, Calm, and ReMag.    What makes a summer dressing to you? Let us know at 833-632-5463, podcast@athingortwohq.com, or @athingortwohq—or join our Geneva! Grab a Secret Menu membership for all the recommendations. This episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.   Trust Shopify with all your ecomm needs and get a free 14-day trial with our link. Try SKIMS Fits Everybody and get free shipping on orders over $75. YAY. Produced by Dear Media

We're back in action this week and are talking ACID from Salt, Fat, Acid, Heat by Samin Nosrat. We break down acid and the role it plays in our cooking.  (If you haven't already, make sure to check out our previous episodes on Salt and Fat!)We begin with highlights! Frankie shares how his Memorial Day BBQ played out, a special feature of the Fireboard thermometer, and a chile ancho liquor! Jay tells us about his pork shoulder tacos and trying out Ed Mitchell's True Made Food Sauces! (Check out our episode Ed Mitchell's Barbeque!) BBQ question of the day is, “Where do you take the temp of a brisket, the flat or the point?” What say you? Let us know in the comments below! This week's Grill Coach Recommendation at TheGrillCoach.com!After the break we dive into Acid. What is Acid and why is it important? What are different sources of acid? How do you use acid? We break these questions down and much more! Tune into the episode below! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don't forget to share to support the show!Support the show

It's just about summer and time to dig out the red-and-white checkered blanket for a picnic. From banh mi sandwiches at the beach or pork buns at a city park, the Bay Area has no shortage of picnic spots and foods. As part of our All You Can East series, we'll talk with chef and picnic enthusiast Samin Nosrat and KQED food editor Luke Tsai about how to plan the perfect picnic. Whether you're headed to the waterfront or Washington Square Park, tell us: what's your favorite place for a picnic, and what food are you bringing? Guests: Luke Tsai, food editor, KQED Arts & Culture Samin Nosrat, chef and author of "Salt, Fat, Acid, Heat," host of the Netflix special with the same name. Her new podcast is "Home Cooking."

Laurel Braitman is the Director of Writing and Storytelling at The Medicine and the Muse Program at Stanford School of Medicine.  There, she helps clinical students, staff, and physicians communicate more clearly and vulnerably – for their own benefit as well as that of their patients. Braitman is also the founder of “Writing Medicine”, a global community of health care professionals. Her new memoir, What Looks Like Bravery: An Epic Journey Through Loss to Love, examines grief and chronicles a life spent learning how to outfish fishermen, keep bees, and fix cars – all against the backdrop of a parent with terminal illness. On March 31, 2023, Laurel Braitman came to the Sydney Goldstein Theater for an on-stage conversation with her longtime friend Samin Nosrat.  Nosrat's a cook, teacher, podcaster, and the author of the cookbook Salt, Fat, Acid, Heat, which became a Netflix series.

We are back for season 4! Samin Nosrat (author of Salt Fat Acid Heat and host of Home Cooking) joins us for a tale about fruit, #vanlife, and forbidden love. This is the first of ten episodes this season, which will release every Wednesday for the next nine weeks! Follow Samin on IG @ciaosamin. You can support Normal Gossip directly by buying merch or becoming a Friend or a Friend-of-Friend at supportnormalgossip.com. Our merch shop is run by Dan McQuade. You can also find all kinds of info about us and how to submit gossip on our Komi page: https://normalgossip.komi.io/ Episode transcript here. Follow the show on Instagram @normalgossip, and if you have gossip, email us at normalgossip@defector.com or leave us a voicemail at 26-79-GOSSIP. Normal Gossip is hosted by Kelsey McKinney (@mckinneykelsey) and produced by Alex Sujong Laughlin (@alexlaughs). Diana Moskovitz is our story editor. Justin Ellis is Defector's projects editor. Jae Towle Vieira is our production assistant. Show art by Tara Jacoby. Normal Gossip is a proud member of Radiotopia. Credits recorded by Marielle Cabe.

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

And with her book "Salt, Fat, Acid, Heat," she succeeded. Now she's not so sure how to feel about all the attention. 

Have you ever been so deeply affected by another person that their story literally gives your life context and meaning and even a sense of belonging? Now, what it that other person was someone you never actually met? And what if they'd been gone from the planet for 25 years, but still it was like they were present in your life, guiding and inspiring you every day?That, it turns out, is the power of authenticity, agency, and legacy. And, in today's conversation with award-winning journalist, writer, and producer, Maria Garcia, we dive deep into these topics in a very cool and unusual way. Through the lens of the life of iconic performer, Selena Quintanilla, and the impact she had not just on Maria's life, but on tens of millions around the world, even decades after her tragic passing at a young age. And, not because Maria or, for that matter, any of those millions, knew Selena, personally, but because what she embodied profoundly affected and informed the way Maria, and those millions, saw themselves, their sense of wholeness, heritage, community, and the call to celebrate uniqueness, and embrace life through a lens of possibility and joy. In the end, it's really a story about belonging, which we all need more of.Maria became the driving creative force and on-air host of the stunning podcast series, Anything for Selena, which was named Apple Podcast's Show of the Year of 2021, and produced with Futuro Studios and NPR member station WBUR. You can find Maria at: Instagram | WebsitesIf you LOVED this episode you'll also love the conversations we had with Samin Nosrat about food, belonging, culture and connection.Check out our offerings & partners: My New Book SparkedMy New Podcast SPARKEDVisit Our Sponsor Page For a Complete List of Vanity URLs & Discount Codes.Shopify: Try Shopify FREE and start a business or grow an existing one. Get more than e-commerce software with tools to manage every part of your business. Sign up for a FREE trial at Shopify.com/GOODLIFE to start selling online today.The Mel Robbins Podcast: Every episode of The Mel Robbins Podcast is filled with the motivation and tactics you need plus deeply personal stories, relatable topics and tactical, research-backed advice to help you create a better life. Listen to The Mel Robbins Podcast every Monday and Thursday wherever you listen to podcasts. Hosted on Acast. See acast.com/privacy for more information.

Samin Nosrat (Salt Fat Acid Heat, Home Cooking), Hrishikesh Hirway (Home Cooking, Song Exploder), and Josh Malina (The West Wing, Chutzpod) star in this Ukrainian and Polish tale about what happens when misery loves company so much, it actually comes to life.

Tom Bodett celebrates a heroic payphone and gets advice from author Samin Nosrat.