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<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd"> <channel> <atom:link rel="self" type="application/atom+xml" href="https://rss.simplecast.com/podcasts/4704/rss" title="MP3 Audio"/> <title>Burnt Toast</title> <generator>https://simplecast.com</generator> <description>Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time. In each episode, host Michael Harlan Turkell explores a different aspect of food culture and community, highlighting the often-surprising past informing what we eat every day, and meeting some of the people shaping food's present and future.</description> <language>en</language> <pubDate>Fri, 15 Jun 2018 08:45:00 -0400</pubDate> <lastBuildDate>Thu, 26 Mar 2020 09:02:29 -0400</lastBuildDate> <link>https://food52.com/p/burnt-toast</link> <image> <url>https://media.simplecast.com/podcast/image/4704/1519690519-artwork.jpg</url> <title>Burnt Toast</title> <link>https://food52.com/p/burnt-toast</link> </image> <itunes:new-feed-url>https://rss.simplecast.com/podcasts/4704/rss</itunes:new-feed-url> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/podcast/image/4704/1519690519-artwork.jpg"/> <itunes:summary>Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time. In each episode, host Michael Harlan Turkell explores a different aspect of food culture and community, highlighting the often-surprising past informing what we eat every day, and meeting some of the people shaping food's present and future.</itunes:summary> <itunes:subtitle>Food intersects with our lives in more ways than we think.</itunes:subtitle> <itunes:explicit>no</itunes:explicit> <itunes:keywords>food, history, education, interview</itunes:keywords> <itunes:type>episodic</itunes:type> <itunes:owner> <itunes:name>Food52</itunes:name> <itunes:email>podcasts@food52.com</itunes:email> </itunes:owner> <itunes:category text="Arts"> <itunes:category text="Food"/> </itunes:category> <itunes:category text="Society & Culture"> <itunes:category text="History"/> </itunes:category> <item> <title>Toast, Burnt & Otherwise </title> <guid isPermaLink="false">e1ca28df-b4a7-4bdd-9549-d9befd355a54</guid> <description>Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.</description> <content:encoded> <![CDATA[<p>Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.</p>]]> </content:encoded> <pubDate>Fri, 15 Jun 2018 08:45:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/f3202783.mp3" length="25035027" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/156378/1529066943-artwork.jpg"/> <itunes:duration>00:25:44</itunes:duration> <itunes:summary>Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to Finnish-style dunking toasts that trace their history back to the 15th century.</itunes:summary> <itunes:subtitle>Can you believe that Burnt Toast has been a podcast for three seasons, yet we’ve never done an episode on burnt toast? Well, that’s changing now. We’ll talk about the magical things that take place inside of our toasters, from today's toaster selfies to F</itunes:subtitle> <itunes:keywords>toast, history, education, food52, burnt, eggo, pop tarts, megpies</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>74</itunes:episode> </item> <item> <title>Spice Is Nice</title> <guid isPermaLink="false">a5ce9a92-b439-4e4e-bd64-a83da307e266</guid> <description>Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.</description> <content:encoded> <![CDATA[<p>Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.</p>]]> </content:encoded> <pubDate>Fri, 01 Jun 2018 07:40:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/45a7176d.mp3" length="27011138" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/151912/1527853383-artwork.jpg"/> <itunes:duration>00:27:47</itunes:duration> <itunes:summary>Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infused condiments to the many chilies of Mexico, we'll get to the bottom of that “hurts so good” thrill ride once and for all.</itunes:summary> <itunes:subtitle>Things are about to get hot in here—join us for an exploration of some of the world's spiciest foods. Why is that tingly combination of heat and flavor such a temptress? (Are we addicted to danger? Do we just love sweating while eating?) From spice-infuse</itunes:subtitle> <itunes:keywords>spice, food, education, history, international, mexico, china, heat</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>73</itunes:episode> </item> <item> <title>A Good Morning To You!</title> <guid isPermaLink="false">26f4bb6d-b2f2-4278-8326-ef0a14d6b6f0</guid> <description>Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?</description> <content:encoded> <![CDATA[<p>Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?</p>]]> </content:encoded> <pubDate>Thu, 17 May 2018 19:35:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/e3784c04.mp3" length="27962831" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/147723/1526600287-artwork.jpg"/> <itunes:duration>00:28:47</itunes:duration> <itunes:summary>Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a frenzied affair that’s eaten in such a rush, more of it ends up on our shirts than in our stomachs! This episode of Burnt Toast explores breakfast trends and traditions around the world to ask: how do you start yours?</itunes:summary> <itunes:subtitle>Breakfast is the most important meal of the day, but it means different things to different people. For some, it's a time for peaceful reflection; for others, a moment to bond with family, friends, or community. And, let’s get real–for a lot of us, it’s a</itunes:subtitle> <itunes:keywords>breakfast, food, education, community</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>72</itunes:episode> </item> <item> <title>Jolie Laide</title> <guid isPermaLink="false">f3a04775-e155-417c-b1ba-de65c686db76</guid> <description>In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image</description> <content:encoded> <![CDATA[<p>In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image</p>]]> </content:encoded> <pubDate>Fri, 04 May 2018 00:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/a0eecb79.mp3" length="26504572" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/141325/1525258744-artwork.jpg"/> <itunes:duration>00:27:15</itunes:duration> <itunes:summary>In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image</itunes:summary> <itunes:subtitle>In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatba</itunes:subtitle> <itunes:keywords>history, education, food, beautiful, ugly, produce, vegetables, economy, world, cooking</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>71</itunes:episode> </item> <item> <title>The Bubble on Bubbles Hasn't Popped</title> <guid isPermaLink="false">03482823-c24e-4750-8012-095f78bc09d0</guid> <description>The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams replete with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and craft beers cheer a food world that sparkles just a little brighter... all thanks to bubbles.</description> <content:encoded> <![CDATA[<p>The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and craft beers cheer a food world that sparkles just a little brighter... all thanks to bubbles.</p>]]> </content:encoded> <pubDate>Fri, 13 Apr 2018 07:06:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/b8a2a5d5.mp3" length="28450589" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/134365/1523619437-artwork.jpg"/> <itunes:duration>00:29:17</itunes:duration> <itunes:summary>The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes flavored with homeopathic tinctures, directly influencing our soft drink and cocktail culture today. We'll explore the revival of soda fountains, like Brooklyn Farmacy, which serves carbonated egg creams replete with live-culture kombucha. There's more, too: Bread starters bubble for long-fermented loafs, boiling pots of bone broth extract all the good flavor and well-being benefits, and craft beers cheer a food world that sparkles just a little brighter... all thanks to bubbles.</itunes:summary> <itunes:subtitle>The history of effervescence has lots of wellness-related side notes, from the ground springs of Selzen, Germany (where the bubbly liquid naturally occurs, creating a sparkling mineral water) to the time when American speakeasies served “medicinal” fizzes</itunes:subtitle> <itunes:keywords>bubbles, food, education, history, Brooklyn, international, beer, bread, yeast, broth, water, sparking, fizz</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>70</itunes:episode> </item> <item> <title>The Longest Wait</title> <guid isPermaLink="false">733899d9-4ed9-4c5c-8c3b-27e06fae822b</guid> <description>Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.</description> <content:encoded> <![CDATA[<p>Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.</p>]]> </content:encoded> <pubDate>Thu, 29 Mar 2018 07:53:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/0c2ea8cd.mp3" length="26434410" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/129163/1522324626-artwork.jpg"/> <itunes:duration>00:27:11</itunes:duration> <itunes:summary>Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while you wait to get in the door for that prized morsel. We’ll also touch on the psychology and science behind waiting in line.</itunes:summary> <itunes:subtitle>Whether it’s a food fad or a table at the trendiest restaurant in town, there are certain foods that just inspire people to line up and wait. So what makes for a culty bite? Hear stories of triumph and despair, along with tactics to bide the time while y</itunes:subtitle> <itunes:keywords>waiting, psychology, lines, food, New York, Chicago, pizza, hot dog, history, education</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>69</itunes:episode> </item> <item> <title>Tapping Into the World of Maple</title> <guid isPermaLink="false">6082c6f6-13c6-41cb-ba8f-02e2a6641836</guid> <description>Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.</description> <content:encoded> <![CDATA[<p>Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.</p>]]> </content:encoded> <pubDate>Thu, 15 Mar 2018 13:37:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/50fcc466.mp3" length="28494949" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/125596/1521135817-artwork.jpg"/> <itunes:duration>00:29:20</itunes:duration> <itunes:summary>Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple taffy and maple peeping in Japan.</itunes:summary> <itunes:subtitle>Maple syrup is having a moment: in cooking, baking, and wellness culture. Michael Harlan Turkell talks to experts about the tapping process and learns more about the maple water trend, sugar shacks in Montreal, and Korean gorosoe. Plus: the joys of maple </itunes:subtitle> <itunes:keywords>food, history, maple, Korea, Japan, taffy, Vermont, Canada, sugar shacks, education, sugarbush</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>68</itunes:episode> </item> <item> <title>How to Throw a Ripe Tomato</title> <guid isPermaLink="false">f5bfe64f-e0db-43f3-a949-825b3dff6c54</guid> <description>Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.</description> <content:encoded> <![CDATA[<p>Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.</p>]]> </content:encoded> <pubDate>Wed, 07 Mar 2018 18:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/188cecc4.mp3" length="34078884" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/122097/1520454143-artwork.jpg"/> <itunes:duration>00:35:09</itunes:duration> <itunes:summary>Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 people descend on the Spanish city of Buñol to paint the town red for La Tomatina, throwing thousands of pounds of ripe tomatoes at one another. There's also the so-called Battle of the Oranges held in northern Italy, where opponents re-enact Ivrea’s civilian uprising against the ruling tyrant of the 12th century, and Germany’s Gemüseschlacht or Vegetable Battle, outside of Berlin, where a salad medley is flung through the air. We'll also speak with professional baseball players on how best to prepare to launch an aerial assault.</itunes:summary> <itunes:subtitle>Food fights have long played a role in many cultures. Why do we love them so? This episode of Burnt Toast explores the psychology of the food fight and discusses several of the most interesting ones, past and present. Every year, in late August, 50,000 pe</itunes:subtitle> <itunes:keywords>food, education, history, tomato, food fight, international, baseball</itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>67</itunes:episode> </item> <item> <title>Leonardo Urena and the Giant Pumpkin</title> <guid isPermaLink="false">6d1d3cbe-d440-11e6-b177-5bfb50b6d834</guid> <description>How, exactly, you grow a gourd larger than a living room, and more importantly—why. </description> <content:encoded> <![CDATA[<p>How, exactly, you grow a gourd larger than a living room, and more importantly—why. </p>]]> </content:encoded> <pubDate>Thu, 10 Aug 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/c375a162.mp3" length="17440675" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118486/1519691702-artwork.jpg"/> <itunes:duration>00:17:51</itunes:duration> <itunes:summary>How, exactly, you grow a gourd larger than a living room, and more importantly—why. </itunes:summary> <itunes:subtitle>How, exactly, you grow a gourd larger than a living room, and more importantly—why. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>66</itunes:episode> </item> <item> <title>Food Swindle, or Absolute Genius? The Margarine Story</title> <guid isPermaLink="false">6d13c68e-d440-11e6-b177-ffcb2dc03e43</guid> <description>We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. </description> <content:encoded> <![CDATA[<p>We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. </p>]]> </content:encoded> <pubDate>Thu, 27 Jul 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/368d6f59.mp3" length="14528023" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118485/1519691603-artwork.jpg"/> <itunes:duration>00:14:49</itunes:duration> <itunes:summary>We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. </itunes:summary> <itunes:subtitle>We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>65</itunes:episode> </item> <item> <title>Where Did the Banana Peel Slipping Gag Come From?</title> <guid isPermaLink="false">95d8ebf6-4d1a-11e6-ad08-d3ead1718496</guid> <description>The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.</description> <content:encoded> <![CDATA[<p>The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.</p>]]> </content:encoded> <pubDate>Thu, 13 Jul 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/69eeccad.mp3" length="14432381" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118484/1519692010-artwork.jpg"/> <itunes:duration>00:14:43</itunes:duration> <itunes:summary>The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.</itunes:summary> <itunes:subtitle>The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>64</itunes:episode> </item> <item> <title>Part II: Meet the Inventor of the Roto-Broil 400</title> <guid isPermaLink="false">95cfac8a-4d1a-11e6-ad08-b7593e4139de</guid> <description>After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.</description> <content:encoded> <![CDATA[<p>After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.</p>]]> </content:encoded> <pubDate>Thu, 29 Jun 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/0b0d6361.mp3" length="14253068" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118483/1519691523-artwork.jpg"/> <itunes:duration>00:14:32</itunes:duration> <itunes:summary>After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.</itunes:summary> <itunes:subtitle>After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>63</itunes:episode> </item> <item> <title>Twin Peaks' Kyle MacLachlan Makes a Damn Fine Cherry Pie</title> <guid isPermaLink="false">95c71818-4d1a-11e6-ad08-036f8c80e3dc</guid> <description>(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.</description> <content:encoded> <![CDATA[<p>(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.</p>]]> </content:encoded> <pubDate>Thu, 15 Jun 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/57329841.mp3" length="16200247" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118481/1519691444-artwork.jpg"/> <itunes:duration>00:16:34</itunes:duration> <itunes:summary>(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.</itunes:summary> <itunes:subtitle>(It's true!) Kyle MacLachlan swings by the Food52 offices to make a cherry pie with us, and we sit down to ask him about Agent Dale Cooper's approach to food, his own, and how he got into winemaking.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>62</itunes:episode> </item> <item> <title>Chicken Boy</title> <guid isPermaLink="false">95be3446-4d1a-11e6-ad08-b778190db82f</guid> <description>The story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.</description> <content:encoded> <![CDATA[<p>The story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.</p>]]> </content:encoded> <pubDate>Thu, 01 Jun 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/a7e43305.mp3" length="22140945" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118480/1519691358-artwork.jpg"/> <itunes:duration>00:22:45</itunes:duration> <itunes:summary>The story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.</itunes:summary> <itunes:subtitle>The story of a 22-foot tall fried chicken mascot that became the Statue of Liberty of Los Angeles—and one artist’s decades-long quest to find him a new home.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>61</itunes:episode> </item> <item> <title>Myths and Magic of Milk</title> <guid isPermaLink="false">95b6d520-4d1a-11e6-ad08-0311b677793c</guid> <description>Throughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.</description> <content:encoded> <![CDATA[<p>Throughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.</p>]]> </content:encoded> <pubDate>Thu, 18 May 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/560d3b67.mp3" length="17760725" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118479/1519691243-artwork.jpg"/> <itunes:duration>00:18:11</itunes:duration> <itunes:summary>Throughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to dig into our complicated relationship with milk, sparing none of the strangest misconceptions.</itunes:summary> <itunes:subtitle>Throughout history, the same thing we eat with our morning cereal has inspired myth, magic, and superstition—like the fact that if you don't sit still after drinking a glass, it'll turn to cheese in your stomach. We speak with historian Deborah Valenze to</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>60</itunes:episode> </item> <item> <title>The Worst Food in White House History</title> <guid isPermaLink="false">95af5fac-4d1a-11e6-ad08-43dd8c467880</guid> <description>One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply. Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing. Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.</description> <content:encoded> <![CDATA[<p>One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all.</p> <hr /> <p>This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply. <br/>Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing. <br/>Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at <a href="mailto:burnttoast@food52.com.">burnttoast@food52.com.</a></p>]]> </content:encoded> <pubDate>Thu, 04 May 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/15befdfd.mp3" length="19064294" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118482/1519691839-artwork.jpg"/> <itunes:duration>00:19:32</itunes:duration> <itunes:summary>One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Food52— and to Laura Mayer and Andy Bowers at Panoply. Our ad and theme music is by Joshua Rule Dobson; All other music in this episode is by Blue Dot Sessions. Our logo is designed by Abbey Lossing. Please let us know what you think of the show—leave us a review on iTunes. Or get in touch: You can email us at burnttoast@food52.com.</itunes:summary> <itunes:subtitle>One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabr</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>59</itunes:episode> </item> <item> <title>Can You *Really* Season Your Food with Sound?</title> <guid isPermaLink="false">95a8912c-4d1a-11e6-ad08-aba57cd73ffd</guid> <description>We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.</description> <content:encoded> <![CDATA[<p>We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.</p>]]> </content:encoded> <pubDate>Thu, 20 Apr 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/a83d4f11.mp3" length="13588270" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118478/1519691152-artwork.jpg"/> <itunes:duration>00:13:50</itunes:duration> <itunes:summary>We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.</itunes:summary> <itunes:subtitle>We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>58</itunes:episode> </item> <item> <title>Meet the Roto-Broil 400</title> <guid isPermaLink="false">959e7c50-4d1a-11e6-ad08-db13682d2032</guid> <description>This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,</description> <content:encoded> <![CDATA[<p>This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,</p>]]> </content:encoded> <pubDate>Thu, 06 Apr 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/84ac4a77.mp3" length="14801356" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118477/1519691080-artwork.jpg"/> <itunes:duration>00:15:06</itunes:duration> <itunes:summary>This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,</itunes:summary> <itunes:subtitle>This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>57</itunes:episode> </item> <item> <title>Why is There No Pie Emoji?</title> <guid isPermaLink="false">959708a8-4d1a-11e6-ad08-370dbc1340d2</guid> <description>We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.</description> <content:encoded> <![CDATA[<p>We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.</p>]]> </content:encoded> <pubDate>Thu, 23 Mar 2017 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/0eafe0d4.mp3" length="16716217" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118476/1519691411-artwork.jpg"/> <itunes:duration>00:17:06</itunes:duration> <itunes:summary>We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.</itunes:summary> <itunes:subtitle>We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>56</itunes:episode> </item> <item> <title>The Kit Kat Jingle That Almost Wasn't</title> <guid isPermaLink="false">958ee20e-4d1a-11e6-ad08-b3aebb2eeb30</guid> <description>We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story. </description> <content:encoded> <![CDATA[<p>We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story. </p>]]> </content:encoded> <pubDate>Wed, 08 Mar 2017 23:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/06dd4dca.mp3" length="15030788" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118475/1519691448-artwork.jpg"/> <itunes:duration>00:15:20</itunes:duration> <itunes:summary>We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story. </itunes:summary> <itunes:subtitle>We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>55</itunes:episode> </item> <item> <title>Season 2....Coming Very Soon!</title> <guid isPermaLink="false">c31247ec-0058-11e7-9dcc-ebbdb287a2a7</guid> <description>We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.</description> <content:encoded> <![CDATA[<p>We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.</p>]]> </content:encoded> <pubDate>Mon, 06 Mar 2017 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/f0d2ee95.mp3" length="1089227" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118474/1519691001-artwork.jpg"/> <itunes:duration>00:01:02</itunes:duration> <itunes:summary>We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.</itunes:summary> <itunes:subtitle>We'll be back on March 9th with a new season --and a whole new look. Here's a sneak peek.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>54</itunes:episode> </item> <item> <title>I Propose a (Wedding) Toast (Rebroadcast)</title> <guid isPermaLink="false">95863802-4d1a-11e6-ad08-4be0ee6b560a</guid> <description>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a rebroadcast from June 30, 2016. </description> <content:encoded> <![CDATA[<p>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even <em>think</em> of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a rebroadcast from June 30, 2016. </p>]]> </content:encoded> <pubDate>Wed, 22 Feb 2017 19:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/8be86b63.mp3" length="25576895" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118473/1519690970-artwork.jpg"/> <itunes:duration>00:26:36</itunes:duration> <itunes:summary>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a rebroadcast from June 30, 2016. </itunes:summary> <itunes:subtitle>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. This episode is a r</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>53</itunes:episode> </item> <item> <title>Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs (Rebroadcast)</title> <guid isPermaLink="false">957d1f24-4d1a-11e6-ad08-3fbf5724de37</guid> <description>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food. This episode was originally released on March 24, 2016. </description> <content:encoded> <![CDATA[<p>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food. This episode was originally released on March 24, 2016. </p>]]> </content:encoded> <pubDate>Wed, 08 Feb 2017 19:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/2d3e5a60.mp3" length="28722051" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118472/1519690983-artwork.jpg"/> <itunes:duration>00:29:53</itunes:duration> <itunes:summary>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food. This episode was originally released on March 24, 2016. </itunes:summary> <itunes:subtitle>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the r</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>52</itunes:episode> </item> <item> <title>Simply Nigella Lawson (Rebroadcast)</title> <guid isPermaLink="false">bfafa9a0-e31b-11e6-b0b7-e3bead474f74</guid> <description>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </description> <content:encoded> <![CDATA[<p>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </p>]]> </content:encoded> <pubDate>Thu, 26 Jan 2017 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/abeb5506.mp3" length="30898245" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118471/1519690957-artwork.jpg"/> <itunes:duration>00:32:09</itunes:duration> <itunes:summary>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </itunes:summary> <itunes:subtitle>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>51</itunes:episode> </item> <item> <title>Michael Pollan, Ten Years After the Omnivore’s Dilemma (Rebroadcast)</title> <guid isPermaLink="false">5cfecc1c-d832-11e6-8218-f765065ba6f6</guid> <description>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. This episode was originally released on August 11, 2016. </description> <content:encoded> <![CDATA[<p>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. This episode was originally released on August 11, 2016. </p>]]> </content:encoded> <pubDate>Thu, 12 Jan 2017 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/5814550d.mp3" length="19849758" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118470/1519690994-artwork.jpg"/> <itunes:duration>00:20:38</itunes:duration> <itunes:summary>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. This episode was originally released on August 11, 2016. </itunes:summary> <itunes:subtitle>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>50</itunes:episode> </item> <item> <title>Fat Isn’t Bad, Stupid Is Bad (Rebroadcast)</title> <guid isPermaLink="false">9562c192-4d1a-11e6-ad08-e3c1a2ce3ad3</guid> <description>Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016. </description> <content:encoded> <![CDATA[<p>Or so says food writer Michael Ruhlman, who wants to know if <em>you know</em> what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016. </p>]]> </content:encoded> <pubDate>Thu, 29 Dec 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/06617542.mp3" length="18617036" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118468/1519690946-artwork.jpg"/> <itunes:duration>00:25:48</itunes:duration> <itunes:summary>Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. This episode was originally released on February 11, 2016. </itunes:summary> <itunes:subtitle>Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do t</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>49</itunes:episode> </item> <item> <title>Someone Put A Diaper On The Turkey (Rebroadcast) </title> <guid isPermaLink="false">955b18c0-4d1a-11e6-ad08-d72f30ef17c3</guid> <description>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015. </description> <content:encoded> <![CDATA[<p>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015. </p>]]> </content:encoded> <pubDate>Thu, 15 Dec 2016 12:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/e3c9be25.mp3" length="13215398" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118469/1519690985-artwork.jpg"/> <itunes:duration>00:18:18</itunes:duration> <itunes:summary>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. This episode was originally released on December 17, 2015. </itunes:summary> <itunes:subtitle>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that wha</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>48</itunes:episode> </item> <item> <title>Man vs. Meatloaf (Rebroadcast)</title> <guid isPermaLink="false">9553d3e4-4d1a-11e6-ad08-337f0a918d29</guid> <description>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? This episode was originally released on October 22, 2015. </description> <content:encoded> <![CDATA[<p>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? This episode was originally released on October 22, 2015. </p>]]> </content:encoded> <pubDate>Thu, 01 Dec 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/0909ec75.mp3" length="20449197" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118465/1519690953-artwork.jpg"/> <itunes:duration>00:28:21</itunes:duration> <itunes:summary>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? This episode was originally released on October 22, 2015. </itunes:summary> <itunes:subtitle>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all wort</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>47</itunes:episode> </item> <item> <title>Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day (Rebroadcast)</title> <guid isPermaLink="false">954a3e60-4d1a-11e6-ad08-cbfac3ad22a6</guid> <description>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015. </description> <content:encoded> <![CDATA[<p>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015. </p>]]> </content:encoded> <pubDate>Thu, 17 Nov 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/cd8ee61b.mp3" length="7282371" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118466/1519690921-artwork.jpg"/> <itunes:duration>00:10:03</itunes:duration> <itunes:summary>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode was originally released on November 24, 2015. </itunes:summary> <itunes:subtitle>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>46</itunes:episode> </item> <item> <title>On Co-Authoring and Chef Whispering (Rebroadcast)</title> <guid isPermaLink="false">953fee9c-4d1a-11e6-ad08-83768c4a8d15</guid> <description>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015. </description> <content:encoded> <![CDATA[<p>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015. </p>]]> </content:encoded> <pubDate>Thu, 03 Nov 2016 08:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/aea7df2a.mp3" length="17681662" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118467/1519690932-artwork.jpg"/> <itunes:duration>00:24:30</itunes:duration> <itunes:summary>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. This episode was originally released on July 18, 2015. </itunes:summary> <itunes:subtitle>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from th</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>45</itunes:episode> </item> <item> <title>Who Wins the 2016 Piglet Tournament of Cookbooks? (Rebroadcast)</title> <guid isPermaLink="false">95351382-4d1a-11e6-ad08-ef18b0aa272f</guid> <description>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode was originally released on February 25, 2016. </description> <content:encoded> <![CDATA[<p>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode was originally released on February 25, 2016. </p>]]> </content:encoded> <pubDate>Thu, 20 Oct 2016 12:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/17cb9e92.mp3" length="9183451" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118463/1519690938-artwork.jpg"/> <itunes:duration>00:12:42</itunes:duration> <itunes:summary>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode was originally released on February 25, 2016. </itunes:summary> <itunes:subtitle>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode. This episode </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>44</itunes:episode> </item> <item> <title>The Genius Recipes that Change the Way We Cook (Rebroadcast)</title> <guid isPermaLink="false">952970fe-4d1a-11e6-ad08-4fe2bfd037ee</guid> <description>Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. This episode was originally released on April 21, 2016. </description> <content:encoded> <![CDATA[<p>Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a <em>New York Times</em> best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe <em>genius</em>. This episode was originally released on April 21, 2016. </p>]]> </content:encoded> <pubDate>Thu, 06 Oct 2016 16:25:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/efb58b5e.mp3" length="20328394" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118464/1519690910-artwork.jpg"/> <itunes:duration>00:28:11</itunes:duration> <itunes:summary>Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. This episode was originally released on April 21, 2016. </itunes:summary> <itunes:subtitle>Kristen Miglore— our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>43</itunes:episode> </item> <item> <title>Our All-Time Favorite Burnt Toast Moments from the Archives </title> <guid isPermaLink="false">951f234c-4d1a-11e6-ad08-b339c54fef19</guid> <description>We went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break to come back even better—with deeper storytelling—in 2017. We’ll be re-releasing episodes we love in the meantime. For now: Enjoy stories of diapers on turkeys, Jonathan Gold on being a critic, and the story of a wedding toast that went awry. </description> <content:encoded> <![CDATA[<p>We went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break to come back even better—with deeper storytelling—in 2017. We’ll be re-releasing episodes we love in the meantime. For now: Enjoy stories of diapers on turkeys, Jonathan Gold on being a critic, and the story of a wedding toast that went awry. </p>]]> </content:encoded> <pubDate>Thu, 22 Sep 2016 15:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/b5f43cc5.mp3" length="11502969" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118462/1519690872-artwork.jpg"/> <itunes:duration>00:15:55</itunes:duration> <itunes:summary>We went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break to come back even better—with deeper storytelling—in 2017. We’ll be re-releasing episodes we love in the meantime. For now: Enjoy stories of diapers on turkeys, Jonathan Gold on being a critic, and the story of a wedding toast that went awry. </itunes:summary> <itunes:subtitle>We went back through the archives to highlight some of our favorite clips over the past two years. Why? Burnt Toast is taking a short break to come back even better—with deeper storytelling—in 2017. We’ll be re-releasing episodes we love in the meantime. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>42</itunes:episode> </item> <item> <title>What’s Different About Getting a Food Job Now? </title> <guid isPermaLink="false">95187f92-4d1a-11e6-ad08-439e2ae45d70</guid> <description>We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.</description> <content:encoded> <![CDATA[<p>We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.</p>]]> </content:encoded> <pubDate>Fri, 09 Sep 2016 08:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/085f8dd2.mp3" length="16584870" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118461/1519690883-artwork.jpg"/> <itunes:duration>00:22:59</itunes:duration> <itunes:summary>We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to where they are now, and hear if any of their advice has changed.</itunes:summary> <itunes:subtitle>We revisit a topic from one of our earliest episodes of Burnt Toast—and the one you’ve listened to most: first food jobs, and advice for future food writers. Listen to how co-founder of Food52 Amanda Hesser and founder of Lucky Peach Peter Meehan got to w</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>41</itunes:episode> </item> <item> <title>The World of Wacky, Wonderful Road Trips</title> <guid isPermaLink="false">9511a190-4d1a-11e6-ad08-0745698e2a47</guid> <description>Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners. </description> <content:encoded> <![CDATA[<p>Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners. </p>]]> </content:encoded> <pubDate>Fri, 26 Aug 2016 13:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/91b44ade.mp3" length="17143980" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118460/1519690895-artwork.jpg"/> <itunes:duration>00:23:45</itunes:duration> <itunes:summary>Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners. </itunes:summary> <itunes:subtitle>Go see the World's Largest Peanuts (yes, there are two) or the World's Oldest Ham—We'll tell you what to eat and what to listen to along the way. Welcome to the great American road trip season. Happy travels, listeners. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>40</itunes:episode> </item> <item> <title>Michael Pollan, Ten Years After the Omnivore’s Dilemma</title> <guid isPermaLink="false">950b2f68-4d1a-11e6-ad08-4785b777e993</guid> <description>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. </description> <content:encoded> <![CDATA[<p>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. </p>]]> </content:encoded> <pubDate>Thu, 11 Aug 2016 16:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/1b0fcafa.mp3" length="14562294" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118457/1519690848-artwork.jpg"/> <itunes:duration>00:20:10</itunes:duration> <itunes:summary>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life. </itunes:summary> <itunes:subtitle>Does Michael Pollan always follow his own food rules? Does he *truly* believe sustainability is economically feasible? We talk to journalist and one of today's important voices in food about these things—and you tell us how his work has impacted your life</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>39</itunes:episode> </item> <item> <title>That Time We Tried to Ship Turkeys Across the Country </title> <guid isPermaLink="false">94ff2768-4d1a-11e6-ad08-9f38439fa35b</guid> <description>We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving. </description> <content:encoded> <![CDATA[<p>We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving. </p>]]> </content:encoded> <pubDate>Fri, 29 Jul 2016 19:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/abf84dae.mp3" length="17227141" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118459/1519690910-artwork.jpg"/> <itunes:duration>00:23:52</itunes:duration> <itunes:summary>We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--including, yes, shipping fresh turkeys on Thanksgiving. </itunes:summary> <itunes:subtitle>We go behind the scenes of the Food52 Shop, which celebrates it's third anniversary this summer, and talk with founders Amanda Hesser and Merrill Stubbs about what it's like to run a food business, what we've learned, and the mistakes we've made--includin</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>38</itunes:episode> </item> <item> <title>Simply Nigella Lawson (Rebroadcast)</title> <guid isPermaLink="false">c931319c-487a-11e6-9bc6-0bc5e002a2c6</guid> <description>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </description> <content:encoded> <![CDATA[<p>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </p>]]> </content:encoded> <pubDate>Thu, 14 Jul 2016 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/ae9fffdf.mp3" length="23278316" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118458/1519690860-artwork.jpg"/> <itunes:duration>00:32:16</itunes:duration> <itunes:summary>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </itunes:summary> <itunes:subtitle>Nigella Lawson, the domestic goddess herself, on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. This episode is a rebroadcast from November 5, 2015. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>37</itunes:episode> </item> <item> <title>I Propose a (Wedding) Toast</title> <guid isPermaLink="false">6909a38e-3ecb-11e6-a910-6f83429e1c72</guid> <description>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. </description> <content:encoded> <![CDATA[<p>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even <em>think</em> of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. </p>]]> </content:encoded> <pubDate>Thu, 30 Jun 2016 11:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/58370576.mp3" length="18792531" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118456/1519690837-artwork.jpg"/> <itunes:duration>00:26:03</itunes:duration> <itunes:summary>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. </itunes:summary> <itunes:subtitle>This episode digs into the art of the wedding toast—let it serve as an example of what to do, what not to do, and what to never even think of doing if you're asked to speak. We asked for your best and worst toast stories—here they are. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>36</itunes:episode> </item> <item> <title>Judith Jones and Her Life in Food</title> <guid isPermaLink="false">ec1a81a2-3198-11e6-abdb-bf0d0d10a867</guid> <description>This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection with food. </description> <content:encoded> <![CDATA[<p>This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection with food. </p>]]> </content:encoded> <pubDate>Thu, 16 Jun 2016 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/278c249a.mp3" length="10554889" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118455/1519690885-artwork.jpg"/> <itunes:duration>00:14:36</itunes:duration> <itunes:summary>This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection with food. </itunes:summary> <itunes:subtitle>This is part two of a conversation with the legendary editor. Last time, we talked Julia Child and Judith’s work as a cookbook editor—but Judith is a cook herself, too. This time we go inside Judith’s kitchen and talk about her own personal intersection w</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>35</itunes:episode> </item> <item> <title>Lunch with Judith Jones at the Best Restaurant in Manhattan </title> <guid isPermaLink="false">0d008686-2902-11e6-b312-c7438295f153</guid> <description>In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.</description> <content:encoded> <![CDATA[<p>In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.</p>]]> </content:encoded> <pubDate>Thu, 02 Jun 2016 12:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/66df9c21.mp3" length="14970625" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118454/1519690866-artwork.jpg"/> <itunes:duration>00:20:44</itunes:duration> <itunes:summary>In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, she wouldn’t call herself a cookbook editor. And: There’s a Julia Child impression or two in here, just for fun.</itunes:summary> <itunes:subtitle>In part one of a two-part series, we talk to Judith Jones, legendary editor of Julia Child’s Mastering the Art of French Cooking. Hear about her work with cookbooks and their authors (think: Marcella Hazan, Marion Cunningham), and learn why, even still, s</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>34</itunes:episode> </item> <item> <title>What We Cook When We Don't Feel Like Cooking </title> <guid isPermaLink="false">35a44fde-1e15-11e6-9dba-ab7255f744ed</guid> <description>This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster. </description> <content:encoded> <![CDATA[<p>This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster. </p>]]> </content:encoded> <pubDate>Thu, 19 May 2016 14:43:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/a3dcf569.mp3" length="6641080" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118452/1519690812-artwork.jpg"/> <itunes:duration>00:09:10</itunes:duration> <itunes:summary>This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster. </itunes:summary> <itunes:subtitle>This was the subject of our most popular post on Food52 last year, so we asked more of you for your back-pocket, too-tired-to-cook meals. We all have them—here's what you said, plus our tips for riffing and making them even faster. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>33</itunes:episode> </item> <item> <title>A Seat at Chef's Table </title> <guid isPermaLink="false">f8a0e152-121a-11e6-9e78-9bfc5995529f</guid> <description>We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th. </description> <content:encoded> <![CDATA[<p>We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th. </p>]]> </content:encoded> <pubDate>Thu, 05 May 2016 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/d20ac70d.mp3" length="18886173" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118453/1519690825-artwork.jpg"/> <itunes:duration>00:26:10</itunes:duration> <itunes:summary>We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season, launching May 27th. </itunes:summary> <itunes:subtitle>We sit down with David Gelb—director of Netflix's popular Chef's Table and the 2011 documentary Jiro Dreams of Sushi—to talk about what's just off camera: How he selects chefs to feature, what goes into each episode, and what's in store for the new season</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>32</itunes:episode> </item> <item> <title>And the James Beard Award Goes To...</title> <guid isPermaLink="false">a41e6e4a-0ca4-11e6-8396-2f8261b26f54</guid> <description>How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award. </description> <content:encoded> <![CDATA[<p>How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award. </p>]]> </content:encoded> <pubDate>Wed, 27 Apr 2016 09:58:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/a4f31182.mp3" length="21389026" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118450/1519690825-artwork.jpg"/> <itunes:duration>00:29:39</itunes:duration> <itunes:summary>How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award. </itunes:summary> <itunes:subtitle>How do the James Beards really work, anyway? We go behind the scenes of the Oscars of the food world to trace a cookbook from submission to judging to—fingers crossed—winning an award. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>31</itunes:episode> </item> <item> <title>The Genius Recipes that Change the Way We Cook </title> <guid isPermaLink="false">fac695f6-0763-11e6-9898-b39cf70f14ae</guid> <description>Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. </description> <content:encoded> <![CDATA[<p>Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a <em>New York Times</em> best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe <em>genius</em>. </p>]]> </content:encoded> <pubDate>Thu, 21 Apr 2016 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/df2db608.mp3" length="18287201" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118448/1519690776-artwork.jpg"/> <itunes:duration>00:25:16</itunes:duration> <itunes:summary>Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also in a New York Times best-selling book by the same name. This episode goes behind the scenes on how she chooses them, those that have taken on a life of their own, and what it is, really, that makes a recipe genius. </itunes:summary> <itunes:subtitle>Kristen Miglore—our mighty Creative Director and colleague—has been surfacing recipes from food luminaries that promise to change the way we cook for the past 5 years. She collects them in her James Beard Award-nominated column, Genius Recipes, and also i</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>30</itunes:episode> </item> <item> <title>That Spritz Life: Drinking Culture in Italy</title> <guid isPermaLink="false">31cfebb4-fc43-11e5-b430-6b5deed92de2</guid> <description>It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stories, and, spoiler: We do some of it in Italian. </description> <content:encoded> <![CDATA[<p>It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stories, and, spoiler: We do some of it in Italian. </p>]]> </content:encoded> <pubDate>Thu, 07 Apr 2016 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/6b1e825e.mp3" length="19670487" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118451/1519690799-artwork.jpg"/> <itunes:duration>00:27:12</itunes:duration> <itunes:summary>It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stories, and, spoiler: We do some of it in Italian. </itunes:summary> <itunes:subtitle>It's Italy Week at Food52, so we sat down—and drank spritzes—with the authors of two of our favorite new books: Talia Baiocchi and Leslie Pariseau, authors of "Spritz," and Katie Parla of "Tasting Rome." We talk cocktail legends and carbonara origin stori</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>29</itunes:episode> </item> <item> <title>Jonathan Gold on L.A. Food, Anonymity, and Thousand-Year Eggs </title> <guid isPermaLink="false">0ac5eebe-f03c-11e5-a59f-7f72bf6ad7c3</guid> <description>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.</description> <content:encoded> <![CDATA[<p>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.</p>]]> </content:encoded> <pubDate>Thu, 24 Mar 2016 00:00:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/8a50d2a7.mp3" length="20507341" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118449/1519690788-artwork.jpg"/> <itunes:duration>00:28:26</itunes:duration> <itunes:summary>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the role of a critic, the insignificance of anonymity, and the great mosaic that is L.A. food.</itunes:summary> <itunes:subtitle>Getting 30 minutes in a room with L.A. restaurant critic and Pulitzer-winning food writer Jonathan Gold is a little like feeding the man himself a single taco. We do it anyway. Listen as we discuss City of Gold—the new documentary featuring him—plus the r</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>28</itunes:episode> </item> <item> <title>Behind the Scenes of the Food52 Piglet</title> <guid isPermaLink="false">bb11eea6-e710-11e5-bfbb-8714ecbd93b4</guid> <description>How it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode. </description> <content:encoded> <![CDATA[<p>How it works, all of the behind-the-scenes that happens <em>before</em> you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode. </p>]]> </content:encoded> <pubDate>Thu, 10 Mar 2016 17:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/220747f4.mp3" length="24875520" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118447/1519690765-artwork.jpg"/> <itunes:duration>00:34:25</itunes:duration> <itunes:summary>How it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode. </itunes:summary> <itunes:subtitle>How it works, all of the behind-the-scenes that happens before you see the tournament play out on the site, and more than a handful of disasters that have happened in the 7 years it's been running. Hear it all—and more—in this week's episode. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>27</itunes:episode> </item> <item> <title>Who Wins the 2016 Piglet Tournament of Cookbooks?</title> <guid isPermaLink="false">02c29bd2-db37-11e5-bb29-e3aafa463752</guid> <description>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.</description> <content:encoded> <![CDATA[<p>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.</p>]]> </content:encoded> <pubDate>Thu, 25 Feb 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/cbdf4ef2.mp3" length="8838143" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118446/1519690751-artwork.jpg"/> <itunes:duration>00:12:13</itunes:duration> <itunes:summary>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.</itunes:summary> <itunes:subtitle>Today's the first day of our annual NCAA-style cookbook tournament, so we asked for your predictions. Hear who our judges and readers think is going to win—and hear from a bookstore owner who's running her own competition—in today's episode.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>26</itunes:episode> </item> <item> <title>Fat Isn’t Bad, Stupid Is Bad</title> <guid isPermaLink="false">2c8d803e-d025-11e5-bbcb-6bf3208bd0ac</guid> <description>Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. </description> <content:encoded> <![CDATA[<p>Or so says food writer Michael Ruhlman, who wants to know if <em>you know</em> what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. </p>]]> </content:encoded> <pubDate>Thu, 11 Feb 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/99a26467.mp3" length="18185826" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118444/1519690736-artwork.jpg"/> <itunes:duration>00:25:08</itunes:duration> <itunes:summary>Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do to be better cooks, eaters, and shoppers. </itunes:summary> <itunes:subtitle>Or so says food writer Michael Ruhlman, who wants to know if you know what’s in your food. He wants to restart the conversation around this—and change the way we talk about what we eat. Today, we hear why he thinks kale isn’t healthy, and what we can do t</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>25</itunes:episode> </item> <item> <title>Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days</title> <guid isPermaLink="false">b76d5fdc-c54c-11e5-aeb0-3bfe568d570d</guid> <description>We invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise. This episode is sponsored by Casper, offering premium mattresses online for a fraction of the price. Get $50 toward any mattress purchase by visiting casper.com/toast and using promo code TOAST.</description> <content:encoded> <![CDATA[<p>We invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise.</p> <p>This episode is sponsored by Casper, offering premium mattresses online for a fraction of the price. Get $50 toward any mattress purchase by visiting <a href="https://casper.com/toast?cvosrc=podcast.podcast.burnt_toast&utm_campaign=burnt_toast&utm_medium=podcast&utm_source=podcast&cvo_placement=landingpage">casper.com/toast</a> and using promo code TOAST.</p>]]> </content:encoded> <pubDate>Thu, 28 Jan 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/57e95af3.mp3" length="21282242" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118445/1519690782-artwork.jpg"/> <itunes:duration>00:29:26</itunes:duration> <itunes:summary>We invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise. This episode is sponsored by Casper, offering premium mattresses online for a fraction of the price. Get $50 toward any mattress purchase by visiting casper.com/toast and using promo code TOAST.</itunes:summary> <itunes:subtitle>We invite editor and creator of #Cook90 David Tamarkin into the studio to talk about what it's like to cook 3 meals a day for 30 days—and we find out about the things he never expected to learn, and the questions he never intended to raise. This episode </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>24</itunes:episode> </item> <item> <title>When Kids, Parents, Grandparents Predict the Future of Food</title> <guid isPermaLink="false">1cbf0582-ba50-11e5-824e-37f4120e1c8b</guid> <description>We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert. </description> <content:encoded> <![CDATA[<p>We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert. </p>]]> </content:encoded> <pubDate>Thu, 14 Jan 2016 00:00:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/1b762cf8.mp3" length="5272933" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118443/1519690833-artwork.jpg"/> <itunes:duration>00:05:22</itunes:duration> <itunes:summary>We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert. </itunes:summary> <itunes:subtitle>We ask all of the above what the new hotness will be in 2016. Will soup be the next hot food? And much more, right this way. You heard it here first. Spoiler alert. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>23</itunes:episode> </item> <item> <title>Someone Put A Diaper On The Turkey</title> <guid isPermaLink="false">e7c9df63a33e5329e03405b785e076a5</guid> <description>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. </description> <content:encoded> <![CDATA[<p>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. </p>]]> </content:encoded> <pubDate>Thu, 17 Dec 2015 12:08:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/465c917a.mp3" length="16852127" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118442/1519690739-artwork.jpg"/> <itunes:duration>00:17:14</itunes:duration> <itunes:summary>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that whatever happens this year, it could probably be worse. </itunes:summary> <itunes:subtitle>We asked you to share your holiday disasters—the biggest flubs, the most comically tragic things that inevitably happen when everyone comes together for the holidays. You delivered. Here are the best of the worst—and here’s to reminding ourselves that wha</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>22</itunes:episode> </item> <item> <title>Calvin Trillin's Thanksgiving Campaign: Spaghetti Carbonara Day</title> <guid isPermaLink="false">2fe9de2977d5070852a089899402aba3</guid> <description>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode is brought to you by Texture. The app that gives you an all access pass to the world's best magazines, right on your phone or tablet. Try Texture for free when you go to texture.com/TOAST. And by The Message, a new podcast from GE Podcast Theater.</description> <content:encoded> <![CDATA[<p>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode is brought to you by Texture. The app that gives you an all access pass to the world's best magazines, right on your phone or tablet. Try Texture for free when you go to texture.com/TOAST. And by The Message, a new podcast from GE Podcast Theater.</p>]]> </content:encoded> <pubDate>Tue, 24 Nov 2015 17:46:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/d0f557d5.mp3" length="5178307" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118441/1519690682-artwork.jpg"/> <itunes:duration>00:07:04</itunes:duration> <itunes:summary>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. Happy Thanksgiving, turkeys. This episode is brought to you by Texture. The app that gives you an all access pass to the world's best magazines, right on your phone or tablet. Try Texture for free when you go to texture.com/TOAST. And by The Message, a new podcast from GE Podcast Theater.</itunes:summary> <itunes:subtitle>In honor of Trillin's campaign to change the national Thanksgiving dish from turkey to spaghetti carbonara, we ask him to read his 1981 essay. Listen to him tell the tale of the very first Thanksgiving dinner, and then maybe start a campaign of your own. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>21</itunes:episode> </item> <item> <title>Simply Nigella Lawson</title> <guid isPermaLink="false">c60484293539cda8ce7798c65351c453</guid> <description>We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. </description> <content:encoded> <![CDATA[<p>We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. </p>]]> </content:encoded> <pubDate>Wed, 18 Nov 2015 20:43:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/50a6bdba.mp3" length="22900709" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118440/1519690670-artwork.jpg"/> <itunes:duration>00:31:41</itunes:duration> <itunes:summary>We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. </itunes:summary> <itunes:subtitle>We talk with the domestic goddess herself: Listen to Nigella Lawson on cooking as necessity over therapy, how she doesn't entertain, and about making up her own words. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>20</itunes:episode> </item> <item> <title>Till Dinner Do Us Part</title> <guid isPermaLink="false">1e95ae20929e7f8ccb9697f13929b915</guid> <description>This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedding food advice from some of our friends in the food world. </description> <content:encoded> <![CDATA[<p>This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedding food advice from some of our friends in the food world. </p>]]> </content:encoded> <pubDate>Wed, 04 Nov 2015 19:01:00 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/4e855b7b.mp3" length="14057567" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118439/1519690658-artwork.jpg"/> <itunes:duration>00:19:24</itunes:duration> <itunes:summary>This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedding food advice from some of our friends in the food world. </itunes:summary> <itunes:subtitle>This week we find out what it's like to cook the food for your entire wedding. Food writer Jill Santopietro walks us through how she did it—right down to showing us how to make the 3,428 gnocchi she rolled for that day, 8 years ago. Plus we hear some wedd</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>19</itunes:episode> </item> <item> <title>Man vs. Meatloaf</title> <guid isPermaLink="false">0e80f8ad8a0a595bdaec8654f3ec7cd0</guid> <description>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? </description> <content:encoded> <![CDATA[<p>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? </p>]]> </content:encoded> <pubDate>Wed, 21 Oct 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/3f584eb2.mp3" length="19966003" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118438/1519690647-artwork.jpg"/> <itunes:duration>00:27:36</itunes:duration> <itunes:summary>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it? </itunes:summary> <itunes:subtitle>Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all wort</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>18</itunes:episode> </item> <item> <title>Ruth Reichl is Coming to Dinner</title> <guid isPermaLink="false">becd82a64627352774428384a503d508</guid> <description>We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twitter helped her tell her stories.</description> <content:encoded> <![CDATA[<p>We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twitter helped her tell her stories.</p>]]> </content:encoded> <pubDate>Wed, 07 Oct 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/9b3f6243.mp3" length="21978820" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118436/1519690636-artwork.jpg"/> <itunes:duration>00:30:28</itunes:duration> <itunes:summary>We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twitter helped her tell her stories.</itunes:summary> <itunes:subtitle>We invite writer and former editor in chief of the iconic Gourmet Magazine Ruth Reichl to our office for a dinner party in honor of her new book, My Kitchen Year. Learn about her time post-Gourmet, where she thinks she learned to write a lede, and how Twi</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>17</itunes:episode> </item> <item> <title>Dale Talde on Throwing Authenticity Right Out the Window</title> <guid isPermaLink="false">1ad90c584f57da9dbe2f4e78d6c14397</guid> <description>Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. </description> <content:encoded> <![CDATA[<p>Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. </p>]]> </content:encoded> <pubDate>Fri, 25 Sep 2015 08:21:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/abaa48c1.mp3" length="20570862" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118434/1519690623-artwork.jpg"/> <itunes:duration>00:28:27</itunes:duration> <itunes:summary>Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. </itunes:summary> <itunes:subtitle>Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>16</itunes:episode> </item> <item> <title>His Name is Garrett Oliver and He Hates Crappy Beer</title> <guid isPermaLink="false">f667d38d4308115fd992b4d9a25f573a</guid> <description>Over a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of Burnt Toast is sponsored by Casper.com. Right now get $50 towards any mattress purchase by going to Casper.com/TOAST This episode is also sponsored by Audible.com. To get a free audiobook of your choice go to Audible.com/TOAST </description> <content:encoded> <![CDATA[<p>Over a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of Burnt Toast is sponsored by Casper.com. Right now get $50 towards any mattress purchase by going to Casper.com/TOAST This episode is also sponsored by Audible.com. To get a free audiobook of your choice go to Audible.com/TOAST </p>]]> </content:encoded> <pubDate>Wed, 09 Sep 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/44b80263.mp3" length="21047080" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118437/1519690688-artwork.jpg"/> <itunes:duration>00:29:06</itunes:duration> <itunes:summary>Over a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of Burnt Toast is sponsored by Casper.com. Right now get $50 towards any mattress purchase by going to Casper.com/TOAST This episode is also sponsored by Audible.com. To get a free audiobook of your choice go to Audible.com/TOAST </itunes:summary> <itunes:subtitle>Over a few PBRs, we talk to the head brewmaster at Brooklyn Brewery about all things beer: Big breweries and their craft offshoots, the differences between East and West Coast styles, and where polka music comes into play (hint: it does). This episode of</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>15</itunes:episode> </item> <item> <title>That Vegan Life: Free to Be Me and You, Cashews</title> <guid isPermaLink="false">04ecc291579018ce331b380f42c1cde9</guid> <description>We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST. </description> <content:encoded> <![CDATA[<p>We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST. </p>]]> </content:encoded> <pubDate>Wed, 26 Aug 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/55f8ea73.mp3" length="18174767" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118433/1519690647-artwork.jpg"/> <itunes:duration>00:25:07</itunes:duration> <itunes:summary>We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode was sponsored by Casper, an online retailer of premium mattresses. For $50 toward any purchase, go to Casper.com/TOAST. </itunes:summary> <itunes:subtitle>We talk to Food52 contributor and author of our forthcoming vegan cookbook Gena Hamshaw all about veganism: her favorite dishes, what you should never try to make vegan, and why our Managing Editor Kenzi should give cashew cheese another go. This episode</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>14</itunes:episode> </item> <item> <title>Pizza for Breakfast: Cooking For (and With) Kids</title> <guid isPermaLink="false">84939cbd448a9798333b450bd7a8523e</guid> <description>We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9. </description> <content:encoded> <![CDATA[<p>We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9. </p>]]> </content:encoded> <pubDate>Wed, 12 Aug 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/3bc384f4.mp3" length="16506824" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118432/1519690612-artwork.jpg"/> <itunes:duration>00:22:48</itunes:duration> <itunes:summary>We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9. </itunes:summary> <itunes:subtitle>We talk about the beauty and chaos that is feeding our children. Together with writer Phyllis Grant—and a studio full of kids—we cover rules, haphazard recipe development, and why you should never feed eggplant to a child under the age of 9. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>13</itunes:episode> </item> <item> <title>If Amanda Hesser Seats You at the End of the Table</title> <guid isPermaLink="false">cf0a59fc4d6bf18d49cbca6b78bf672e</guid> <description>Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes passive aggressively is never a good move. </description> <content:encoded> <![CDATA[<p>Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes passive aggressively is never a good move. </p>]]> </content:encoded> <pubDate>Wed, 29 Jul 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/9481097f.mp3" length="14550017" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118435/1519690690-artwork.jpg"/> <itunes:duration>00:20:05</itunes:duration> <itunes:summary>Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes passive aggressively is never a good move. </itunes:summary> <itunes:subtitle>Today we’re answering your questions about dinner parties. We talk tips and tricks, and then we’ll get to the good stuff: What to do if the food doesn’t come out, how to gracefully ask lingering guests to leave for the night, and why doing the dishes pass</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>12</itunes:episode> </item> <item> <title>On Co-Authoring and Chef Whispering</title> <guid isPermaLink="false">b9c56a059ad8e776f28414f76b6eda1d</guid> <description>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. Panoply.fm/survey </description> <content:encoded> <![CDATA[<p>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. Panoply.fm/survey </p>]]> </content:encoded> <pubDate>Wed, 15 Jul 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/74f38e1c.mp3" length="17408667" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118431/1519690601-artwork.jpg"/> <itunes:duration>00:24:03</itunes:duration> <itunes:summary>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from the first cookbook she ever wrote. Panoply’s conducting a survey. Click here to fill it out: Panoply.fm/survey By filling it out you'll help Panoply make great podcasts about the thing you love, and things you didn't even know you loved. Panoply.fm/survey </itunes:summary> <itunes:subtitle>We talk to New York Times writer and prolific cookbook author Melissa Clark about co-authoring. We find out what it’s like to get inside someone else’s voice, why the process is a little like dating, and all about the infamous Tuna Casserole Bread from th</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>11</itunes:episode> </item> <item> <title>Burnt Toast Ep 09: My New Eggs for Dinner</title> <guid isPermaLink="false">7d0392b4c64cc0b4a4c01d0929ce4642</guid> <description>Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST. </description> <content:encoded> <![CDATA[<p>Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST. </p>]]> </content:encoded> <pubDate>Wed, 01 Jul 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/93209fff.mp3" length="19759915" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118430/1519690634-artwork.jpg"/> <itunes:duration>00:27:19</itunes:duration> <itunes:summary>Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Casper. Get $50 toward any mattress purchase by visiting www.casper.com/TOAST, and using promo code TOAST. </itunes:summary> <itunes:subtitle>Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avoca</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>10</itunes:episode> </item> <item> <title>Burnt Toast Ep 08: It All Started With Hot Fudge Sundaes</title> <guid isPermaLink="false">140cda5884935423ac21b83a9d678aed</guid> <description>We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.</description> <content:encoded> <![CDATA[<p>We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.</p>]]> </content:encoded> <pubDate>Thu, 18 Jun 2015 09:47:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/cc173908.mp3" length="15680859" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118429/1519690589-artwork.jpg"/> <itunes:duration>00:21:39</itunes:duration> <itunes:summary>We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free today.</itunes:summary> <itunes:subtitle>We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>9</itunes:episode> </item> <item> <title>Burnt Toast Ep. 07: Lunch is a Point of Honor</title> <guid isPermaLink="false">7c7e3ac91d74539a66f7f720e4621725</guid> <description>Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.) </description> <content:encoded> <![CDATA[<p>Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.) </p>]]> </content:encoded> <pubDate>Wed, 03 Jun 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/fd23f6f4.mp3" length="21986427" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118426/1519690566-artwork.jpg"/> <itunes:duration>00:30:25</itunes:duration> <itunes:summary>Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.) </itunes:summary> <itunes:subtitle>Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>8</itunes:episode> </item> <item> <title>Burnt Toast Ep 06: Everyone’s a Critic </title> <guid isPermaLink="false">a78f169d47414f8c4bb2cc4852798320</guid> <description>This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST</description> <content:encoded> <![CDATA[<p>This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST</p>]]> </content:encoded> <pubDate>Wed, 20 May 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/52619c50.mp3" length="20764061" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118428/1519690578-artwork.jpg"/> <itunes:duration>00:28:43</itunes:duration> <itunes:summary>This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron. Blue Apron is the new service that delivers all the ingredients you need to make incredible meals at home. Discover a better way to cook. Visit BlueApron.com/TOAST to get your first two meals free. BlueApron.com/TOAST</itunes:summary> <itunes:subtitle>This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>7</itunes:episode> </item> <item> <title>Burnt Toast Ep 05: What We Talk About When We Talk About Coffee</title> <guid isPermaLink="false">9fb31c0c48ac5b6c9684f1f847408ef3</guid> <description>We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun. </description> <content:encoded> <![CDATA[<p>We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun. </p>]]> </content:encoded> <pubDate>Wed, 06 May 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/c689ac55.mp3" length="18548476" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118427/1519690607-artwork.jpg"/> <itunes:duration>00:25:38</itunes:duration> <itunes:summary>We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun. </itunes:summary> <itunes:subtitle>We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>6</itunes:episode> </item> <item> <title>Burnt Toast Ep 04: Dinner Between Two People</title> <guid isPermaLink="false">a2816adacadd196bf9a9a06de01a7d5e</guid> <description>For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be. </description> <content:encoded> <![CDATA[<p>For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be. </p>]]> </content:encoded> <pubDate>Wed, 22 Apr 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/dae447f5.mp3" length="17592680" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118423/1519690580-artwork.jpg"/> <itunes:duration>00:24:19</itunes:duration> <itunes:summary>For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be. </itunes:summary> <itunes:subtitle>For this episode all about food on early dates, we talk to Saveur Editor in Chief Adam Sachs about confessions, rules, and everything in between. And we do it all completely sober, in a brightly lit room—just as no early date should ever be. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>5</itunes:episode> </item> <item> <title>Burnt Toast Ep 03: Food Didn’t Mean Anything to Me Then</title> <guid isPermaLink="false">3367d2fd3500bfd64084513234780fd1</guid> <description>Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.</description> <content:encoded> <![CDATA[<p>Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.</p>]]> </content:encoded> <pubDate>Wed, 08 Apr 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/94e0d042.mp3" length="18912939" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118425/1519690544-artwork.jpg"/> <itunes:duration>00:26:12</itunes:duration> <itunes:summary>Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.</itunes:summary> <itunes:subtitle>Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>4</itunes:episode> </item> <item> <title>Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly</title> <guid isPermaLink="false">26748a2703a33fd4e0fda7b931638d04</guid> <description>This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. </description> <content:encoded> <![CDATA[<p>This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. </p>]]> </content:encoded> <pubDate>Wed, 25 Mar 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/8dec75a2.mp3" length="20396458" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118424/1519690554-artwork.jpg"/> <itunes:duration>00:28:12</itunes:duration> <itunes:summary>This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books ever published. </itunes:summary> <itunes:subtitle>This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a bad one, and some of the craziest books </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>3</itunes:episode> </item> <item> <title>Burnt Toast Ep 01: I Draw the Line at Tongue</title> <guid isPermaLink="false">4eb2b127de76d4fd9fa0477b7634b989</guid> <description>We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. </description> <content:encoded> <![CDATA[<p>We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. </p>]]> </content:encoded> <pubDate>Wed, 11 Mar 2015 20:01:00 -0400</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/9c76649e.mp3" length="18697093" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118421/1519690530-artwork.jpg"/> <itunes:duration>00:25:51</itunes:duration> <itunes:summary>We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. </itunes:summary> <itunes:subtitle>We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get weird. </itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>2</itunes:episode> </item> <item> <title>Promo: Burnt Toast</title> <guid isPermaLink="false">7203eeaf037211ea2773c4bfe3d41c36</guid> <description>Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.</description> <content:encoded> <![CDATA[<p>Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.</p>]]> </content:encoded> <pubDate>Tue, 24 Feb 2015 22:20:10 -0500</pubDate> <author>podcasts@food52.com (Food52)</author> <enclosure url="https://audio.simplecast.com/245dbe7e.mp3" length="334448" type="audio/mpeg"/> <itunes:author>Food52</itunes:author> <itunes:image href="https://media.simplecast.com/episode/image/118422/1519690563-artwork.jpg"/> <itunes:duration>00:00:59</itunes:duration> <itunes:summary>Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-spirited debate.</itunes:summary> <itunes:subtitle>Here at Burnt Toast, we talk about the things that don’t make it onto Food52.com. Join hosts and founders Amanda Hesser and Merrill Stubbs, plus a rotating cast of smart, salty guests, for controversial cooking topics, food culture, and occasional good-sp</itunes:subtitle> <itunes:keywords></itunes:keywords> <itunes:explicit>no</itunes:explicit> <itunes:episodeType>full</itunes:episodeType> <itunes:episode>1</itunes:episode> </item> </channel></rss> If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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