This week on Special Sauce, James Beard Award-winning chef and baker Nancy Silverton talks about her new book ‘The Cookie that Changed My Life’. Any serious eater who loves to bake should check it out.

Nancy Silverton: Foolproof Baker's Recipes

This week on Special Sauce we get some brilliant, common sense home baking advice from home baking wizard Dorie Greenspan.

Dorie Greenspan's Low Key Baking Brilliance

This week on Special we continue our deep dive into the world of dried spices with Ethan Frisch and Ori Zohar, founders of Burlap & Barrel. And we hear from some serious eaters about their experiences with buying, using and storing their dried spices.

Burlap and Barrel Pt 2

For Valentine's Day I dug up this classic interview with Mr. Chocolate, Jacques Torres. He gives us a succinct master class in making bean to bar chocolate, from growing the cacao beans to making milk, dark, and white chocolate creations to sell in his shops and online.

Jacques Torres, Mr. Chcocolate Redux

This week on Special Sauce I talk with former Kentucky Poet Laureate Crystal Wilkinson, author of the culinary memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks.

Crystal Wilkinson On Kitchen Ghosts

This week on Special Sauce we talk to the good guy spice whisperers Ethan Frisch and Ori Zohar, who are the founders of the socially conscious spice company Burlap & Barrel. They are on a mission to to build new international spice supply chains that are equitable, transparent, and traceable.

Burlap and Barrel

This week on Special Sauce we delve deeper into Toni Tipton Martin's seminal research into African-American cooking and cocktails.

Toni Tipton Martin 2: African American Cocktails and More

This week on Special Sauce we talk African American Cookbooks with Cook's Country editor in chief, food historian, and writer Toni Tipton Martin.

Toni Tipton Martin: African-American Cookbooks

This week on Special Sauce we hear part 2 of one of our favorite interviews of 2022 with the inimitable Tami Treadwell, the charismatic founder of Harlem Seafood Soul.

Harlem Seafood Soul's Tami Treadwell Redux, Part 2

This week on Special Sauce we're repeating the first of two great interviews with Harlem Seafood Soul's Tami Treadwell.

Harlem Seafood Soul's Tami Treadwell Redux, Part 1

This week on Special Sauce we hear more about what makes a great burger with Hamburger America's George Motz

George Motz: What Makes A Great Burger

Ths week on Special Sauce I catch up with my old running partner George Motz, America's first bona fide burger scholar. George has just opened his very own burger joint Hamburger America.

George Motz: Hamburger America

This week on Special Sauce we go really deep into Fuschia Dunlop's latest book, ‘Invitation to a Banquet: The Story of Chinese Food’. It just got a rave front page review from NYT book critic Dwight Garner.

Fuschia Dunlop on Chinese Cuisine, Part 2

This week on Special Sauce, we’ll hear about Fuchsia Dunlop’s journey from her first Chinese cooking classes to the researching and writing of her 7th book, Invitation to a Banquet: The Story of Chinese Food. We'll find out what she's learned about the country's history and culture in her many years of exploring Chinese cuisine, and why she says she'll never get bored of eating and writing about Chinese food.

Fuchsia Dunlop on Chinese Cuisine

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers.

Thanksgiving Leftovers with Kenji and Deb

On this episode of Special Sauce Kenji and Smitten Kitchen's Deb Perelman give us some tips on how to cook up a Thanksgiving feast in a small space without stressing out.

Thanksgiving: Kenji and Deb Reduce Your Stress

This week on Special Sauce we hear more about the joy of vegetables and the importance of family with “Tenderheart” author Hetty McKinnon.

Hetty McKinnon: The Vegetable Whisperer Part 2

On this week's Special Sauce I talk to food writer Hetty Liu McKinnon.With her five vegetarian cookbooks, her popular Substack newsletter, and her ingenious vegetarian recipes for the New York Times, food writer Hetty has been called the vegetable whisperer, and rightfully so.

Hetty McKinnon: The Vegetable Whisperer

Last week, we got an inside look at the father son relationship at the heart of the YouTube series, Hunger Pangs. This time we pick up our conversation with Kevin Pak, the Editorial director of Digital at America's Test Kitchen and his dad, Jeffrey, and learn about how they transformed their success online into a new book, A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese).

Hunger Pangs Part 2: A Father and Son Connect Through Food

On this episode of Special Sauce I talk to food writer Kevin Pang and his dad Jeffrey about how they bridged their substantial generation gap through their shared love of food and cooking.

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