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Rank #14 in Food category

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Society & Culture
Food
History

Burnt Toast

Updated about 1 month ago

Rank #14 in Food category

Arts
Society & Culture
Food
History
Read more

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.

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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 Ratings

333 Ratings
Average Ratings
199
71
29
20
14

Great food content

By NYC puzzler - May 15 2018
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...but could use some audio help. All the guests calling in live via soup can.

Great!!

By nycfoodluvr - Mar 29 2018
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Erudite, clever, and well produced, this podcast is a new favorite.

iTunes Ratings

333 Ratings
Average Ratings
199
71
29
20
14

Great food content

By NYC puzzler - May 15 2018
Read more
...but could use some audio help. All the guests calling in live via soup can.

Great!!

By nycfoodluvr - Mar 29 2018
Read more
Erudite, clever, and well produced, this podcast is a new favorite.
Cover image of Burnt Toast

Burnt Toast

Updated about 1 month ago

Rank #14 in Food category

Read more

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.

Rank #1: A Good Morning To You!

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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?

May 17 2018
28 mins
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Rank #2: Meet the Roto-Broil 400

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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,

Apr 06 2017
15 mins
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Rank #3: The Kit Kat Jingle That Almost Wasn't

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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. 

Mar 09 2017
15 mins
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Rank #4: What We Cook When We Don't Feel Like Cooking

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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. 

May 19 2016
9 mins
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Rank #5: Fat Isn’t Bad, Stupid Is Bad

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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. 

Feb 11 2016
25 mins
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Rank #6: Burnt Toast Ep 02: Cookbooks: The Good, the Bad, the Ugly

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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. 

Mar 26 2015
28 mins
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Rank #7: Simply Nigella Lawson (Rebroadcast)

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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. 

Jan 26 2017
32 mins
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Rank #8: Michael Pollan, Ten Years After the Omnivore’s Dilemma

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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. 

Aug 11 2016
20 mins
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Rank #9: Why is There No Pie Emoji?

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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.

Mar 23 2017
17 mins
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Rank #10: Ruth Reichl is Coming to Dinner

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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.

Oct 08 2015
30 mins
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Rank #11: The Worst Food in White House History

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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.

May 04 2017
19 mins
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Rank #12: Spice Is Nice

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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.

Jun 01 2018
27 mins
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Rank #13: A Seat at Chef's Table

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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. 

May 05 2016
26 mins
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Rank #14: Always Be Cooking: What I Learned From Cooking 90 Meals in 30 Days

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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.

Jan 28 2016
29 mins
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Rank #15: The Longest Wait

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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.

Mar 29 2018
27 mins
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Rank #16: Simply Nigella Lawson

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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. 

Nov 19 2015
31 mins
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Rank #17: Jolie Laide

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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

May 04 2018
27 mins
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Rank #18: What’s Different About Getting a Food Job Now?

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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.

Sep 09 2016
22 mins
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Rank #19: The Genius Recipes that Change the Way We Cook

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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

Apr 21 2016
25 mins
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Rank #20: Can You *Really* Season Your Food with Sound?

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We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.

Apr 20 2017
13 mins
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