Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap. Recipe 16 Rugelach Dough 2 1/4 cups (288g) all-purpose flour, plus more for...
Dec 13, 2023•19 min•Ep. 149
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead ...
Sep 13, 2023•27 min
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Recipe Serves 24 Cake Unsalted butter or nonstick cooking spray 2 1⁄2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1⁄4 teaspoon ground nutmeg 2 cups packed dark brown sugar 1⁄2 cup (1 stick) unsalted butter, ...
Jun 13, 2023•23 min
Referenced in this episode Simply Genius Cookbook Tara O'Brady's Genius Chocolate Chip Cookies Tara O'Brady on Substack Genius-Hunter Extra Credit Tara O'Brady's Website Tara O'Brady's Instagram...
May 22, 2023•26 min•Ep. 148
eferenced in this episode Simply Genius Cookbook Heidi Swanson's Genius 5-Minute Tomato Sauce Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com . Theme Music by The Cabinetmaker on Blue Dot Sessions...
May 18, 2023•12 min
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 mos...
May 15, 2023•27 min•Ep. 147
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
May 11, 2023•18 min•Ep. 146
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.
May 08, 2023•15 min•Ep. 145
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.
May 08, 2023•15 min•Ep. 144
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 Se...
May 04, 2023•20 min•Ep. 143
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
May 04, 2023•14 min•Ep. 142
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,
May 01, 2023•15 min•Ep. 141
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.
Apr 27, 2023•17 min•Ep. 140
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.
Apr 27, 2023•15 min•Ep. 139
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.
Apr 24, 2023•15 min•Ep. 138
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.
Apr 24, 2023•15 min•Ep. 137
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....
Apr 20, 2023•27 min•Ep. 136
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...
Apr 20, 2023•22 min•Ep. 135
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.)
Apr 17, 2023•30 min•Ep. 134
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 Blue...
Apr 13, 2023•29 min•Ep. 133
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.
Apr 10, 2023•26 min•Ep. 132
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.
Apr 06, 2023•26 min•Ep. 131
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.
Apr 03, 2023•28 min•Ep. 130
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.
Mar 30, 2023•26 min•Ep. 129
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead ...
Mar 27, 2023•27 min
If you enjoyed this episode be sure to subscribe to The Genius Recipe Tapes wherever you listen to podcasts. Referenced in this episode Crispy Yangnyeom Chickpeas With Caramelized Honey From Eric Kim (recipe + video) Korean American: Food That Tastes Like Home Genius-Hunter Extra Credit When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52) Read some of Eric's writing on Food52's Table For One column! Have a genius recipe you'd like to share? Tell me all ...
Mar 23, 2023•32 min•Ep. 128
Host Peter J. Kim is joined by content creator Carolina Gelen and author Irina Georgescu to talk about mamaliga, pickles, and Romania's super juicy sausages, as well as how communism shaped the family dinner table. Peter also discusses the musical influence of Romania's Romani people with Henry Ernst, manager of the energetic brass band Fanfare Ciocărlia.
Mar 20, 2023•52 min•Ep. 127
Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture. Recipe Serves 4 For Oats 100g ghee or unsalted butter 1 small red onion, finely diced 1 celery stick, finely diced 1 carrot, peeled and finely diced 1 large tomato, finely chopped 2 small green chillies, finely chopped 1 tablespoon garam masala 1...
Jan 12, 2023•6 min•Ep. 126
Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking. Referenced in this episode Joy's Plum and Lemon Curd Cake Joy's Moon Pie Bar Joy's Dark Chocolate Tahini Skillet Cookie Genius-Hunter Extra Credit Joy the Baker's Website Find Joy on Instagram!...
Jan 05, 2023•27 min•Ep. 125
Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap. Recipe 16 Rugelach Dough 2 1/4 cups (288g) all-purpose flour, plus more for...
Dec 29, 2022•19 min•Ep. 124
