Burnt Toast

  • Autor: Vários
  • Narrador: Vários
  • Editora: Podcast
  • Duração: 87:28:01
  • Mais informações

Informações:

Sinopse

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 fodderall 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.

Episódios

  • Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach

    13/12/2023 Duração: 19min

    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.Recipe16 Rugelach Dough2 1/4 cups (288g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1/4 cup (40g) malted milk powder1 teaspoon kosher salt1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes8 ounces (226g) cold cream cheese, cut into ½-inch cubesMalted Milk Chocolate Filling4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate1/3 cup (53g) malted milk powder1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder1/2 teaspoon ground cinnamon1/4 teaspoon kosher salt1 large egg, for egg wash, plus more if neededsanding sugar,

  • Play Me a Recipe: Anthony Falco makes Onion & Olive Bread

    13/09/2023 Duração: 26min

    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 and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.Onion & Olive Breadmakes 1 (12-by-16-inch) pan pizzaSicilian grandma dough900 grams high-protein flour100 grams whole-grain flour, preferably freshly milled30 grams sea salt720 grams (3 cups) water, at 65°F (18°C)100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment60 grams extra-virgin olive oil, plus more for oiling the pansOnion & olive bread45 grams green Cas

  • Molly Gilbert Makes Apple Fritter Cake

    13/06/2023 Duração: 23min

    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. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners’ sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.In a medium bowl, whisk together the flour, baking s

  • Simply Genius Cookies with Tara O'Brady

    22/05/2023 Duração: 26min

    Referenced in this episode Simply Genius CookbookTara O'Brady's Genius Chocolate Chip CookiesTara O'Brady on SubstackGenius-Hunter Extra CreditTara O'Brady's WebsiteTara O'Brady's Instagram

  • A Simply Genius Tomato Sauce in 5-ish Minutes

    18/05/2023 Duração: 12min

    eferenced in this episode Simply Genius CookbookHeidi Swanson's Genius 5-Minute Tomato SauceHave 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

  • Jolie Laide

    15/05/2023 Duração: 27min

    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

  • Leonardo Urena and the Giant Pumpkin

    11/05/2023 Duração: 17min

    How, exactly, you grow a gourd larger than a living room, and more importantly—why. 

  • Where Did the Banana Peel Slipping Gag Come From?

    08/05/2023 Duração: 14min

    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.

  • Part II: Meet the Inventor of the Roto-Broil 400

    08/05/2023 Duração: 14min

    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.

  • The Worst Food in White House History

    04/05/2023 Duração: 19min

    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.

  • Can You *Really* Season Your Food with Sound?

    04/05/2023 Duração: 13min

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

  • Meet the Roto-Broil 400

    01/05/2023 Duração: 15min

    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,

  • Why is There No Pie Emoji?

    27/04/2023 Duração: 17min

    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.

  • The Kit Kat Jingle That Almost Wasn't

    27/04/2023 Duração: 15min

    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. 

  • Food Swindle, or Absolute Genius? The Margarine Story

    24/04/2023 Duração: 14min

    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. 

  • Where Did the Banana Peel Slipping Gag Come From?

    24/04/2023 Duração: 14min

    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.

  • Burnt Toast: My New Eggs for Dinner

    20/04/2023 Duração: 27min

    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. 

  • Burnt Toast: It All Started With Hot Fudge Sundaes

    20/04/2023 Duração: 21min

    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.

  • Burnt Toast: Lunch is a Point of Honor

    17/04/2023 Duração: 30min

    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.) 

  • Burnt Toast: Everyone’s a Critic

    13/04/2023 Duração: 28min

    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

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