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Burnt Toast

Panoply

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.

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.

Location:

United States

Networks:

Panoply

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.

Twitter:

@Food52

Language:

English


Episodes

A Simply Genius Tomato Sauce in 5-ish Minutes

9/7/2022
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

Duration:00:13:33

Genius Recipe Tapes: Dorie Greenspan's Iconic Cake

8/25/2022
Referenced in this episode Pre-order the Simply Genius cookbook (+ get an instant sneak peek at 14 new recipes and riffs!)Why Dorie Greenspan's French Yogurt Cake is GeniusWatch Kristen make her way through this cakeGenius-Hunter Extra Credit Dorie Greenspan's InstagramHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Duration:00:23:31

Understanding the Fried Chicken Sandwich

8/17/2022
Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy? Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying. Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:38:39

Understanding the Breakfast Sandwich

8/12/2022
Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel? Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff. Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:44:19

Burning More Toast!

8/4/2022
The Burnt Toast podcast is back! August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!

Duration:00:06:18

Understanding the Classic Turkey Sandwich

7/27/2022
Roasted? Smoked? Honeyed? To avo or not to avo? Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring. Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:42:17

Understanding the Egg Salad Sandwich

7/20/2022
How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush? In pursuit of a not-gross, not-bland egg salad, Molly and Declan give it the cae sal treatment. Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:38:59

Understanding the Tuna Melt

7/13/2022
Oil-packed or water-packed tuna? Can seafood be paired with cheese? Open- or closed-face? Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese! Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:45:11

Understanding The Italian (aka Hoagie aka Grinder aka Hero)

7/6/2022
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio? Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:39:38

Understanding the Grilled Cheese

6/29/2022
Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally? Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all. Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:34:18

Understanding the PB&J

6/22/2022
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling? Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread. Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:33:16

The Joy of Juneteenth | Nicole Taylor

6/15/2022
Referenced in this episode Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black CelebrationsNicole Taylor on InstagramGenius-Hunter Extra Credit The Up South Cookbook: Chasing Dixie in a Brooklyn KitchenHave 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

Duration:00:23:07

Understanding the BLT

6/8/2022
If you liked this episode, head over to The Sandwich Universe's show page to subscribe so you don't miss out on Molly and Declan tackling the many more sandwiches to come! Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem). Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.

Duration:00:41:04

Searching for Nun’s Farts in Montréal from Not Lost

5/18/2022
Here’s a special preview of Not Lost, a new podcast about finding yourself in places you’ve never been from our friends at Pushkin Industries. Host Brendan Francis Newnam takes us around the world, learning about new places by getting invited to a stranger’s house for dinner. From Montréal to Mexico City, Brendan and his guests drink, dance, and eat, learning as much about themselves as the places they visit. In the preview you’re about to hear, Brendan and his guest Danielle Henderson visit...

Duration:00:09:52

Harry Sultan makes Pork Shoulder Ragu

5/10/2022
On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the...

Duration:00:22:53

Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia

5/4/2022
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.

Duration:00:56:07

[BONUS] My Family Recipe: Motherhood & Chocolate Cake

4/26/2022
First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake. "I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland Referenced in this episode: A Chocolate Cake That Celebrates Mothers—Lost & FoundChocolate Cake with Whipped Cream FrostingFind...

Duration:00:33:22

BONUS: Puddings & PFCs with Mary McCartney, Jonathan Nunn & Hyphen

4/18/2022
Host Peter J Kim takes a trip to the United Kingdom to explore puddings, PFCs, and the mysterious saveloy dip. Food Network host Mary McCartney invites us into her home to talk about the importance of Sunday roasts, and food and music memories with her father Paul McCartney. Jonathan Nunn, the founder of Vittles, guides us through the most important food on the streets of London—and it's not fish and chips. Through it all, listen to music by British rapper, Hyphen, who accurately describes...

Duration:00:53:20

[BONUS] A Sunny One-Bowl Citrus Cake

4/11/2022
Referenced in this episode Citrus Cake From Yasmin KhanRipe FigsGenius-Hunter Extra Credit Yasmin on Instagram The story behind Ripe FigsHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.

Duration:00:18:01

[BONUS] Homage to Ukraine with Anna Voloshyna & Odyn v Kanoe

4/4/2022
The current crisis in Ukraine is a nightmare. While we may try to quantify its toll in the number of lives lost, we also need to consider the culture that is being threatened. In this episode of Counterjam, host Peter J Kim goes course by course through a festive Ukrainian meal with Anna Voloshyna, chef and author of the forthcoming cookbook Budmo! Lviv-based band Odyn v Kanoe provide a truly moving soundtrack. Our next episode is coming out in just a couple of weeks, but in the meantime,...

Duration:00:53:31