Burnt Toast

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.

https://food52.com/p/burnt-toast

Eine durchschnittliche Folge dieses Podcasts dauert 25m. Bisher sind 214 Folge(n) erschienen. Jede Woche gibt es eine neue Folge dieses Podcasts.

Gesamtlänge aller Episoden: 3 days 16 hours 10 minutes

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episode 149: Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach


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.


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 December 13, 2023  19m
 
 

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


Hey, Burnt Toast fans: We're sharing an episode from Play Me a Recipe. This week: International pizza consultant Anthony Falco shares his grandma's recipe for a sourdough pan pizza topped with onions and olives, from 'Pizza Czar.'


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 September 13, 2023  26m
 
 

Molly Gilbert Makes Apple Fritter Cake


Need to use leftover apples from your latest trip to orchard? Looking for a crowd-pleasing dessert for a fall gathering? Listen to Molly Gilbert's episode of Play Me a Recipe as she makes this homage to her favorite donut, the apple fritter. This cake has the same dense crumb, baked apple pockets, and sweet maple glaze. And the best part? No frying necessary.


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 June 13, 2023  23m
 
 

episode 148: Simply Genius Cookies with Tara O'Brady


The Simply Genius Cookbook is out now!! To celebrate, we're sharing an episode of Genius Recipe Tapes all about one of the featured recipes from the book, Tara O'Brady's Basic, Great, Chocolate Chip Cookies.


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 May 22, 2023  26m
 
 

A Simply Genius Tomato Sauce in 5-ish Minutes


With the release of the Simply Genius cookbook right around the corner, this week we wanted to share a particularly simple and genius recipe from the book. And because every great chef needs a partner, in this episode Kristen is joined by a very special sous-chef, her daughter Mari, as they cook their way through Heidi Swanson's 5-minute tomato sauce (in maybe a few more than 5 minutes).


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 May 18, 2023  12m
 
 

episode 147: Jolie Laide


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...


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 May 15, 2023  27m
 
 

episode 146: Leonardo Urena and the Giant Pumpkin


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


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 May 11, 2023  17m
 
 

episode 145: Where Did the Banana Peel Slipping Gag Come From?


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.


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 May 8, 2023  14m
 
 

episode 144: Part II: Meet the Inventor of the Roto-Broil 400


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.


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 May 8, 2023  14m
 
 

episode 143: The Worst Food in White House History


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...


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 May 4, 2023  19m