Deb Perelman

If you're like me, you're probably already worrying about holiday dinners and parties that you might have to bring stuff to. And at least some of us might be a little punchy at the thought of cooking or baking for friends. So to the rescue comes friend of Special Sauce, Smitten Kitchen's Deb Perelman. 

On this episode of Special Sauce The New York Times's wine writer Eric Asimov shares his democratic and unsnobby approach to both food and wine, which invites newcomers and longtime enthusiasts to explore their own wine experiences.

On this episode of Special Sauce I talk to author and fellow pie lover Stacey Mei Yan Fong about her new book '50 Pies, 50 States, An Immigrant's Love Letter to the U.S. Through Pie'.

In part two of our discussion, Ruth Reichl and I get into how the American government has played a major role in corrupting our food system.

On this episode of Special Sauce legendary food critic Ruth Reichl talks about the documentary film "Food & Country" which she stars in and co-produced.  

On this episode of Special Sauce we talk to Sullivan Street Bakery founder Jim Lahey about his revolutionary no-knead bread making technique.

On this episode of Special Sauce, Kenji and I dig deep into his (almost) foolproof pan pizza recipe. 

On this episode of Special Sauce we meet Rollen Chalmers, a third-generation African-American rice farmer based in South Carolina, who is reclaiming his roots one grain of Carolina Gold rice at a time. 

What happens when food writers take Ozempic? New York Magazine's Adam Platt and I discuss our experiences with the weight loss drug on this episode of Special Sauce. 

Ah potatoes! How do we love them? Let me count the ways. Perfectly crispy, salty french fries, golden brown herb coated roasted potatoes, creamy smooth mashed potatoes. The not so lowly spud has  been an intense field of inquiry for our friend Kenji Lopez Alt for years now.  For this week’s re-heated episode, he and I take a deep dive into some of the now famous posts he wrote for Serious Eats back in the day. In one, he delves into the mystery of McDonald’s French fries and in another he unlocks the secrets of oven roasted potatoes.