Annie, Get Your Gunk

The poet and piemaker Kate Lebo joins us to help discuss her book "The Book of Difficult Fruit," which inspired this episode! We meddle with some medlars and try to make some prickly pears less prickly. Don’t take your pommes for granted!For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

Coming to you live from the Emerson Colonial Theater in Boston, with a little cameo appearance from Sumesh Uncle!For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

It’s the return of Samini's Teeny Tahini Sardini Panini! Plus: the pleasure and pain of making the ultimate chile crisp; blanching at having to blanch; and finding cast iron treasure in the lost-and-fond. For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

This episode was recorded live in San Francisco at the Sydney Goldstein Theater, as part of Samin’s Good Things book tour! It was hosted by City Arts & Lectures, and recorded by KQED. There’s a real spirit of togetherness and gathering in Good Things, so getting together in person with 1,700 people felt like  a great way to talk about Samin’s food ideas in the cookbook—and answer listener questions that came from folks in the Bay Area!For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

For the first time, we're recording an episode in the same room! Which means Hrishi is in arm's length of Samin if she decides to smack him for a bad pun! (No Hrishis were harmed in the making of this episode.) We're talking about the unfortunately named shoofly pie, and a couple that's unfortunately divided on their love of mayonnaise. Listen to this episode while you re-organize your fridge!For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

We are thrilled to be back for the eleventieth season in our four-part series! Right now, it’s time to KICK OUT THE JAMS! We’ve got questions that are high in iron, and answers that are high in irony. And a Chef Detective that we’re hoping no one will have beef with, featuring advice from Samin's old cooking colleague Emily Su-Bowden.For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

You should never under-season your food, and you should never under-season your podcasts! So we're coming back with a brand new season of our podcast, starting on August 29th! "New season" implies that we had previous "seasons" and not just a flurry of episodes in 2020, followed by unreasonably long fallow periods with sporadic individual episodes. But never mind that! Eight more episodes are coming soon, so please send your cooking questions to [email protected], and make sure you're subscribed to this feed! 

Big News! Samin’s second cookbook, Good Things, will be published this September! You can preorder it here now!And to celebrate the book release, Samin will be touring across North America this fall for a series of conversations with friends (and occasionally, Hrishi). Get your tickets now for these events, which promise to be full of laughter, connection, and deliciousness (unless Hrishi is moderating, in which case all we can promise is bickering and puns).In the meantime, here’s a new episode with some questions about eggs, rice, saffron, and specialty condiments — plus a visit from our favorite food influencer, Sumesh Uncle.For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.

Our holiday episode this year is a Christmas special. Samin is making puns and courting controversy (don't let a Chicagoan hear how she eats a hot dog). And Hrishi’s making a weird sandwich, and trying to recreate a treat he sampled in London. Featuring listeners’ questions, plus a conversation about an ancient fish sauce between Samin and our friend and co-host of Radiolab, Latif Nasser.For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.Listen to the Radiolab episode about Pompeii here.

It’s Thanksgiving, and so, like giblets and your racist aunt, this is the only time this year that you’ll have to deal with us. Welcome to the first (and possibly only) installment of our chill era, featuring our favorite retired food scientist, Dr. Sumesh Uncle Hirway.