The Magic of the Bialy

On this episode of Special Sauce we go deep into the story of the not famous enough Jewish roll known as a bialy (which is far superior to its kind of distant cousin, the bagel) with the celebrated chef, Mark Strausman, who is merely one of the great bialy bakers of our time. Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce the Washington Post's Tim Carman and the Los Angeles Times's Stephanie Breijo discuss the enormous headwinds facing restaurants all over the country in 2026. High food costs, tariffs, the uncertain economy, and the ICE Raids' chilling effect on restaurant workers, and business in general, have left restaurant owners wondering about their survival. Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce, The New York Times's superb wine critic Eric Asimov details the many challenges facing the wine industry. He cites high prices, over-production of factory wine, and the snootiness of too many wine enthusiasts AND the people that serve and sell wine. Eric even offers his prescription for many of the problems that plague the wine biz.  Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode we talk to Cherry Bombe founder, Kerry Diamond. Cherry Bombe is a media company celebrating women in the world of food  and drink. Her mission from day one has been to support women in the industry by shining a spotlight on them, sharing their stories, and bringing them together in person and virtually. As you will hear, it hasn't been easy, but according to Kerry, it's all been worth it.  Learn about your ad choices: dovetail.prx.org/ad-choices

We decided to leave 2025 behind by reheating an episode from 2023 that features the remarkable Hamissi Mamba, who came to Detroit from his native Burundi searching for a better life, leaving his wife Nadia behind not knowing she was pregnant with twins. Despite not speaking English and knowing no one in the motor city Mamba has in a few short years opened a successful restaurant Baobab Fare, a food truck Waka by Baobab, and Soko, a retail business selling East African curated sauces, coffee and beverages, chocolate jewelry, and apparel. Mamba's story is especially resonant given the cruel anti-immigrant policies of the Trump administration.  Learn about your ad choices: dovetail.prx.org/ad-choices

ICE invaded Charlotte a couple of weeks ago and have wreaked their usual havoc on the vibrant food community there. Charlotte food business owner (Manolo's Bakery) and immigration activist Manolo Betancur courageously shared his own experiences dealing with ICE. ICE has completely devastated what is a thriving immigrant population in Charlotte. Joining Manolo is the terrific food writer Kathleen Purvis, who was the longtime food editor of the Charlotte Observer.  Learn about your ad choices: dovetail.prx.org/ad-choices

The world's gone mad for matcha, and the The New York Times's Pete Wells has the scoop on today's episode of Special Sauce.  Learn about your ad choices: dovetail.prx.org/ad-choices

On this week's Special Sauce the Washington Post's Tim Carman and Warren Rojas explain how ICE Raids and the National Guard deployment in the nation's capital have terrified immigrant restaurant workers and owners.  Learn about your ad choices: dovetail.prx.org/ad-choices

Kenji Lopez-Alt and Smitten Kitchen's Deb Perelman discuss (what else) how they deal with Thanksgiving leftovers in this classic Special Sauce episode from 2023. Leave the meat on the bone or in the fridge or slice it off right away? Stuffing waffles, anyone? Is pie the only thing to have for breakfast after Thanksgiving? They don't always agree, but Kenji and Deb always have a great time when they get together.  Learn about your ad choices: dovetail.prx.org/ad-choices

This year for Turkey Day we reheat a gem of a Thanksgiving call-in show featuring two of the biggest turkey lovers I know; Kenji Lopez-Alt and Stella Parks. Also known as "Brave Tart". They answered serious eater's questions about anything and everything about cooking a Thanksgiving meal. Like, "Is it dangerous to cook your stuffing inside the bird?" (Kenji says the answer is yes) Or "What kind of salt to use in your pie dough?" Stella even suggests how to toast sugar to make your desserts a little less sweet!  Learn about your ad choices: dovetail.prx.org/ad-choices