The world's gone mad for matcha, and the <a href="https://www.nytimes.com/by/pete-wells">The New York Times's</a> Pete Wells has the scoop on today's episode of Special Sauce. 

Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<description>
 &lt;p&gt;The world's gone mad for matcha, and the &lt;a href="https://www.nytimes.com/by/pete-wells"&gt;&lt;strong&gt;&lt;em&gt;The New York Times's&lt;/em&gt;&lt;/strong&gt;&lt;/a&gt; Pete Wells has the scoop on today's episode of Special Sauce. &lt;/p&gt;

Learn about your ad choices: &lt;a href="https://dovetail.prx.org/ad-choices"&gt;dovetail.prx.org/ad-choices&lt;/a&gt;
 </description>

The world's gone mad for matcha, and the <a href="https://www.nytimes.com/by/pete-wells">The New York Times's</a> Pete Wells has the scoop on today's episode of Special Sauce.

Matcha Madness with Pete Wells

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: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<description>
 &lt;p&gt;On this week's Special Sauce the &lt;strong&gt;&lt;em&gt;Washington Post's&lt;/em&gt;&lt;/strong&gt; 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. &lt;/p&gt;

Learn about your ad choices: &lt;a href="https://dovetail.prx.org/ad-choices"&gt;dovetail.prx.org/ad-choices&lt;/a&gt;
 </description>


        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. 
      

ICE in DC: WaPo's Tim Carman and Warren Rojas Explain All

Kenji Lopez-Alt and <a href="https://smittenkitchen.com/">Smitten Kitchen's</a> 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: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<description>
 &lt;p&gt;Kenji Lopez-Alt and &lt;a href="https://smittenkitchen.com/"&gt;&lt;strong&gt;&lt;em&gt;Smitten Kitchen's&lt;/em&gt;&lt;/strong&gt;&lt;/a&gt; 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. &lt;/p&gt;

Learn about your ad choices: &lt;a href="https://dovetail.prx.org/ad-choices"&gt;dovetail.prx.org/ad-choices&lt;/a&gt;
 </description>

Kenji Lopez-Alt and <a href="https://smittenkitchen.com/">Smitten Kitchen's</a> 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.

Leftovers Reheat with Kenji and Deb Perelman

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: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<description>
 &lt;p&gt;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! &lt;/p&gt;

Learn about your ad choices: &lt;a href="https://dovetail.prx.org/ad-choices"&gt;dovetail.prx.org/ad-choices&lt;/a&gt;
 </description>


        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! 
      

Turkey Day Reheat: Kenji and Stella Parks Take Calls from Listeners

Many beloved candy bars are now being made without cocoa butter and here to tell us why and how the likes of Rolo, Mr. Goodbar and Almond Joy have been reformulated to exclude the plant-based fat is The New York Times climate reporter, Claire Brown.

Learn about your ad choices: <a href="https://dovetail.prx.org/ad-choices">dovetail.prx.org/ad-choices</a>

<description>
 &lt;p&gt;Many beloved candy bars are now being made without cocoa butter and here to tell us why and how the likes of Rolo, Mr. Goodbar and Almond Joy have been reformulated to exclude the plant-based fat is The New York Times climate reporter, Claire Brown.&lt;/p&gt;

Learn about your ad choices: &lt;a href="https://dovetail.prx.org/ad-choices"&gt;dovetail.prx.org/ad-choices&lt;/a&gt;
 </description>


        Many beloved candy bars are now being made without cocoa butter and here to tell us why and how the likes of Rolo, Mr. Goodbar and Almond Joy have been reformulated to exclude the plant-based fat is The New York Times climate reporter, Claire Brown.
      

What's Missing From Your Favorite Chocolate Bar? It May Be Chocolate!

Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.

Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine.

Special Sauce with Ed Levine

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