Burnt Toast

By Food52

What's Burnt Toast about?

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.

4.5

313313 ratings

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Burnt Toast episodes:

12.13.2023
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...
09.13.2023
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.'
06.13.2023
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...
05.22.2023
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.
05.18.2023
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...
05.15.2023
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...
05.11.2023
Leonardo Urena and the Giant Pumpkin
How, exactly, you grow a gourd larger than a living room, and more importantly—why.
05.08.2023
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.
05.08.2023
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.
05.04.2023
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. ...
05.04.2023
Can You *Really* Season Your Food with Sound?
We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.
05.01.2023
Meet the Roto-Broil 400
This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine \*really\* makes the...
04.27.2023
Why is There No Pie Emoji?
We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.
04.27.2023
The Kit Kat Jingle That Almost Wasn't
We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.
04.24.2023
Food Swindle, or Absolute Genius? The Margarine Story
We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.
04.24.2023
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.
04.20.2023
Burnt Toast: My New Eggs for Dinner
Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast...
04.20.2023
Burnt Toast: It All Started With Hot Fudge Sundaes
We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have...
04.17.2023
Burnt Toast: Lunch is a Point of Honor
Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to...
04.13.2023
Burnt Toast: Everyone’s a Critic
This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of...
04.10.2023
Burnt Toast Ep: What We Talk About When We Talk About Coffee
We invite food writer and coffee expert Oliver Strand—and our very own Michael Hoffman—into the studio to talk coffee. After we make sure we’re caffeinated, we discuss specialty coffee, coffee snobbery, and cup some McCafe, just for fun.
04.06.2023
Burnt Toast: Food Didn’t Mean Anything to Me Then
Today’s episode covers the topic of first food jobs—we chat with Lucky Peach co-founder Peter Meehan about how he got his start, how aspiring food writers might get theirs, and just how scrappy Amanda was before The New York Times.
04.03.2023
Burnt Toast Cookbooks: The Good, the Bad, the Ugly
This episode is a party: We pack the studio with Charlotte Druckman, Kenzi Wilbur, and Marian Bull to talk about something near and dear to our hearts -- cookbooks. We chat about what makes a good one, what makes a...
03.30.2023
Burnt Toast: I Draw the Line at Tongue
We invite chef, bakery owner, and cookbook author Allison Robicelli on our show to talk about all manner of strange food: What constitutes strange, the craziest things we’ve ever eaten, and how we feel about all of it. Things get...
03.27.2023
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.'
03.23.2023
The Korean Sauce Everyone Should Know
Genius Recipe Tapes host Kristen Miglore chats with New York Times staff writer, Eric Kim on his forthcoming memoir and cookbook, Korean American: Food That Tastes Like Home. Eric shares how a stand mixer inspired his love of baking and...
03.20.2023
Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia
As Carolina Gelen puts it, Romania is so much more than vampires, gymnastics, and communism. On this episode, host Peter J. Kim explores Romanian cuisine and music with Carolina, author Irina Georgescu, and Fanfare Ciocărlia band manager, Henry Ernst.
01.12.2023
Farokh Talati makes Masala Oats
Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from...
01.05.2023
The Joys of Baking with Joy the Baker
Whether its recreating the iconic moon pie cookie in bar form or using tahini to elevate your go-to recipes, Joy the Baker is chock full of incredible baking tips and tricks to bring into a new year of better baking.
12.29.2022
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...
12.22.2022
2022's Most Genius Recipes with Amanda Hesser
A look back at some of our favorite genius recipes of the year with Food52 co-founder and CEO, Amanda Hesser
12.15.2022
The Cocoa Almond Oatmeal that Will Revolutionize your Mornings (Play Me a Recipe
Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with...
12.08.2022
Shortbread Cookies to Make You Feel Like a Million Bucks!
Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.
12.01.2022
Bonus Stock Tips from Emily Ziemski (Play Me a Recipe)
It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski on this bonus episode featuring our sister-show Play Me a Recipe
11.24.2022
Pound Cake with Aleksandra Crapanzano (Play Me a Recipe)
Listen along to this episode of Play Me a Recipe as Aleksandra Crapanzano, author of Gateau, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.
11.17.2022
Cook, Eat, Repeat with Nigella Lawson (Genius Recipe Tapes)
This week we're sharing an episode of Genius Recipe Tapes featuring Kristen Miglore speaking with the incomparable Nigella Lawson to discuss her latest cookbook Cook, Eat, Repeat.
11.10.2022
Odette Williams makes Gnocchi with Luxurious Pomodoro
Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta.
11.03.2022
Genius Recipe Tapes: Vegetables, A Love Story | Hetty McKinnon
Every vegetable has infinite possibilities. Is it the main course, a side, a component, a snack? In Hetty McKinnon's upcoming book, Tenderheart, she explores not just how we can make the most out of the vegetables in our pantry but...
10.28.2022
Revisiting Counterjam: Flavors of NYC with Jarobi White & Kelis
We're revisiting Counterjam's first season which explores culture through food and music. On this episode host Peter J. Kim is talking NYC with A Tribe Called Quest founding member Jarobi White and multiplatinum icon Kelis.
10.21.2022
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...
10.14.2022
What it means to be First Generation | Frankie Gaw
Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the *right* way? We're sharing an episode from The Genius Recipe Tapes where Kristen sits down...
10.07.2022
Vanessa Lavorato makes Double Chocolate Weed Brownies
The iconic weed brownie reigns supreme over all edibles for two reasons: They whip up in a snap and chocolate makes everything taste good, even weed. Listen along as Vanessa Lavorato bakes her way through this iconic recipe
09.28.2022
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.
09.07.2022
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...
08.25.2022
Genius Recipe Tapes: Dorie Greenspan's Iconic Cake
We're sharing an episode of our sister podcast, Genius Recipe Tapes, to share this incredible interview between host Kristen MIglore and the legendary Dorie Greenspan. 16 years after Dorie Greenspan published her iconic French Yogurt Cake, she still riffs on...
08.17.2022
Understanding the Fried Chicken Sandwich
With summertime finally here, we're looking forward to hikes, picnics and days at the beach, and none of those activities would be the same without a packed sandwich for lunch so we're sharing some of our favorite conversations from season...
08.12.2022
Understanding the Breakfast Sandwich
With summertime finally here, we're looking forward to hikes, picnics and days at the beach, and none of those activities would be the same without a packed sandwich for lunch so we're sharing some of our favorite conversations from season...
08.04.2022
Burning More Toast!
Special announcement that Food52 is bringing more new episodes of Burnt Toast
07.27.2022
Understanding the Classic Turkey Sandwich
With summertime finally here, we're looking forward to hikes, picnics and days at the beach, and none of those activities would be the same without a packed sandwich for lunch so we're sharing some of our favorite conversations from season...
07.20.2022
Understanding the Egg Salad Sandwich
With summertime finally here, we're looking forward to hikes, picnics and days at the beach, and none of those activities would be the same without a packed sandwich for lunch so we're sharing some of our favorite conversations from season...

What's Burnt Toast about?

Download our free app to listen on your phone

Burnt Toast episodes:

Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach

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

Molly Gilbert Makes Apple Fritter Cake

Simply Genius Cookies with Tara O'Brady

A Simply Genius Tomato Sauce in 5-ish Minutes

Jolie Laide

Leonardo Urena and the Giant Pumpkin

Where Did the Banana Peel Slipping Gag Come From?

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

The Worst Food in White House History

Can You *Really* Season Your Food with Sound?

Meet the Roto-Broil 400

Why is There No Pie Emoji?

The Kit Kat Jingle That Almost Wasn't

Food Swindle, or Absolute Genius? The Margarine Story

Where Did the Banana Peel Slipping Gag Come From?

Burnt Toast: My New Eggs for Dinner

Burnt Toast: It All Started With Hot Fudge Sundaes

Burnt Toast: Lunch is a Point of Honor

Burnt Toast: Everyone’s a Critic

Burnt Toast Ep: What We Talk About When We Talk About Coffee

Burnt Toast: Food Didn’t Mean Anything to Me Then

Burnt Toast Cookbooks: The Good, the Bad, the Ugly

Burnt Toast: I Draw the Line at Tongue

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

The Korean Sauce Everyone Should Know

Hey Mamaliga with Carolina Gelen, Irina Georgescu & Fanfare Ciocarlia

Farokh Talati makes Masala Oats

The Joys of Baking with Joy the Baker

Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach

2022's Most Genius Recipes with Amanda Hesser

The Cocoa Almond Oatmeal that Will Revolutionize your Mornings (Play Me a Recipe

Shortbread Cookies to Make You Feel Like a Million Bucks!

Bonus Stock Tips from Emily Ziemski (Play Me a Recipe)

Pound Cake with Aleksandra Crapanzano (Play Me a Recipe)

Cook, Eat, Repeat with Nigella Lawson (Genius Recipe Tapes)

Odette Williams makes Gnocchi with Luxurious Pomodoro

Genius Recipe Tapes: Vegetables, A Love Story | Hetty McKinnon

Revisiting Counterjam: Flavors of NYC with Jarobi White & Kelis

Molly Gilbert Makes Apple Fritter Cake

What it means to be First Generation | Frankie Gaw

Vanessa Lavorato makes Double Chocolate Weed Brownies

Simply Genius Cookies with Tara O'Brady

A Simply Genius Tomato Sauce in 5-ish Minutes

Genius Recipe Tapes: Dorie Greenspan's Iconic Cake

Understanding the Fried Chicken Sandwich

Understanding the Breakfast Sandwich

Burning More Toast!

Understanding the Classic Turkey Sandwich

Understanding the Egg Salad Sandwich

Can You Really Season Your Food with Sound?