This week on Special Sauce we talk to the good guy spice whisperers Ethan Frisch and Ori Zohar, who are the founders of the socially conscious spice company Burlap & Barrel. They are on a mission to to build new international spice supply chains that are equitable, transparent, and traceable.

This week on Special Sauce we delve deeper into Toni Tipton Martin's seminal research into African-American cooking and cocktails.

This week on Special Sauce we talk African American Cookbooks with Cook's Country editor in chief, food historian, and writer Toni Tipton Martin.

This week on Special Sauce we hear part 2 of one of our favorite interviews of 2022 with the inimitable Tami Treadwell, the charismatic founder of Harlem Seafood Soul.

This week on Special Sauce we're repeating the first of two great interviews with Harlem Seafood Soul's Tami Treadwell.

This week on Special Sauce we hear more about what makes a great burger with Hamburger America's George Motz

Ths week on Special Sauce I catch up with my old running partner George Motz, America's first bona fide burger scholar. George has just opened his very own burger joint Hamburger America.

This week on Special Sauce we go really deep into Fuschia Dunlop's latest book, ‘Invitation to a Banquet: The Story of Chinese Food’. It just got a rave front page review from NYT book critic Dwight Garner.

This week on Special Sauce, we’ll hear about Fuchsia Dunlop’s journey from her first Chinese cooking classes to the researching and writing of her 7th book, Invitation to a Banquet: The Story of Chinese Food. We'll find out what she's learned about the country's history and culture in her many years of exploring Chinese cuisine, and why she says she'll never get bored of eating and writing about Chinese food.

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers.