In this episode of Sprung On Food, host Kae Sprung sits down with psychologist and CEO, Nina Kaiser, to discuss her favorite food: Caesar salad, and discusses her love for it and its fascinating journey from Tijuana to becoming a staple in American cuisine. Discover the salad's origin, its rise to fame, and its impact on pop culture. Plus, get a taste of some intriguing variations and personal favorites.

You can follow and support Nina Kaiser here:

Substack: https://othermothers.substack.com

LinkedIn: https://www.linkedin.com/in/nina-kaiser-79227513/

Instagram: https://www.instagram.com/drninakaiser/

Practice San Francisco: https://www.practicesanfrancisco.com

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

00:00 Introduction to Caesar Salad

00:18 Guest Introduction: Nina Kaiser

00:37 Nina's Love for Caesar Salad

01:59 First Caesar Salad Experience

03:08 San Francisco Culinary Revolution

04:08 Favorite Caesar Salad Spots

05:04 The Perfect Caesar Salad

06:20 The Origin of Caesar Salad

19:04 Caesar Salad in Pop Culture

23:13 Conclusion and Final Thoughts

In this episode of Sprung On Food, host Kae Sprung and guest Reshma Saujani, CEO of Mom's First and host of My So-Called Midlife, dive into her favorite treat: chocolate chip cookies. They explore Reshma's personal connection to the delightful dessert, recount the fascinating history of the chocolate chip cookie starting from the 1930s with Ruth Graves Wakefield, and discuss its rise to cultural icon status. The conversation also covers how the cookie has evolved over the years, the economics behind it, and its place in today's culinary landscape. Whether crispy or chewy, round or skillet-baked, chocolate chip cookies remain a beloved treat across the world.

You can follow and support Reshma Saujani here:https://www.instagram.com/reshmasaujanihttps://lemonadamedia.com/show/my-so-called-midlife-with-reshma-saujani/

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

00:00 Introduction to Chocolate Chip Cookies

00:29 Reshma Saujani's Love for Chocolate Chip Cookies

03:56 The History of Chocolate Chip Cookies

04:45 Ruth Graves Wakefield and the Toll House Cookie

07:51 The Evolution and Popularity of Chocolate Chip Cookies

14:21 Modern Chocolate Chip Cookie Innovations

20:11 Pop Culture and Chocolate Chip Cookies

22:36 World Records and Fun Facts

24:33 Final Thoughts and Farewell

In this episode of Sprung on Food, host Kae Sprung is joined by comedian Negin Farsad to discuss her favorite treat, the Kouign Amann. They dive into its unique blend of sweetness and buttery crunch, its origin in 19th century Brittany, France, and its rise to international fame. Negin shares her personal connection to the pastry and recounts her adventures in pronunciation and taste. The conversation touches on regional food culture, the crossover moments that turned Kouign Amann into a global phenomenon, and the artistry behind both cooking and baking.

You can follow and support Negin Farsad here:

https://www.instagram.com/neginfarsad/

http://neginfarsad.com/

https://x.com/NeginFarsad

https://bsky.app/profile/neginfarsad.bsky.social

https://www.tiktok.com/@neginfarsad

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

00:00 Introduction to Kouign Amann

00:18 Guest Introduction: Negin Farsad

00:37 Negin's Love for Kouign Amann

04:00 The History of Kouign Amann

12:08 Kouign Amann's Rise to Fame

18:00 Making Kouign Amann at Home

18:00 American Innovations and Variations

21:15 Pop Culture and Personal Stories

27:43 Conclusion and Final Thoughts

In this episode of 'Sprung On Food,' host Kae Sprung explores the history and cultural significance of macaroni and cheese alongside guest Kahja Elliott, a digital content creator and podcast host. The discussion delves into personal memories and recipes, the dish's origins in 13th-century Italy, its transformation through the Great Depression and World War II, and its modern-day variations. They also highlight macaroni and cheese's presence in pop culture and culinary innovation, from boxed staples to gourmet creations.

You can follow and support Kahja Elliott here:
https://www.instagram.com/heykayinthebay/

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

00:00 Introduction to Macaroni and Cheese
00:19 Guest Introduction: Kahja Elliott
00:35 Personal Mac and Cheese Stories
03:18 The Perfect Mac and Cheese Recipe
10:10 Historical Origins of Mac and Cheese
15:08 Mac and Cheese in America
16:05 Kraft Mac and Cheese Revolution
21:31 Modern Mac and Cheese Trends
23:44 Conclusion and Final Thoughts

In this episode of Sprung on Food, host Kae Sprung explores guest Ally Hord's favorite dish: creamy chicken and jalapeno pita pizza. Ally, a writer for Late Night with Seth Meyers, shares the special story behind this recipe, first introduced to her by her mother.

They dive into the unique ingredients, the preparation process, and the personal nostalgia tied to this delightful snack. The episode also delves into the fascinating history of pita and pizza, tracing their origins from ancient Greece to modern-day America, while highlighting the evolution of this beloved flatbread.

You can find Ally's creamy chicken and jalapeno pita pizza recipe here: https://katherinesprung.com/episodes

You can follow and support Ally Hord here: https://www.instagram.com/hordie/

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:

Website: http://katherinesprung.com

Instagram: https://www.instagram.com/iamsprung

TikTok: https://www.tiktok.com/@iamsprung?

About the show:

Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. Its food history meets food pop-culture, a dose of education, with sprinkles of comedy.

00:00 Introduction to Pita Pizza

00:43 Ally Hord's Favorite Pita Pizza

02:15 The Recipe and Its Origins

02:51 Spring Break Memories

05:10 Making Pita Pizza at Home

10:37 The History of Pita and Pizza

12:42 The Ancient Origins of Pita

13:00 Pita's Global Journey

13:22 The Evolution of Pita and Pizza

14:27 The Birth of Modern Pizza

16:27 Pizza's Royal Endorsement

17:54 Pizza's American Journey

21:36 Pita Pizza in Pop Culture

25:23 Reflecting on Pita Pizza

Join the new season of Sprung On Food to explore favorite foods, their history, and cultural significance. From the origins of chocolate chip cookies to the journey of macaroni and cheese and the surprising truth about bananas, each episode delivers insightful and entertaining stories, with the assistance of a new guest each episode.

See behind the scenes photos and video here: http://instagram.com/sprungonfood
Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung
You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?
About the show:
Sprung On Food is a digital and podcast series, hosted by Katherine "Kae" Sprung, an award-winning pastry chef and food and media entrepreneur. This season, we're talking about favorite foods- the history behind them and the role they play in the world today. Each episode features a special guest to talk about their favorite food, and help comment on the historical origins and pop-cultural and modern society moments tied to that food. It's food history meets food pop-culture, a dose of education, with sprinkles of comedy.

In this episode of Sprung on Food, host Kae Sprung talks with Emilia D'Albero, also known as Punk Rock Parmigiano.

Emilia shares her journey and passion as a cheesemonger, her experience working with cheese in various capacities, and offers insightful cheese education. The discussion covers her favorite cheeses, the art of cheese storage, and highlights of the Cheesemonger Invitational.

They also engage in a fun bodega snack cheese pairing game. Viewers will gain a deep appreciation for the complexities of cheese and the work that goes into cheese mongering.

00:00 Introduction and Welcome

00:27 Meet Emilia Delbaro: The Cheese Expert

01:27 The King of Cheese: Parmigiano Reggiano

02:43 Cracking the Wheel: Techniques and Challenges

07:18 The Role of a Cheesemonger

12:50 Cheese Storage and Preservation Tips

19:51 Understanding Cheese Molds

24:11 The Origin of Blue Cheese

27:33 A Happy Accident: The Birth of a Cheese

28:03 The Art and Science of Cheesemaking

29:49 From Italian Studies to Cheesemonger

32:11 The Journey to Becoming a Certified Cheese Professional

37:01 Cheese for Everyone: Making Cheese Accessible

39:44 The Rise of Cheese Content on TikTok

44:35 The Cheesemonger Invitational: The Olympics of Cheese

50:22 Rapid Fire Cheese Pairings: Bodega Edition

52:04 Final Thoughts and Farewell

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of 'Sprung on Food,' host Kae Sprung interviews Micole Rondinone, founder of 'The Kitchen by Micole.' Micole shares her culinary philosophy, which combines culinary education with mental health and inclusivity.

They discuss Micole’s concept of 'lazy delicious meals,' accessibility in cooking, dealing with imposter syndrome, and creative problem-solving for neurodivergent individuals.

Micole also emphasizes the importance of authenticity in social media content and how vulnerability can create a more inclusive and understanding community.

00:00 Start

00:22 Introduction to Micole and Her Work

00:22 Guest Introduction: Micole Rondinone

00:45 Housekeeping and Mic Check

01:39 Lazy Delicious Meals: Concept and Inspiration

01:39 Lazy Delicious Meals: The Ultimate Comfort Food

02:37 Pasta Storage Tips and Pantry Moths

05:17 The Inspiration Behind Lazy Delicious

07:44 Micole's Journey from Talent Agent to Culinary Expert

08:14 Micole's Culinary Journey and Career Shift

10:39 Blending Culinary Skills with Photography

12:21 The Value of Culinary Education

12:36 Challenges and Rewards of Culinary Education

16:26 Classical vs. Jazz: Cooking Styles Compared

17:41 Breaking Free from Cooking Intimidation

18:45 Overcoming Cooking Fears and Building Confidence

19:06 Uncovering Deeper Relationships with Food

24:39 Navigating Neurodivergence in Cooking

25:19 Navigating Cultural and Personal Food Challenges

26:01 Supporting Neurodivergent Clients with Food

27:28 The Challenges of ADHD and Eating

27:28 Addressing ADHD and Eating Habits

28:19 Creating Personalized Food Solutions

30:40 Creating Personalized Cooking Solutions

37:13 The Impact of Social Media on Cooking Content

37:13 Balancing Vulnerability and Boundaries Online

40:29 Dealing with Online Trolls and Viral Content

41:04 Dealing with Online Criticism

44:20 Building a Supportive Online Community

44:20 Final Thoughts and Farewell

44:20 Building a Supportive Online Community

44:55 Final Thoughts and Where to Find More

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of Sprung On Food, host Kae Sprung sits down with Chef Palak Patel, a renowned chef, media personality, and author of the cookbook 'Food is Love.'

They discuss Patel's culinary journey, the deep connection between food and love, her experiences with spicy foods, and her non-linear career path that led her from pre-med to becoming a successful chef. Chef Patel shares nostalgic recipes, talks about the rigorous process of writing her cookbook, and reflects on her time competing in food competitions on shows like 'Chopped' and 'Beat Bobby Flay.'

They wrap up the conversation with a fun and spontaneous recipe creation challenge involving butternut squash and delve into the nuances between various point systems for book sales.

00:00 Introduction and Host's Favorite Dish

00:40 Meet Chef Palak Patel

00:48 Introduction

01:20 Spicy Food Adventures

04:06 Nostalgic Dishes from Childhood

05:41 The Journey to Becoming a Chef

08:18 Writing 'Food is Love'

16:25 Challenges of Writing a Cookbook

22:52 Choosing the Perfect Cover Photo

23:24 The Creative Process Behind the Cover

25:05 Importance of a Captivating Cover

26:51 The Competitive Spirit in Cooking Shows

29:40 Experiences on Food Network Star

30:36 Sequestered Life During Filming

31:53 Valuable Lessons from Competition Shows

36:13 Cooking for Alice Waters

36:59 Creating a Butternut Squash Sauce

39:39 How to Support Chef Palak

40:47 Conclusion and Farewell

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.

In this episode of Sprung On Food, host Kae Sprung interviews pastry chef and cookbook author Kelli Marks. They discuss Kelli's journey from painting her microwave gold to winning the 2023 ACF Central Region Pastry Chef of the Year award.

Kelli shares insights on creative baking alternatives for celebrations, her experience with social media as a food content creator, and the challenges of culinary competitions. They also delve into the impact of viral videos and the supportive yet critical nature of social media audiences.

Join in for a captivating discussion on food, creativity, and competitive baking.

0:00 SOF KELLI VIDEO

00:47 Meet Kelli: Pastry Chef Extraordinaire

01:20 The Perfect Replacement for Celebration Cakes

02:04 Creating the Ultimate Ice Cream Sundae

06:41 The Art of Cake Decorating

07:29 From Art to Pastry: A Seamless Transition

10:02 The Power of Social Media Connections

14:16 Leveraging TikTok for Baking Success

25:26 Challenges of a Paperback Cookbook

26:44 Sharing Bakery Stories on Social Media

28:34 The Viral Cake Story

30:17 Navigating Social Media Criticism

32:28 The Gloves Controversy

36:34 The Gold Microwave Incident

45:11 Competing in Pastry Competitions

51:13 Concluding Thoughts and Social Media Plugs

See behind the scenes photos and video here: http://instagram.com/sprungonfood

Check back for new episodes, and make sure to also subscribe: https://www.youtube.com/@iamsprung

You can also learn more and follow Kae Sprung here:
Website: http://katherinesprung.com
Instagram: https://www.instagram.com/iamsprung
TikTok: https://www.tiktok.com/@iamsprung?

About the show:
Sprung On Food is an interview based series, hosted by Katherine Sprung, a food and media entrepreneur. This season, we're stepping into the world of food content creation, featuring food bloggers, chefs, cookbook authors, and media pros you should know. And, we get to know them through food, a universal connector.