

Adam and Kenji talk about pumpkin spice (E80)
11 snips Oct 23, 2023
Food writer and chef J. Kenji López-Alt joins Adam to explore the cultural phenomenon of pumpkin spice, discussing its history, association with fall dishes, and the lack of actual pumpkin in it. They also cover the uses of bay leaves in cooking, the naming of foods by what they're eaten with, the presence of pumpkin spice in Seattle, and the differences in foam texture using different milk types for coffee drinks.
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7
Introduction
00:00 • 2min
Pumpkin Spice: History and Association
02:14 • 9min
Discussions on Bay Leaves and an Ad for Masterworks Sponsor
11:25 • 5min
Naming Foods by What They're Eaten With
16:53 • 7min
Pumpkin Spice in Seattle and Third Wave Coffee
23:26 • 2min
Foam Texture and Milk Type
25:17 • 4min
Coffee Preferences and Guilt-Free Enjoyment
29:30 • 15min