Join Kenji, a bacon-lettuce-tomato sandwich expert with 11 groundbreaking rules, and Deb, a sandwich scientist known for her seasonal BLT theories. They explore what makes the perfect BLT, from the importance of fresh tomatoes to the debate on whether lettuce is essential. Their passionate banter includes tips on mayonnaise selection, ideal bacon crispness, and the perfect lettuce choices. With humor and nostalgia, they even reveal the secret 'hunch' technique for eating a messy but delicious BLT!

Kenji, the director of the Community Curated Series for Seattle Arts & Lectures, and Deb, a recipe development expert, engage in a lively discussion filled with culinary insights. They uncover the nuances of recipe writing, tackle the issue of plagiarism in content creation, and share personal anecdotes about family meals and quick recipes. The duo dives into the art of mastering small kitchen spaces and humorously debates the complexities of making bagels versus croissants. Their dynamic conversation celebrates food, creativity, and the joy of cooking.

Grilling expert Kenji shares essential techniques for juicy chicken, crispy fish, and using mayo as a secret weapon. Tips include brining, monitoring temperatures, grilling fish over hot grates, and seasoning with mayo for added flavor. Learn innovative ways to use a digital thermometer for grilling perfection and techniques for grilling bone-in chicken and skinless chicken on a two-zone grill.

Food bloggers Deb and Kenji, along with Ed Levine, discuss the early days of food blogging and the backstory of The Recipe. They share insights on recipe development, compare mac and cheese recipes, analyze the impact of pot size on cooking pasta, and emphasize the importance of storytelling in recipe writing.

Kenji, on a mission to try every chicken teriyaki joint in Seattle, discusses the unique culture of the city's teriyaki scene compared to New York pizza culture. The podcast explores the culinary significance of teriyaki in Seattle and its absence in other cities, as well as the personal narratives of a Korean family-owned teriyaki spot.