The Recipe with Kenji and Deb

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.

Avoid cooking burnout with tips from Deb and Kenji. Learn how to make perfect biscuits and enhance cheese dishes with sodium citrate. Dive into troubleshooting pancake making and scaling down recipes for 1-2 people.

Kenji and Deb tackle various intriguing topics in their mailbag episode, from debunking the 30-minute recipe myth to discussing the tiers of butter quality. They explore innovative ways to enjoy tomato soup and pancakes, savor the art of eating soup dumplings, and even conduct a blind taste test with Kerrygold butter. The conversation also touches on efficient meal planning, repurposing leftovers, and the importance of olive oil quality in cooking.

Discover the culinary wonders of asparagus with Kenji and Deb as they share recipes, debate the best part of asparagus, and explore the cultural significance of white asparagus in Germany and Austria. From trimming techniques to preparation methods, this episode showcases the versatility and creativity of cooking with this beloved vegetable.

Kenji and Deb share tips on grilling chicken, including using marinades, brines, and a meat thermometer. They discuss grill pans, vinaigrettes as marinades, and a new condiment base Deb loves. Recipes mentioned include Mayo-Marinated Chicken and Piri Piri Chicken.

Iceberg lettuce steals the spotlight as the hosts celebrate its versatility and charm. They share creative twists on wedge salads, from homemade ranch to unexpected pickled versions. With anecdotes about cooking mishaps, they dive into crispy shallots and culinary travels that influence their recipes. Discover innovative ways to stack salads for better toppings and learn how this humble lettuce can shine in sandwiches and stir-fries. It's a crunchy journey that redefines the iceberg's place in modern cuisine!

Exploring the debate over grilled cheese sandwiches, unique ingredients and techniques to elevate the classic sandwich, perfecting the grilled cheese with techniques and bread choice, and creative ways to enjoy grilled cheese including turning it into a taco shell.

Exploring the nostalgia and versatility of tomato soup, Kenji and Deb share classic recipes and innovative variations. They discuss flavor complexity, spice levels for kids, and caramelized cream soup development. The hosts also delve into cultural variations and the perfect pairing of grilled cheese with tomato soup for a fun culinary experience.

Deb and Kenji explore various pancake styles like tall and fluffy, crisp and fluffy, thin and crispy, and the popular Japanese soufflé pancake. They discuss the importance of baking soda, baking powder, and buttermilk in pancake recipes. The hosts share their quest for the absolute fluffiest pancake and discuss different pancake recipes.

Kenji and Deb reminisce about their history with meatloaf, sharing their favorite recipes and discussing the evolution of this classic dish. They explore the art of making the perfect meatloaf, from unique ingredients like marmite to mastering moistness and exploring fun variations like meatloaf burritos and sandwiches.