In part two of our discussion, Ruth Reichl and I get into how the American government has played a major role in corrupting our food system.

On this episode of Special Sauce legendary food critic Ruth Reichl talks about the documentary film "Food & Country" which she stars in and co-produced.  

On this episode of Special Sauce we talk to Sullivan Street Bakery founder Jim Lahey about his revolutionary no-knead bread making technique.

On this episode of Special Sauce, Kenji and I dig deep into his (almost) foolproof pan pizza recipe. 

On this episode of Special Sauce we meet Rollen Chalmers, a third-generation African-American rice farmer based in South Carolina, who is reclaiming his roots one grain of Carolina Gold rice at a time. 

What happens when food writers take Ozempic? New York Magazine's Adam Platt and I discuss our experiences with the weight loss drug on this episode of Special Sauce. 

Ah potatoes! How do we love them? Let me count the ways. Perfectly crispy, salty french fries, golden brown herb coated roasted potatoes, creamy smooth mashed potatoes. The not so lowly spud has  been an intense field of inquiry for our friend Kenji Lopez Alt for years now.  For this week’s re-heated episode, he and I take a deep dive into some of the now famous posts he wrote for Serious Eats back in the day. In one, he delves into the mystery of McDonald’s French fries and in another he unlocks the secrets of oven roasted potatoes.

For this episode of Special Sauce Sasha Marx and Katie Leaird return for more pasta wisdom and pleasure.

For this episode of Special Sauce we’re re-heating our conversation with Kenji Lopez-Alt from last summer about veggie grilling tips. And we'll be back this fall with fresh episodes featuring Alice Waters, Kenji, and the latest trends in pizza.

On this episode of Special Sauce we're talking all things pasta with Chefsteps.com's editorial director Sasha Marx and Martha's Vineyard Pasta's Katie Leaird, who makes the best fresh bucatini I have ever tasted.