Special Sauce with Ed Levine

On this episode of Special Sauce Kenji is back with some surefire (pun intended) tips for grilling chicken and fish. Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce, we talk about the joys of grilling pizza with Kenji. J. Kenji Lopez Alt is a New York Times cooking columnist and the host of Kenji's Cooking Show on YouTube. He’s also the best selling author of The Wok, The Food Lab, and the children's book Every Night is Pizza Night. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce we talk to pastry chef extraordinaire Natasha Pickowicz. Natasha is as the title of her new book More Than Cake implies, much more than a baker. Natasha is an original thinker, a fine writer, and a thoughtful soul. Her path to making delicious pastries is anything but typical. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce Part 2 of my conversation with chef Hamissi Mamba, who runs the amazing East African spot Baobab Fare in Detroit with his wife Nadia Nijimbere. With the restaurant, their African market called Soko, and their street food pop-up Waka, Mamba and Nadia are building a cultural bridge between Detroit and their native Burundi. They fled their home country as refugees, determined to build new lives in the US with their children - and the traditional dishes they grew up with became the foundation. Learn about your ad choices: dovetail.prx.org/ad-choices

This week I'm talking with Hamissi Mamba about the long road to success from his native Burundi to the vibrant food scene in Detroit. Learn about your ad choices: dovetail.prx.org/ad-choices

On the second Special Sauce episode Kenji and I did live from the Bell House in Brooklyn, NY last March we talked about his latest book ‘The Wok’, Kenji and I successfully cooked eggs and tomatoes in a wok onstage and I didn’t get fired as his sous-chef for inadequately chopping the scallions.  Kenji also answered questions from the audience ranging from the best oil to cook with in a wok to how to involve young children in cooking. He also told us what happened when he made a  creme brulee for an architecture class project at MIT. I'm not sure it went well. Kenji and I had so much fun we thought people would enjoy listening again. Kenji of course has been very busy since we taped this episode last year. He was a judge on the Roku Channel's sushi competition show Morimoto's Sushi Master. And Kenji's Cooking Show on Youtube continues to entertain and inform millions of subscribers. Learn about your ad choices: dovetail.prx.org/ad-choices

Last March we did our first ever live to tape episode of Special Sauce with our great friend J. Kenji Lopez Alt. It was taped before a wildly appreciative audience at the Bell House in Brooklyn. We were celebrating the publication of Kenji's book ‘The Wok’. With Kenji's mother and my wife in the house it was a family affair with lots of laughter and love emanating from the stage. This past May ‘The Wok’ won a James Beard Award for best Single Subject Book, so we thought it would be fun to revisit the lovely evening we spent at the Bell House. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce pitmaster, chef, and whole hog barbecue evangelist Rodney Scott gives serious eaters great tips for our July 4th backyard barbecues. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce I talk to NYT Cooking contributor Ali Slagle about her path to becoming a recipe developer. Slagle just published her first cookbook ‘I Dream of Dinner (so you don't have to)’. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce, we have a chef who suggests you DON’T try his recipes at home.It’s part 2 of my conversation with Rick Easton, owner of Bread and Salt, the casual spot in NJ that draws rave reviews for its Italian breads, pizza & sandwiches. We also take a deep dive into ‘Bread and How to Eat It’, the book Rick wrote with his partner Melissa McCart. Learn about your ad choices: dovetail.prx.org/ad-choices