For Valentine's Day I dug up this classic interview with Mr. Chocolate, Jacques Torres. He gives us a succinct master class in making bean to bar chocolate, from growing the cacao beans to making milk, dark, and white chocolate creations to sell in his shops and online. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce I talk with former Kentucky Poet Laureate Crystal Wilkinson, author of the culinary memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks. Learn about your ad choices: dovetail.prx.org/ad-choices

Founders of Burlap & Barrel, Ethan Frisch and Ori Zohar, discuss transforming the spice industry with fair pay and transparency. They share their culinary journeys, from creating unique ice cream flavors to sourcing high-quality spices worldwide. Emphasis on building equitable, traceable supply chains and supporting small holder farmers.

This week on Special Sauce we delve deeper into Toni Tipton Martin's seminal research into African-American cooking and cocktails. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce we talk African American Cookbooks with Cook's Country editor in chief, food historian, and writer Toni Tipton Martin. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce we hear part 2 of one of our favorite interviews of 2022 with the inimitable Tami Treadwell, the charismatic founder of Harlem Seafood Soul. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce we're repeating the first of two great interviews with Harlem Seafood Soul's Tami Treadwell. Learn about your ad choices: dovetail.prx.org/ad-choices

George Motz, author of Hamburger America, discusses the vision of his burger joint and the importance of regional burger styles. Topics include limited burger menu, traditional hamburger assembly, smash burgers, Oklahoma onion burger history, burger buns, condiments, non-burger menu items, and future plans for guest burger chefs.

George Motz, America's first bona fide burger scholar, discusses his transition from filmmaker to burger joint owner, his passion for cheeseburgers, and the qualities of a great burger. They also talk about becoming a burger scholar, cooking techniques for hamburgers, and flavor enhancements.

This week on Special Sauce we go really deep into Fuschia Dunlop's latest book, ‘Invitation to a Banquet: The Story of Chinese Food’. It just got a rave front page review from NYT book critic Dwight Garner. Learn about your ad choices: dovetail.prx.org/ad-choices