Special Sauce with Ed Levine

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

Fuchsia Dunlop, an expert on Chinese cuisine, discusses her journey from cooking classes to writing her 7th book. She talks about the challenges of studying and understanding Chinese culture through food. Topics include corruption, environmental degradation in China, debates on representation, and her surprising career success.

On this episode of Special Sauce Kenji Lopez Alt and Smitten Kitchen's Deb Perelman come to our rescue with some helpful hints about what to do with Thanksgiving leftovers. Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce Kenji and Smitten Kitchen's Deb Perelman give us some tips on how to cook up a Thanksgiving feast in a small space without stressing out. Learn about your ad choices: dovetail.prx.org/ad-choices

This week on Special Sauce we hear more about the joy of vegetables and the importance of family with “Tenderheart” author Hetty McKinnon. Learn about your ad choices: dovetail.prx.org/ad-choices

On this week's Special Sauce I talk to food writer Hetty Liu McKinnon.With her five vegetarian cookbooks, her popular Substack newsletter, and her ingenious vegetarian recipes for the New York Times, food writer Hetty has been called the vegetable whisperer, and rightfully so. Learn about your ad choices: dovetail.prx.org/ad-choices

Last week, we got an inside look at the father son relationship at the heart of the YouTube series, Hunger Pangs. This time we pick up our conversation with Kevin Pak, the Editorial director of Digital at America's Test Kitchen and his dad, Jeffrey, and learn about how they transformed their success online into a new book, A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese). Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce I talk to food writer Kevin Pang and his dad Jeffrey about how they bridged their substantial generation gap through their shared love of food and cooking. Learn about your ad choices: dovetail.prx.org/ad-choices

On this episode of Special Sauce the great "pie-stress" Chrissy Kinsman is back with pie tips for amateur baking. Learn about your ad choices: dovetail.prx.org/ad-choices