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PODCAST

Special Sauce with Ed Levine

Serious Eats" podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.

arts food

All Episodes

42:14

Can Food Actually Be Medicine? Yes!

Special Sauce with Ed Levine ·

2026/04/24

The idea that food is medicine has been around for centuries. On this week's Special Sauce The New York Times's Kim Severson and the Aspen Institute's Corby Kummer talk about how doctors, the government, and even insurance companies have been engaged in a half-century long process to treat various medical conditions with food cooked healthily that the government and health insurers pay for. Chicken soup is indeed good for the soul. Learn about your ad choices: dovetail.prx.org/ad-choices

en

43:42

Chicago and ICE: An Update

Special Sauce with Ed Levine ·

2026/04/17

Last November ICE launched Operation Midway Blitz in Chicago, terrorizing both restaurant customers and workers in immigrant communities all over the Windy City.We heard firsthand accounts of ICE's violent misdeeds by Chicago Tribune reporter Zareen Syed and restaurateur Marcos Carbajal of the esteemed Carnitas Uruapan. I checked in with Zareen and Marcos this week to get an update on the situation. Learn about your ad choices: dovetail.prx.org/ad-choices

en

48:59

A Tribute to Tom Valenti, The Best Chef You Never...

Special Sauce with Ed Levine ·

2026/04/10

Tom Valenti, one of my favorite chefs of all time (who also happened to be a swell, generously spirited human being), died suddenly last week. Tom was a friend of mine, so I gathered writer Andrew Friedman (who co-wrote Tom's cookbooks) and Dinosaur Bar-B-Que founder John Stage to celebrate the life and times of the best chef you might never have heard of. Learn about your ad choices: dovetail.prx.org/ad-choices

en

40:16

Ella Quittner: Obsessed With The Best

Special Sauce with Ed Levine ·

2026/04/03

As someone who has spent the greater part of a half-century searching for and obsessing about where to find the best of any kind of foodstuff, I was immediately drawn to Ella Quittner's book Obsessed with the Best. Quittner and I delved into the pleasures and pitfalls any writer encounters when he or she tackles this most subjective undertaking. Learn about your ad choices: dovetail.prx.org/ad-choices

en

36:20

AI: An Existential Threat to Recipe Developers

Special Sauce with Ed Levine ·

2026/03/27

Smitten Kitchen's Deb Perelman explains why she and many other recipe developers and food writers regard AI as an existential threat on this week's episode of Special Sauce. This is serious business, serious eaters. Listen up!Learn about your ad choices: dovetail.prx.org/ad-choices

en

46:59

Noma and Redzepi: A Shocking Tale of Abuse

Special Sauce with Ed Levine ·

2026/03/20

According The New York Times, Noma chef and co-owner René Redzepi physically and verbally abused more than thirty of his kitchen staff between 2010 and 2017. To find out what that means, I sat down with longtime restaurant critic Bill Addison of The Los Angeles Times, and best selling author and youtuber, Kenji Lopez-Alt. Kenji worked in many serious restaurant kitchens in Boston for a number of years after graduating from college, before opening his own restaurant Wursthall in San Mateo,

en

41:59

LA Taco Reheat: Leading the ICE Resistance One Taco...

Special Sauce with Ed Levine ·

2026/03/13

This week we're reheating one of our favorite recent episodes on the ongoing struggle between ICE and the immigrant-driven food cultures of major American cities. LA Taco's editor-in-chief Javier Cabral explains how and why his website became one of the leading voices of ICE resistance in the "City of Angels'. Learn about your ad choices: dovetail.prx.org/ad-choices

en

34:47

Are Restaurant Critics Obsolete? Part 2

Special Sauce with Ed Levine ·

2026/03/06

On part 2 of our revealing and refreshingly honest conversation with three of the best food critics in America, Hannah Goldfield of The New Yorker, Bill Addison of The Los Angeles Times, and Elazar Sontag of The Washington Post, all three are not feeling particularly sanguine about the future of restaurant criticism in general. And it's not just social media to blame. Learn about your ad choices: dovetail.prx.org/ad-choices

en

35:05

Are Restaurant Critics Obsolete? Part 1

Special Sauce with Ed Levine ·

2026/02/27

Are restaurant critics dinosaurs in the age of social media? We discuss that and more in part one of our critic's roundtable with The New Yorker's Hannah Goldfield, The Washington Post's Elazar Sontag, and The Los Angeles Times' Bill Addison. Learn about your ad choices: dovetail.prx.org/ad-choices

en

29:39

Food Critic on a Diet, Part Two: The NYT's Pete Wells

Special Sauce with Ed Levine ·

2026/02/20

This week Pete Wells and I talk about our mutual worst food enemy, our addiction to sugar. Pete explains how the hidden added sugars in many packaged and processed foods just compound our dietary problems. We also talk about how the mixed messages we get from the government add to our dietary woes. Learn about your ad choices: dovetail.prx.org/ad-choices

en

32:09

Food Critic on a Diet, Part One: The NYT's Pete Wells

Special Sauce with Ed Levine ·

2026/02/13

On this first of two episodes featuring The New York Times's Pete Wells, the former Times restaurant critic explains how he learned to eat differently after a trip to his doctor scared the crap out of him. Yes he eats many more whole grains and avoids added sugar any way he can. But as you'll hear his health and diet journey revealed just as many unexpected truths about how to eat right. Learn about your ad choices: dovetail.prx.org/ad-choices

en

31:00

REHEAT: Kenji on Superbowl Food

Special Sauce with Ed Levine ·

2026/02/06

For millions of serious eaters the Super Bowl has turned into a food event almost on a par with Thanksgiving. With the Super Bowl coming up we thought it would be fun and edifying to reheat last year's Super Bowl episode featuring Kenji Lopez-Alt giving serious eaters sage advice about making pizza and wings at home. I've had Kenji's wings and his pan pizza, and they are both seriously delicious and pretty simple to make. We should note that Kenji is no sports fan. In all the years I've

en

33:18

ICE Invades Minneapolis

Special Sauce with Ed Levine ·

2026/01/30

On this episode of Special Sauce the Minneapolis Star-Tribune's Sharyn Jackson reports on the devastating effect of the ICE operation on the Twin Cities' restaurant and food community. ICE's terrifying tactics in Minneapolis have been met with many creative forms of resistance.Learn about your ad choices: dovetail.prx.org/ad-choices

en

28:41

The Magic of the Bialy

Special Sauce with Ed Levine ·

2026/01/23

On this episode of Special Sauce we go deep into the story of the not famous enough Jewish roll known as a bialy (which is far superior to its kind of distant cousin, the bagel) with the celebrated chef, Mark Strausman, who is merely one of the great bialy bakers of our time.Learn about your ad choices: dovetail.prx.org/ad-choices

en

41:29

Can Restaurants Survive In 2026

Special Sauce with Ed Levine ·

2026/01/16

On this episode of Special Sauce the Washington Post's Tim Carman and the Los Angeles Times's Stephanie Breijo discuss the enormous headwinds facing restaurants all over the country in 2026. High food costs, tariffs, the uncertain economy, and the ICE Raids' chilling effect on restaurant workers, and business in general, have left restaurant owners wondering about their survival.Learn about your ad choices: dovetail.prx.org/ad-choices

en

34:33

Eric Asimov on Saving the Wine Biz

Special Sauce with Ed Levine ·

2026/01/09

On this episode of Special Sauce, The New York Times's superb wine critic Eric Asimov details the many challenges facing the wine industry. He cites high prices, over-production of factory wine, and the snootiness of too many wine enthusiasts AND the people that serve and sell wine. Eric even offers his prescription for many of the problems that plague the wine biz. Learn about your ad choices: dovetail.prx.org/ad-choices

en

42:58

The Cherry Bombe Story

Special Sauce with Ed Levine ·

2026/01/02

On this episode we talk to Cherry Bombe founder, Kerry Diamond. Cherry Bombe is a media company celebrating women in the world of food and drink. Her mission from day one has been to support women in the industry by shining a spotlight on them, sharing their stories, and bringing them together in person and virtually. As you will hear, it hasn't been easy, but according to Kerry, it's all been worth it. Learn about your ad choices: dovetail.prx.org/ad-choices

en

30:28

Special Sauce Reheat: Hamissi Mamba and Baobab Fare

Special Sauce with Ed Levine ·

2025/12/26

We decided to leave 2025 behind by reheating an episode from 2023 that features the remarkable Hamissi Mamba, who came to Detroit from his native Burundi searching for a better life, leaving his wife Nadia behind not knowing she was pregnant with twins. Despite not speaking English and knowing no one in the motor city Mamba has in a few short years opened a successful restaurant Baobab Fare, a food truck Waka by Baobab, and Soko, a retail business selling East African curated sauces, coffee

en

45:42

ICE Comes to Charlotte

Special Sauce with Ed Levine ·

2025/12/19

ICE invaded Charlotte a couple of weeks ago and have wreaked their usual havoc on the vibrant food community there. Charlotte food business owner (Manolo's Bakery) and immigration activist Manolo Betancur courageously shared his own experiences dealing with ICE. ICE has completely devastated what is a thriving immigrant population in Charlotte. Joining Manolo is the terrific food writer Kathleen Purvis, who was the longtime food editor of the Charlotte Observer. Learn about your ad

en

33:15

Matcha Madness with Pete Wells

Special Sauce with Ed Levine ·

2025/12/12

The world's gone mad for matcha, and the The New York Times's Pete Wells has the scoop on today's episode of Special Sauce. Learn about your ad choices: dovetail.prx.org/ad-choices

en

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