13 episodes

Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. After years of helping each other improve recipes, solve cooking conundrums, and come up with delicious new ideas, they’ve become experts in the kitchen and beyond. Now, they’re ready to help others become better, smarter, happier cooks.
Listen to new episodes of Borderline Salty by Pineapple Street Studios every Tuesday starting April 12.

Borderline Salty Pineapple Street Studios

    • Arts
    • 4.8 • 164 Ratings

Borderline Salty is a weekly podcast hosted by Carla Lalli Music and Rick Martinez. After years of helping each other improve recipes, solve cooking conundrums, and come up with delicious new ideas, they’ve become experts in the kitchen and beyond. Now, they’re ready to help others become better, smarter, happier cooks.
Listen to new episodes of Borderline Salty by Pineapple Street Studios every Tuesday starting April 12.

    Your Freezer is Your Friend

    Your Freezer is Your Friend

    On this episode, hosts Rick Martinez and Carla Lalli Music share how they stock their fridges to make the most out of leftovers, discuss baking with hot hands and at high altitudes, and give their rapid-fire advice for getting the crispiest potatoes in the oven.
    Also, they tackle a different kind of “oyster” the latest "No, Thank You, Please". 

    This week’s recipe book:

    In Charleston, SC? Check out Chubby Fish


    Carla’s Big-Batch Vinaigrette in her book That Sounds So Good


    Rick’s Salsa Blanca and Salsa de Papaya y Tomatillo Cruda



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 36 min
    Glory To Medium Heat

    Glory To Medium Heat

    On this episode, hosts Rick Martinez and Carla Lalli Music share how they keep their kitchens pristine, break down the variables to keep your cream sauces from splitting, and discuss what it takes to plan the perfect party menu. 
    Also, the first live Rad Fad/Bad Fad tasting! Rick soldiers through a bite of the latest trend that is under review: fresh watermelon topped with mustard. 

    This week’s recipe book:

    In NYC? Check out Ernesto’s


    Carla’s Spiced and Grilled Pork Spareribs (feat. Cosmo!)

    Rick’s Vegan Carnitas Tacos With Guajillo Jam


    Carla’s Fat Noodles with Pan-Roasted Mushrooms and Crushed Herb Sauce



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 35 min
    Slip On Out Of Here, Ziti

    Slip On Out Of Here, Ziti

    On this episode, hosts Rick Martinez and Carla Lalli Music give expert tips on making ganache, share their favorite ways to enjoy tinned sardines, and offer advice on navigating the culinary industry.
    Also, Carla shares her anti-ziti testimony in this week’s No, Thank You, Please. 
    This week’s recipe book:

    Rick’s Chocolate-Dipped Concha Ice Cream Sandwiches


    Carla on “beans, greens, and sardines”


    Carla's How-I-Like-It Tuna Salad from That Sounds So Good


    Rick’s guide to never messing up blanching vegetables ever again  


    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 32 min
    Always Taste Your White Powder

    Always Taste Your White Powder

    On this episode, hosts Rick Martinez and Carla Lalli Music discuss deepening chocolatey flavor, finding balance with fish sauce, and handling wet burgers. 
    Also, Chef Missy Robbins joins the show to discuss her Total Kitchen Nightmare involving a classic salt-sugar mix-up. 
    This week’s recipe book:

    Get your caffeine fix with Rick’s Iced Café de Olla recipe


    Watch Carla make her Mocha Hazelnut Biscotti


    Chef Tu David Phu’s Nước Chấm 

    Chef Missy Robbins’ cookbook Pasta: The Spirit and Craft of Italy’s Greatest Food 

    The latest Rad Fad/Bad Fad contender: ramen grilled cheese



    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 35 min
    Don’t Give Up on Fungi

    Don’t Give Up on Fungi

    On this episode of Borderline Salty, hosts Ricks Martinez and Carla Lalli Music marinate on marinades, share their tips for making whole fish less scary, and welcome a live caller. 
    We’ll also hear Carla and Rick’s takes on blood sausage in the latest No, Thank You, Please. 

    This week’s recipe book:

    Check out PAI Northern Thai Kitchen in Toronto

    Rick's Mezcal Marinated Fajitas  

    Find Carla’s Not-Scary Grilled Whole Fish in her book That Sounds So Good


    Rick's Vegan Mushroom Bacon Bits  


    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico  here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 35 min
    If The Mood Strikes, Lick Away

    If The Mood Strikes, Lick Away

    On this episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music discuss getting to a perfectly textured salsa verde, where to find their favorite peppers, and how to overcome the fear of frying. 
    Also, the latest Rad Fad/Bad Fad contender: pasta chips. 
    This week’s recipe book: 

    Check out Broadway Restaurant


    Rick’s Salsa Verde o Roja Cruda


    Saltie Is Gone but Their Scuttlebutt Recipe Lives On

    Carla’s Whipped Aioli


    Caroline Fidanza’s Saltie: A Cookbook



    Pasta Chips with a Mac & Cheese Dip by myhealthydish


    As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 
    Find us on Instagram @borderlinesalty
    Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 
    If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 
    You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico  here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
    Learn more about your ad choices. Visit podcastchoices.com/adchoices

    • 29 min

Customer Reviews

4.8 out of 5
164 Ratings

164 Ratings

Meribethcakes ,

Pastry chef approved

I was really sad when BA imploded a few years back and was so happy to see that Rick and Carla were together again. They have always had a fun chemistry and this podcast reflects that. It is informative enough for a chef while also being lighthearted and never patronizing to people that are just starting their cooking journey.

Re: The Freezer Is Your Friend episode: As a pastry chef I say, let’s not body shame the people with “cold, witches fingers”!

schmidty252 ,

Love it

So this is basically car talk but with food and cooking. Loving the show and the format!!

musichobbet ,

Fun and informative!!

Love the great production intros to sections, like “Tell Me Something Good!” I love the fun personalities of these two chefs extraordinaire!! Learn something new about food or prep.

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