212 episodes

Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time.

Burnt Toast Food52

    • Arts
    • 4.1 • 428 Ratings

Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time.

    Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach

    Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach

    Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.

    • 19 min
    Play Me a Recipe: Anthony Falco makes Onion & Olive Bread

    Play Me a Recipe: Anthony Falco makes Onion & Olive Bread

    Hey, Burnt Toast fans: We're sharing an episode from Play Me a Recipe. This week: International pizza consultant Anthony Falco shares his grandma's recipe for a sourdough pan pizza topped with onions and olives, from 'Pizza Czar.'

    • 26 min
    Molly Gilbert Makes Apple Fritter Cake

    Molly Gilbert Makes Apple Fritter Cake

    Need to use leftover apples from your latest trip to orchard? Looking for a crowd-pleasing dessert for a fall gathering? Listen to Molly Gilbert's episode of Play Me a Recipe as she makes this homage to her favorite donut, the apple fritter. This cake has the same dense crumb, baked apple pockets, and sweet maple glaze. And the best part? No frying necessary.

    • 23 min
    Simply Genius Cookies with Tara O'Brady

    Simply Genius Cookies with Tara O'Brady

    The Simply Genius Cookbook is out now!! To celebrate, we're sharing an episode of Genius Recipe Tapes all about one of the featured recipes from the book, Tara O'Brady's Basic, Great, Chocolate Chip Cookies.

    • 26 min
    A Simply Genius Tomato Sauce in 5-ish Minutes

    A Simply Genius Tomato Sauce in 5-ish Minutes

    With the release of the Simply Genius cookbook right around the corner, this week we wanted to share a particularly simple and genius recipe from the book. And because every great chef needs a partner, in this episode Kristen is joined by a very special sous-chef, her daughter Mari, as they cook their way through Heidi Swanson's 5-minute tomato sauce (in maybe a few more than 5 minutes).

    • 12 min
    Jolie Laide

    Jolie Laide

    In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of perfection, but companies such as UglyRipe and Imperfect Produce have made a point of promoting flavor over façade. (Bruised tomatoes may not be the most slightly, but they make a great sauce!) We'll examine the notion of perfection of taste vs. perfection of image

    • 27 min

Customer Reviews

4.1 out of 5
428 Ratings

428 Ratings

NYC puzzler ,

Great food content

...but could use some audio help.
All the guests calling in live via soup can.

LLT777 ,

Cookbooks

Not a review, just a comment on the cookbook episode. I wish the recipes and cookbooks did a better job of meal planning. Example, if you got a burrito recipe and there are references to a rice dish is on page 84 and another’s complementary dish on page 27 that would be awesome.

lbabes ,

Just opinions

I was really turned off by Molly’s aggressive opinions and shorter. I get shortened speech. I get it’s her style, but she overruns her cohost and it’s really just her opinions. I guess they aren’t for me. I was hoping for a more thoughtful discussion. Pass

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