Almost three years ago, we launched our podcast, Burnt Toast, a place for us to wax poetic on our favorite topic: food! We chomped our way through two seasons, and now, we’re back with more of the chats and snacks you love.
The eight-episode season will kick off on March 8th, with some fun updates. We have a new host: acclaimed writer, cookbook author, and vinegar aficionado Michael Harlan Turkell. Whether he’s weighing in on the physicochemical processes of bread or tasting a century-old vinegar in Japan, Turkell is no stranger to food and its delectable eccentricities.
This season, he’s cooked up a bevy of topics that explore different aspects of food culture and community. Buckle up for talk about food fights (grab your orange!), bubbles (all shapes and sizes), and the mysterious psychology behind waiting in hourlong lines for baked goods (cronuts, anyone?).
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"I want to focus on real-life anecdotes," Turkell says, "things people can relate to, like sweating while eating spicy foods, or ending up with bruised fruit." There's practical advice in there, too (i.e., how to turn that ugly duckling apple into an...apple swan), which Turkell draws from his experiences in the food industry, from recipe development to photography.
So come curious, come excited, but most of all, come hungry. Keep an eye out for new episodes here.
What's been your favorite Burnt Toast moment? Tell us about it in the comments below.
Valerio is a freelance food writer, editor, researcher and cook. He grew up in his parent's Italian restaurants covered in pizza flour and drinking a Shirley Temple a day. Since, he's worked as a cheesemonger in New York City and a paella instructor in Barcelona. He now lives in Berlin, Germany where he's most likely to be found eating shawarma.