Special Sauce with Ed Levine

Here at Special Sauce we love pie in all its forms: we love shepherd's pie, apple pie, key lime pie, lemon meringue pie, and our absolute favorite, peach pie. And given that we're coming up on America's 250th birthday and Americans love pie we thought we'd reheat one of our favorite pie episodes to get in the spirit of things. Stacey Mei Yan Fong catalogued her love of pie when she published 50 Pies, 50 States: An Immigrant's Love Letter. Even if you don't love pie her story is well worth listening to. 

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This week on Special Sauce serious eaters get to eavesdrop on part 2 of my hilarious and informative conversation with burger mavens Kenji and Hamburger America's George Motz. Nobody knows more about cooking and eating burgers than these two burger mavens. 

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As one of the millions of long-suffering Knicks fans I am still basking in the afterglow of the team's historical and magical run. I decided I had to devote another episode of Special Sauce to the team's amazing playoff run to the NBA championship. And who better to join me on mic than the The New York Times' terrific writer Matt Flegenheimer, who to my way of thinking has become the poet laureate of Knicks fandom. He explains that he too can't believe what we have all just witnessed. 

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With grilling season underway I felt the time was right to talk burgers with Kenji and Hamburger America's George Motz. We talk burger history, burger cooking methods, and all things burger. 

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As one of the millions of long-suffering New York Knicks fans, I decided I had to devote an episode of Special Sauce to the the team's amazing playoff run. Joining me on the pod is the The New York Times's Matt Flegenheimer, who wrote a great piece about NYC coming together to celebrate this magical run the team is on so far, and food writer Chris Crowley, a former Serious Eater who is now one of the founding editors of the new food newsletter Caper. 

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