samin nosrat

In this conversation, Christine Sykes Lowe speaks with Hrishikesh Hirway, the podcaster behind Song Exploder and Home Cooking. Hrishikesh speaks about his new album under the moniker The One AM Radio, and how podcasting helped him deal with writer's block.  He also shares how he bonded with Samin Nosrat over cookies before eventually becoming friends and launching their award-winning food podcast, Home Cooking.   He also shares some breaking news about his new cookie collaboration with The Very Best Cookie in the Whole Wide World: The Spicy Chocstachio: A Cookie I Used to Call My Own.

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I've been saving them up all year, and now it's time for the annual selection box of Bonus Bits! Things this year's guests said that couldn't fit into their episode, or weren't related to language, but ARE related to being a bonus bit. We've got percussive pan protests; the mating habits, and male-killing habits, of ladybirds; Icelandic aunts/uncles/cousins/wait which member of the extended family are you referring to?; Morse code machines; and a surprisingly heated topic, the semantics of salad.

Links to all the original episodes featuring these guests are at theallusionist.org/bonus2021, plus a transcript and the full dictionary entry for the randomly selected word.

The show will return in February 2022, but sign up to be a patron at patreon.com/allusionist for patron-exclusive livestreams in January!

The Allusionist's online home is theallusionist.org. Stay in touch at twitter.com/allusionistshow, facebook.com/allusionistshow and instagram.com/allusionistshow. 

Visit theallusionist.org/merch to obtain your Potato Fugue State sweatshirts and multidenominational Wintervalwear.

The music is by Martin Austwick. Hear Martin’s own songs at palebirdmusic.com or search for Pale Bird on Bandcamp and Spotify, and he’s @martinaustwick on Twitter and Instagram. 

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Quiz time! Samin Nosrat and Hrishikesh Hirway of Home Cooking podcast join to deliver questions about food etymology, as well as what are the two words that make a dance track, and whether 'za' is an acceptable abbreviation for 'pizza'.

Play along and keep track of your score using the interactive scoresheet at theallusionist.org/foodquiz.

For the rest of September 2021, you can stream the London Podfest performance of the new Allusionist live show, full of eponyms, music and planets. Link is at theallusionist.org/events.

Sign up to be a patron at patreon.com/allusionist and as well as supporting the show, you get behind the scenes glimpses, and discounted tickets for the Allusionist live show.

The music is by Martin Austwick. Hear Martin’s own songs at palebirdmusic.com or search for Pale Bird on Bandcamp and Spotify, and he’s @martinaustwick on Twitter and Instagram. 

The Allusionist's online home is theallusionist.org. Stay in touch at twitter.com/allusionistshow, facebook.com/allusionistshow and instagram.com/allusionistshow. Let me know what you scored in the quiz!

Support the show: http://patreon.com/allusionist

See omnystudio.com/listener for privacy information.

It's been 41 years since Raffi's hit children's song Baby Beluga was released and he's still plucking away at the guitar and writing new tunes. Raffi is arguably the most famous performer of children's music in North America, but he's also an outspoken environmentalist and activist for climate change, which greatly influences the way he eats (read: so many vegetables!).

Raffi loves pesto, a seemingly simple, five ingredient, raw Italian sauce. But every time host Rachel Belle makes a batch, she's disappointed. So Daniel Gritzer, culinary director for Serious Eats and recipe tester of many pestos, breaks down what it takes to make the most delicious, creamy, vibrant green pesto. Hint: you won't be needing your food processor.

Keeping with the theme of children's entertainment and food, Rachel chats with Erika Thormahlen and Jeremy Konner, creators of the wonderful new Netflix show Waffles and Mochi, a food and travel program for kids starring two culinary curious puppets. It's the first show produced by Michelle and Barack Obama's new production company, Higher Ground.

Follow Rachel & Your Last Meal on Instagram!

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The Salt Fat Acid Heat star joined us for a special screening of her Netflix hit at the Wythe Hotel earlier this spring as part of the Cherry Bombe Jubilee weekend. Following the viewing, Samin sat with New York Times journalist Jazmine Hughes for a conversation about the show, working in professional kitchens, her acting abilities, and more. Tune in for their chat and the audience questions.

Plus, find out who Maia Welbel thinks is the Bombe!

Thank you to Handsome Brook Farm Pasture Raised Eggs for supporting our show.

A special episode featuring a conversation between Nigella Lawson and Salt Fat Acid Heat’s Samin Nosrat taped in 2018 at the 5th annual Cherry Bombe Jubilee NYC. These culinary game-changers discuss everything from what it means to be a home cook, the differences between American and British desserts, and which women in the culinary world inspire them. Plus, Radio Cherry Bombe Associate Producer Jess Zeidman guest hosts and we get to find out who Kerry Diamond thinks is the bombe!

Thank you to Handsome Brook Farm Pasture Raised Organic Eggs for supporting Radio Cherry Bombe!

Samin Nosrat is the James Beard Award winning, New York Times bestselling author of the book "Salt Fat Acid Heat" and the charming host of the Netflix series by the same name. Samin laughs easily, is brimming with curiosity and brings new life and authenticity to the saturated world of food media. Get yourself a boyfriend who looks at you the way Samin looks at a roast chicken.

Rachel chats with Karen Taylor, owner of El Molino, about what makes her tortillas and tamales so special and Samin and Rachel debate which is the best way to wrap a burrito: in foil or yellow paper.

Then we welcome Bon Appétit magazine's senior editor Andy Baraghani to the show. Andy says he spent his life trying to hide his Iranian heritage until a food magazine asked him to create a Persian spread that reconnected him to his culture. And Rachel cooks tahdig with Omid Roustaei, a passionate Persian cooking teacher in Seattle.

Follow along on Instagram!

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Samin Nosrat is the award-winning, best-selling author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is also the name of her new Netflix Series. Through her work, Samin has taught thousands of people to trust their instincts in the kitchen— and even learn that they have them in the first place. A true teacher, she demystifies and explains and inspires. Samin and Julia have an open and honest talk about everything from mental health and therapy, to money, and even poetry.

There are also answers to listeners' questions and a shoutout to Emma's Torch (find out more about the organization here).

For more about Samin Nosrat and her work, check out her site here. For more about Julia Turshen and her work, head here. For mental health resources, check out MentalHealth.gov, Chefs with Issues, and The Trevor Project.

Our queen of cookbooks, Netflix, and writing is here! Samin Nosrat is the author of Salt Fat Acid Heat, and brings her infectious personality and obvious pleasure in eating to the TV show of the same name. We discuss her time at Chez Panisse, how male chefs take credit for their grandmothers centuries of unpaid kitchen labor, and amazing food writers of color to follow. Plus, you can make delicious things in the kitchen if you want to! Samin's pro-tips: don't judge yourself by Instagram and focus on mastering a couple of dishes. (As you may have guessed, figuring out your salt, fat, acid, and heat is pretty important to making something delicious.)

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Samin Nosrat is a chef and bestselling author who has distilled the craft of good cooking into four elements: Salt, Fat, Acid, Heat, which is now a hit series on Netflix. In this episode, she talks to host Cindi Leive about the beauty in mistakes, her manifestation journal, and the secret sauce that can turn a good dish great.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin is joined by Samin Nosrat, author of Salt, Fat, Acid, Heat, which received this year’s IACP Julia Child First Book Award. Todd and Samin talk about her journey from chef to cooking teacher to food writer, and offer a crash course into the four elements of cooking detailed in Samin’s book. As always, Samin shares her Julia moment.

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Samin Nosrat is a writer, teacher, and chef. Called a “go-to resource for matching the correct techniques with the best ingredients” by the New York Times and “the next Julia Child” by NPR’s All Things Considered, she’s been cooking professionally since 2000, when she first stumbled into the kitchen at Chez Panisse restaurant. Her writing has appeared in the New York Times, Bon Appetit, and the San Francisco Chronicle, among other places. She lives, cooks, and gardens in Berkeley, California. Salt, Fat, Acid, Heat is her first book.

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On this week's show, we kick it back to the keynote panel of Food Book Fair 2017! "What We Talk About When We Talk About Eating" explored what it means to be engaged in the business, pleasure and politics of food today.

Recorded on-site at Ace Hotel New York on May 12th by our friends at Public Announcement.

Featured speakers:
Ken Friedman, restaurateur
Samin Nosrat, chef, author and teacher
Mario Batali, chef, author, educator, TV host
Myisha Priest, associate professor, New York University, author
Moderated by Frank Bruni, author, The New York Times columnist

This week on Eat Your Words, host Cathy Erway is joined by chef and writer Samin Nosrat, a Chez Panisse alum and author of the New York Times bestselling book Salt Fat Acid Heat. Featuring a foreword by Michael Pollan, the book espouses a revolutionary, yet simple, philosophy: master the use of just four elements, and anything you cook will be delicious.