A live Salad Spinner with Kenji López-Alt and Judy Gold.
bagels
A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.
In a show taped in Dan's basement, he checks in with two old friends to commiserate during these stressful times.
A neuroscientist calls in to debate the geometry of pizza, and food science guru Kenji Lopez-Alt explains how woodworking can help us make a better bagel and cream cheese.
Is the toaster the enemy of good bagels, a friend to bad ones, or both? Dan moderates this debate with Serious Eats' Kenji Lopez-Alt and Smitten Kitchen's Deb Perelman.