Special Sauce with Ed Levine

Smitten Kitchen's Deb Perelman explains why she and many other recipe developers and food writers regard AI as an existential threat on this week's episode of Special Sauce.  This is serious business, serious eaters. Listen up!

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According The New York Times, Noma chef and co-owner René Redzepi physically and verbally abused more than thirty of his kitchen staff between 2010 and 2017. To find out what that means, I sat down with longtime restaurant critic Bill Addison of The Los Angeles Times, and best selling author and youtuber, Kenji Lopez-Alt. Kenji worked in many serious restaurant kitchens in Boston for a number of years after graduating from college, before opening his own restaurant Wursthall in San Mateo, California. Can fine-dining restaurant kitchens become kinder and gentler places? What should happen to Redzepi? We mull over these questions and more on this episode of Special Sauce.

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This week we're reheating one of our favorite recent episodes on the ongoing struggle between ICE and the immigrant-driven food cultures of major American cities. LA Taco's editor-in-chief  Javier Cabral explains how and why his website became one of the leading voices of ICE resistance in the "City of Angels'. 

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On part 2 of our revealing and refreshingly honest conversation with three of the best food critics in America, Hannah Goldfield of The New Yorker, Bill Addison of The Los Angeles Times, and Elazar Sontag of The Washington Post, all three are not feeling particularly sanguine about the future of restaurant criticism in general. And it's not just social media to blame. 

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Are restaurant critics dinosaurs in the age of social media? We discuss that and more in part one of our critic's roundtable with The New Yorker's Hannah Goldfield, The Washington Post's Elazar Sontag, and The Los Angeles Times' Bill Addison. 

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