Best Burnt Bread Podcasts (2024)

1
Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach 19:25

9M ago19:25

19:25

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor …

1
Play Me a Recipe: Anthony Falco makes Onion & Olive Bread 26:47

12M ago26:47

26:47

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swi…

1
137: Collaborations: Do They Work and Should You Try Them? 18:13

1y ago18:13

18:13

Collaborations are gaining in popularity lately and it’s easy to get caught in the trap of doing them just to do them. But what you need to keep in mind is whether or not collaborations make sense for you and your business as a marketing strategy. In today’s episode, I’m sharing what collaborations are, why they sometimes don’t work, and how to det…

1
136: Honoring Your CEO Role: How to Invest in Yourself and Your Business with Sam Abbott 32:08

1y ago32:08

32:08

As the leader of your business, it’s important to keep investing in yourself personally and professionally. Your business is going to evolve and you have to evolve with it. There are always seasons in life that will impact your priorities and it’s OK to be open to change. In today’s episode, I’m chatting with Sam Abbott, a registered dietitian nutr…

1
Molly Gilbert Makes Apple Fritter Cake 23:07

1y ago23:07

23:07

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Recipe Serves 24 Cake Unsalted butter or nonstick cooking spray 2 1⁄2 cups all-purpose flour 1/2 teaspoon bakin…

1
135: Business Milestones Are Not One Size Fits All 22:25

1y ago22:25

22:25

The topic of business success keeps coming up lately and I had to record this episode to address what I’m seeing and how to reframe it. So many business owners focus too much on the timeline of reaching certain business milestones and not enough on what’s already been accomplished. In today’s episode, I’m sharing how to redefine what business succe…

1
134: Being Unapologetically Bold in Your Business with Lindsey Lopez Horwitz 40:05

1y ago40:05

40:05

Not feeling aligned in your business can lead to feelings of frustration and imposter syndrome. Listening to what other people think you should do in your business is not going to fulfill you. You need to discover what lights you up. In today’s episode, I’m talking with Lindsey Lopez Horwitz, founder of Virtually Lindsey and a former client of mine…

1
133: Sell Like a CEO: Building Confidence and Shifting Your Mindset Around Sales 16:13

1y ago16:13

16:13

Selling is something we’ve all struggled with at some point or another. We’ve seen the icky practices online and want to avoid it at all costs. I get it. I’ve been there, too. There’s a lot of pressure when it comes to sales and it’s even worse when you don’t have the confidence you need to sell like a CEO. In today’s episode, I’m sharing how you c…

1
Simply Genius Cookies with Tara O'Brady 26:23

1+ y ago26:23

26:23

Referenced in this episode Simply Genius Cookbook Tara O'Brady's Genius Chocolate Chip Cookies Tara O'Brady on Substack Genius-Hunter Extra Credit Tara O'Brady's Website Tara O'Brady's InstagramBy Food52

1
132: Stepping Into Your CEO Role With Registered Dietitian, Marissa Miluk 35:41

1+ y ago35:41

35:41

When you started your business, did you have trouble stepping into the CEO role? Perhaps your people-pleasing tendencies or insecurities had you asking other people for advice and permission instead of leading the way. These barriers are normal and can be overcome by shifting your mindset in your business. In today’s episode, I’m talking with Maris…

1
A Simply Genius Tomato Sauce in 5-ish Minutes 12:10

1+ y ago12:10

12:10

eferenced in this episode Simply Genius Cookbook Heidi Swanson's Genius 5-Minute Tomato Sauce Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com. Theme Music by The Cabinetmaker on Blue Dot SessionsBy Food52

1
Jolie Laide 27:15

1+ y ago27:15

27:15

In French, "jolie laide" means "pretty and ugly"; it's a way to describe something that is unconventionally beautiful. This homage to jolie laide foods will explore the idea that deliciousness can come where you least expect it, from misshapen fish meatballs to organ meat that only a zombie could love. Some consumers may fall for the illusion of pe…

1
131: What My Sourdough Bread Baking Journey Taught Me About Imposter Syndrome & Business 19:20

1+ y ago19:20

19:20

This is a story about how I learned to bake sourdough bread from scratch, after being intimidated by it for quite some time. But it’s really a story about how imposter syndrome can seep into every part of your life, and how you can fight it. In today’s episode, I’m sharing what exactly imposter syndrome is, how it shows up in our lives (no matter w…

1
Leonardo Urena and the Giant Pumpkin 17:51

1+ y ago17:51

17:51

How, exactly, you grow a gourd larger than a living room, and more importantly—why.By Food52

1
Where Did the Banana Peel Slipping Gag Come From? 14:43

1+ y ago14:43

14:43

The banana peel is so synonymous with slipperiness that we know how this joke ends right when it starts—why? And why a banana? We trace down the origins of the gag, and land in a surprising place.By Food52

1
Part II: Meet the Inventor of the Roto-Broil 400 14:32

1+ y ago14:32

14:32

After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today’s episode is his story.By Food52

1
130: Building a Successful Business and CEO Mentality with Amy Nielson 37:01

1+ y ago37:01

37:01

When you come up with an idea for a business, and even when you’re well into owning and running a business, imposter syndrome can hit hard. It can be easy to think that you’re not capable or that you have to try something completely different. But if you take a beat and follow your intuition, you’ll see that you don’t have to ditch your business or…

1
The Worst Food in White House History 19:32

1+ y ago19:32

19:32

One presidential term goes down in history as serving borderline inedible food to the thousands of guests who dined there. What was on the menu, who was responsible, and the revenge theory behind it all. This episode of Burnt Toast was produced by Gabrielle Lewis and Kenzi Wilbur. Thanks also to Amanda Hesser and Merrill Stubbs, the founders of Foo…

1
Can You Really Season Your Food with Sound? 13:50

1+ y ago13:50

13:50

We talk to Professor Charles Spence about the science behind how what you hear when you eat affects the whole multi-sensory experience.By Food52

1
Meet the Roto-Broil 400 15:06

1+ y ago15:06

15:06

This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,By Food52

1
129: How to Create the Summer of Your Dreams as the CEO of your Business 15:48

1+ y ago15:48

15:48

Summer is coming, and I know we all want to soak up the sunshine with family or friends or even have some extra time to ourselves. That’s a big part of why we became entrepreneurs, right? To prioritize time off to recharge. In today’s episode, I’m talking about why it is so important to prioritize the life that you want to live. I’m sharing three t…

1
Why is There No Pie Emoji? 17:06

1+ y ago17:06

17:06

We ask—and then we try to change emoji history. Learn how an emoji gets made as we submit our pie emoji proposal to Unicode.By Food52

1
The Kit Kat Jingle That Almost Wasn't 15:20

1+ y ago15:20

15:20

We track down the composer of one of the catchiest jingles of all time—the jingle that opened new factories it was so popular—to learn its surprising origin story.By Food52

1
Food Swindle, or Absolute Genius? The Margarine Story 14:49

1+ y ago14:49

14:49

We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank.By Food52

1
128: Arianna Vernier’s Journey from Burnt Out Teacher to Confident CEO 31:12

1+ y ago31:12

31:12

Our goals in life change constantly depending on our circumstances. Maybe you recently started a family, or you want to spend more time practicing your hobby, or you long to travel. For today’s guest, she realized that teaching required valuable energy that meant she was too tired and overwhelmed to pour into her own child. That was the wake up cal…

1
Burnt Toast: My New Eggs for Dinner 27:19

1+ y ago27:19

27:19

Today we dedicate our whole episode to a roundtable on meal planning: Amanda, Merrill, and Kenzi answer questions from our staff and community about how to cook smarter every week. Highlights include refrigerator graveyards, condiment guilt, and why avocado toast is a little like comfortable underwear. This episode of Burnt Toast is sponsored by Ca…

1
Burnt Toast: It All Started With Hot Fudge Sundaes 21:39

1+ y ago21:39

21:39

We invite Doug Quint and Bryan Petroff of Big Gay Ice Cream into the studio to talk about summer’s favorite frozen dessert. There are no boundaries: We discuss bedazzled unicorns, magnums, beet soft serve, and—for a little light hazing—we have Doug taste test some classic Good Humor ice cream treats. Burnt Toast is brought to you by Blue Apron. Blu…

1
Burnt Toast: Lunch is a Point of Honor 30:25

1+ y ago30:25

30:25

Even when it's leftover pizza or takeout from down the block. We talk to book seller and author of Lunch at the Shop Peter Miller about the midday meal: Why we should always break for it, the simple ways to make it better, and how to make our new favorite of his recipes, Pizza Soup. (You're going to want to hear this.)…

1
127: Reframing What Monthly Recurring Revenue Can Look Like for You 18:49

1+ y ago18:49

18:49

When it comes to building a sustainable business, jumping from project to project and client to client just isn’t enough to get you there. Offering work that you enjoy on a recurring basis will allow you to free up time and energy. In today’s episode, I’m talking about types of monthly recurring revenue (MRR), how to think about MRR in an outside t…

1
Burnt Toast: Everyone’s a Critic 28:43

1+ y ago28:43

28:43

This week, we talk to NY Mag food critic Adam Platt about criticism in an age that makes it easy for everyone with an internet connection to be a reviewer. Listen in for some salty conversation, his live evaluation of some food in the studio, and—because we couldn’t help it—a dramatic Yelp reading or two. Burnt Toast is brought to you by Blue Apron…

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