logo
episode-header-image
Jun 2023
55m 48s

All You Can Eat: Bay Area Hot Sauces, fr...

KQED
About this episode
Watery eyes, a runny nose, quick, desperate breaths: all signs of you may have shaken out, purposefully or not, a few too many dashes of hot sauce. Despite the pain that may come, people can’t seem to get enough of fiery sauces. This is particularly true in the Bay Area, where spice is integral to many of our favorite cuisines. In our latest All You Can Eat ... Show More
Up next
Yesterday
How Do You Friction-Maxx?
“Friction-maxxing,” a term coined by The Cut columnist Kathryn Jezer-Morton, is the art of adding more inconvenience to our lives —as technology pushes us to eliminate it. That might look like taking the bus to the grocery store instead of DoorDashing meals. Or asking a stranger ... Show More
54m 44s
Yesterday
Are Social Media Companies Responsible for Screen Addiction in Kids?
For years, experts, educators and parents have sounded alarms about the dangers of kids spending too much time on screens and now, artificial intelligence could make some apps even more addicting. A trial started this week in a Los Angeles court on a lawsuit against Meta and YouT ... Show More
54m 49s
Jan 29
How Prop 50 and Governor’s Race Are Shaping Early Midterm Projections
The 2026 midterm elections may be in November, but they’re top of mind for California voters who will elect a new governor this year and who passed Proposition 50 last fall – redrawing congressional districts to favor Democrats in their bid to retake the House. We look at how red ... Show More
54m 45s
Recommended Episodes
May 2022
The hot sauce sensations
Hot sauce can inspire fervent passion in its devotees. It’s a global obsession that translates to billions of dollars of sales a year. But with so many on the market, how do you create a taste that becomes a global hit? In this programme, Ruth Alexander explores the origin storie ... Show More
27m 30s
Apr 2023
755: Special Sauce with René Redzepi, Diep Tran, and Khushbu Shah
<p>This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's <em>Noma </em>to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has ... Show More
49m 14s
Jun 2024
Feel the burn: Why does spicy food hurt so much?
South Korea’s Buldak noodles are super spicy - and Denmark’s food regulator has now recalled some types of them, saying they could cause "acute poisoning". The company behind the noodles says there are no quality issues. They’re used in extreme food challenges that often go viral ... Show More
13m 29s
Sep 2022
The condiments (and sauces) that never change
Tabasco sauce has been around since 1868, Lea and Perrins’ Worcestershire Sauce since 1837. So how have these brands managed to survive for so long? David Reid explores why some brands outlive their founders by more than a century.David speaks to Harold Osborn, CEO of McIlhenny C ... Show More
18m 30s
Jun 2021
#S3E1: Spot light interview with Bay Burdette - founder of Bay's Kitchen
Pre-made sauces usually contain onion, garlic and other high FODMAP ingredients which means that you usually have to make everything from scratch when on the low FODMAP diet. Luckily there is another option as Bay's Kitchen produces a huge range of suitable, low FODMAP certified ... Show More
23m 43s
Nov 2023
Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
<p>Illyanna Maisonet takes us on a culinary journey through Puerto Rico and its diaspora. She reveals the secrets to her guava barbecue sauce, the only flan she’ll ever eat and the best way to cook rice. Plus, Kim Severson tells us about the rise of salvage food stores, we make A ... Show More
51m 3s
Dec 2018
Pizza, Chocolate Fountains and Mac & Cheese for 5,000 People: Alon Shaya’s Long Road to Chefdom
Alon Shaya is having a moment—he’s just opened two new restaurants and published his first book. But his success wasn’t always a given. We chat about his circuitous path and the food he ate along the way. Also on this week’s show: Julia Turshen makes magic out of leftovers (tomat ... Show More
50m 32s
Jun 2019
BBQ Myths Busted! Meathead Goldwyn Breaks Your Bad Grilling Habits
<p>From soaking wood chips to grill marks, Meathead Goldwyn is here to set the record straight on grilling’s biggest myths. Plus, Christina Ward tells the story of American advertising cookbooks, complete with recipes such as Ham Banana Rolls and Sauerkraut Chocolate Cake; we dis ... Show More
50m 46s
Jul 2021
Culinary Tour of Colombia: Sweet Corn Arepas and Brisket Dust
<p>This week, we explore the cooking of Colombia with Mariana Velásquez, from homemade arepas to the influence of Middle Eastern ingredients like sesame and labneh. Plus, we explore the secret world of creating food emojis with artist Yiying Lu, Adam Gopnik ponders the elements o ... Show More
51m 12s
Listen to millions of songs and podcasts on Anghami