Referenced in this episode
Genius-Hunter Extra Credit
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally?
Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Special thanks, and a virtual BLT, to our listeners who took the time to call in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.
Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the season 1 finale, Molly and Declan recap our learnings thus far; hear from some of you on your most wild, weird, and wonderful sandos; and dream up what may be the greatest sandwich of all time. Stick around to the end—Molly and Declan call up our final winner of a year-supply of Cabot cheese!
Special thanks to our listeners for your questions, especially those of you that called in. We still need your help Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Shrettuce or slaw? Potato buns or sliced bread? Spicy or spicy?
Molly and Declan talk about the recent resurgence in popularity of the fried chicken sandwich, the sandwich's true origin, and ease any anxieties re: at-home deep frying.
Thanks to our listeners, especially those of you who called in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Team bacon or sausage? Hash browns or nah? English muffins, croissant, bagel?
Molly and Declan debate the merits of bacon, sausage, ham, and pastrami (?); and find a home for the english muff.
Special thanks to our listeners for your questions, especially those of you that called in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Roasted? Smoked? Honeyed? To avo or not to avo?
Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.
Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush?
In pursuit of a not-gross, not-bland egg salad, Molly and Declan give it the cae sal treatment.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Oil-packed or water-packed tuna? Can seafood be paired with cheese? Open- or closed-face?
Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese!
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?
Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub).
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Sourdough or brioche? One cheese, two cheeses, three cheeses...four? Halved lengthwise or diagonally?
Molly and Declan talk about the most incorrectly named sandwich, debate butter vs. mayo, augments vs. condimenti, and whether a grilled cheese without cheddar is one at all.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?
Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.
Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Molly and Declan figure out how to avoid the dreaded slip-sliding when building (oh, and solve that scratched-up-mouth problem).
Special thanks, and a virtual BLT, to our listeners who took the time to call in. We still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to podcasts@food52.com.
Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen).
