Sirius XM Podcasts.

Hey everyone, it's Dan here. Now, earlier this week, we brought you our recent live show

taped in Brooklyn with guests Kenji Lopez-Ault and Judy Gold. I thought it was a great show.

We had such a blast making it. I hope you've listened to it by now. If not, please check it out. We talked about the state of the bagel. We talked about this trend of parents feeding their kids straight up butter, just like a stick of butter. We covered a lot of ground. For today's reheat, we thought it'd be fun to revisit the first live show I ever did with Kenji back in 2022. Kenji had been a long-time guest in the show going back to probably 2014, 2015, but this was the first time we had him live on stage. We recorded this one in San Francisco. In it, we cover everything from the thermodynamics of cooking with a walk to why Kenji decided that owning a restaurant is not for him. We also go deep on how Kenji's feelings about his career

have changed in recent years. Now remember, there's an episode of The Sporkful you want us to pull out of

the deep freezer and share. Let us know. Drop me an email at hello atsporkful.com. Don't forget to

include your first name, location, what episode you want us to reheat and why. Thanks so much,

and enjoy my conversation with Kenji Lopez-Ault.

This is the Sporkful. It's not for foodies. It's for eaters. I'm Dan Pashman.

Each week on our show, we obsess about food to learn more about people. And for the first time in two and a half years, we are coming to you live tonight from Swedish American Hall in

San Francisco.

Yeah. My guest tonight has been on our show many times.

In fact, if the Sporkful was a sitcom, he'd probably be our wacky neighbor.

Always barging in the front door, peeking his head over the fence to answer nerdy questions about food science. Like the time he came out to demonstrate what sound scallions are supposed to make

if you slice them correctly. But he's never been the featured guest of a whole episode.

We've never had an extended conversation to hear the story of how he came to be the internet's leading food

science guru.

He's best known as the writer behind the popular food lab column, which led to a best-selling

cookbook of the same name.

He's also the author of The Children's Book Every Night is Pizza Night and a New York Times

columnist.

Tonight we're celebrating the release of his new cookbook The Walk Reci

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