Hey everyone. We've got another reheat here for you and this one comes from a listener request.

Hello Dan and everyone at the Sportfill team. This is Elizabeth in Louisville, Kentucky.

The episode that I would love to hear on reheat is the one

featuring Samine Nose Rap. I always enjoy her humor and her wisdom and would love to hear that

episode again. Thanks so much.

You got it, Elizabeth.

This one's for you.

And if there's an episode you'd like us to pull out

of the freezer and reheat,

send me a message at hello at sporkful.

Thanks, and here's my conversation with Samin Nasrat.

Samin, tell me this, right off the bat.

What is the secret to making great toast?

Oh, okay. Okay, you're just going to go in with the hard-hitting

questions. Yeah. This is Samine Nosrat. Her cookbook, Salt, Fat,

Heat, is a bestseller. It has a whole page just on toast. And she writes for the New York Times

where she once began a column, My name is Samine and I'm an artisanal bread hoarder. She also used to be a chef at

Shay Panise, one of the top fine dining restaurants in America.

So by some measures, some means fancy.

But not too fancy for a nice piece of toast.

Are you using pre-sliced bread or are you using some like boosch country loaf that you're

that you're cutting yourself in this particular case let's say loaf of bread that I'm cutting

...