There are so many recipes out there to make granola, but then there are recipes that are Simply Genius. Jenné Claiborne's recipe bakes up faster and easier than any recipe out there by thoughtfully omitting what you may have thought was a crucial ingredient.

This week, Kristen has a chat with Ali Slagle, recipe developer, New York Times contributor, food and prop stylist, former Food52 editor about her newest book, I Dream of Dinner (So You Don't Have To). Ali talks about what it was like living (and cooking) out of a camper van for the better part of a year. And she shares a few genius tips and surprising ingredients for this week's Genius Recipe, a unique take on chicken caesar salad.

There're enough stressors around the holidays to let your dessert be one of them, so we sat down with Erin Jeanne McDowell to get some tips on ways to bring flawless pies to the table.

This week we're sharing an episode of another Food52 podcast, Play Me a Recipe featuring Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast as she cooks her way through Mandy Yin's incredible Sarawak Chicken recipe

Have you ever wondered how many kneads it takes for dough to feel like a baby's bottom? Or how to eat cinnamon toast crunch the *right* way? In this episode, Kristen sits down with Frankie Gaw to talk all about the food he grew up eating and the recipes found in his new book, First Generation

Author Brian Levy bravely tackled writing a baking book with no added sweeteners whatsoever—no sugar, no honey, only fruit and other whole ingredients. Hear all about his hits, misses, and genius discoveries along the way.

With an abundance of fresh corn over the summer, there's no better time to revisit this genius technique to turn it into a sweet, flavorful butter

Over the years of making this podcast we've heard so much great advice on how to make showstopping breakfasts, lunches, and dinners. But there's nothing we love more than a great snack so this episode we're featuring some highlights of our guests' favorite snacks.

Kristen enjoys a chat and a laugh with Senior Editor at Eater and The One Recipe Podcast host, Jesse Sparks. They discuss his favorite go-to cookie recipe and how a memorable week he spent cooking with his mom, helped shaped his love of food.

Daniela Galarza, recipe developer and staff writer for the Food section at The Washington Post, discusses the power and influence of wordplay in food writing.

Clarkson Potter Editor in Chef and The Splendid Table host Francis Lam wants you to throw eggplant in a pan and let it do what eggplant does.

Andrea Aliseda, writer, recipe developer and poet gets to the bottom of an inherited family recipe with a surprising secret.

Why do we call sweet potatoes "yams"? And why don't we call dinner "supper" anymore? Author Brette Warshaw "makes clear the differences between things that are often confused in the kitchen"—and why those differences matter.

'Taste Makers' author Mayukh Sen tells Kristen about the seven women who shaped American cuisine as we know it today—who haven’t all been well-credited for their work, until now.

After swearing to his Nana at 18 he'd never return, spending a decade in the military then graduating from culinary school, Gullah Geechee chefarmer Matthew Raiford found himself right back on his family's farm. For this week's Genius Session, Matthew shares with Kristen why that decision was a no-brainer.

Author and journalist Joshua David Stein talks about his newest cookbook, 'Cooking for your Kids.'

Owner of Tin Roof restaurant on Maui, Top Chef and Cook Real Hawai'i author, Sheldon Simeon reminiscences about growing up in the Simeon household in Hilo. We talk story about the power of deliciousness, how his family inspired his becoming a chef and he shares four Genius recipes! -- including his dad's all-time fave pupu pantry pleasers.

Julie Sahni helped shape New York as a city planner, but after a cooking class, she decided to take on something much more ambitious and ended up defining authentic and classic Indian cooking in America. In this episode, Julie sits with Kristen to talk about her early life, the magic of ghee and how she became a true legend in world of culinary arts.

With fireworks of juicy, crunchy, herby, tart, and sweet, Reem Assil's simple, California-style fattoush is the salad you'll want to eat all summer. And thanks to its simple pantry dressing, it can be the salad of fall, winter, and spring, too.

Jessie Sheehan's newest book, Snackable Bakes, is full of recipes meant to get you from wanting a sweet treat to your first bite as quickly as possible. On today's episode, Kristen and Jessie talk about some essential baking hacks and dive deep on one particularly snackable bake.