Good Food
White bread, sandwiches, masa, tacos
Good Food explores the two edible art forms that best feature leftovers — the sandwich and taco. Politics professor Aaron Bobrow-Strain looks at the history of white bread in America and how it became so popular and industrialized.
By Evan Kleiman • • 56m ListenGood Food explores the two edible art forms that best feature leftovers — the sandwich and taco. Politics professor Aaron Bobrow-Strain looks at the history of white bread in America and how it became so popular and industrialized. Cheese authority Laura Werlin discusses the origin and variations of grilled cheese. Tyler Kord offers riffs on the traditional sub. Wax Paper in LA pays homage to NPR personalities with their sandwiches, and co-owner Peter Lemos explains what goes into an “Ira Glass.” Gustavo Arellano speaks with Jorge Gaviria about the role of masa in some of Southern California’s best tortillas, and José R. Ralat takes eaters on a journey of America’s regional tacos.
In this episode
6 storiesA brief social history of white bread
According to Aaron Bobrow-Strain, as late as the 1890s, 90% of bread was baked by hand. By the turn of the century, only 10% was made in small bakeries.
Read the story11 minThe greatest thing since sliced bread? The grilled cheese sandwich
From quesadillas to a croque monsieur, versions of grilled cheese can be found around the world in most cultures that embrace dairy.
Read the story6 minNothing upsetting about these sandwich riffs
What do you get when you cross an irreverent wordsmith with a curious and opinionated chef? Tyler Kord . Kord’s No. 7 sub shops in Fort Greene, Brooklyn have closed. But his book, “ A Super Upsetting Cookbook About Sandwiches ,” lives on.
Read the story13 minWhat goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
As cooking fatigue has set in, it’s still possible to tinker in the kitchen without turning on the oven. Why reach for mayo instead of mustard? What’s the perfect way to slice a pickle for your sandwich?
Read the story8 minModern masa: the foundation of every good corn tortilla
Tortilla Tournament judge Gustavo Arellano sits down with Jorge Gaviria of Masienda , who imports heirloom corn varieties from Mexico.
Read the story10 minAmerica’s regional tacos, from Cajun to crispy hardshell
José R. Ralat is the Taco Editor of Texas Monthly. His coveted job is to eat as many tacos as he can get his hands on. He discusses different variations across the country, including versions of the dominant crispy taco.
Read the story9 min
