Good Food
The phenomenon of “Salt, Fat, Acid, Heat”
Few food TV shows have resonated like “Salt, Fat, Acid, Heat,” which launched Samin Nosrat into the stratosphere after earning rave reviews last year.
By Evan Kleiman • • 1 min readFew food TV shows have resonated like “Salt, Fat, Acid, Heat,” which launched Samin Nosrat into the stratosphere after earning rave reviews last year. Soon after the show’s release, Evan spoke with Samin about the process of translating her bestselling cookbook into the TV series, which recently took home a James Beard award.
The full episode
2 of 4
Samin Nosrat, Ramadan food traditions, and eating goat- 0:00Anissa Helou on Ramadan’s culinary traditions
- 10:44The phenomenon of “Salt, Fat, Acid, Heat”You’re reading this
- 43:38Goat: a sustainable red meat alternative?
- 51:56Patricia Escárcega visits Fonda Mixcoac in Anaheim
The full episode
2 of 4Samin Nosrat, Ramadan food traditions, and eating goat- 0:00Anissa Helou on Ramadan’s culinary traditions
- 10:44The phenomenon of “Salt, Fat, Acid, Heat”You’re reading this
- 43:38Goat: a sustainable red meat alternative?
- 51:56Patricia Escárcega visits Fonda Mixcoac in Anaheim