David and Renee talk to the couple tasked with the enormous responsibility of updating the classic Joy of Cooking for its most recent edition.
About David Leite and Renee Schettler
David Leite and Renee Schettler have worked together for more than a decade as publisher and editor-in-chief respectively of Leite’s Culinaria. David has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, and Los Angeles Times among others. Renee has spent the past 20 years as an editor and writer at national newspapers and magazines, including The Washington Post food section, Real Simple, and Martha Stewart Living. Although good friends, they agree on very little when it comes to most things, including food. Go figure.
Ep. 21: How to Make Sourdough Bread with Andrew Janjigian
In this episode of our podcast, David and Renee talk to Andrew Janjigiam, senior bread head at Cooks’s Illustrated and America’s Test Kitchen, about sourdough bread.
Ep. 19: Questions, Qualms, and Quagmires
In this episode, David and Renee answer readers’ questions about sourdough starters, baking steels, broken batters and buttercreams, and green eggs (no, not the kind Dr. Seuss likes).
Ep. 16: Hugh Acheson on COVID-19’s Impact on Restaurants
David and Renee pause their quibbling to let renowned chef and cookbook author Hugh Acheson share more about what’s really going on with restaurants.
Ep. 15: Baking No-Knead Bread While Quarantined
Zoë François, co-creator of the most fabulously popular no-knead 5-minute artisan bread recipe, divulges how this brilliance came to be as well as answers your questions.
Ep. 14: We’re Baaaack!
You asked. We answered. Finally. After a 7-year hiatus, we’ve brought our podcast back due to popular demand. David and Renee bring their irreverent, witty, and actually fairly knowledgeable selves to the table.
Is The Best Fried Chicken Steaming Hot Or Picnic Cold?
David and Renee challenge each others’ preference for fried chicken by first exploring their own relationship to fried chicken. As with most things, the answer is found in their childhoods.
Ep. 13: Memoir Writing
Memoirist and writing teacher Marion Roach Smith explains to writers and readers what makes a powerful memoir.
Ep. 12: Christmas Celebrations
Merry stories from Joy the Baker, Dorie Greenspan, and others about Christmas cookies, roast goose, and happy hostesses.
Ep. 10: Thanksgiving Dinner
Fear not, folks. Here are all the ingredients—menus, strategies, wines, etiquette, and entertainment–for your best Thanksgiving yet.