Extra-Special Sauce: Ed and Kenji Take Your Calls (Part 2)

[Photograph: Vicky Wasik]

This week's especial Special Sauce episode (I know that's redundant, but it rolls off the tongue) again features my runnin' and eatin' partner, Kenji López-Alt, Serious Eats' managing culinary director and the author of the New York Times best seller The Food Lab: Better Home Cooking Through Science.

Together, we answered some great questions from curious callers. Can someone learn to love calf's liver? (Maybe with a little liver therapy, administered by phone.) How can you get your homemade pizza sauce to be as good as the stuff at the best pizzerias? And how can you slow-cook ground beef without making it tough? Between Kenji's cooking (and punning) expertise and my eating (and kibbitzing) experience, we managed to come up with answers that we think you'll find both helpful and amusing.

Special Sauce is available on iTunes. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.

You Could Be on Special Sauce

Want to chat with me and Kenji? We're accepting questions for more call-in episodes now. Do you have a long-standing argument with your spouse about the best way to store a loaf of bread? Have you been refining your steak-grilling technique for years, but can't convince your brother-in-law that you've got it right? We want to get to know you and solve all your food-related problems. Send us the whole story at specialsauce@seriouseats.com.

[Carne asada photograph: J. Kenji López-Alt]