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Follow Samin Nosrat— it's freeToday on The Stacks, we’re joined by James Beard Award-winning chef, TV host, and author Samin Nosrat to discuss her newest book, Good Things: Recipes and Rituals to Share with People You Love . In this cookbook, Samin shares over 125 of her favorite go-to recipes, including ricotta custard pancakes, saffron-burnished roast chicken, nostalgia-inducing yellow cake with chocolate frosting, and everything in between. We discuss her return to writing after the success of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking , how she balances technique with improvisation in the kitchen, and the friction between her identities as a writer and a chef. The Stacks Book Club pick for December is Friday Night Lights: A Town, a Team, and a Dream by H.G. Bissinger. We will discuss the book on Wednesday, December 31st, with Joel Anderson. You can find links to everything we discuss on today's show on The Stacks Website: https://www.thestackspodcast.com/2025/12/10/ep-402-samin-nosrat Connect with Samin : Instagram | Website | Substack Connect with The Stacks: Instagram | Threads | Shop | Patreon | Goodreads | Substack | Youtube | Subscribe See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
Even after the tremendous success of her cookbook, “Salt, Fat, Acid, Heat” and the Netflix series it inspired, Samin Nosrat found that she was lonely and depressed. What grounded her, and helped her claw back the joy in her life, was regularly cooking and eating with friends and committing to community – one “lazy sugo” at a time . We talk to Nosrat about her journey and her new book, “Good Things: Recipes and Rituals to Share with People You Love.” Guest: Samin Nosrat, chef and author of "Good Things: Recipes and Rituals to Share with People You Love: A Cookbook"; her previous book is the bestseller "Salt, Fat, Acid, Heat" Learn more about your ad choices. Visit megaphone.fm/adchoices
Good Things by Samin Nosrat — our 2025 Gift Book of the Year — is a unique guide to forming a deeper sense of connection through food, paired with gorgeous photos and heartwarming anecdotes. Samin joins us to talk about reconnecting with cooking, writing recipes, teaching new thought processes in the kitchen, sharing a meal with loved ones, time, attention, community and more with guest host Brenda Allison. This episode of Poured Over was hosted by Brenda Allison and mixed by Harry Liang. New episodes land Tuesdays and Thursdays (with occasional Saturdays) here and on your favorite podcast app. Featured Books (Episode): Good Things: Recipes and Rituals to Share with People You Love by Samin Nosrat Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat Canal House: Cook Something: Recipes to Rely On by Melissa Hamilton and Christopher Hirsheimer The Sabbath by Abraham Joshua Hechel The Sabbath World: Glimpse of a Different Order of Time by Judith Shulevitz Featured Books (TBR Top Off) Start Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul: A Cookbook by Hannah Taylor
Every day we’re all doing a little bit of chemistry: when we bake potatoes, add a little salt to our pasta, or even bake a box cake. And award-winning chef Samin Nosrat just loves to nerd out over all this. She's the author of the best-selling book “Salt, Fat, Acid, Heat” and has a new book out called “Good Things.” Today, Samin joins us to talk all about the science and art of cooking. Plus — why you should NEVER put meatballs on spaghetti. Video available on Spotify. Find our transcript here: https://bit.ly/ScienceVsSaminNosrat Samin’s Book: https://ciaosamin.com/shop/good-things In this episode, we cover: (00:00) Welcome to Science Chats with Samin Nosrat (01:27) Samin’s childhood in California (06:05) Samin’s obsession with boxed cake mix (14:29) Why salt, fat, acid and heat matter (17:17) The magic of salt (21:11) Why soy sauce and cheese can bring out big feelings (32:26) Why we bake with room-temperature eggs (34:32) Why tomatoes don’t belong in the fridge (37:00) The geopolitics of cinnamon (40:07) Why vanilla beans cost so much (42:15) The value of handmade food (47:10) Why you shouldn’t put meatballs on spaghetti This episode was produced by Wendy Zukerman, with help from Meryl Horn, Ekedi Fausther-Keeys, Michelle Dang, and Rose Rimler. We’re edited by Blythe Terrell. Video editing and sound design by Bobby Lord. Fact checking by Diane Kelly. Music written by Emma Munger, So Wylie, Peter Leonard, Bumi Hidaka and Bobby Lord. Thanks to Roland Campos, Skyline Studios and Humdinger Studios. Science Vs is a Spotify Studios Original. Listen for free on Spotify or wherever you get your podcasts. Follow us and tap the bell for episode notifications. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Every day we’re all doing a little bit of chemistry: when we bake potatoes, add a little salt to our pasta, or even bake a box cake. And award-winning chef Samin Nosrat just loves to nerd out over all this. She's the author of the best-selling book “Salt, Fat, Acid, Heat” and has a new book out called “Good Things.” Today, Samin joins us to talk all about the science and art of cooking. Plus — why you should NEVER put meatballs on spaghetti. Video available on Spotify. Find our transcript here: https://bit.ly/ScienceVsSaminNosrat Samin’s Book: https://ciaosamin.com/shop/good-things In this episode, we cover: (00:00) Welcome to Science Chats with Samin Nosrat (01:27) Samin’s childhood in California (06:05) Samin’s obsession with boxed cake mix (14:29) Why salt, fat, acid and heat matter (17:17) The magic of salt (21:11) Why soy sauce and cheese can bring out big feelings (32:26) Why we bake with room-temperature eggs (34:32) Why tomatoes don’t belong in the fridge (37:00) The geopolitics of cinnamon (40:07) Why vanilla beans cost so much (42:15) The value of handmade food (47:10) Why you shouldn’t put meatballs on spaghetti This episode was produced by Wendy Zukerman, with help from Meryl Horn, Ekedi Fausther-Keeys, Michelle Dang, and Rose Rimler. We’re edited by Blythe Terrell. Video editing and sound design by Bobby Lord. Fact checking by Diane Kelly. Music written by Emma Munger, So Wylie, Peter Leonard, Bumi Hidaka and Bobby Lord. Thanks to Roland Campos, Skyline Studios and Humdinger Studios. Science Vs is a Spotify Studios Original. Listen for free on Spotify or wherever you get your podcasts. Follow us and tap the bell for episode notifications. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Samin Nosrat found a love for cooking through working in acclaimed restaurants and visiting kitchens around the world. She became a star after releasing her hit cookbook Salt, Fat, Acid, Heat – which also became a Netflix series. But to her surprise, all that success left her feeling empty. Sam chatted with Samin in her ‘secret garden,’ surrounded by kumquats, limes and passion fruit. She broke down how hard it was to recover in the spotlight, and how she learned to embrace life’s pleasures. Plus, she dishes on the healing powers of dinner parties and gives advice for pulling them off yourself. Samin Nosrat’s new book is called Good Things . Sign up for Sam’s Newsletter to get behind the scenes stuff from every interview each week. The Sam Sanders Show is a production of KCRW and Sam Sanders Productions.
Join host Samuel Goldsmith for a heartfelt and inspiring conversation with Samin Nosrat, acclaimed author of Salt, Fat, Acid, Heat and the new cookbook Good Things. In this episode, Samin opens up about her journey from the kitchens of Chez Panisse to becoming a beloved teacher and bestselling author. She shares the lessons she’s learned about trusting your senses, embracing imperfection, and finding joy in the everyday act of cooking. Samin reflects on the pressures of success, the personal challenges she’s faced, and how her Iranian heritage and family traditions have shaped her approach to food. From the importance of care and connection at the table to the value of letting go of perfectionism, Samin’s wisdom and warmth shine through every story. Whether you’re a seasoned cook or just starting out, this episode is a celebration of food, resilience, and the “good things” that bring us together. Tune in for laughter, honest insights, and a reminder that sometimes, being “good enough” is exactly what we need. Samin Nosrat is a cook, teacher and author of Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. She is co-host of the Home Cooking podcast, a former Eat columnist at The New York Times Magazine and host of the hugely popular Netflix original documentary series based on her book. She lives in Oakland, California. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Even after the tremendous success of her cookbook, “Salt, Fat, Acid, Heat” and the Netflix series it inspired, Samin Nosrat found that, she was lonely and depressed. What grounded her, and helped her claw back the joy in her life, was regularly cooking and eating with friends and committing to community – one “lazy sugo” at a time . We talk to Nosrat about her journey and her new book, “Good Things: Recipes and Rituals to Share with People You Love.” Guests: Samin Nosrat, chef and author of "Good Things: Recipes and Rituals to Share with People You Love: A Cookbook"; her previous book is the bestseller "Salt, Fat, Acid, Heat" Learn more about your ad choices. Visit megaphone.fm/adchoices
Chef and cookbook author Samin Nosrat, best known for Salt Fat Acid Heat , joins us to talk about her new book Good Things —and how she keeps cooking joyful, even in a small home kitchen. She shares the tools she relies on daily, the condiments that transform simple meals, and her approach to entertaining without burning out. This episode covers: How she organizes her tiny kitchen: Borrowing tricks from restaurant kitchens, Samin makes a small space efficient and inviting. The essential knives and sharpeners she recommends: Good blades (and the right sharpener) make prep faster, safer, and more fun. Tools she swears by for everyday cooking: From an immersion blender to a carbon steel pan, her kitchen MVPs do heavy lifting. When single-use tools are worth it: A food mill or Japanese mandoline can feel niche but save time and improve results. Condiments that elevate simple meals: Chili crisp, salsa macha, and preserved lemon paste turn basics into showstoppers. Her philosophy on entertaining: It’s about connection, not perfection—and choosing dishes that don’t leave you stuck in the kitchen. Also, Samin shared more tips for hosting a stress-free dinner party with Wirecutter kitchen writer Maki Yazawatrio. Wirecutter Picks in Samin's Kitchen: The Y peeler Samin reaches for daily: Kuhn Rikon Original Swiss Peeler The sleek knife block in Samin’s small kitchen: Benchcrafted Mag-Blok The spatula she can’t cook without: GIR Silicone Spatula A handy and compact kitchen workhorse: Cuisinart Core Custom 4-Cup Mini Chopper Other Products Samin Loves: How she keeps pans spotless: Field Company Chainmail Scrubber A fancy at-home knife sharpener: Tormek Knife Sharpener Olive oil that supports a good cause: Seka Hills Olive Oil Another olive oil Samin counts on: California Olive Ranch A special condiment Samin loves: Kuali Salsa Macha Samin says she also keeps a carbon steel pan, fish spatula, microplane, mandoline, immersion blender, and spice grinder in her kitchen for everyday use. Plus, a food mill for perfect mashed potatoes! Like us, she recommends home cooks start out with three basic knives: a chef’s knife, a serrated knife, and a paring knife. Here are Wirecutter’s picks for these handy kitchen staples. The Best Carbon Steel Pan Made In Carbon Steel Frying Pan The Best Fish Spatula: Winco Fish Spatula The Best Microplane Grater: Microplane Premium Classic Series Zester The Best Mandoline: Super Benriner The Best Immersion Blender: Braun MultiQuick 7 Immersion Hand Blender MQ
Samin Nosrat's 2017 debut “Salt, Fat, Acid, Heat” was a breakout hit in the cooking world — teaching people of all skill levels the building blocks of flavor. Nosrat won a James Beard award and the book was adapted into a Netflix documentary. After her massive success, Nosrat found herself in a low. She was diagnosed with clinical depression, and said the joy she once found with cooking, stopped being attainable. But it was cooking for community, and for her found family, that brought her back. Nosrat's new book focuses on bringing families of all types to the table, and building community through great food. Nosrat recently joined us to talk about her book, and what's inspiring her today. GUEST: Samin Nosrat: cook, teacher and author of “ Salt, Fat, Acid, Heat ” and “ Good Things: Recipes and Rituals to Share with People You Love " Where We Live is available on Apple Podcasts, Spotify , Amazon Music , TuneIn , Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode. Support the show: http://wnpr.org/donate See omnystudio.com/listener for privacy information.
Our guest today is Samin Nosrat , chef, cookbook author, and television host. Along with her immense technical know-how, Nosrat is known for her nurturing and humorous approach to making food. Her first book, Salt Fat Acid Heat, is a guide to the basic principles of cooking, later adapted into a Netflix series. Her new book is Good Things: Recipes and Rituals to Share with People You Love. On September 13, 2025, Nosrat came to the Sydney Goldstein Theater in San Francisco to talk to Hrishikesh Hirway, creator of the Song Exploder podcast, and the co-host of Home Cooking, a podcast he and Nosrat began during the height of the COVID-19 pandemic and continue today.
In this episode, meet writer Sasha Bonét, poet Rickey Laurentiis, and chef Samin Nosrat. Learn why recording her audiobook made Sasha Bonét feel like a musician, how the title of Rickey Laurentiis’s poetry collection acted as a premonition, and how Samin Nosrat turned her journey to reconnecting with food and cooking into her new book. The Waterbearers by Sasha Bonét: https://www.penguinrandomhouse.com/books/717223/the-waterbearers-by-sasha-bonet/audio Death of the First Idea by Rickey Laurentiis: https://www.penguinrandomhouse.com/books/753987/death-of-the-first-idea-by-rickey-laurentiis/audio Good Things by Samin Nosrat: https://www.penguinrandomhouse.com/books/622646/good-things-by-samin-nosrat/audio
