The Burnt Toast podcast is back! August 11th, 2022 there will be new episodes of Burnt Toast featuring conversations with Food52 writers, staff members, and community members. Follow along for stories, advice, recommendations, and more!

Roasted? Smoked? Honeyed?  To avo or not to avo?Molly and Declan make a turkey sandwich that's, dare we say, succulent and not boring.Thanks to our listeners for your questions, and we still need your help! Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected] 

How long should the eggs be cooked? What is the ultimate egg to mayo ratio? Can egg salad ever transcend egg mush?In pursuit of a not-gross, not-bland egg salad, Molly and Declan  give it the cae sal treatment.Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected] 

Oil-packed or water-packed tuna? Can seafood be paired with cheese? Open- or closed-face?Also, Molly and Declan call up our first winner of a year-supply of Cabot cheese!Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected] 

How many meats is too many? What is provolone anyway? Is there an ideal lettuce-to-everything-else ratio?Molly and Declan get to the bottom of what makes—and breaks—the Italian (aka grinder, aka hoagie, aka hero, aka sub). Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected]