Streams

Anne Noyes Saini

Associate Producer, Sporkful

From City Spoonful

Anne Noyes Saini edits economics books by day and explores restaurants and regional cooking techniques in her free time. She has a Masters in Journalism from New York University and has contributed to The New York Times’ DealBook blog, The Christian Science Monitor, WNYC-FM, and City Limits magazine. She lives in Astoria, where she aspires to learn how to make all the foods she loves, from arepas to za’atar. 

Anne Noyes Saini appears in the following:

Calls: Are Whoopie Pies Sandwiches?

Monday, December 15, 2014

How do you get an indecisive group to go to your preferred restaurant? If your friends say your salsa’s too spicy should you make milder salsa or get spicier friends? We take your calls!

Dominique Ansel Eats A Cronut Every Day

Monday, December 08, 2014

It's not just because he can. The pastry's creator explains why, and tells us what he thinks of his many imitators. Plus, the best way to eat a cronut and food portmanteau trivia!

Marc Maron's Drug of Choice Is Sausage Gravy And Biscuits

Monday, December 01, 2014

We debate the merits of melon balls, the pros and cons of temperature contrast in sandwiches, and whether the high from eating sausage gravy is worth the food shame-induced crash.

Amy Sedaris Loves Family Fights at the Holidays

Sunday, November 23, 2014

Amy Sedaris offers advice on dealing with family who are drunk or confrontational at the holidays. Plus, Radiolab's Robert Krulwich on the time a turkey fell in love with his wife.

Why A Turkey Is Like A Tube Of Toothpaste

Monday, November 17, 2014

Serious Eats' Kenji Lopez-Alt discusses the science of turkey cookery, Slate's L.V. Anderson talks vegetarian options, and OTM's Brooke Gladstone shows us how not to make dessert.

How To Win Thanksgiving (HINT: Nicer napkins, fewer nuts)

Monday, November 10, 2014

We're conquering Thanksgiving anxiety with help from Mo Rocca and NY Times food editor Sam Sifton. Sneak preview: More cloth napkins, fewer mixed nuts.

Bridging The Cultural Gap With A Mother-In-Law In The Kitchen

Saturday, May 10, 2014

My Indian mother-in-law and I didn't have an exact recipe to follow as we forged our relationship. At times it seemed like we might never understand each other, but we cooked together.

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Last Chance Foods: What's In Your Bibimbap?

Friday, June 14, 2013

Christine Colligan explains how kosari and doraji, also known respectively as fernbrake and bellflower root, are used in Korean cuisine. Try her recipe for Samsek Namul (Three-Colored Vegetables).

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