Dan Souza’s Breakfast Sandwich from Flour…

Very excited to have Dan Souza on the pod today! Not only is he the editor-in-chief of Cook’s Illustrated, he’s a regular on one of my all-time favorite cooking show’s: America’s Test Kitchen on PBS. Today our conversation covers everything from his responsibilities as editor-in-chief, how difficult it was to make changes to the Cook’s Illustrated format when he took over, what he makes when he doesn’t feel like cooking, his love for seafood, and his obsession with tea. We also talk about his perfectionism, what it means to make “the perfect” version of something, how he wants to empower people with techniques, and how he uses cookbooks to move away from his perfectionistic habits. If you want to hear more with me and Dan, tomorrow I’m posting a bonus episode where I ask him ten rapid-fire questions including: “What’s the best technique you’ve learned in your time at America’s Test Kitchen?” and “Which three spices would you bring to a desert island?” Become a paid subscriber at amateurgourmet.substack.com to hear his answers. 

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