Special Sauce With Ed Levine

I had such a good time answering your Thanksgiving questions with Kenji and Stella on our recent installment of Call Special Sauce, we thought we'd do the same thing in a two-episode series leading up to the end-of-year holidays. This week and next, Daniel Gritzer joins Stella to answer your holiday cooking and baking questions, and I can tell you that I learned a lot. You'll want to listen to the episode or read the transcript to hear Stella's and Daniel's complete answers, but here's a preview: If you're among the few Serious Eaters who haven't heard of roasted sugar, one of Stella's genius inventions, Stella offers a quick definition: "So toasted sugar is just plain, white, granulated sugar that has been tossed into an oven for some period of time, and that period of time, it's kind of like toasting bread crumbs or toasting almonds or something, where you can give it a little bit [of time] or a lot to pull out different flavor profiles, like a light toast or a dark toast.... The sugar starts to thermally