{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace65a6eea51f2aa3a36d75?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"65: Alex Stupak","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/81b83f0c1d0d8070a7e0bbaee4743b48.jpeg?height=200","description":"<p>Big ideas, strong opinions, and a deadpan Instagram. These are a few of my favorite things. Former pastry chef and current Empellon boss man <strong>Alex Stupak</strong> is a complicated—and incredibly sincere—dude, and in this episode we have a really spirited conversation about chicken sandwiches, aquafaba, his time at WD-50, Maggi seasoning, his cookbook, <em>Tacos</em>, and making Mexican food at home. Phew! It’s a really cool talk.</p><p>Also on the show, we ask Smitten Kitchen’s <strong>Deb Perelman</strong> a reader question. Hint: There are donuts involved.</p>\n      <p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}