The Joy of Cooking Podcast: Sarah Ahn – A Casual Culinary Chat About Caviar Release Date: May 30, 2025

Introduction

In this episode of The Joy of Cooking Podcast, hosted by Shannon Larson alongside co-authors Megan Scott and Jon Becker, the team welcomes Sarah Ahn, social media manager at America's Test Kitchen and creator of the website Honest Kitchen. The conversation centers around Sarah's culinary journey, her latest cookbook, and her insights into traditional Korean cooking. Throughout the episode, the hosts and Sarah delve into cherished recipes, cultural culinary practices, and the intricate process of developing a cookbook in collaboration with America's Test Kitchen.

Weekly Cooking Updates

Shannon Larson kicks off the episode by sharing highlights from her recent Midwestern-themed birthday party, emphasizing the variety of dishes such as green bean casserole and deviled eggs:

• Shannon Larson [01:59]: "Let’s see. We threw our little, my little birthday party this past weekend and it was Midwestern themed and I think everybody did a great job bringing Midwestern dishes."

Megan Scott discusses her contributions, notably her mom's ramen cabbage salad, highlighting its simplicity and appeal to potluck gatherings:

• Megan Scott [04:07]: "You just take dry, you know, instant ramen noodles and break them up in the package, and then you toast them in a skillet..."

Jon Becker shares his recent culinary adventure with pork vindaloo, aloo gobi, rice, and naan, showcasing his appreciation for diverse carbohydrate combinations:

• Jon Becker [03:21]: "The other night we had pork vindaloo and aloo gobi and rice, and then also some naan. And the three carbs together, it's just a triple threat."

Listener Spotlight: Recipe of Last Week

The hosts briefly revisit last week's featured recipe, roasted rhubarb compote, discussing its versatility and pairing with honey yogurt panna cotta:

• Megan Scott [05:08]: "It's a very simple dressing that has, you know, soy sauce and oil and a little sugar and the ramen seasoning."

Introducing the Guest: Sarah Ahn

Megan Scott introduces Sarah Ahn, highlighting her role at America's Test Kitchen and her creation of Honest Kitchen, a platform that showcases Sarah's life with her Korean immigrant parents through engaging digital storytelling:

• Megan Scott [07:34]: "This week's guest is Sarah Ahn. Sarah is the social media manager at America's Test Kitchen and the creator of the website Honest Kitchen."

Sarah shares her background, emphasizing her mother's journey from Korea to the United States and the establishment of their Asian noodle restaurant:

• Sarah Ahn [08:42]: "My mother, Nam Soon An, immigrated to America in the 1990s with the hope of providing a better life for herself and her family."

Main Discussion

Appreciation for Family and Cooking

Megan Scott expresses admiration for Sarah's Instagram content, which beautifully captures the essence of family and cooking:

• Megan Scott [08:43]: "Your videos are so beautiful. They make me hungry and they make me think about my own mother and my own experiences cooking..."

Sarah Ahn reflects on the growing appreciation for home-cooked meals as one matures:

• Sarah Ahn [09:17]: "Having the luxury of watching your mom cook is always a blessing that I think we realize as we get older."

Cultural Culinary Practices

The conversation explores traditional Korean cooking techniques and the significance of ingredients:

• Sarah Ahn [13:25]: "Kimchi jjigae is kimchi stew. That's what it is in English. That's my favorite recipe, actually, out of the book."

Sarah describes her mother's unique approach to making kimchi jigae with pork belly and butter, highlighting the fusion of traditional and innovative methods:

• Sarah Ahn [14:39]: "She learned that and then she adapted was inspired... very well known and loved mom and pop shop that has lines out the door were cooking the pork belly and butter."

Developing a Cookbook with America's Test Kitchen

Sarah Ahn details the rigorous process of developing her cookbook in collaboration with America's Test Kitchen (ATK), emphasizing the cultural adjustments required for recipe accuracy:

• Sarah Ahn [27:07]: "When developing this cookbook, ATK came over several times just to observe us, like how Koreans cook, what the Korean American working class is like."

She discusses the challenges of converting traditional Korean cooking methods, such as using measuring spoons, into standardized recipes suitable for a broader audience:

• Sarah Ahn [28:04]: "They would just, like, sit and just observe us... teaching her how to use a tablespoon of sugar."

Ingredient Choices and Their Impact

The episode delves into the importance of ingredient quality and brand selection in recipe success:

• Sarah Ahn [48:04]: "She used granulated sugar because she says this isn't the Chosun Dynasty... it's a flavor enhancer."

She shares an anecdote about a failed ingredient brand, emphasizing the critical role of specific ingredients in achieving desired flavors:

• Sarah Ahn [49:17]: "I cooked three meals with it and we had to throw it away because it was that terrible."

Listener Questions and Highlights

Listener Appreciation: Caviar Preparation

A listener named Katie from Los Angeles shares her appreciation for the Joy of Cooking reference sections, specifically mentioning caviar preparation:

• Katie [Unknown Timestamp]: "I always try to reference the joy of cooking for preparation advice before going to the Internet... it's not really a question. I wanted to let you know how much I appreciate and use the reference parts of the cookbook."

Megan Scott acknowledges Katie’s feedback and transitions into a discussion about caviar in the Joy of Cooking cookbook:

• Megan Scott [40:15]: "Maybe this is something that would be interesting to talk about on the podcast."

Jon Becker elaborates on the history of caviar in the cookbook, noting updates to include sustainable sources:

• Jon Becker [41:01]: "The caviar section's been in the book since, like, the 1963 edition... we updated it to include more domestic sources, more sustainable sources of caviar."

Recipe of the Week: Homemade Crème Fraîche

Megan Scott introduces this week's Joy Scouts recipe, highlighting the simplicity and cost-effectiveness of making homemade crème fraîche:

• Megan Scott [50:38]: "Our recipe of the week is homemade creme fraiche. It is on page 974... you really just need buttermilk or yogurt and heavy cream and just let it stir a spoonful of that in."

She shares tips on using crème fraîche in various dishes, such as ice cream and whipped cream:

• Megan Scott [51:50]: "It's extremely easy. And again, that's on page 974. If you're not sure how to use it, we have a few recipes that call for it."

Closing Remarks

As the episode wraps up, the hosts discuss upcoming topics and share their cooking plans for the week. Sarah Ahn reveals her plans to make shikae, a Korean dessert drink, highlighting the cultural significance and refreshing qualities suitable for hot weather:

• Sarah Ahn [54:17]: "I want to make shikae, which is a Korean dessert drink. It's kind of like horchata, but a little different..."

The episode concludes with the hosts encouraging listeners to subscribe, leave reviews, and participate in future discussions:

• Megan Scott [55:22]: "Thanks for listening to the Joy of Cooking podcast... Stay tuned for next week where we will tackle pizza."

Notable Quotes

• Megan Scott [08:43]: "Your videos are so beautiful. They make me hungry and they make me think about my own mother and my own experiences cooking..."

• Sarah Ahn [09:17]: "Having the luxury of watching your mom cook is always a blessing that I think we realize as we get older."

• Sarah Ahn [28:04]: "She uses granulated sugar because she says this isn't the Chosun Dynasty... it's a flavor enhancer."

• Jon Becker [41:01]: "The caviar section's been in the book since, like, the 1963 edition... we updated it to include more domestic sources, more sustainable sources of caviar."

Conclusion

This episode of The Joy of Cooking Podcast offers a heartfelt exploration of Sarah Ahn's culinary heritage, her collaborative work on a cookbook with America's Test Kitchen, and the intricate balance between tradition and adaptation in cooking. Listeners gain valuable insights into Korean cooking techniques, the significance of ingredient selection, and the meticulous process behind crafting a comprehensive cookbook. The engaging dialogue, enriched with personal anecdotes and professional experiences, makes this episode a delightful listen for culinary enthusiasts seeking both inspiration and practical knowledge.

Follow Sarah Ahn:

• Instagram & TikTok: @honest.AhnestKitchen

Contact the Podcast:

• Hotline: 503-395-8858
• Website: joyofcooking.substack.com
• Instagram: @hejoyofcooking

Special Thanks:

• Production Team: Dave Dresky, Haley Bowers, and Sarah Marshall of the Joy of Creation Production House.