The Adam Ragusea Podcast Adam and Kenji talk about pumpkin spice (E80)
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Oct 23, 2023 
Food writer and chef J. Kenji López-Alt joins Adam to explore the cultural phenomenon of pumpkin spice, discussing its history, association with fall dishes, and the lack of actual pumpkin in it. They also cover the uses of bay leaves in cooking, the naming of foods by what they're eaten with, the presence of pumpkin spice in Seattle, and the differences in foam texture using different milk types for coffee drinks.
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How History Shapes Everyday Seasoning
- Black pepper became dominant in Western tables for partly historical/royal-preference reasons.
- Cultural taste patterns (like pepper vs. other spices) often trace back to influential figures and history.
Choose Bay Leaves By Origin
- Use California bay leaves when you want a stronger eucalyptus aroma and Turkish bay for subtler flavor.
- Swap Indian bay leaves carefully; they differ but can substitute in many stocks and braises.
Sponsor Segue And Production Habits
- Adam plugs Masterworks and mentions he invested in Bridget Riley, then reads the sponsor copy.
- The hosts laugh about segues and production habits around transitions.