Under the Hood of the Food52 Piglet

Have you always wanted to know exactly how it's worked? Here you go.

ByKenzi Wilbur

Published On

Imported image

Yes: Choosing 16 cookbooks (how?) and 15 judges (who?), then throwing both to the mercy of a bracket-style tournament can seem a little...random. So why do we do it? And how?

Imported image

Today's episode of Burnt Toast goes behind the scenes to answer all of this.

Listen to me, Amanda, Merrill, and Piglet co-founder Charlotte Druckman talk about the tournament's origin story, and the reason behind the name (fun fact: even I didn't know why it was called The Piglet when I took it over, 4 years ago). We also talk disaster stories—and we have a few.

Hear it all, right this way:

Play the episode above, find it on iTunes, or listen to it using your favorite podcatcher. (Don't have one yet? We're fans of Stitcher.)

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.