What would chef Justin Warner’s superpower be? We unmask that and more on this episode of Homemade.

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Daniel Krieger

Food aversions weren’t part of Justin Warner’s childhood. It seems natural that the inventor of the foie gras donut would grow up with a palate for both calamari (since age three!) and 90s lunchbox luxuries like pizza-flavored ranch. The self-taught chef and winner of Food Network Star’s eighth season has built his career on recipes that balance interesting and comforting, often using a pressure cooker to revamp old-school dishes.

On this episode of Homemade, Warner reunites with friend, Food Network Star teammate, and our host, Martie Duncan. Their conversation covers Warner’s new Marvel-inspired cookbook, the virtues of salt and fat, and the simple trick that brings food to “golden crispiness.” Plus, Warner argues that some of the best recipes are the works not of chefs but of church ladies. Download it for free at Apple Podcasts, Spotify, and everywhere else you can listen to podcasts on June 24.

Food Network

About Justin Warner

Maryland native Justin Warner’s enterprising spirit led him to his first job as a dishwasher at age 14 or 15. Over the next decade, he worked up to a job at a Michelin-starred restaurant in New York. His next role was auditioning for — and winning — Food Network’s 24 Hour Restaurant Battle. Of course, he did it all over again on Food Network Star. Warner has since authored three cookbooks: The Laws of Cooking: And How to Break Them, The Ultimate Ninja Foodi Pressure Cooker Cookbook, and Marvel Eat the Universe.

Follow him on Facebook, Instagram, and Twitter, and check out his website