Your Favorite Music to Cook To

Acoustic guitar with brown stained paper, kitchen utensils and white musical notes. Template for food menu and a musical event.

There are so many great conversations on the Hotline—it’s hard to choose a favorite. But we’ll be doing it, once a week, to spread the wealth of our community’s knowledge—and to keep the conversation going.

Today: It’s cookin’ with the classics, and jazz, and…

The soft tearing sound a baguette makes as it’s ripped open. A knife blade as it’s sharpened on a honing steel. The blender as it whirs. Sometimes, the sounds of the kitchen are all you need. Then there are moments when prep work is repetitive, a recipe too tedious, or a day so stressful that unwinding to music while cooking is the exact thing to do.

Over on the Hotline, pierino wants to know what music you cook with. “Anyone who says Kenny G or Stevie Nicks immediately gets their house toilet-papered,” he says. From The Black Keys to The Beatles, here’s what gets you cookin’ (plus a playlist!):

  • Beyondcelery breaks it down by dish: pasta calls for Puccini, beer bread requires Of Monsters and Men, and quiche needs Édith Piaf, amongst others.
  • For detailed tasks, like icing a cake, petitbleu listens to Gillian Welch or the Fleet Foxes, but “when I’m hitting it hard, it’s Amon Tobin, Aphex Twin, and perhaps the Black Keys.”
  • Susan g likes classical, including opera.

  • “‘I Heard It Through the Grapevine always has me dancing at the stove,” says Dourmet.
  • JanetFL is a child of the ’60s and loves The Beatles, The Rolling Stones, and The Doors.
  • For Kristen W., Neil Young scratches “some deep nostalgic itch that works perfectly for me in the kitchen.”
  • ChefJune cooks mostly to jazz, citing Joe Williams as a favorite.
  • Summer calls for easy, bright music says Third Floor Kitchen. This means songs from The Supremes and Jackson Five.
  • For Emily0624, a weekend breakfast means reggae.

What music do you cook to? Tell us in the comments below!

Photos by James Ransom and Bobbi Lin 

This article was written by Riddley Gemperlein-Schirm from Food52 and was legally licensed through the NewsCred publisher network.

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