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This is The Sporkful. It's not for foodies, it's for eaters.
I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people, and we're coming to you live from the Samsung Test Kitchen. in New York City.
We're here in this beautiful space surrounded by gleaming Samsung appliances, some of which we're going to be using.
In just a few minutes, I don't think in the 15-year history of the Sporkful we've ever done... live cooking while taping in front of an audience.
So it's exciting. It's gonna be super fun.
A lot of people call my guest the cookbook doula because he's helped to birth nearly 20 cookbooks, although often behind the scenes.
He's worked with famous chefs, celebrities, and influencers as a co-author and ghostwriter.
So I can tell you that whether or not you know his name, you've almost definitely seen his work.
Now he's out with his first ever cookbook, all his own, where his name is the one in big letters on the cover.
It's called What Can I Bring? Recipes to Help You Live Your Guest Life.
Please welcome Casey Elsass. What a welcome.
I know, very good, huh? What can I bring as the cookbook?
What's it about? Yeah, so... The question we all have to ask, which is a stressful question.
I wrote a cookbook that is 75 answers to that question with dips, drinks, salads, and desserts, because I think that's the thing we get asked to bring the most.
It's so useful. but also creative. That's what I love about it.
This is an issue. And we're going to be cooking two dishes from the cookbook tonight.
What's the first one? The first one going in the oven now is olive and rosemary focaccia.
And then later I'm going to make this tomato and halloumi salad.
That's right, and everyone here is gonna get to try some.
Yes. All right, should we put this in the oven?
Yeah, let's do it. All right. What is the key to making a great focaccia as opposed to any other bread?
Water. Focaccia is a much wetter dough than a lot of other breads because you don't need structure in the same way.
It sort of spreads out and it's meant to.
So it's a very hydrated dough. Which also means that kneading isn't like on the counter kind of kneading.
You do kind of a stretch and fold knead over time.
And that's what builds the structure in it.
So the olive and rosemary focaccia is in the oven.
Let's talk about your career a little bit.
This role of ghostwriter or co-author on a cookbook.
Like, first off... What exactly does that mean for folks who don't know about the inner workings of cookbooks?
Yeah. Ghostwriter, my name's not on the book.
Co-author, my name's on the book. In both situations, I'm coming in usually at the beginning of the book, but sometimes at various stages of the book.
Sometimes it's like, this thing's a train wreck, call Casey.
Yeah. It just happened, yeah. Or like an author is like hit a wall, the deadline's in a month and they just need someone to come right with them and get them through the finish line.
But no matter what I'm doing, I'm just helping somebody realize their vision for their cookbook. which is what's really interesting.
I get to sit in so many points of views and palettes and just really absorb what their perspective on cooking is. which is super interesting.
Sometimes I'm doing the recipes too. Sometimes I'm just writing.
It depends. How do you absorb someone else's palate?
Time, like a lot of time together. It's a really intimate thing, making a cookbook.
And so you just get this sort of like... quality of time it's a scary thing too so i get a lot of vulnerability from that person as well i've seen a lot of chefs like break down their walls with me really Everybody spins out, but it happens at a different point for everyone.
What is the thing that makes them freak out?
It's a lot of pressure. And I understand it now.
It's scary to put your name on something and to... put it out into the world and say, this is it, this is me, this is my point of view.
It's a stressful thing. I get it. What's the hardest part of the job?
Two things. Managing personalities is tough.
But I also think a lot of times the strict... hardline recipe writing can get really tedious and boring, especially if I have multiple... deadlines near each other and I feel like, oh, I just did this.
That's the least creative part of the process.
That's just the grunt work of it. So that's where I got a little like, oh, I just have to get through this part.
I know some of the folks you've worked with, you were a ghostwriter, you can't say.
But who are some of the folks you've worked with who you can say?
A few of the books I've co-authored were Dolce with Renato Poliofito.
He owns Ciao Gloria and Pasta Night. And then Jeremy Solomon, who owns Augie's Counter and Pits in Brooklyn.
Second Generation. Second Generation, yeah.
I love that book so much. Yeah, it was great.
And then a celebrity I can talk about is Caroline Manzo from The Real Housewives of New Jersey. who was wonderful.
Like when we started the process, she had already typed up all of her family recipes in a big three ring binder.
So she just sent me home with that to like adapt those into, because all the recipes said like enough basil and a handful of it.
So I figured out what that meant, but yeah, she was great.
So everyone from like really upscale pastry chefs to real housewives.
Yeah, which is upscale too, in my opinion.
Transitioning to your book, the experience of doing your first solo cookbook Did it give you a different perspective on all the people you've worked with in the past?
Yeah, this part of it, for sure. The promotion.
Yeah. Because usually by the time the book goes off to print, that's where I drop out.
So they sort of go off and plan their promo and their book tour and I'm never part of that situation.
So this was like a whole new perspective on it.
The interesting part about writing was that I had only ever done a cookbook as a group project, and this was my first time doing a cookbook completely by myself.
That was really strange because there was a lot of things that I was super clear about and I knew what I wanted to look like, what I wanted to sound like.
But there's like a thousand tiny decisions that you make in the process of writing a book.
It's exhausting. Yeah, and I just didn't have... the person to turn to to just be like, what do you think about this?
Or like, where does this thing go? I imagine that cut to Casey in the kitchen, like having a long conversation with yourself.
Truly, yes. Or like a couple friends who like spend a lot of hours on the phone as I was like, I don't think I've used an orange in this book.
And they're like, I don't think that matters.
So what gave you the idea for the cookbook?
It was during the pandemic when we were all in quarantine and I was really missing getting together.
And I said the name of the book in a group chat as a joke, and then I was like, oh, hold on, wait, that's actually really good.
And so I just kept a Google Doc going for years.
Just ideas and... scraps of recipes or whatever and then I just sort of got to a point where I was like okay I think I'm ready to do this um You have some tips for living your guest life in the book.
I want to go through them and let's talk a little bit more about them.
Number one, be honest about what kind of guest you are.
Yes. What does that mean? There's a lot of information out there about how to be a good host, but there's not a lot on the guest side of the equation.
And there are some very important things to make your host life much easier.
So being honest about what kind of guests, I say in the book, if you're always on time, bring appetizers.
If you're reliably late, bring drinks. If you're stopping by later, bring dessert.
And if you bring nothing else, bring a present.
Just knowing before you commit to the cheese plate, are you actually going to be leaving your house at the time you're supposed to show up or will you be there on time?
Like that will derail the whole night. Right, right.
Because then everyone's just eating Cheetos waiting for the cheese plate to show up.
Right. Or it shows up like halfway through the first course.
And then what are we supposed to do with it?
Like we're not in France. So that's a good rule.
Come prepared. Yes. Don't show up expecting fridge space, oven space.
Room temp food is great. A lot of things like fats and acids actually taste really great at room temperature.
But also don't expect your host to be your William Sonoma.
If you need a serving bowl, if you need utensils, that's your responsibility.
If you need cups, anything like that, just bring that.
But are you okay with like me showing up with the salad in a bowl and the dressing in a separate jar?
Yes, I would appreciate that actually. That's being thoughtful.
But whatever bowl it's going to end up in, that's you.
I hate when people walk in and they're like, do you have like a big bowl?
Right. I don't know what that means. Right.
Do you have a turkey roasting pan? Right, yes.
I need to roast a whole turkey. Right. And then you kind of touched on the next one, embrace room temp food.
This is big, Casey. as I have gotten older and hosted more and more.
One of the biggest sources of stress when you're hosting is worrying about everything being hot.
If you don't worry about everything being hot, The whole thing just got so much easier.
Yeah. But you say as a guest, don't worry about it being warm.
Yeah. Your host is playing Tetris in the kitchen.
And so don't be expecting a burner, a rack in the oven, a shelf in the fridge.
But when I'm hosting, I also embrace room temperature food because then it's like...
One thing at the table can be hot. Everything else is fine at room temperature.
And that cuts down the stress immediately.
Big time. You get everything ready. Maybe you mix a couple things at the last minute.
You put the plates out. It looks great. Everyone's happy.
Room temp food. Yeah. I want to add one more about guesting.
Tell me what you think of this. Understand reciprocity.
Sometimes my family will be going to someone's house and especially if it's like somebody who hosts a lot and it goes to great lengths, they're a very elaborate and generous host.
There'll be a debate in my household about what we should bring.
And my wife feels like she wants to like really bring a lot.
She's coming from a good place. She wants to show appreciation.
Like, it's so nice. But I also feel like showing up with 25 things...
It's almost kind of weird at a certain point.
Right. Like, is there such thing as bringing too much?
Yeah. I mean, your wife's right there, so I'm scared to answer.
But yes, I agree with you. Some people have very strict rules that if they said bring nothing, they will be pissed off if you bring something.
I feel like if someone is hosting you and they're being very generous and they're a very great host, the way to repay them is not by showing up with 25 things.
It's by being reciprocal with the invitation.
Yes. So invite them over the next time and show them a really nice dinner.
That's the way that you thank somebody is by inviting them.
Yeah, I would say two things. My favorite way of showing someone that I appreciate it and I love them is showing up with one incredible thing. which then makes them look good.
Like if there's that one thing at the party that everyone's obsessed with, your host looks incredible.
So quality, not quantity. Yes. Or bringing a gift that they can enjoy later that's really special and thoughtful.
But the thing that I also say in that rule section is, say thank you.
People forget that just taking a moment, to acknowledge and appreciate your host is the most meaningful thing.
So if that's sending a card, that's incredible.
I've gotten that a couple of times and it's so meaningful.
Yeah, thank you card is so nice. Even if it's like something more casual, just take time the next day and send a really thoughtful thank you text.
That makes your host feel seen and appreciated.
That's good advice. Let's talk about some of the recipes in this cookbook.
Pico de Sandia. As opposed to pico de gallo.
Right. Sandia is watermelon in Spanish. So instead of using tomato, it's a finely diced watermelon, which to me just has... a better texture that holds up over time, but also a really nice sweet flavor.
Pico is going to get watery anyway, so it might as well be watermelon juice in the mix.
But everything else about it is like peppers, onion, exactly what you would expect to be in there.
But it's just like a really nice summary version of that.
I never think to put onion with watermelon, but I guess it must work.
It's great, yeah. I mean, watermelon's not overly sweet.
It's a subtle sweetness. Right. But also onions have a sweetness too.
Refreshing and juicy, right. I would think, yeah, yeah.
But it's raw onions. I'm very against raw onions.
Oh, okay. I share your skepticism. Go on.
So they get to soak in some cold water first to cut the edge off of them.
Oh, okay. But then also there's a lot of acid in the mix, so they lightly pickle.
Right. There's also your favorite ingredient, tahini is in that mix.
I love me some tahini. Yes, very good. So that's a good dip to bring to someone's house.
Yeah, for sure. Okay. And if you make it in advance, you bring it over, if it gets a little watery, it's still going to be good.
Well, that's the whole point. That's the best part.
You have a recipe for the perfect pasta salad.
I would say that's more my list of rules more than a recipe. which also includes no raw onion.
There are a few key moments in a pasta salad where people drop the ball.
Like, while your pasta's hot, that's when the sausage would go on.
It's just ready to absorb all the flavor right there.
That's interesting. So even if you're making it ahead and it might not be eaten for a little while, you would still sauce the pasta.
There are like fresh herbs that go in at the end.
So I would save that. But everything else should just get coated right away.
So all those flavors can just marry together.
I was invited to a friend's house and I made a pasta salad for my cookbook that's orecchiette with raw heirloom tomato puttanesca.
It's phenomenal. But I mixed it with the pasta and I didn't realize we weren't eating for a while.
So it sat for like three hours. And that was too long.
Like the orecchiette were the size of Frisbees. by the time we were done and the sauce was gone it was still fine it wasn't bad but like there is it is a risk yes that's true Is it wrong to message your host and be like, what time are we eating?
Because I got a plan when I'm going to sauce my pasta.
I mean, I would say a good host will give you that information up front.
But yes, ask for it if you don't have it.
That's not being too annoying? No. Okay.
Couple more recipes I want to touch on. Apple and Chinese five spice pie.
Yeah. Chinese five spice has cinnamon or has cloves.
Yeah. So it's got already things that are- Yeah, familiar flavors.
Anyone would recognize an apple pie, but what else does it have and why is it special?
I mean, it also has ginger. So like none of these are too out of left field for flavors that go with apple.
The only thing that maybe is a little bit of a twist is white pepper. which is a more mild version of Pepper, but it adds this nice background heat. to the pie.
To me, that's just like a really nice compliment.
And it tastes almost like a classic pie, but there's like one little thing about it that just feels really different and special, which was kind of my goal with every recipe in the book.
Starting with something familiar, but changing one thing that makes this feel brand new.
I love that approach. One of the things that I like about your book is that you're really getting into a fraught interaction between hosts and guests.
There's a lot of ways that even very well-intentioned people can go wrong.
I want to do a little lightning round. I'm going to lay out a guesting scenario, and I want you to tell me how you recommend people deal with it.
All right. Okay, you're a guest. You ask, what can I bring?
And the host says... Bring whatever you want.
Major eye roll from Casey. The audio record will not reflect, but Casey just looked very peeved.
I mean, I agree, but you go on. Why is this annoying?
I mean that's bad hosting, but that's someone else's topic to talk about.
I would say this is where having a signature dish is the most useful.
Because if you make a great dessert or a perfect salad, that's your chance to be like, okay, this is what I do best.
Can I bring this? Right. Would you tell the host, okay, fine, I'm going to bring this?
Or would you just show up with it? I mean, this person's off the rails, so someone has to be...
They need some structure to this dinner.
So you would tell them. Yeah, absolutely.
Next one. You're a guest, you ask, what can I bring?
And the host gives you a specific assignment, like bring a salad, bring a side.
But you don't have a good dish in your repertoire for that.
You don't have the ingredients. It's going to be difficult for you to make the thing.
What do you do? I would say buy a copy of What Can I Bring by Casey Alsass.
Everything in my book is ranked by effort.
Nothing's hard. Everything just is a different level of effort.
So I wanted to make recipes that anybody at any level could find something that feels like the thing they could do.
But worst case scenario, I think store-bought things are okay.
If you're just filling a gap in the dinner, it's not going to be the most incredible thing, but you're just shipping in that case.
Last one on the lightning round. You're the guest.
You ask, what can I bring? And the host says, don't bring anything.
What do you do in this situation? The last chapter of the book is called Present Moment, and it's five food gifts that you can bring that are meant to be enjoyed later for your host.
So I just think bringing something to show your appreciation is really nice if they're not contributing to the dinner in some way.
One that I love to do, so every fall the new olive oil crop comes in, I order like two cases of olive oil from Italy. really nice ones from a place that I like.
And, oh, you get invited to someone's house?
Grab a nice bottle of olive oil. And it's a thing they don't need to serve, but it's special.
It's a thing that we picked out. And, you know, everyone uses olive oil.
That's a good one, yeah. What I find annoying is that if you're the host and you tell someone don't bring anything and then they bring something.
I feel like that's being a bad guest. Yes, I would agree with that.
I think you're right that in that situation, bring a gift for the house.
Bring something that does not need to be served.
But like if the host says don't bring anything and then you show up with something like a cake and they already have three cakes, Well, that's annoying.
Yeah. I think to your point, though, being a good guest is elevating the event but not upstaging the event.
You want to bring the right thing for the right occasion, but not ever bring something through the door that was not expected or asked for. the host is in charge.
And when I'm the host, I'm in charge. And when you're the host, I will defer to you.
Coming up, we open the floor to the audience and hear a story of a guesting disaster.
Then Casey keeps cooking and we get to my favorite part, when we eat.
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Welcome back to The Sporkful. I'm Dan Pashman.
Let's return now to the Samsung Test Kitchen where I'm talking with Casey Elsass, author of the cookbook, What Can I Bring?
His olive oil and rosemary focaccia is in the oven, and we're opening the floor to the audience.
I'm Carrie. When my mom hosted my brother's soon-to-be in-laws for the first time, they asked, what they could bring, and we said wine, and they brought a box of calzones from a pizza shop.
They proceeded to eat most of the calzones and didn't eat most of the dinner.
Wow. So I think that they had some maybe food preferences that perhaps they didn't feel like sharing in advance.
I'm curious, who owns the obligation of asking or telling what food preferences are?
Should the host say I'm having a dinner and this is what's on the menu.
Do you have any food allergies? And if the host does not offer that information, then is it, on the guests to say, we're so excited to come for dinner, could you provide more information?
By the way, we only eat calzones. We're going to bring them actually and we'll just leave them in the driveway and eat them by ourselves.
We have a case in the trunk. It's fine. They are ex-in-laws now, in case you wonder how that story ends.
Okay, so I guess it didn't bode well. Wow.
All right, so Casey, how do you deal with this?
Whose responsibility is it to communicate – whether it's dietary restrictions or just sort of like specifics about likes and dislikes.
Yeah. Well, first I want to be on whatever diet that is.
That sounds incredible. Yeah. But I would say it's the host job first to ask.
At the time of the invitation, you should be checking with your guests if there's anything you need to know.
But it's also the guest job to speak up.
It's so weird to show up expecting a vegan thing or a gluten free thing if you didn't tell anybody that you need those things.
Right. But it's tougher when it's like mild pickiness.
I count pickiness in that category. Speak up or train's going out of the station.
Let me just grab this real quick. Check the focaccia.
I'm excited to see. How's it looking in here?
Oh, she's beautiful. You want me to close the door?
I got it. You got it? Oh yeah, where's our Rachel Ray style applause?
Come on. Let's hold it out so everyone can see it, though.
Oh, look at the focaccia. This is the most unnatural thing I've ever done.
Alright, we can put that down. There's one more dish we're making.
Tell me again what it is. Tomato and halloumi salad.
The halloumi is lightly fried so it gets nice and crispy and warm.
Like pan fried. Yeah, pan fried. And then there's an oregano oil that I made earlier, some lemon juice and sesame seeds.
Oh, it looks so good. All right, let's do it.
All right. Live action cooking here on the Spork Bowl.
I love halloumi cheese. It's so good on salads.
If you don't know, it's like a Middle Eastern cheese that is very firm, kind of squeaky.
You can put it on a grill, like on the grill grates and grill it.
And that's also phenomenal. But pan grilled, like it won't melt.
It won't fall apart in a pan. Yeah. And that's kind of what makes it special.
It's nice and sturdy. It's got a little char on the outside of it.
And it's just so, so good. Yep. So we're going to start with the tomatoes so I can salt them and start getting some of that flavor going.
So we want like nice chunky pieces so we get some nice texture in there.
What do you do if you want to make a tomato salad when it's not prime tomato season where you live?
I know. That's really tough. Like, I would encourage any tomato... like raw tomato dish, wait till it's tomato season.
But I mean, if you really can't, The keys here will be a lot of salt, maybe some extra acid, just to get some more flavor going out of them.
Because you know they get so bland when they're out of season.
Right. Even a little sugar is fine too, just to get some sweetness going.
I feel like that's somehow cheating. Italian owners do that too.
Yeah, of course. And you feel like salt the tomatoes and then let them sit.
I like to do this first so the juices can just get flowing while I'm frying them.
Even if it gets a little watery in the bottom of the plate.
Well, that's the whole point. The nice thing about tomatoes is they have a natural acidity to them.
So it's not just flavorless water. It's actually going to make your salad taste better.
There's another layer of flavor in there.
I would be too OCD about it. I would have to salt each individual slice because there's some that are buried on the bottom that didn't really get salted, but it's just going to flow down, you think?
Yeah, I'm very into the, like, they'll all get something somehow.
Okay, now we'll move back here. So we got the induction burner here.
Casey's got a nice flat griddle. We're going to griddle up some halloumi.
There we go. Now, if you were bringing this salad to a party, Casey, would you fully dress it first or would you keep the dressing on the side?
You do want time for everything to sort of mingle and marry together, so I would dress it right before I leave.
Okay. Let me give this a second to heat up.
With each piece of halloumi, the sizzle builds.
Oh, here's a question for you, Casey. Yes.
While you're cooking. How do you feel about bringing leftovers?
So the crowd just gasped. I wouldn't do this in any situation, but I feel like if it's a close friend or family member, Let's say you hosted the night before and someone brought a whole giant cheesecake to your house and you only ate a quarter of it.
Yeah. And now you have three quarters of a giant cheesecake in your fridge. which you either aren't gonna finish or know that it's not good for you to finish.
Is it okay to bring three quarters of a cheesecake To your close friend or family member's house.
Yeah, to a close friend. I also think dessert leftover is not...
That's different. When you said leftovers, I thought you meant like half of your Chinese takeout. right that yes right okay extra cake is let's not call it leftover okay okay bonus cake uneaten Yeah, that's fine.
But to a new friend, no, that would be crazy.
Who here would bring three quarters of an uneaten cheesecake to a close friend or family member's house?
Only three hands. Four, five. Some people are very bashfully raising half a hand in shame.
Don't be afraid. It's okay. Casey and I say it's okay.
It's almost time to eat, guys. Any more questions?
Yes. What if I bring a dish, something that the host wanted.
Yeah. but there's a lot of leftover and the host says, I should take it back home.
This is a very common situation. Should I feel insulted like they don't want to eat it or it's just too much food?
Like, should you take your leftovers back with you or leave it with the host?
Great question. Casey? If there's leftovers of what you brought, there's also probably a lot of leftovers of what they made too.
So I understand it from the like fridge space or we just can't eat all this food.
I like to make things that I love to eat.
So if I got to take it home with me, that's just extra for me.
If it's something store-bought or something sort of random, that's one thing.
But if it's something that I put a lot of effort into, was really excited to bring, and there's a lot of leftovers, it's like...
I don't want to take some of it home. I think you should leave some.
Yes. But just say like, let's split it. I mean, you shouldn't make the gesture of pretending like you're going to leave it at least.
Right, right. And they're like, no, no, take it.
We have so much. We have so much. No, no, you take it.
No, you take it. take it okay fine I'll take half right yeah But I run into trouble with that once in a while.
You know, they'll be like, oh, no, you take it.
I'm like, okay, you sure? Like, oh, no, I didn't mean for you to do that.
I was just trying to be polite. All right.
The lemon juice is drizzling all over. We have our beautiful... charred golden brown halloumi rectangles over the bright red tomatoes, the salt, the lemon juice.
It's going to be sweet and salty. Wow. Can you just follow me around when I cook?
It's so nice. Oh, man. And then we're going to drizzle some of that oregano oil on the top.
Is that right? Yes. Okay. Last steps and then we're ready.
So sesame seeds. Such a good touch. You're not skimping on the sesame seeds.
No, no, no. I feel like some people would put like a pinch.
No, there should be sesame seeds in every bite.
No, they're crunchy. They've got great flavor.
They're an important part. We're going to do just a little more salt just to be safe.
There we go. Look at that. This looks amazing.
Thank you. Are we ready to cut up this focaccia?
Last call for questions. I'm Josh. One of the great things to ask when you're a guest to your host is, what can I help you with?
At a party, maybe the host is in the weeds.
They're like, I'm in the middle of mixing this dish.
I don't have time to think about it. What are your go-to things of something you can do if the host can't give you direction because they're in the middle of something and you can't pull them away from it?
I would say music is definitely a great one.
Ask if you can help set the table. Don't ask if you can help in the kitchen.
That always seems to be a real trigger point.
But I would say also ask, can I wash any dishes?
Can I get anything out of the sink for you?
Washing dishes, that's the number one thing I need help with when I'm cooking.
Right, because you already have a backlog in the sink.
So getting some of that cleared out would be a very helpful...
Gastast. Yeah. Everyone has their food now.
How's the salad and the focaccia? Good? Very good.
I should get my taste, though. Shouldn't I get a taste?
I'm just going to take it out of the pan.
I'm making my own bite right here. I'm grabbing a piece of focaccia, a tomato with a ton of stuff on top.
You want to split this with me, Casey? I'm going to rip it in half.
I'm just going hands here. Cheers. All right.
Cheers. Mm. This is a good pairing too.
It says everything, salty, savory, sweet.
Really good. Hey, listen, before we wrap up, I want to mention that we have been shooting video this whole event.
So head over to my Instagram to see what Casey cooked up.
And much more from this live show, follow me on Instagram at thesporkbowl.
Casey Elsass's cookbook is What Can I Bring?
Recipes to Help You Live Your Guest Life.
It's out now. You gotta have it in your life.
Big hand for Casey Elsass! And my thanks to everyone at Samsung and SiriusXM who made this event possible.
And thanks to all of you for coming out.
Good night. This episode was produced by me, along with Max Miller and Andres O'Hara.
Engineering by Jared O'Connell. The Sporkful is a production of Stisher Studios.
Our executive producer is Camille Stanley.
Until next time, I'm Dan Pashman. And I'm Rain Kornitsky from Santa Cruz, California, reminding you to eat more, eat better, and eat more better.
Thank you again to the sponsor of today's episode, Samsung Bespoke Appliances.
Visit Samsung.com to learn more.
