{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fburnttoast.food52.com%2Fepisodes%2F84ac4a77-84ac4a77","width":444,"version":"1.0","type":"rich","title":"Meet the Roto-Broil 400","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80e259/80e2596f-3a78-46d8-b22a-52b87634bfab/eb532fa8-444b-4d2d-9e36-30e35ccde53f/1519691080-artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/eb532fa8-444b-4d2d-9e36-30e35ccde53f\" height=\"200\" width=\"100%\" title=\"Meet the Roto-Broil 400\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine \\*really\\* makes the best chicken,\n\n"}