Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell.
Molly Birnbaum (America's Test Kitchen) explains that sourcing the right scallop is as important as how you cook it.
It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.
Maryn McKenna on Big Chicken, Pascal Baudar on foraging, Barton Seaver on fish, ATK on charred beet salad, Alpana Singh on Master Sommelier exam
Best-selling cookbook author Andrea Nguyen weighs in on some surprising ingredients you might not associate with Vietnamese food.
We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.
We look at food and identity through the lenses of social media, Instant Pot/multicookers, social protest, rediscovered roots, and shopping behavior
Artisan perfumer Mandy Aftel uses her deep knowledge of essential oils to reveal the secret life of scent in creative cooking.
We look at foods that connect us, the loss of lunchtime, the culture of insect eating, and a burger that is not served your way.
Turning the sandwich, a workday workhorse, into a work of art
Food historian Maryann Tebben discusses the past, present and future of sauces.
From biscuits to bagels, Ethiopian injera to Nordic flatbreads, we explore some of the great breads baked worldwide.
The complicated community of restaurants and their people.
Long, gray winter got you down? Find some seasonal relief in this warm, colorful soup recipe from Anna Thomas.
Explore the regional flavors of Thailand and learn why there are so many Thai restaurants in the U.S. Plus, lessons on curry paste and coconut milk.
Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe
Food writer Andrew Friedman celebrates the free spirits and misfits who started the the American restaurant revolution.
Francis Lam and renowned chef Michael Solomonov get to the soul of Israeli food, swap disaster stories and tag team calls from listeners.
Carla Capalbo on Georgian supra, Justin Spring on pot au feu, America's Test Kitchen's favorite kitchen tools, and the positive power of invitation
Italian food expert Jack Bishop (America’s Test Kitchen) takes us to Italy with an authentic holiday menu featuring six regionally inspired dishes.
Bring on the holidays with dishes from chefs Matty Matheson, Christina Tosi and Victor Albisu. Plus, the story of the ultimate golden gift.
Samin Nosrat on acid balance, Emily Kaiser Thelin on Paula Wolfert, America's Test Kitchen on cooking with cannabis, Tom Scocca on caramelized onions
As a food writer and cookie contest coordinator Rick Nelson has seen and tasted thousands of cookie recipes. He shares some of his favorites with us.
We prepare for the holidays with stuffed potato pancakes, Indian American comfort food, and some great reasons to drink Champagne.
Sean Sherman on indigenous kitchens, Dorie Greenspan on butter, America's Test Kitchen on pumpkin pie spice, Liz O'Keefe on mushrooms
Our Thanksgiving 2018 call-in show hosted by Francis Lam with guests Dorie Greenspan, Pati Jinich, Samin Nosrat & Lynne Rossetto Kasper