Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.
During Pope Francis' September 2015 visit to the U.S., chef Lidia Bastianich cooked several meals for him. "We were nervous about it. How were we going to do it?" she says. "But as we got closer, an easiness, a peacefulness came about."
"Stop thinking that you have to be a chef in your own kitchen," says Ruth Reichl, author of My Kitchen Year.
The Splendid Table is celebrating 20 years on the air by better equipping listeners' kitchens and filling their pantries. This month, we're giving away a series of gift cards for Bob's Red Mill.
"Our memory takes us out of time, especially in regard to smell and taste in food," says Mary Karr, author of The Art of Memoir.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.
Sammy Hagar is best known for his work as a musician -- he has performed in the bands Montrose, Van Halen and Chickenfoot. But he also has a passion for food.
An excerpt from Paul Gruchow's book Grass Roots.
"Often you find that there are ways you can improve techniques or recipes," says J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science.
J. Kenji Lopez-Alt has nine rules to follow to get your pan-seared steak to maximum juiciness.
Cara Nicoletti, author of Voracious, cooked her way through dishes from her favorite novels. "Cooking the meals that [the characters] ate always felt like a natural way to be closer to them and make them feel more real," she says.
Though the pawpaw grows wild in 26 states, the fruit remains a mystery to many Americans. Andrew Moore, author of Pawpaw, says that wasn't always the case.
"I really don't eat another tomato between my last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way," says Craig LeHoullier, author of Epic Tomatoes.
"Design decisions can affect relationships and can affect the whole atmosphere in your house," says Gabrielle Stanley Blair, author of Design Mom and the blog of the same name.
"In the smallest homes we’ve lived in, the kitchen table is where eating, crafting, and heart-to-heart talks happened," writes Gabrielle Stanley Blair in this excerpt from Design Mom.
"There are lots of uses for tofu in sweets," says Nicole Bermensolo, author of Kyotofu.
Whether you grow your own tomatoes or buy them from the market, they can inspire many late-summer meals. Here are 21 ideas to get you going.
As we observe our 20th year as a radio show, we'll be celebrating Oct. 22 at the Fitzgerald Theater in St. Paul, Minnesota.
Chef Daniel Patterson makes a strong case against using tongs in the kitchen. "There is nothing that is better suited to toss a salad than your hands," he says.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."
"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy." As Altman's mother grows older, Altman is finding it difficult to get her to eat.
From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film.
Good and Cheap: Eat Well on $4/Day started as Leanne Brown's thesis project for her master's in food studies at New York University. "$4 a day means something really specific," Brown says.
Cathy Erway, author of The Food of Taiwan, shares the distinctive tastes of Taiwanese cuisine.
"Somebody who wants to learn how to differentiate and appreciate different wines -- they say that anybody can learn how to do that," says Wendy Suzuki, author of Healthy Brain, Happy Life. "You may not become a master sommelier, but you can learn."