Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S.
Chef, writer and television host Amy Thielen knows her way around an eggplant. “Properly cooked eggplant is as plush as a pillow, as soft as custard,” says Thielen, who didn’t like eggplant until her 20s.
Andrew Schloss, author of Homemade Liqueurs and Infused Spirits, says fresh fruit, vegetables and herbs can be transformed into amazing-tasting liqueurs that are perfect for the summer cocktail season.
How do you feed 9 billion people? That's an estimate of how many people will be living on the planet in 40 years. Dennis Dimick, the executive editor of National Geographic, explains Jonathan Foley's article "A Five-Step Plan to Feed the World."
Roadfood, by Jane and Michael Stern, was published in 1977 and became a classic that is now in its ninth edition. Michael says regional food is "a national legacy, a heritage that's well worth preserving."
With more than 7 million copies of his books in print, humorist and satirist David Sedaris looks at the sides of life that most of us would not even notice. The author of Let's Explore Diabetes with Owls explains why his father would dine in underpants.
Paula Marcoux, author of Cooking with Fire, says many of the flatbreads we know today are "from one idea that just diffused over thousands of years." The food historian and former archaeologist recreated a flatbread recipe from archaeological artifacts.