Episodes

On family farms, in restaurants, and in food writing, what happens when one generation passes the work to the next?

We look at what it means to take care of yourself and others with food – from pies and inherited tea to community farms and home kitchens.

Melissa comes home to an empty refrigerator save for eggs, scallions and sad sage, and ends up showing us an amazing fried egg recipe and technique!

Food writer Adeena Sussman uses her passion for border-crossing ingredients to put a personal touch on Israeli cuisine.

Go beyond the pipe and drape, deep into intense world of catering with Matt and Ted Lee, Michael Twitty, Kwame Onwuachi, and America’s Test Kitchen.

Melissa Clark explains why the sheet pan is a game changer for home cooks, with a simple recipe for Harissa Chicken with Leeks, Potatoes & Yogurt.

Who do you admire? Preston Clark on Patrick Clark, Shauna Sever on Maida Heatter, Melissa Clark on Marcella Hazan, and Pati Jinich on Joan Nathan.

Wine expert Alice Feiring uncorks the wine world’s hottest new trend: additive-free, natural wines.

Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.

We spotlight bees: their important role in food and evolution, urban beekeeping, the mystery of colony collapse, and how to use honey in the kitchen