Food historian Bee Wilson discusses trendy eating, changes in our global appetite, and how social media has changed food – for better and worse.
We dig into the second life of food trash, leftovers and green kitchens with chef Abra Berens, yogurt maker Homa Dashtaki and America’s Test Kitchen.
Beth Dooley and Mette Nielson revel in the magic of maple syrup for recipes both sweet and savory.
The impact of food and food culture on mental health with personal stories from David McMillan, Stephanie Covington Armstrong, and Virgie Tovar.
Psychiatrist Drew Ramsey talks about his research on the connection between food, brain function, and mental health.
Francis Lam live on stage with three of Philadelphia’s best chefs: Ange Branca, Eli Kulp and Mike Solomonov.
Cookbook author Chetna Makan shares a never-ending variety of light and refreshing foods from Indian cuisine.
Francis Lam spends the hour with chef Kwame Onwuachi to talk about his lifelong love of food and challenges he's faced in the culinary world.
What does it mean to be a food pilgrim versus food tourist? We consider the cultural ramifications of food travel and foods with multinational roots.
Mads Refslund and Tama Matsuoka Wong encourage 'trash cooking,' where food waste is given new life as ingredients for innovative dishes.