Vivian Howard, star of A Chef's Life, and the scientist-turned-cook, Nik Sharma, talk about applying intuition to their recipes.
This week, we get into the beauty of mushrooms with wild foods expert Eugenia Bone and Anna L. Tsing, author of The Mushroom at the End of the World
Jenn Louis stops by to talk about the essentials for a great soup and takes on your questions. Plus, the Splendid team holds a taste-off of store-bought chicken stock.
We spend the hour with the iconic, Dr. Jessica B. Harris, the groundbreaking scholar of African American food and author of High on the Hog.
Francis Lam and renowned chef Michael Solomonov get to the soul of Israeli food, swap disaster stories and tag team calls from listeners.
We close this rollercoaster of a year with the wonderful Ina Garten and answer some of your cooking questions. Plus, Kristen Miglore brings in some of her favorite Genius recipes of the year.
We’re gearing up for the holidays with Von Diaz's Puerto Rican Christmas, great baking with Vallery Lomas, and a little slowdown poetry with Ada Limón
This week, legendary food science writer Harold McGee joins us to talk about how he’s seen food change, and his new passion -- the science of smell.
A holiday guide with The New Yorker’s Helen Rosner, Serious Eats' Daniel Gritzer, & Leah Bonnema & Nick Leighton of the Were You Raised by Wolves show
We’re working on connecting this week with advice from Sam Sanders on making real conversation, food gifting with Deb Perelman, and the art of gathering with Priya Parker.