Episodes

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.

The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.

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.

Food world superstar Nigella Lawson embraces the pleasure of home cooking, speaks against food elitism, and approaches cookbooks like conversations

Psychiatrist Drew Ramsey talks about his research on the connection between food, brain function, and mental health.

It’s the real-life relationships between mothers and daughters, playing out in the kitchen.

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.