Stories

The beautiful color in curry dishes comes from curry paste, a flavor bomb of spices and aromatics. Francis Lam gets a lesson on making homemade curry paste from Hong Thaimee, chef of Thaimee Table in New York and author of True Thai: Real Flavors for Every Table.

Bangkok, Thailand’s capital city, is home to 15 million people. It has a vibrant culture that is largely focused on food. Leela Punyaratabandhu gives us a personal perspective on the food of the city, everything from regular home food to dishes created for royalty.

Jack Bishop, from America's Test Kitchen, explains what to look for in a good coconut milk and gives us a list of recommendations for use in our own kitchens.

How did America end up with so many Thai restaurants? It might surprise you to find out Thailand's government and 1980s era Hollywood have something to do with it. We get a culinary history lesson from Mark Padoongpatt, an educator and author of Flavors of Empire: Food and the Making of Thai America. Mark also gives a list of suggested Thai restaurants.

Writer/photographer Austin Bush takes us inside the varied regional cuisines of Northern Thailand to understand the food there is about much more than spice. He also shares his recipe for a Shan-style noodle soup with pork and tomato.

Chef Michael Solomonov teams up with Francis Lam to take calls from listeners. Topics include cooking eggplant for moussaka, ramenizing noodles, being inspired by black garlic, and what to do with whey leftover from the yogurt making process.

Renowned chef Michael Solomonov explains his deep personal interest in Israeli food, shares the recipe for his restaurant's wildly popular tehina shakes, and swaps personal disaster stories with Francis Lam.

Jelly Belly has been pushing the limits of what jelly beans can taste like for years, usually with delicious results. But the company has also perfected some of the most disgusting flavors on earth, and turned them into a game of yum or yuck! America's Test Kitchen's new podcast PROOF looks into the worst jelly beans ever.