Listen to award-winning chefs, cooks, restaurateurs, and writers discuss the foods that inspire them. The only thing better than talking about food is eating, but since that doesn't translate to radio, this collection delivers the next best thing.
In her new memoir chef Lidia Bastianich recalls growing up on a family farm, escaping the communists, becoming a refugee and immigrating to the U.S., starting her own restaurant in Queens, and getting her own cooking show.
Two years after opening his award-winning Chicago restaurant Alinea, chef Grant Achatz was diagnosed with tongue cancer. He describes losing and regaining his taste in Life, on the Line. "My palate developed just as a newborn," Achatz says. "i don't recommend it, but I think it made me a better chef."
The Los Angeles chef says the Korean taco was "like a lint roller," pulling its chefs' backgrounds into one food truck offering. Choi's new book, L.A. Son, tells his story of addiction, culinary success and growing up Korean in Orange Country, Calif.
The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.
Waters founded her Berkeley restaurant, Chez Panisse, long before "organic" or "locally grown" entered the vernacular. In 40 Years at Chez Panisse, Waters looks back on the sustainable for movement and the momentum it has built in recent years.
Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form.
Americans consume more bananas than apples and oranges combined. Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World, gives us a primer on the expansive history -- and the threatened future -- of the seedless, sexless fruit.
From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America's Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."
James Beard Award winning chef and humanitarian Jose Andres talks about his relief work in Puerto Rico after hurricane Maria, serving as many as 100,000 meals a day, and he'll talk about some of his cooking innovations.
Climate change has put organisms on the move. In her new book, The Next Great Migration, Science writer Sonia Shah writes about migration — and the ways in which outmoded notions of "belonging" have been used throughout history to curb what she sees as a biological imperative.
The Vanishing Half tells the multi-generational story of the Vignes sisters, Desiree and Stella, two very pretty identical twins who grow up in the small town of Mallard, La. It's a town where all the residents are light-skinned African Americans.