Restaurants
Anthony Bourdain: The 'Fresh Air' Interview
We listen back to our 2016 interview with the late food writer and TV host, who killed himself in 2018 while in France to film Parts Unknown. Bourdain is the subject of a new documentary, Roadrunner.
Chef David Chang On Depression, Being A Dad And The Burden Of 'Authenticity'
David Chang has won James Beard awards as a chef and restaurateur. His first and best known restaurant Momofuku started as very modest noodle bar in Manhattan’s east village. The food was influenced by the food he grew up with--food that used to embarrass him when he was growing up. His parents are from North Korea. He now has restaurant in NY, LA, Vegas, Toronto and Australia. He’s had bipolar disorder for many years and credits cooking and his restaurants with saving his life. He has a new memoir.
Table For None: Tom Colicchio Explains What Restaurants Need To Survive
Chef Tom Colicchio is one of the many restaurateurs wondering what will be left of the industry after the COVID-19 pandemic has run its course.
Cooking During COVID-19: Family Meals And Fantasies Of Future Dinner Parties
As billions of people around the world face stay-at-home orders because of COVID-19, family dinners — and breakfasts and lunches — are resurgent. Former New York Times food editor Sam Sifton calls the shift to family meals one of the "precious few good things" happening as a result of the pandemic.
'Fresh Air' Remembers Anthony Bourdain, A Chef Devoted To Global Street Food
Bourdain, who died at 61, traveled the world, sampling local cuisine and meeting people along the way. He told Fresh Air in 2016: "I'm happiest experiencing food in the most purely emotional way."
Anthony Bourdain On 'Appetites,' Washing Dishes And The Food He Still Won't Eat
The TV host's new documentary is Wasted! The Story of Food Waste. In 2016, Bourdain spoke to Fresh Air about cooking for his young daughter: "If she's not happy, I'm not happy."
Want To Dine Out? You May Need To Buy Tickets — Or Bid On A Table
Some of the nation's restaurants are using technology to make diners commit before their night out. It's convenient for the restaurant an customer -- and it may pry people away from old habits.
Ruth Reichl: Dining In Disguise And Going 'Gourmet'
Food writer Ruth Reichl famously went undercover to review restaurants for The New York Times. In a series of interviews on Fresh Air, she discusses her formative food experiences, her restaurant reviews and her tenure at Gourmet magazine.
Brad Bird, Patton Oswalt On Cooking Up 'Ratatouille'
Director Brad Bird decided to cast comedian Patton oswalt as the film's leading rat after watching him perform a stand-up routine about a steak restaurant. He says Oswald, a serious foodie himself, was "perfect for Remy."
Food Writer Chris Fehlinger.
Chris Fehlinger is the co-founder of the on-line food magazine "Pheast" and is a contributing writer for the print magazine "Wine X. Recently he was the subject of the column "Table Talk" in The New Yorker 4/5/99. In that article, he confesses that he suggest bizarre food dishes, i.e. goat's head, on unsuspecting diners, just for the sport of it. In our interview, he gives us an insider's view of the restaurant business...how maitre d's get better tips, and how to get customers to order what you want them too.