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.
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.
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.
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.
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."
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.
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.
At 91, Robert Gottlieb is perhaps the most acclaimed book editor of his time. He started out in 1955 and has been working in publishing ever since. The list of authors he's edited include Robert Caro, Joseph Heller, Toni Morrison, John le Carré, Katharine Graham, Bill Clinton, Nora Ephron and Michael Crichton. His daughter Lizzie Gottlieb's new film, Turn Every Page, centers on her father's decades-long editing relationship with Pulitzer Prize-winning author Robert Caro.
Living, is a sleekly sentimental new British drama adapted by Kazuo Ishiguro from Akira Kurosawa's classic 1952 film Ikiru, which means "to live" in Japanese. Starring the great Bill Nighy, it tells the story of a bottled-up bureaucrat in 1950s London who's led to examine the way he's spent the last 30 years of his life.