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Thanksgiving Hotline, Plus the 2-Hour Turkey!
It’s our annual Thanksgiving special, and we’re dedicating the hour to solving your toughest problems. Jet Tila has ideas for reimagining vegetable s…
1 year, 7 months ago
Madhur Jaffrey: Sucking Mangoes and Chewing Bones
Madhur Jaffrey joins us and shares memories from mountain picnics in the Himalayas, her favorite way to enjoy a mango and stories from her career as …
1 year, 7 months ago
Superhot Chili Peppers: The Agony, the Ecstasy, the Insanity!
Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big …
1 year, 7 months ago
The Vegan Nightmare! Do Vegetables Have Souls?
According to journalist Zoë Schlanger, your garden isn’t just full of plants that are alive, but plants that can think—like the rice plant, which rec…
1 year, 7 months ago
Trick or Treat! Celebrate Halloween with a Dinner for the Dead
This week, we’re celebrating the holiday of tricks and treats with Halloween scholar Lesley Bannatyne. She teaches us how to emulate the romping Hall…
1 year, 8 months ago
Corn Dogs, Donuts and Tamales: Eating to Win on the Campaign Trail
Some of the most memorable moments in politics haven’t happened at speeches or debates—they’ve been all about food. Today, we talk about food on the …
1 year, 8 months ago
Restaurant Confidential: Tom Colicchio Tells All
Before there was “Top Chef,” Tom Colicchio worked for and launched some of the greatest restaurants in New York. This week, he shares his best storie…
1 year, 8 months ago
Michael Twitty’s Kosher Soul
Writer and historian Michael Twitty share the stories and foods of the African and Jewish diasporas. Plus, we explore the wide world of breakfast cer…
1 year, 8 months ago
Smuggling Baby Eels: The New Black Market
This week: Suitcases full of contraband. A smuggler who writes poetry in jail. And the chance to make thousands of dollars in one night. Reporter Oti…
1 year, 9 months ago
The Secrets of Cooking Fish with Eric Ripert
This week, we get a seafood masterclass from one of the world’s greatest chefs, Eric Ripert. He also explains why sauce is the hardest technique to m…
1 year, 9 months ago