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Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans
The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 f…
Published on 5 years, 10 months ago
Beyond Blini and Borscht: A Return to Russian Cooking
This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet re…
Published on 5 years, 10 months ago
Inside the Incredible World of Japanese Cooking with Sonoko Sakai
Sonoko Sakai teaches us about real Japanese home cooking—from the world’s easiest broth to bento boxes to the surprising way she kneads her udon dough. Plus, we investigate counterfeit caviar with Da…
Published on 5 years, 10 months ago
The 40,000-Year-Old Diet: Bill Schindler Goes Caveman and (Barely) Survives
Bill Schindler has experienced firsthand how our ancestors survived the unknown. This week, he shares with us the perils of life 40,000 years ago—from confronting hyenas in the night to eating cold b…
Published on 5 years, 10 months ago
Hell’s French Kitchen: How 7 Days of Cooking Broke Writer Sam Ashworth
When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—…
Published on 5 years, 11 months ago
The Ace of Cakes: Duff Goldman Bakes Up The Hogwarts Express
Former graffiti artist Duff Goldman bakes cakes in the shape of everything from Radio City Music Hall to old sneakers. Plus we explore Korean home cooking with chef Sohui Kim, and J. Kenji López-Alt …
Published on 5 years, 11 months ago
Alpine Cooking: A Culinary Adventure at 3,000 Feet
Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of Good Mythical Morning about…
Published on 5 years, 11 months ago
Eat, Work, Love: Aarón Sánchez Up Close and Personal
We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian sal…
Published on 5 years, 11 months ago
Fake Food: The Billion Dollar Business of Food Fraud
Chris Elliott, who investigated the horsemeat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion-dollar business of food fraud. Plus, we investigate t…
Published on 6 years ago
The Fantastic World of Ted Allen: From Queer Eye to Chopped
We chat with Ted Allen about the soaring success of Queer Eye and Chopped, his life behind the scenes and embarrassing encounters with Martha Stewart. Plus, we explore the new German cooking with Mei…
Published on 6 years ago