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In Mumbai, we learned a home-cook friendly version of Butter Chicken.
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Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the...
Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was...
Many of us still miss Julia Child, but YouTube star Maangchi is an excellent substitute. Today, we discuss Korean home cooking, the best way to clean an octopus and her...
This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily...
Cookbook author Durkhanai Ayubi tells us how the Silk Road shaped the food and history of Afghanistan, from Mongolian dumplings to the life-changing braised eggplant at her family’s restaurant, Parwana...
Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of brand names like Cheerios and Pop-Tarts. Plus, we...
Can your significant other’s food preferences become a nonstarter when searching for marital bliss? Reporter Emily Thomas of “The Food Chain” introduces us to three couples who are learning to...
We’re celebrating Thanksgiving with friends old and new. Andrea Nguyen shares her family traditions, inspired by the Vietnamese Moon Festival; pie experts Chris Taylor and Paul Arguin put a new...
We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from...
This week, we’re talking carnitas, barbacoa and al pastor with Javier Cabral, associate producer for the Netflix documentary series “Taco Chronicles.” He describes some of the more unusual tacos he...
Every day, zoo chef Stacy Kyles prepares breakfast, lunch and dinner for 600 animals at the Oakland Zoo. This week, we chat about how she feeds the pickiest eaters, how...
We get a lesson in the science of flavor from Nik Sharma. He explains why he might consider fat to be its own flavor—just like sweet, sour, salty and bitter—and...
We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing big fish on...
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher...
Rachael Ray tells Milk Street how she almost killed Tony Bennett, set fire to Emeril’s kitchen, endured wardrobe malfunctions and why she still believes in the power and dignity of...
Chef Marianna Leivaditaki transports us to the Greek island of Crete. She gives us a masterclass in seafood, explains why fish heads are delicious and tells us stories of her...
We chat with chef David Chang about golf, the brutal first months of Momofuku and why he loves really good cheap food. Plus, we dive into the bizarre history of...
Pastry chef Briana Holt teaches us how to make exceptional baked goods. Plus, we hear how a Lost Generation novelist became a pioneer of organic agriculture; Dan Pashman admits he...
We chat with Von Diaz about the flavors of Puerto Rican cooking and the world’s best breakfast sandwich. Also on this week's show: Molly Yeh moves to Minnesota and trades...
Journalist Rebecca Rosman tells us about the feuds and lawsuits surrounding France’s top-secret steak sauce. Plus, we chat with Saturated Ice Cream founder Lokelani Alabanza who invents new ice cream...
Tom Papa tells us about learning to bake bread between comedy gigs, the question he always gets asked about sourdough starters and why his favorite food memory isn’t his grandmother’s...
We travel to the summer kitchens of Ukraine with Olia Hercules. She explains how to pickle a watermelon, the history of borscht and why pigs' ears are so deliciously crunchy...
Chef Andrea Nguyen, author of "Vietnamese Food Any Day," discusses her early life in Vietnam, Hostess fruit pies and why chicken stock is better with an apple. Plus, we chat...
Al Roker cooks for Daniel Boulud, talks about on-set disasters at the “Today” show, explains why sandwiches are his go-to conversation starter and wonders why Goofy wears pants but Pluto...
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