Food for Thought
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.
Roy Choi's Tacos Channel LA And The Immigrant Experience.
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.
Alice Waters: 40 Years Of Sustainable Food
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.
Marcus Samuelsson: On Becoming A Top Chef.
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.
Grant Achatz: The Chef Who Couldn't Taste
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."
Chef Samin Nosrat Shares The Power Of 'Salt Fat Acid Heat' On Netflix
Nosrat says there are four elements in cooking, and if you understand how they work, you can make delicious food. She travels the world to learn more about those elements in her new four-part show.
How 'Peasant Food' Helped Chef Lidia Bastianich Achieve Her 'American Dream'
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.
'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."
'American Seafood' Author Recommends Putting 'Underloved' Fish On the Plate
Chef and sustainable seafood advocate Barton Seaver works to get people excited about fish. He says there are lots of species that are not endangered that we should be eating, like Hake.
Food Writer Becomes A Butcher To Better Understand The Value Of Meat
Can we eat meat ethically? Journalist Camas Davis tells us how we can.
'Fermentation': When Food Goes Bad But Stays Good.
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.
Bananas: The Uncertain Future Of A Favorite Fruit
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.
Tried And True Tricks From 'America's Test Kitchen.'
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."
After Hurricane Maria, Chef José Andrés Had A 'Crazy Dream' To Feed Puerto Rico
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.