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Colorful spices in a market in Marrkech

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Due to the contractual nature of the Fresh Air Archive, segments must be at least 6 months old to be considered part of the archive. To listen to segments that aired within the last 6 months, please click the blue off-site button to visit the Fresh Air page on NPR.org.
43:24

The Sioux Chef uses only native ingredients, but isn't 'cooking like it's 1491'

James Beard Award-winning chef, Sean Sherman talks about his restaurant, Owamni, and about bringing more awareness to indigenous foods. He’s a member of the Oglala Lakota tribe.

Interview
Exclusively on
Due to the contractual nature of the Fresh Air Archive, segments must be at least 6 months old to be considered part of the archive. To listen to segments that aired within the last 6 months, please click the blue off-site button to visit the Fresh Air page on NPR.org.
44:04

'NYT Cooking' writer Melissa Clark wants to make it easier to cook dinner

Clark says she's always looking for shortcuts in the kitchen — including ways to use fewer pans. Her latest cookbook is Dinner in One: Exceptional & Easy One-Pan Meals.

Interview
43:02

For Stanley Tucci, food is like religion — and cancer almost took it away

For actor Stanley Tucci, food isn't just sustenance; it's also a way to connect to his roots — to the backyard gardens of his Southern Italian ancestors, to the basement kitchen where his grandmother plucked chickens, to the delicious Sunday meals of his childhood. But three years ago, Tucci was diagnosed with oral cancer, and the cancer and its treatment nearly robbed him of his ability to enjoy food. Ater an intense radiation treatment, he is now cancer-free. His sense of taste has returned — and is actually heightened.

Interview
42:10

Cheap, Legal And Everywhere: How Food Companies Get Us 'Hooked' On Junk

Investigative journalist Michael Moss's 2013 book, Salt Sugar Fat, explored food companies' aggressive marketing of those products and their impact on our health. In his new book, Hooked, Moss updates the food giants' efforts to keep us eating what they serve — and how they're responding to complaints from consumers and health advocates.

Interview
52:30

For This Palestinian Cook, The Kitchen Is A 'Powerful Place' — Not A 'Life Sentence'

Reem assis says that many foods that are considered Middle Eastern or Israeli actually originated as Palestinian dishes. Her first cookbook, The Palestinian Table, chronicled the history of Palestinian food — along with some of her personal history. In her new book, The Arabesque Table, Kassis expands the focus to the cross-cultural culinary history of the Arab world.

Interview
43:54

Chef David Chang On Depression, Being A Dad And The Burden Of 'Authenticity'

David Chang has won James Beard awards as a chef and restaurateur. His first and best known restaurant Momofuku started as very modest noodle bar in Manhattan’s east village. The food was influenced by the food he grew up with--food that used to embarrass him when he was growing up. His parents are from North Korea. He now has restaurant in NY, LA, Vegas, Toronto and Australia. He’s had bipolar disorder for many years and credits cooking and his restaurants with saving his life. He has a new memoir.

Celebrity chef David Chang smiles in front of a bookshelf
43:04

Marcus Samuelsson: Erasing Black Culinary History Ignores 'The Soul Of American Food'

The James Beard award-winning chef says his flagship restaurant, Red Rooster, became his "haven" during the height of pandemic. Working with José Andrés' World Central Kitchen organization, Samuelsson converted the restaurant to a community kitchen. Over the course of six months, Red Rooster served more than 200,000 meals to first responders and others in need. he talks about that and his new book.

Interview

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