Never commit the crime of overcooking your food again with some timeless tips from The Shameless Chef. No matter what sauce you’re serving with spaghetti, you have to boil the pasta first and Michael had a secret to get al dente noodles without fail. Plus, he’ll walk you through how to sear a steak (hint: you’re going to want two pans).

As we mark the one-year anniversary of the pandemic, now is a time to reflect on what we've endured. The audio I'm sharing today was collected in those first weeks of the pandemic, when restaurants, bars, and cafes sat dark and quiet across the nation. Owners were unsure if they would ever be able to re-open and hundreds of thousands had lost their jobs as millions were quarantining at home.

This week on Beer Sessions Radio, Jimmy is diving into the world of flavor intelligence.

In this special episode of Speaking Broadly, I'm sharing a powerful discussion I had the opportunity to moderate, hosted by the New York Historical Society, titled The Journey of Chinese Food in America.

Gypsies, Romani, Gitano - these are all names used to identify the ethnic group of Roma throughout Europe, of which there are more than 750,00 living in Spain.

On this week's show we welcome our lovely friend, Paul Manza. Paul joins us to discuss the death of his mother, who passed away shortly after a diagnosis with pancreatic cancer a decade ago.  We talk a lot about parenting in this episode, and how it relates to death, dying, grief and mortality, and it was incredibly special and unique.

Marissa Dobbins and Courtnie Beceiro are the General Manager and Brand Director at Haven's Kitchen. With Ali on vacation this week, the two of them take over ITS to talk about their experience leaving Fresh Direct to build a start up, their management styles, and how to work with a Founder (hint: learn how to say "no" to them...).

On today's episode of All in the Industry®, Shari Bayer's guest is Liz Neumark, founder and chair of Great Performances, New York City’s premiere catering and events company. Liz cherishes her role as a palate educator, driven by a desire expose all New Yorkers to seasonal, flavorful food and to promote conversation about its sources and sustainability.

Sother sits down to talk with Mark Schettler of Bar Tonique in New Orleans. Mark is a longtime advocate of the hospitality, tourism, service and nightlife sectors spanning issues of abuse, mental health and, now governance over topics that directly impact how we do business in a post pandemic landscape. 

We talk a lot about the 400 decisions that palenqueros make in the process of producing heritage agave spirits. That’s the result of using pre-industrial methods in fermentation and distillation … but also in that first stage of production when you cook the agave to convert the fructans into fermentable sugars. Maybe it seems like, okay, you cook it underground in a stone-lined earthen oven.

How will cannabis legalization play out in different cities? Will legalization give rise to a craft weed industry?

Covid-19 put school lunch in flux, as cafeteria trays were reconceptualized as brown bags and meal boxes. USDA waivers freed school cafeterias from former limitations about who they can feed and what food they can serve.

The proliferation of preorder cheese and charcuterie boards, boxes, cups, cones, plates since Covid's arrival. Some businesses existed before, others were born during the pandemic.