This week on Inside Julia’s Kitchen, Todd Schulkin welcomes author Alex Prud’homme and pastry chef Bill Yosses. They discuss Alex’s new book, Dinner with the President, what it’s like to cook at the White House, how food can play a role in diplomacy, and what Presidential food can teach us about...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Chef Daisy Ryan and Greg Ryan of Bell’s restaurant in Los Alamos, California. They discuss how the pandemic shaped their approach to being restaurateurs, running a mini restaurant empire in a small town, how to make working in hospitality...

Find out how she's creating a living legacy for her late husband, Chef Floyd Cardoz on Inside Julia's Kitchen.

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food and travel writer Sylvie Bigar to discuss her new memoir, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul. They dive into the complex history of this legendary French dish, the actual vessel it’s cooked in...

Leni Sorensen, the former African American Research Historian at Thomas Jefferson’s Monticello, joins Inside Julia's Kitchen.

This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots & Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the...