What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his newest book, AMERICAN CUISINE, and How It...

It’s an all-NYC show, and first up is Greg Proechel, executive chef of Ferris. Greg cut his teeth at some of the city’s best restaurants including Eleven Madison Park, Graffit, Blanca and Le Turtle. His fresh, creative take on new American cooking at Ferris has been garnering wide acclaim from...

On this Father's Day episode, Cathy is joined by Chef Edward Lee, the owner of 3 restaurants in Kentucky, culinary director of Succotash in Washington D.C., and author of the cookbook Smoke + Pickles. Edward pays tribute to the legacy of his friend Anthony Bourdain. And he talks about his...

Edna Lewis changed the perception of Southern food and remains one of the most influential American chefs ever. A new book, Edna Lewis: At The Table With An American Original, celebrates her life and contributions through essays written by important figures on the Southern food scene, including Chefs Mashama Bailey...

On this week's episode of Eat Your Words, Cathy is joined in studio by Megan Elias, author of Food on the Page, the first comprehensive history of American cookbooks from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in...

The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry”...

This week on In the Drink, host Joe Campanale is joined in studio by Jarred Roth, the beverage director of Tom Colicchio’s Fowler Wells and The Bar Room, a restaurant and bar inspired by turn-of-the-century New York City, located in The Beekman hotel and residences in lower Manhattan. At...

John T. Edge joins Linda today for a conversation about his new book, The Potlikker Papers: A Food History of the Modern South. John T., an esteemed writer of Southern food, traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. He...

This week on We Dig Plants, hosts Alice Marcus Krieg and Carmen Devito are joined by Sarah Lohman, author of the forthcoming Eight Flavors: The Untold Story of American Cuisine. The book introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate, and...

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to...