American Cuisine and How It Got This Way

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.

Creating with Confidence

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...

Buttermilk Graffiti

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 Smo...

The Legacy of Edna Lewis

Edna Lewis changed the perception of Southern food and remains one of the most influential American chefs ever.

Food on the Page: Cookbooks and American Culture

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 ...

There’s No Such Thing as “American” Food at Slow Food Nations 2017

The American identity has never remained constant or uncontested, and the same goes for our food.

Jared Roth

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 inspir...

Food History of the Modern South

Eight Flavors with Sarah Lohman

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 Food Lab

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?