Episode

East by Meera Sodha

Cathy dials up Meera Sodha, bestselling author (and The Guardian’s vegan columnist) to chat about her latest cookbook.

Episode

Chef Ji Hye Kim - Miss Kim

On this episode of theLINE we welcome Ji Hye Kim, chef and managing partner of MISS KIM, a Korean restaurant influenced by her ancestors and by Michigan produce.

Episode

Screens: A Virtual Gateway to Food

On this week's episode of Meat and Three, we explore what happens when food is consumed through a screen. From a simple TV or computer monitor to the more complex VR goggles, the sensory ...

Episode

Kim & Vanessa Pham: Omsom

Join us for a conversation with Kim and Vanessa Pham, sisters and co-founders of Omsom, a new brand of Asian pantry staples.

Episode

Building with Your Sister in a Global Pandemic

Vanessa and Kim Pham are the founders of Omsom, the DTC ready-to-use meal starters packed with the aromatics, seasonings, and oils at the foundation of many Asian dishes.

Episode

Queen of Face Masks with Joanne Kwong

We catch up with a former guest, Joanne Kwong, President of Pearl River Mart.

Episode

Lick it, Smear it, Make It Moist (feat. Jeremy Umansky and Rich Shih)

In today's pre-recorded episode of Cooking Issues, Dave and Nastassia talk to Rich Shih and Jeremy Umansky about their new book, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermen...

Episode

My Korea by Hooni Kim

Cathy dials up Hooni Kim, chef-owner of Danji, a Korean tapas restaurant in Midtown Manhattan, to talk about his new cookbook, My Korea: Traditional Flavors, Modern Recipes

Episode

Eric Rath on what ancient sushi forms can teach us about sustainability

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.

Episode

Chop Suey Nation

Cathy dials up Ann Hui, author of Chop Suey Nation, a history of Chinese Canadian food.