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.