On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery. Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to...

Cathy dials up Meera Sodha, bestselling author (and The Guardian’s vegan columnist) to chat about her latest cookbook. We talk about how her book thoughtfully incorporates the cuisines of many Asian countries, and how Meera collaborated with the home cooks and chefs she met on her culinary journeys. We'll also...

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. After graduating from U of M and spending several years working in hospital administration in New Jersey, life brought her back to...

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 experience of food is fundamentally shifted with the mediation of a virtual barrier. Kat Johnson first...

Join us for a conversation with Kim and Vanessa Pham, sisters and co-founders of Omsom, a new brand of Asian pantry staples. As first-generation Vietnamese-Americans and the daughters of refugees, Vanessa and Kim are reclaiming the cultural integrity of Asian cuisines too often diluted on grocery shelves in the ‘ethnic’...

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. On this episode of ITS, Kim and Vanessa share their story, their views on food appropriation, and how Omsom is helping make...

We catch up with a former guest, Joanne Kwong, President of Pearl River Mart. Joanne tells us about the changes she's made at Pearl River Mart due to Covid, as customers shop online instead of in-stores, and the wide range of projects she’s taken on for her local communities, including...

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 Fermentation. Together they outline a working definition of koji - getting in as many "spores" as possible - engage in some 'stass-enfreude...

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. Hooni shares the state of business right now due to COVID-19 and discusses the possible future of the restaurant industry, as well as...

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. A conversation with Eric C. Rath. Many of us know about sushi, but have you heard of funazushi? Historian Eric C. Rath...