Question: What has 3 times the protein, uses 15 times less water, and produces 2,000 times less methane gas than beef? Answer: crickets! Indeed, many believe that insects will be the food of the future, and crickets are one of the most palatable, sustainable, and nutritious options. Robyn Shapiro, CEO...

The Editor in Chief of the restaurant website Eater, Amanda Kludt, is setting the conversation around cultural topics in food that range from the serious (removing accused sexual harrasser chefs from Eater's site) to the silly (the DOH ban on activated charcoal to color food insta-black). Listen in to hear...

We travel back to the 70’s and 80’s, and the raucous heyday of American restaurants. Author Andrew Friedman delivers a behind-the-scenes look at the era in his new book, Chefs, Drugs, and Rock Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession. New York...

A graduate of the Culinary Institute of America, Scott Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Conant officially put his name on the map when...

A winner of 16 James Beard Foundation Journalism Awards during his 25 years as a food critic for GQ, Alan Richman is one of the most revered, yet controversial figures in the restaurant scene over the past two decades. His feuds with Anthony Bourdain, David Chang and Creole cuisine have...

This week on HRN News, co-anchors Patrick and Erica bring the stories of stagnant vanilla production, how age is changing the Japanese diet, and why beer is about to get a lot more – or is it less? – American. Meanwhile, Mike's stuck in L.A. and can't find his way...

In the first half of this week's episode of Sharp Hot, Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to...

This week on All in the Industry, Shari Bayer welcomes Caryl Chinn on the line from Los Angeles. As Octagon’s Vice President of the Culinary division, Caryl applies her trademarked expertise in creating and activating unique culinary events to support the agency’s corporate sponsor and events portfolio. Shari relays that...

How did The Food Network get its start? Find out on this week's episode of Sharp Hot as Emily Peterson is joined by Allen Salkin, author of From Scratch: Inside the Food Network. The Food Network has risen from obscurity and ridicule in the early '90s to become a...

Get up to speed on what's happening in Philadelphia on the business The Business as host Phil Colicchio is joined by Michael Klein, Editor/Producer of Philly.com/Food and the Philadelphia editor at Zagat Survey. Michael keeps millions up-to date on what's going on in the Philly food scene and he shares...