Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19.  This week we learn how a range of food workers have adapted to the pandemic.

Born in New Orleans, Lolis Eric Elie is now a Los Angeles based writer and filmmaker. A prolific writer, Elie has written multiple cookbooks celebrating New Orleans's cuisine, for TV (currently, AMC's Hell on Wheels), and documentaries.

Soa Davies leads menu development and drives the culinary vision for Maple, the delivery-­only food service with rotating daily menus prepared by New York’s best chefs. Soa, as executive chef, brings almost two decades of culinary experience to the company.

On this week's episode of Food Talk with Mike Colameco, Mike kicks things off with a phone call to Dwight Furrow, a philosophy professor and author writing on the aesthetics of food and wine.

Snacky Tunes is back for 2016 as host Greg Bresnitz welcomes Peter Meehan, Editor of Lucky Peach Magazine and musical guest Loose Buttons to the studio.

A decaffeinated coffee pop up, a fake KFC shut down in Iran, and a weed drive-thru in France: welcome to this week's edition of The Morning After!  Welcoming guest Christina Tosi to the show, Christina is the founder and owner of Milk Bar, an auth

This week on WORD OF MOUTH, Leiti meets up with John Polarkoff from The Pines restaurant in Gowanus, Brooklyn, to talk parsnips. After the break, we're joined in the studio by Daniel Burns, chef and owner of Luksus at Torst in Greenpoint, and one of Platt's Top 5 Best New Chefs of 2014!

Joel Viehland is combining Southern flavors with Nordic precision at Community Table in Washington, CT. Born in Chicago and raised in Milwaukee, Joel cut his teeth in a number of kitchens before making is way to Gramercy Tavern.

This week on Food Talk with Mike Colameco, Mike is delving into the art of ramen. Joining Mike in the studio is George Kao of Sun Noodle! Tune into this episode to hear George talk about the origins of ramen in China, and how it became known as a Japanese staple.