This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes pioneering Chef Amanda Cohen of New York City’s vegetable-focused restaurant Dirt Candy. They discuss how female chefs’ battle for recognition and how vegetables are a lot of fun.

14 months in and it's finally here. Vaccines, Reopenings, and Targeted Restaurant Relief. After a year of lobbying by the Independent Restaurant Coalition (IRC) the restaurant revitalization fund started taking applications this week! 

The pandemic has underscored the importance of fostering a more resilient food system, from supply chains to safety nets. As we near the end of 2020, we’re asking, what are the top policy priorities as we look towards the new year and the new administration?

Whether it’s for a Rosh Hashanah brisket or

We’re at 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman, to catch up with Amanda Cohen.

How are things for women in the food world? Eater Editor in Chief Amanda Kludt stops by the studio to give us her state of the state.

Front Burner regular Amanda Cohen, chef-owner of New York City's Dirt Candy, joins us to discuss a variety of subjects: the relationship between chefs and critics (from the New York Times to the civilian critics of Yelp and other open formats), the case for no-tipping, and the p

The Front Burner kicks off its debut episode with an all-star trio of guest chefs ready to dissect the most pressing issues facing the pro-cooking trade as we embark on 2016.

[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2015/12/Hospitality-A-Tip-Off-About-Restaurants.mp3"][/audio] That is the question being asked by a lot of restaurants nowadays. It isn’t a common practice in other countries and it’s stressful to both the customer and the staff. Chef Amanda Cohen of Dirt Candy joins Jessie Kiefer to discuss her opinion on tipping and what should be done instead.