Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Columbian Exchange...

Fasting from food is a controversial, dangerous, and yet utterly normal human practice. Christine Baumgarthuber discusses our fascination with restrictive eating in cultural history from her new book, Why Fast? If fasting offers few health benefits, why do people fast? Why have we always fasted? Does fasting speak to something...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes Laura Rafaty, the Executive Director at the Napa Valley Museum Yountville, and Cynthia Jones, the Director of Museum Experiences, Exhibitions and Engagement at The Henry Ford Museum in Dearborn, Michigan. They discuss Julia Child: A Recipe for Life, a new touring...

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes author Alex Prud’homme and pastry chef Bill Yosses. They discuss Alex’s new book, Dinner with the President, what it’s like to cook at the White House, how food can play a role in diplomacy, and what Presidential food can teach us...

These islands' ancient cultures have left a culinary imprint detailed in Katie Parla's new cookbook.

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food and travel writer Sylvie Bigar to discuss her new memoir, Cassoulet Confessions: Food, France, Family, and the Stew That Saved My Soul. They dive into the complex history of this legendary French dish, the actual vessel it’s cooked in, and...

Leni Sorensen, the former African American Research Historian at Thomas Jefferson’s Monticello, joins Inside Julia's Kitchen.

On this week's episode, we have two experts on delicious history. Daniel Zafran is a comedian and host of the Candy Is Dandy podcast, which is the world's only candy history and candy review podcast. Katie Melody is a food editor/video producer at The Feedfeed, and total food history nerd...

This week on Inside Julia’s Kitchen, Todd Schulkin talks to culinary historian Ken Albala about his new book, The Great Gelatin Revival: Savory Aspics, Jiggly Shots Outrageous Desserts. They discuss the history and future of gelatin; the differences between aspic, gelatin, and Jell-O; and the connection between gelatin and...

Honor Black History Month by listening to a new playlist every week spotlighting Black history and culinary influences.