After twenty years working as a professional celebrity chef and hosting multiple culinary shows across major networks, Marcela Valladolid hard pivoted to build her own production path brick by brick. By working with her sister Carina and a small, tight knit team, The Marcela and Carina Show was born, sharing...

It was an especially competitive year for the JBF Media Awards. Check out our playlist to hear what this year’s winners have been saying.

Meat and Three examines the forces, individuals, and physical senses that shape what we eat.

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Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also...

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who...

Mezcal has been “having a moment” for at least fifteen years. The New York Times, Food Wine, Thrillist … heck, even Better Homes Gardens are writing breathlessly about “tequila’s smoky cousin.” But … how did that happen? When and why did mezcal become a *thing*? We reveal the...

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson Wales University in Charlotte, NC. In addition to his role as a chef instructor in the Baking Pastry program, Peter teaches a course on food media, and he is also the founder and executive director...

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium...

By: Caroline Fox Officially one year into the pandemic, March was an important month for HRN’s 40+ shows to reflect on the past year and highlight exciting ideas finally coming to fruition. Remember when we all rushed to stock our pantries full of essentials? The Shameless Chef took us back...