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.

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.

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*?

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson & Wales University in Charlotte, NC.

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.

By: Caroline Fox

In Season 4 of the Feedfeed podcast, @thefeedfeed is virtually sitting down for dinner with #feedfeed Community members who are a constant source of ideas and inspiration!

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Sasha Anawalt and Melody Waintal from the

For the season finale of Eat Your Words, Cathy dials up Lara Lee, whose acclaimed

Join Julie from the Feedfeed for a conversation with Nadia Hubbi from Sweet Pillar Food and Cosette Posko from Cosette's kitchen - Middle Eastern Bloggers from the #feedfeed community for a conversation that