Episode

Tokyo, Paris to New York: A Japanese Chef’s Creative Journey

Our guest is Yuu Shimano who is the executive chef at Mifune, a creative Japanese restaurant in Midtown, Manhattan.

Episode

BOP IT

This week on Ventilation Issues Dave, Nastassia, Major, and the rest tackle the toki low-ball, crepes and omeletes, a couple of Control Freak questions, and much more. Plus, all the hard-...

Episode

Continuing The Conversation: What Makes Midwestern Food Unique?

Part II: What Makes it Difficult to Define Midwestern Food? We talk with Sarah Wassberg Johnson, Megan Elias & Amy Thielen about Midwestern food as depicted in food writing and cookbo...

Episode

Fighter Jets Is Impressive (feat. Angela Garbacz of Goldenrod)

On today's episode Dave is joined by Existing Conditions' Head Bartender Jack Schramm, as well as Angela Garbacz of Goldenrod Pastries in Lincoln, NE.

Episode

Two Ways to Snap A Turtle (feat. Matt Sartwell of Kitchen Arts & Letters)

On today's episode of Cookbook Issues, Dave & Nastassia are joined by Matt Sartwell from Kitchen Arts & Letters.

Episode

Meet Dominique Ansel

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Dominique Ansel, one of the world’s most acclaimed pastry chefs.

Episode

Jay Wolman

On today's episode we welcome Jay Wolman the executive chef of LaLou in Prospect Heights, a recently opened restaurant with a focus on natural wine.

Episode

Cassoulet All Day

Jimmy Carbone and Joan Gonzalez (and his daughter Amanda) join us to talk about the upcoming Cassoulet Cookoff, what makes

Episode

Putting the B&E in BREAD

In this episode Dave "does not" suggest that a listener commit a felony to help his sourdough starter along.

Episode

Colson Patisserie

On today’s episode of THE FOOD SEEN, in 2006, Yonatan Israel, a Parisian-born filmmaker, opened up Colson Patisserie in Park Slope, Brooklyn, as a New York manifestation of the original e...