Inside Julia’s Kitchen talks with Yotam Ottolenghi about his test kitchen and his newest cookbook, Shelf Love.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes chef Melissa King, a Top Chef Champion and fan favorite. Todd and Melissa discuss forging your own path in an ever-changing food landscape and being a modern TV chef. Plus, Melissa shares her Julia Moment. Image courtesy of Melissa King...

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to sommelier Cha McCoy about how she strives to make the wine world more inclusive and what we should drink this summer. Plus, Cha shares her Julia Moment. Image courtesy of Cha McCoy. Heritage Radio Network is a listener supported...

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Washington Post food writer Daniela Galarza about what we’ve been cooking during the pandemic and what we’ll be eating post-pandemic. And, as always, Daniela shares her Julia Moment. Subscribe to Daniela’s Washington Post newsletter, Eat Voraciously Image courtesy of...

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to Yasmin Khan, a food and travel writer, broadcaster and human rights campaigner. They discuss how migration shapes our foodways and Yasmin’s new book, Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus. Plus, Yasmin shares her Julia Moment...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Rob Connoley, chef and owner of Bulrush in St. Louis. Todd and Rob discuss Ozark cuisine and how his restaurant mixes history and sustainability. Plus, Rob shares his Julia Moment. Image courtesy of Bulrush. Heritage Radio Network is a listener...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chef Stephen Phelps of Sarasota’s Indigenous restaurant. They discuss how the pandemic has affected his restaurant and the hospitality industry in Florida, as well as how and why he puts trash fish on his menu. Plus, Steve shares his Julia...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chase Purdy, author of the book Billion Dollar Burger about cell-cultured meat. Chase brings us up to speed on the race to get you eating lab made meat and the future of high-tech food. As always, Chase shares his Julia...

This week, on Inside Julia’s Kitchen, host Todd Schulkin talks to Julia Blanton from the Community Environmental Council in Santa Barbara. Todd and Julia discuss food rescue and how it’s been used to address food insecurity and put restaurants back to work during the Covid-19 pandemic. Plus, Julia shares her...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Leah Penniman, co-founder of Soul Fire Farm and author of Farming While Black. They discuss making the American food system more just and bringing more people of color back to farming. Plus, as always, Leah shares her Julia Moment. HRN...