Full house this week on Cooking Issues, as Dave and Nastassia are joined by "the person everyone loves to hate" Peter Kim of MOFAD, Nick Wong, Chef de Cuisine at Momofuku Ssäm Bar, and Chris Young of ChefSteps. Tune in to hear them discuss Lebanese food, Amazon Alexa, immersion circulators...

On this week's episode of Food Talk with Mike Colameco, Mike kicks things off with a phone call to Dwight Furrow, a philosophy professor and author writing on the aesthetics of food and wine. After the break, he is joined in the studio by Ryan Sutton, chief food critic for...

By Holli Cederholm Days are getting shorter, the leaves are ablaze, and it’s all pumpkin this, and mulled cider that, and goat prepared three ways. That’s right, folks. It’s Goatober! October is hands-down the best time of year for goat meat fanciers to access fresh chevon. Stewed, curried, baked, braised...

On today's installment of The Main Course, Patrick Martins is covering cooking and sourcing with Union Square Café's Executive Chef Carmen Quagliata and Joseph Hubbard, sustainable lamb and goat farmer. Hear about Carmen's affinity for whole animal butchery, and how the quest for better ingredients can sometimes hurt a restaurants...

From New York City to Missouri, Patrick Martins is covering it all on this week's installment of The Main Course. Patrick Martins invites Christy Robb of St. John's Bread Life into the studio to talk about her experiences growing up in New York City. Learn about Christy's schooling throughout...

We're talking pastry and restaurant openings on today's episode of The Morning After! Jessie Kiefer and Jen Tullock are joined in the studio by Thiago Silva, the Corporate Executive Pastry Chef at the CMM Group. Listen in to this episode to hear why Thiago took up pastry, and how pastry...

Joaquin Baca is the unsung hero behind the Momofuku empire. After answering a Monster.com ad, he met David Chang and went on to become co-owner of Momofuku, opening Noodle Bar, Ssam Bar and Ko with Chang. Years later, he has gone on to open Brooklyn Star, a family-style Old American...

Booker Dax is like a mad scientists lab... just with more booze. On today's episode of The Speakeasy, hang out with Damon Boelte as he chats with bartender at Booker Dax, Tristan Willey. Hear how he got into this scientific style of bartending and why the tools used...

Chef De Cuisine Matthew Rudofker brings technicality and a la minute cooking to Momofuku Ssam Bar. This week on The Main Course, Patrick Martins is talking with Matthew about his history in the restaurant industry. Hear about Matthew's respective experiences at restaurants like Striped Bass, Oceania, Daniel, and Fat Duck...

Dave Arnold and Nastassia Lopez are back after last week's celebration for another installment of Cooking Issues! This week, Dave troubleshoots a rotovap that's been working in dry ice and acetone, and talks about his experiences with cryo-shucking. Later, Dave talks about the best way to keep vinegar flies away...