Culinary historian and foremost expert on the food and foodways of the African Diaspora, Dr. Jessica B.

Aaaaand we're back. Today on this remote, but LIVE, Cooking Issues, we all compare our college experiences and Dave explains why he once had to stay up 72 hours straight for school.

Who are the people growing our food, and what are their experiences? How, as informed eaters, can we make food choices that lead to fair wages and safe, humane working conditions?

John Hutt is the chef at the Museum of Food and Drink. No they don't have a cafe or a restaurant. Part research lab, part museum exhibit and part playground John has a job many dream of.

by Jordan Werner My go-to Chinese food delivery order is an egg roll, pork fried dumplings, orange chicken, and fried rice. It’s a combination that I eat at least once a month, and the flavors are so familiar that I can taste them as soon as I hit “submit order” on Seamless. The ingredients, though—and the history of where these dishes come from and how they developed—had always been a total mystery to me.

On this week's episode of All in the Industry, Shari is joined by the Peter Kim, Executive Director of the Museum of Food and Drink.

This week on Cooking issues, Dave and Nastassia speak to Peter Kim from New York’s Museum of Food and Drink about their upcoming exhibition Chow: The Making of Ch

On this week's Cooking Issues, Dave and Nastassia are joined in the studio by colleague Peter Kim from the Museum of Food and Drink, and tackle deli slicers, the peculiarities of pectin and pepper, disputed ratios in simple syrup recipes, the Tokyo Tsukiji Market Tour, and why you should