Episode

Laura Shapiro

This week on Taste Matters, host Mitchell Davis brings in author, journalist, and culinary historian Laura Shapiro to discuss how women's role in the kitchen has evolved over the years. ...

Episode

Hot Sauce, Cocktails, & Japanther

Darin Bresnitz is getting spicy on today's Snacky Tunes. Tune into this episode to hear Darin chat with Jimmy Carbone and Steve Seabury about the upcoming New York City Hot Sauce Expo on ...

Episode

New York Restaurants: Now and Then

What was a dinner party in New York in the 1870's like? Take a historical culinary trip with Paul Freedman, Professor of History at Yale on a fascinating episode of Taste Matters.

Episode

Past & Present: 24 Favorite Moments in Decorative Arts History and 24 Modern DIY Projects Inspired by Them

Friend of the show and Design*Sponge managing editor Amy Azzarito is this week's guest on After the Jump to discuss her brand new book, Past & Present: 24 Favorite Moments in Decorati...

Episode

Historic Menus

On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by Rebecca Federman of the Culinary Collections at the New York Public Library. Today, they are discussing t...

Episode

Beast and The Manhattan Cocktail Classic

Today is a very special food-and-drink-only episode of Snacky Tunes. Darin and Greg Bresnitz are joined in the studio by Naomi Pomeroy of Beast in Portland, Oregon.

Episode

Fishs Eddy

On today's THE FOOD SEEN, husband/wife owners of dinnerware/house Fishs Eddy, Julie Gaines and David Lenovitz, fell in love 25 years ago over antiques and glassware.

Episode

Gopnik on Taste

Acclaimed essayist and writer Adam Gopnik of The New Yorker joins Mitchell Davis on an especially taste-themed episode of Taste Matters.

Episode

Cuffs and Buttons

This week on Cooking Issues, Dave is joined by Chad Solomon and Christy Pope of Cuffs and Buttons. Tune in to hear some tips from the cocktail experts themselves on everything from phosph...

Episode

Rebecca Federman & Liza de Guia

This week on Hot Grease Nicole spoke to Rebecca Federman, a resource librarian with a culinary history background, and Liza de Guia of Food Curated.