Eric Asimov is the long-time wine critic of the New York Times. His wine column, “The Pour”, appears every Wednesday in the Food Section of the Times in-print and online. Eric recently concluded almost 9 years and 100 columns of his “Wine School”. Post-Covid times have allowed Eric to travel...

Inside Julia's Kitchen welcomes Eric Kim to talk about his debut cookbook, "Korean American: Food That Tastes Like Home."

Inside Julia's Kitchen welcomes Kenji to talk about his new cookbook, The Wok: Recipes and Techniques.

Host Jenna Liut is joined by Leah Garcés, President of Mercy for Animals (MFA), an organization working to construct a compassionate food system and end commercial animal agriculture. They discuss MFA’s undercover investigation into the horrific conditions of Costco’s chicken farm as profiled in New York Times columnist Nicholas Kristof’s...

On today's episode of All in the Industry®, Shari Bayer's guest is legendary food writer Mark Bittman, a leading voice in global food culture and policy for more than three decades. Mark is a former, longstanding columnist for The New York Times, and the author of 30 books, including the...

Almost all of the foie gras produced in the United States comes from two duck farms in Sullivan County, where about 400 workers, mostly immigrants from Mexico and Central America, rely on it for their livelihood. Inspired by a New York Times Article, Diego and Mariana headed upstate to hear...

This week we have an amazingly interesting conversation with journalist, Amelia Neirenberg. Amelia talks to us about her fascinating and touching article in the October 28, 2019 article in the New York Times entitled “For Many Widows, the Hardest Part is Mealtime”. Amelia interviewed dozens of widowed people to hear...

Recipe developers, cookbook authors and food styling icons Susan Spungen and Erin McDowell sit down to chat about what goes into the process of creating the perfect recipe and making it gorgeous. We cover everything from Erin's breathtaking New York Times pie spread to Susan's experiences food styling not one...

NYT published a gagging expose of animal cruelty in 2015 at the behest of veterinarian and research scientist Jim Keen. In this episode he describes what they were doing and how we, the taxpayers, were funding it. What Doesn't Kill You is powered by Simplecast.

Journalist and raconteur Robert Simonson ( @RobertOSimonson ), joins Sother and Greg to talk about all things Martini. He’s been a spirits contributor to the local paper The New York Times ( @NyTimes ) for over a decade and has his finger on the pulse of drinks and drink culture...