Caroline Schiff, celebrated pastry chef, culinary consultant, and author, shares her professional journey.

On today's episode of theLINE, I have the pleasure of presenting an episode of Dyed Green, a podcast about food and culture in Ireland. Hosted by my brother, Max Sussman, and his wife, Kate McCabe, each episode features dynamic conversations with chefs, farmers, scholars, and more - exploring Ireland’s rich...

Jess Murphy is a celebrated chef, restaurant owner, writer, and activist. Originally from New Zealand, she moved to Ireland and opened the Michelin Green Star Kai restaurant in Galway’s West End. We talk to her about why we should all think about today’s Irish food on the same level as...

From an ancient Japanese mold to traditional Midwestern baking, this playlist introduces you to some of the geekiest corners of the culinary world.

We are officially in the midst of what will be known as the great reopening of 2021. Shuttered restaurants have most likely flipped ownership and are hurriedly making their way to the finish line, while those on hiatus or at partial capacity are seeing their dining rooms full again. And...

Chef Daniel Burns is responsible for helping develop aspects of the culinary programs through research and development for arguably the two most influential chefs in the world Rene Redzepi and David Chang at Noma and Momofuku respectively. He was raised in Halifax and received degrees in mathematics and philosophy at...

Join cohost Ethan and guest Dan Giusti to hear his fascinating story, going from Head Chef at Noma to the founder of Brigaid, transforming school food. They'll discuss Dan's career path, what it's like to run the kitchen of the best restaurant in the world, and how he decided to...

Our guest today is Koichi Higuchi of Higuchi Matsunosuke Shoten in Osaka, Japan. His business is to provide koji starters to manufacturers of traditional fermented foods in Japan, such as miso, soy sauce, sake ... you name it! Indeed, koji, the beneficial mold, is a quintessential element of Japanese food...

In 2015, Chef Rene Redzepi made the surprise announcement that he was shuttering his venerated Copenhagen restaurant Noma to search for new inspirations in hopes of finding reinvention. He reopened in 2018, but only after years of hopscotching the globe--Australia, Japan, Mexico and more--learning new tricks and running dining pop-ups...

Today’s guest is Andre Patsias of Statera in Lima, Peru. He’s worked in some of the world’s best kitchens including Noma, Astrid Gastón and Central run by Virgilio Martinez who is one of the best chefs in the world. On the show we’ll talk about modern Peruvian cuisine and...