This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes pastry chef Lasheeda Perry. They discuss Lasheeda’s experience with Careers through the Culinary Arts Program (C-CAP), a long-standing recipient of grants from the Foundation, and how Lasheeda went from being a C-CAP trainee to beating top chefs in Food Network...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Claire Saffitz, author of the bestselling cookbook Dessert Person and recipient of the 2021 IACP Julia Child First Book Award, which comes with a professional development grant from the Foundation. Todd and Claire discuss the merits of desserts, the ins...

We met Henry Jones two years ago at the first International Symposium on Bread in 2017. Back then, he was making a name for himself as the head baker at Butcher Bee in Charleston, SC. He’d initially joined the team to work under the head baker, Joe Shea, who...

Self-proclaimed “California Girl,” Gaby Dalkin grew up a picky eater, but learned how to cook in college, became a private chef and is now teaching the masses how to prepare delicious, fresh home-cooked meals via her popular blog and new cookbook, What’s Gaby Cooking: Everyday California Cooking. Gaby gives us...

It's Thursday at 5:00 and though Kat is unable to join Caity in the studio this week, she is there in spirit, since our two guests are also Alabama natives. Brian Hart Hoffman is the creative force behind a media company that publishes magazines, including Bake from Scratch. Today, Brian...

This week on Sharp Hot, Chef Emily is joined in the studio by fellow HRN host Cathy Erway, who recently moderated the "Food in Fiction" panel at the Food Book Fair. Tune in to hear them discuss the current state of food media, including getting credit for recipe development...

On this week's episode of Eat Your Words, Cathy is joined in the studio by Lukas Volger, author of Bowl: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals. He is also the editorial director and co-founder of Jarry, a print magazine that explores where food and gay...

HAVE IT YOUR WAY through partnerships with nimble small and mid-size processors. Want your own wild-rice meatloaf? A baked falafel made with local beans? Tyson and Schwan's can't help, but there are newcomers to K-12 food service who can. In this episode of Inside School Food, we'll meet two of...

GrillHampton 2014: Get your grill ready - it's summertime! Emily Peterson celebrates the start of summer with two contestants that will be competing in this year's GrillHampton competition - an event that pits 8 East End chefs against 8 Manhattan chefs in a one-of-a-kind cooking competition and tasting event. Tune...

On today's THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now...