Never commit the crime of overcooking your food again with some timeless tips from The Shameless Chef. No matter what sauce you’re serving with spaghetti, you have to boil the pasta first and Michael had a secret to get al dente noodles without fail. Plus, he’ll walk you through how...

Murder, Murder, Murder. Kill, Kill, Kill! Join Nicole and Z for a very spooky HALLOWEEN EPISODE! You’ll laugh, you’ll cry, you’ll stick your hand in a bowl of spaghetti and think it’s live worms! Plus the stories behind your favorite candies and a live on air human sacrifice! So bite...

[audio mp3="https://heritageradionetwork.org/wp-content/uploads/2015/10/Commentary-Memories-of-Ketchup-and-Coke-in-Tehran.mp3"][/audio] When in doubt, add ketchup! In a discussion with hosts Alexes McLaughlin and Phillip Gilmour on episode 251 of The Main Course, artist Kamrooz Aram recalls American food memories in his Iranian childhood including “Coke,” fast food pizza, and ketchup on EVERYTHING. Listen to the full episode here.

You think you know pasta? Think again! This week on A Taste of the Past, Linda Pelaccio chats with author and pasta expert Maurren Fant who dispels many common myths around everybody's favorite carb. From cooking times to salting water, Maura breaks down pasta from A-Z and leaves listeners with...

In this episode of Chef's Story, host Dorothy Cann Hamilton asks French chef Alain Sailhac, Executive Vice President and Dean Emeritus at The International Culinary Center, about the food scarcity problem throughout his remarkable upbringing in southwest France during World War II. After the break, Alain tells us some tales...

The art of pairing pasta and sauce is often misunderstood. This week on Taste Matters, Mitchell Davis talks noodles with Maureen B. Fant, author of the recent Sauces & Shapes: Pasta the Italian Way with Oretta Zanini De Vita. Tune into this episode to hear how Maureen's classical studies brought...

This week on Chef's Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start...

On today's THE FOOD SEEN, we're affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who's wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious...

Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick...

Mediterranean cuisine, olive oil, and food writing are the topics of the day on A Taste of the Past! Linda Pelaccio is joined in the studio by food writer Nancy Harmon Jenkins. Nancy has written for The New York Times, and is the author of books such as The Mediterranean...