Myriam Hendrickx (Master Distiller for Rutte Gin and Food Scientist) and Kevin Joseph (Founder of New York Oyster Week) join us for cocktails and cold smoked oysters! Their collaboration for New York Oyster Week is a “Rutte Celery Gin with Celery Leaf Spirited Pearl” which involves a process of reverse...

Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week's episode of Chef's Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marc's culinary senses...

This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find...

This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear...