Not many chefs can boast a degree in Russian language and literature, but that was just one of the many accomplishments Tanya Holland achieved before gravitating to chefdom and gaining acclaim at her beloved Brown Sugar Kitchen in Oakland. While in Brooklyn for Star Chefs, Tanya found an hour to...

Award-winning writer, editor, cookbook author Raquel Pelzel talks her new book Toast and the international evolution of this perfect dish. Then, we'll welcome Lynne Ryan, friend to star chefs and a chef herself. She's the founder of Tailgate Buzz and the Chefs To Dine For dinner series plus First Lady...

On a special episode of the business of The Business, usual host Phil Coliccio turns things around and becomes the guest on today's show, as guest host Jack Inslee interviews Phil on his recent trip to Monaco, highlighting the food business of luxry yachts. As Phil explains, the super yacht...

This week on How to Behave, Brian Keyser and Hannah Howard take on the trend of farm-to-table dinners with Outstanding in the Field! Founder Jim Denevan and Director Leah Schafe join Brian and Hannah via the phonelines to talk about the origins and mission of the organization. Tune in to...

This week on A Taste of The Past it's time to rediscover The Lost Art of Real Cooking with Ken Albala who has written a book on just that. Learn how our liberation from the kitchen in the '70s has lead to our over-consumption of pre-made and pre-packaged foods. From...

This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg...

This week on The Speakeasy, Damon is joined by none other than the "Rye Girl" herself, Abigail Gullo. Abigail talks about her experience working with Chairman's Reserve Rum and Bitter Truth and how she fell in love with both products. She also explains how she was introduced to the cocktail...

This week on Cooking Issues Dave Arnold is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave...

Star chef Fabio Trabocchi comes by The Mr. Cutlets show this week to talk about the Italian Restaurant inferiority complex, and what it would take for a trattoria to receive four stars.

Sarah Obraitis is joined by Nils Noren a VP of Culinary Arts at the French Culinary Institute on today's Eat to the Beat. Nils enjoys the sound of reggae while working in the kitchen.