Welcome you dashing old babes, to week two of our ancient restaurant series. Today we are mixing up a tableside episode, consisting of egg yolks, anchovies, Ben Afflecks, black pepper, romaine lettuce, Ernest Hemmingway, and of course, raw beef! Tuck your napkin into your shirt as we tell you the...

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...

On today's show we are joined by pastry chef and grief survivor, Jess Quinn. When Jess was 25 her mother was diagnosed with dementia, eventually dying from it five years later. Jess shares the brutally unique experience of losing a loved one this way, little by little. She is a...

Hannah Fordin sat down with Chris Starkus, a farmer and the Executive Chef at Urban Farmer in Denver. In addition to their collection of tableside dishes, creative approach when working with whole ingredients, and diverse selection of steaks, Chris shares a bit about what makes Urban Farmer such an interesting...

Today on Cooking Issues Dave and Nastassia help a listener win a Beer Mile. Also, we talk Peanut Butter Steaks, murdering baby pigeons, speculative nuclear searing, and Nastassia learns she wants a Moon Rock Engagement Ring. Also, another Classic in the Field. Next week they're off to Detroit. Back in...

On this full HOUR of Cooking Issues Dave is joined by very special guest Jack Schramm. Together they tackle: ventilation in NYC; how to sous-vide steak; an ode to Tom Carvel; and condiments. There's a Grade A tinfoil rant, we narrowly avoid a Street Fighter v. Tekken tangent, and Dave...

Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace...

It’s our 50th episode of Feast Meets West! Today, we have a fun episode for you covering how the Korean BBQ experience can be elevated, unexpected, and how you can be more mindful and respectful of your meats. We're chatting with Simon Kim, owner of Cote, NYC's first Korean steakhouse...

Schweid & Sons has focused on making great ground beef, and finding the best possible sources for it. As a result, their sales are up by about 12%, while sales of conventional ground beef have only risen by 2%. Why that is and how consumers are voting with their forks...

On the season finale of Japan Eats, host Akiko Katayama is joined in the studio by Ryuta Kawano of Zen Noh, a passionate advocate of wagyu who has worked with the beef industry for over two decades. Tune in to hear how Japanese wagyu became the world’s best beef.