Our guest is Michael Gerard who is the founder and president of Wildwood Ovens BBQ (Instagram) based in California. Michael manufactures various wood-fired cooking equipment including yakitori grills. Yakitori is grilled chicken on skewers and its simplicity demands tremendous skills and experience of the cook, not to mention great...

Our guest is Atsushi Kono who is the chef de cuisine at Chikarashi Isso in the Financial District of Lower Manhattan. Previously Atsushi was the executive chef and General Manager at Torishin, which is the destination for authentic yakitori in New York City. Chikarashi Isso opened in October 2019 and...

On today’s episode of THE FOOD SEEN, Calgary-born Matt Abergel had to wait for the short window of warm weather to barbecue in his native Canada, but wherever there was charcoal burning, there was chicken to grill. Whether kebabs out of a split in half oil drum in Israel with...

On today's episode of THE FOOD SEEN, Erik Ramirez grew up in New Jersey with his Peruvian-Japanese grandmother. Decades later, his restaurant Llama Inn in Brooklyn, is in exploration, and honor to, his blended past. There's a long history behind Nikkei cuisine, a proverbial bridge blending Peruvian ingredients and Japanese...

This week on Food Talk with Mike Colameco, Mike is delving into the art of ramen. Joining Mike in the studio is George Kao of Sun Noodle! Tune into this episode to hear George talk about the origins of ramen in China, and how it became known as a Japanese...

Jordan Salcito comes into the studio on this week's In the Drink to speak to us about her position as Beverage Director for David Chang's famous Momofuku restaurants. She is also a sommelier and entrepreneur living in New York City. After college, Jordan traveled through Italy, moved to New York...

This week on A Taste of the Past, Linda is joined by trained sushi chef, restaurant consultant, cooking instructor, and cookbook author Hiroko Shimbo. Linda and Hiroko discuss the tradition of "good luck round food" for the new year along with the ceremonious pounding of the mochi. Tune in and...

This week on Why We Cook Erica delves into skewered bits of meat! Tune to hear Erica break down Sate and Yakitori; all of the delicious street foods that are the result of a host of compressed influences and cultures.