In this interview, we talk about the new book she wrote with David Chang, Cooking at Home, and how they both set out to write a book that was original, opinionated, and clearly not the Momofuku Cookbook 2.0.
You may know him as the friendly face who joins Julia Child on-screen to cook crêpes Suzette with precision and to improvise with big hunks of pork in Julia & Jacques Cooking at Home. Or you may know him from one of the most viral omelet instructional videos of all time.
Odette Williams is the author of Simple Cake and delivers on the book’s lofty promise: that baking cake can be simple! And cookbook author Austin Bush joins for a fun conversation.
We have a really spirited conversation with the chef about chicken sandwiches, aquafaba, his time at WD-50, Maggi seasoning, and making Mexican food at home.
As the co-founder of online restaurant watchdog/chronicler Eater, and reservations booker Resy, Ben Leventhal has been at the center of all things dining out for over a decade.
Michigan chef and cookbook author Abra Berens loves vegetables and has an inspiring new cookbook that presents them in the coolest way. We talk about it all!
The idea of “rice is culture”—the spiritual spine of a new restaurant in Harlem—is one of the many big ideas chef and award-winning cookbook author JJ Johnson tackles in this spirited episode.
So that thing about needing to rest your cooked petite filet for 20 minutes? The quest for cartoonish grill marks on your ribeye? Sous-vide as the means to tenderloin glory? Maybe it's not true, as Aaron Franklin writes in his new book.
What exactly does it mean for food to be “modern”? Who better to ask than Anna Jones, the author of A Modern Way to Eat, A Modern Way to Cook, and most recently, The Modern Cook’s Year.
Soleil Ho isn’t like other restaurant critics. She doesn’t use a star system to rate restaurants. She doesn’t use terms like “up-and-coming” or “ethnic” or “addictive,” and there’s a reason for that.
You might remember her cardamom-pistachio Swiss rolls from The Great British Baking Show, or the orange savarin that blew Mary Berry and Paul Hollywood away. But in her new book, Chetna Makan is moving from all the butter and sugar onto another topic: Healthy Indian.
Chef and restaurateur Meherwan Irani is on a mission to change the perception of Indian food in America. And he's doing that one kale pakora at a time.
Brooklyn restaurant owners Mike Fadem and Marie Tribouilloy love bitter amaros, buttery mortadella, and what some people might call “salad” but Marie calls “room temperature vegetables.”
