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Are microwaves safe? Nathan Myhrvold of Modernist Cuisine explains it. #modernistcuisine #howtocook
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Featured Episodes
Tiffani Thiessen on Getting Creative with Leftovers, and Her New Cookbook Here We Go Again
Chef Carla Hall Talks Top Chef, the Shift from Caterer to Food Media, and How to Make Amazing Biscuits
Ghanaian Cooking and Decolonizing the Food Industry with Chef Zoe Adjonyoh
Comedian and Actor Dan Ahdoot on Restaurants, Persian Cooking, His Food Podcast and Cobra Kai
A Conversation with Daniel Gritzer, Culinary Director of Serious Eats - Part 1
Philadelphia Chef Jennifer Zavala on Birria Tacos, Food Media, Her Top Chef Experience and the Juana Tamale Pop-Up
The Cooking Gene- A Discussion with Culinary Historian, Food Writer and Historical Interpreter Michael Twitty
Vietnamese-American Chef Tu David Phu Talks About His Upbringing, His E-Commerce Food Store, and What Community Means to Him
Chef Matthew Jennings - Getting Healthy, Moving to Vermont and His New Job and Business Ventures
Recent Episodes
Using Pizza to Raise Awareness and Money for Muscular Dystrophy with The Real Billy Z
Modernist Cuisine, Sustainability, Culinary Traditions and More with Nathan Myhrvold
Stolen Recipes, Scrapple, Bill Murray and Bad Service
Exploring Bottled-in-Bond Bourbon with Bernie Lubbers of Heaven Hill Distillery
Teaching Kids Culinary and Business Skills - The Fat Pastor Shawn Niles
Make Better Pizza at Home with Women's Pizza Month Founder Christy Alia
Talking About The Chef Conference with Founder Mike Traud
Perseverance and Adaptation - Christine Van Bloem of The Empty Nest Kitchen
Beyond Contracts, Invoices, and Deposits: Creating a Less Transactional Experience
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Business Advice
Episodes
Mastering the Grocery Aisle: Tony Moore on Food and Beverage Marketing
Unlocking Business Potential with Alex Hormozi's 'More, Better, New' - Insights by Chris Spear
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Personal Chef Business
Episodes
Unlocking Business Potential with Alex Hormozi's 'More, Better, New' - Insights by Chris Spear
Get More Reviews for Your Business
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Author
Episodes
Caribbean Flavors, Paleo Remixes with Althea Brown of Metemgee
The Jacques Pépin Foundation and Culinary Education with Rollie Wesen
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Solo Episode
Episodes
Beyond Contracts, Invoices, and Deposits: Creating a Less Transactional Experience
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