Chef Jacques Torres talks with us about why we love to eat chocolate and tips for buying and cooking with it.
Dan DiLeo of DiPaola Turkeys gives us a reminder about what's important to know when you buy and cook your Thanksgiving turkey.
Andy Fisher of Astor Wines & Spirits/Astor Center chooses wines for our most iconic meal.
Claire Sauerhoff, formerly of The Exceptional Brownie, an award-winning kosher bakery, talks with us about the traditions of sweets and baking for the Jewish holidays.
Brian Flanagan of The Burgundy Wine Company talks about the wines of Burgundy and the Rhône Valley.
Eugenia Bone, Author of Well-Preserved, Recipes and Techniques for Putting Up Small Batches of Season Foods, talks about canning in city kitchens.
The author of Dish, 813 Colorful, Wonderful Dinner Plates talks with us about the richly eclectic, decorative, and historic world of dishes.
Arthur Schwartz, author of Jewish Home Cooking, talked with us about the recipes, meaning and nostalgia of cooking for Passover.
Lou DiPalo of DiPalo's Fine Foods talks with us about Parmigiano Reggiano.
He's been a New York City butcher for more than 30 years. Known to all as simply Schatzie, he talked with us about the king of meats -- steak.
Barbara Kafka, award-winning cookbook author of The Intolerant Gourmet, talks about how to make glorious food without gluten or lactose.
Paula Wolfert, award-winning cookbook author of The Food of Morocco, talks about the traditions, flavors, cooking techniques, and hospitality of Moroccan cooking.
Robin Kelly O'Connor, Director of Sales and Education for Sherry-Lehmann Brothers, talks about Champagne and sparkling wines.
The founder and editor of Cook's Illustrated and America's Test Kitchen shares candid advice about home cooking.
Karen Seiger, author of Markets of New York City, talks with us about how to shop at urban food and farmers markets.
Mark Bitterman, author of Salted: A Manifesto On The World's Most Essential Mineral, With Recipes, gives us a salt primer.
Robert Esposito, a third generation master butcher, talks with us about all things pork, from nose to tail.
Murray Rosen of Columbus Avenue Wine & Spirits talks about being an effective neighborhood wine merchant.
Mark Russ Federman, of Russ & Daughters, with an introduction to smoked and cured fish.
Butcher Marc Reyes, head of Eli's Manhattan's meat department, tells you what you need to know before you order, buy and cook your holiday turkey.
Paul Greenberg, author of Four Fish: The Future of the Last Wild Food, talks with us about what will happen if we continue to catch, cook, and eat whatever we want.
Matt Barclay of Bierkraft in Park Slope, Brooklyn, talks with us about beer -- its history, how it's made, developing a beer palate, and matching beer to food.
Norman Kornbleuth, founder and owner of Broadway Panhandler, tells us what we need to know about choosing, buying and taking care of our kitchen knives.
David Graves of Berkshire Berries and the originator of N.Y.C. Roof-Top Honey, talks with us about city beekeeping, cooking with honey, and why bees are disappearing.
Arthur Schwartz, author of The Southern Italian Table, talks with us about the traditions, flavors and pleasures of southern Italian cooking.
The editor of some of our most iconic cookbooks talks about the rewards and challenges of solo cooking.
Alan Kaufman of The Pickle Guys on the subject of all things pickled.
Jennifer Baron, owner of A Cook's Companion in Brooklyn Heights, with gift ideas for the home cook.
Bonnie Slotnick of Bonnie Slotnick Cookbooks tells us why we collect and treasure cookbooks.
Andy Fisher of Astor Wines & Spirits/Astor Center gives us "Wine 101" for the city cook.
Jacob Dickson of Dickson's Farmstand Meats gives us a primer on buying beef, lamb and pork.
Robert LaValva, Director of New Amsterdam Market, talks about their vision to bring a year-round indoor public food market to New York's waterfront.
Steven Jenkins talks about his new memoir, The Food Life, his 30 years in the New York food world, and how he helped make Fairway the granddaddy of all New York food markets.
Rob Kaufelt, the proprietor of Murray's Cheese and one of New York's top cheese mongers, tells us all about chevre.
Jennifer Baron, owner of A Cook's Companion in Brooklyn Heights, gives tips for the best equipment for an urban kitchen.
Award-winning cookbook author Barbara Kafka talks with us about successful and flavorful microwave cooking and much more.
In his wonderful new cookbook, Arthur Schwartz brings us favorite Yiddish recipes and the traditions of Eastern European food.
Wild Edibles' Steve Schafer gives us a primer on sustainability, wild versus organic, and other important seafood-buying facts.
PBS host Mary Ann Esposito tells us more about modern Italian cooking and the traditions of winter pastas.
Max Shrem, manager of Formaggio Essex Market, shares ideas for serving a cheese course and tips for working with a cheese monger.
Alan Palmer and Ted Matern own Blue Apron Foods in Park Slope. Here Alan gives us ideas for giving food as a holiday gift.
Listen to a portion of Tony Roberts reading T.C. Boyle's very funny short story, Sorry Fugu. From Symphony Space's Food Fictions collection of recorded short fiction.
Mary Ann Esposito, host of PBS's Ciao Italia, talks about her newest cookbook, Ciao Italia Slow and Easy, and the delicious tradition of Italian slow cooking.
Our first in a new series of audio interviews. Listen to Dorian Mecir of Dorian's Seafood Market with tips and advice for buying fresh seafood.