Claire Sauerhoff, owner of The Exceptional Brownie, talks with us about the traditions of sweets and baking for the Jewish holidays.
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.
Karen Seiger, author of Markets of New York City, talks with us about how to shop at urban food and farmers markets.
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.
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.
Robin Kelly O'Connor, Director of Sales and Education for Sherry-Lehmann Brothers, talks about Champagne and sparkling wines.
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.
Eugenia Bone, Author of Well-Preserved, Recipes and Techniques for Putting Up Small Batches of Season Foods, talks about canning in city kitchens.
Alan Kaufman of The Pickle Guys on the subject of all things pickled.
Mark Russ Federman, of Russ & Daughters, with an introduction to smoked and cured fish.
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.
Andy Fisher of Astor Wines & Spirits/Astor Center chooses wines for our most iconic meal.
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.
Arthur Schwartz, author of Jewish Home Cooking, talked with us about the recipes, meaning and nostalgia of cooking for Passover.
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.
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.
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.
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