Interviews

Scott Ketchum obsesses over pasta shapes

The Sfoglini co-founder on developing new pasta shapes, sourcing wheat, and more.

Sep 4 •

Diane Aboushi Saleh gets excited about seed catalogs

A conversation with the co-founder of Halal Pastures Farm.

Aug 4 •

and

Park Slope Living

Alexis deBoschnek wants to help you become a smarter, more efficient cook

The cookbook author on the inspiration behind the new book, how growing up in The Catskills influences her cooking style, and brainstorming fresh ideas.

Jul 18 •

and

Alexis deBoschnek

Justin Koen thinks about how your food tastes at cruising altitude

A conversation with Air New Zealand's Head of Culinary.

Jun 30 •

Mathew Scaletta takes a chef's approach to tinned fish

The owner of Wildfish Cannery on recipe development, using less common fish, and bringing attention to detail to commercial canning.

Jun 2 •

Rick Martínez likes to cook without guardrails

The James Beard award-winning author on his second book, Salsa Daddy.

Apr 29 •

Pépin is going big

How a wine collective is helping winemakers reach a wider audience.

Mar 7 •

Nataly Rodríguez Martí is changing Coruña's wine culture

How a restauranteur is bucking tradition in Spain's northwest corner.

Feb 13 •

Casamara Club is making non-alcoholic drinks for every kind of drinker

A conversation with co-founder Erica Johnson.

Jan 21 •

ippudo V’s ramen doesn't miss the meat

How the restaurant is setting the standard for vegan ramen.

Jan 10 •

"I want people to feel empowered to cook from my book."

Zaynab Issa on the cookbook writing process, balancing family and new recipes, and working with recipe testers.

Dec 17, 2024 •

Zaynab Issa thinks storytelling is a great way to learn about food

Part one of conversation about her globally-influenced recipes and writing a cookbook.

Dec 12, 2024 •

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