Cooking the Books with Yotam and Nigella

Move over protein, it's time to fibermaxx! Fiber has always been the neglected stepchild of nutrients: it's never been seen as essential, and some of its earliest enthusiasts were poop-obsessed oddballs. Take the inventor of cornflakes, John Harvey Kellogg. Inspired by the gorill ...  Afficher plus

For tens of thousands of years, North America was bison country. Millions of these giant, shaggy animals—also known as buffalo—roamed from the far north to the Gulf and from the east coast to the west. They defined the land and its people: the animals provided food, clothing, and ...  Afficher plus

Chris and Dave call up the pair behind the best-selling 'Notes from a Young Black Chef' to discuss their brand new cookbook 'My America,' and what it reveals about how we’ll all be eating in the years to come. Also: Playing to your strengths, giving birth to a word baby, cross-co ...  Afficher plus

In contemporary cookbooks—and in the burgeoning realm of online cooking content—there’s often a life style on display alongside the recipes. Samin Nosrat is a fixture of this landscape, and her new book, “Good Things,” aims to pick up where her mega-best-seller “Salt, Fat, Acid, ...  Afficher plus

Holly and Tracy compare the Apicius cookbook to cooking today, as well as some confusion over ingredients in the cookbook. They then talk about the life of Struensee, how scholars of medical history interpret the work of the doctor, and Mads Mikkelsen.  Learn more about your ad-c ...  Afficher plus

What is a recipe? A simple question... with many answers. It could be a set of instructions on how to make a dish – but also so much more. Recipes can reveal how we lived in the past, and how we are living today. They are part of our sense of identity, belonging and loss and they ...  Afficher plus