I am the Bread Man

The history of smoking foods stretches back many years, but when did what began purely for preservation become a highly sought-after flavour? In this episode of The Food Chain, Ruth Alexander explores the origins of smoked foods and finds out why their flavours are so appealing t ...  Show more

Music is part of the backdrop to millions of meals every day. But what if it is doing more than simply creating atmosphere?In this episode of The Food Chain, Rumella Dasgupta explores the growing evidence that sound can shape the way we experience food and drink. From scientists ...  Show more

Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team ( https://bakerpedia.com/bakerin/)! As part of BAKERpedia’s influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations. In t ...  Show more

Visionary technology and business leader Nathan Myhrvold just might be the most interesting person in the world, and in this episode of The Knowledge Project he dives deep into some of the most pressing questions facing our world today. Where will technology take us in the future ...  Show more

This week we're featuring an episode from The Sporkful's series on the creation of "Anything's Pastable," Dan Pashman's new pasta cookbook.

Dan talks with Roman about how this massive project came to be and all the design decisions required to put together a cookbook.

This week we caught up with Michelin Star Chef Daniel Boulud on location at his newly launched Brasserie Boulud at the Sofitel Obelisk in Dubai. Chef Daniel is heralded as one of the world’s top chefs and has many accolades under his belt including a James Beard Award. He is the ...  Show more