755: Special Sauce with René Redzepi, Diep Tr...

This week, we explore traditional foods and identity with two amazing chefs. First, Food editor and author Monti Carlo talks about her visit home to Puerto Rico after many years away and how reconnecting with her roots shaped her approach to cooking traditional dishes, even addin ...  Show more

This week, we talk to two longtime restaurant critics from different parts of the country about what makes their work so interesting and what they're excited to eat. First, Bill Addison, restaurant critic for The Los Angeles Times, talks about his approach to critical writing, hi ...  Show more

Hot sauce can inspire fervent passion in its devotees. It’s a global obsession that translates to billions of dollars of sales a year. But with so many on the market, how do you create a taste that becomes a global hit? In this programme, Ruth Alexander explores the origin storie ...  Show more

Watery eyes, a runny nose, quick, desperate breaths: all signs of you may have shaken out, purposefully or not, a few too many dashes of hot sauce. Despite the pain that may come, people can’t seem to get enough of fiery sauces. This is particularly true in the Bay Area, where sp ...  Show more

Valentine Thomas goes spearfishing—though she calls it ocean hunting. She dives in without a tank—up to 170 feet deep—and holds her breath for minutes at a time. Today, she tells us about her best and scariest deep-sea adventures and her favorite ways to eat fish. Plus, Roger ...

Indispensable dans la recette du tartare, que serait le mythique Bloody-Mary sans elle ? On l’adore ou on la déteste, son nom est impossible ou presque à prononcer mais comment est née la sauce Worcestershire ?Au départ, Worcestershire, c’est un lieu ! "Shire", ça veut dire conté ...  Show more