S4E10 Delicious Delicacies, with Nawal Nasral...

This month’s podcast episode takes us to Ethiopia, specifically the rock-cut church of Wuqro Cherqos in Tigray where a tantalisingly cryptic piece of carved stone can tell us a whole story of interconnection up and down the Red Sea. This is a journey of merchants, artistic ideas, ...  Show more

In this new podcast episode, the first in our series on Peripheries, we discuss the place of Armenian architects in the towns and cities of eastern Anatolia in the late Ottoman empire. Our guest is Alyson Wharton-Durgaryan, Honorary Senior Fellow at the University of Lincoln, whe ...  Show more

Intrepid food writer Yasmin Khan dives into the mysteries of Palestinian cooking. Plus we rediscover authentic Austrian goulash; Jonathan Townsend cooks amazing 18th century American recipes in period clothing and kitchens; we share three tricks for using dull knives; and Dr. Aar ...  Show more

We chat with Dr. Jessica B. Harris about her seminal book "High on the Hog,'' which offers a diverse and complex history of African American cuisine—from the escape of George Washington’s enslaved master chef to the birth of the catering industry. </stron ...  Show more

In this Matbakh event, we talked to Charles Perry about his career as a translator of several medieval cookbooks from Arabic to English and published widely on the history of food. In 2005 Perry translated from Arabic A Baghdad Cookery Book, also known as Al-Baghdadi’s Kitab al-T ...  Show more

J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything from powdered milk to cardamom buns; cookbook author Chelsea Monroe-Cassel explores the fo ...