Anthony Bourdain is Kitchen Confidential

This week gets off to a magical start with a conversation about whether or not magic is real and if you can buy it online. We discuss another republican scheme, the SAVE act, the unsuitable ice at the Olympics, Margaret Qualley’s illusive personality, and finally, a look at Emera ...  Show more

Happy Super Bowl Wednesday! That’s the Wednesday after the Super Bowl where we discuss the halftime show, the commercials, and chicken here on Good Noticings! We’re also chatting a potential ski jumper cheating sitch, spreadsheet olympics, and more! 19 min: Olympic Updates and Pe ...  Show more

In the final episode of “Anything’s Pastable,” the recipes are done — but they’re all in Google Docs. Now Dan has to bring them together into an actual book, with a cohesive visual style. So he hires an art director who scours flea markets for just the right props to bring the ...

This week, we speak to legendary chef Eric Ripert on the 50th anniversary of his restaurant Le Bernardin, possibly the most consistently critically beloved restaurant in the world. Keeping a restaurant relevant over time takes work and constant change. More than 30 years in, he t ...  Show more

In part two of “Anything’s Pastable,” Dan embarks on an epic trip across Italy in search of lesser-known pasta dishes — and to learn about the evolution of pasta more broadly. He starts in Rome, where food writer Katie Parla

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