Hisham Assaad - Taboon and Lebanese Baking

Today I’m asking the big question: why might your favourite food be a hard sell… and what can a festival do about it? Just because you like a particular ingredient, or even love it doesn't mean anyone else will. And what if you're part of a community and see that the people makin ...  Show more

Today’s big question is: what if you up-sticks and move to France, buy a crazily dilapidated but hugely beautiful old house, what are the challenges you’ll face? Listen and you’ll find out where it can go wrong, what the locals will think of you, and whether you can be too old to ...  Show more

Hisham Assaad is a Lebanese chef and has just produced a new book, Taboon: Sweet And Savoury Delights From The Lebanese Bakery. 

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

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 ...

This week, food columnist for The New York Times Magazine, Lisa Donovan, joins us to talk about what she's been cooking up recently and help answer our listeners' kitchen conundrums, from making the best tomato paste despite out-of-season tomatoes to using unsweetened chocolat ...