What's Cooking?

During her tenure as The New Yorker’s television critic, Emily Nussbaum famously railed against ranking the year’s best shows; she once wrote a piece entitled “I Hate Top Ten Lists.” But naming her favorite series of all time is an easier proposition, and the honor goes to a litt ...  Show more

In the second in a series of Critics at Large interview episodes devoted to the topic of cult classics, Naomi Fry talks with the New Yorker staff writer Hannah Goldfield about how that designation applies in the culinary realm. The two discuss specialty ingredients that appear on ...  Show more

Chef and cookbook author Samin Nosrat, best known for Salt Fat Acid Heat, joins us to talk about her new book Good Things—and how she keeps cooking joyfu ...

Who first started collecting recipes into cookbooks? Do cookbooks have a future in a world full of online recipes? And can cookbooks tell us anything about what people are actually eating, or are they simply aspirational food porn? This episode, we explore the past, present, and ...  Show more

The chef Samin Nosrat lives by the idea that food is love. Her Netflix series, “Salt, Fat, Acid, Heat,” and the James Beard Award-winning cookbook that inspired it, were about using food to build community and forge connections. S ...

For Samin Nosrat, cooking is love. A way to gather, delight and savor time with those you love. Maybe, at this time that finds more of us home and cooking, it can become the same for you.

Samin's New York Times bestselling book,