All episodes

'Queen of the Loser Class' Barbara Lynch on Helping Young Cooks Thrive

Barbara Lynch on Her Journey From the Police Blotter to the Time 100

John T. Edge on His Love-Hate Relationship With the South

John T. Edge on What Southern Food Stories Reveal

Michel Nischan on Butch Cassidy and the Fight for Good Food

Michel Nischan on Truck Stop Diners, Edgar Winter, and Juicing

Entrepreneur Seth Godin on How to Launch Your Own Food Enterprise

Andy Ricker on Why He Doesn't Call Himself a Chef

Andy Ricker on the Birth of Pok Pok

Dan Barber on the Future of Food

Dan Barber on Mentors, Tough Love, and Anger Management

Mark Ladner on Cooking Pasta in 10 Seconds Flat

Mark Ladner on What it Takes to Make 4-Star Italian Food

Dumpling Master Helen You's Inspiring Story

Mario Batali on the Joys of Pig Jell-O

Mario Batali's Advice to Young Chefs: Study Liberal Arts First

Craig Kanarick on Life After the Tech Bubble

Missy Robbins on Not Worrying About Stars

Missy Robbins on the 20-Year Journey to Opening a Place of Her Own

Frank Bruni on What Makes a Good Restaurant Critic

Ivan Orkin on Slurping, the State of Ramen in the U.S., and More

Ivan Orkin on Love, Loss, and the Tastiest Chicken Bits

Chef Bill Telepan on Neighborhood Restaurants and School Food

Marcus Samuelsson on Fried Chicken, Russian Invasions, and Jazz

Marcus Samuelsson's Story Will Move You To Tears

Daniel Rose on Finding Joy at the Table

Call Special Sauce: BraveTart on Bake Sale, Pie Anxiety, and Danger Brownies

Call Special Sauce: BraveTart, Trashy Snacks, and Holiday Baking

Call Special Sauce: Ed and Kenji on Boats, Galleys, and Unintentionally Aged Foods

Ruth Reichl on Gourmet's Demise and the Future of Food Journalism

Call Special Sauce: Ed and Kenji Take Your Thanksgiving Questions

Ruth Reichl on the Birth of a Food Revolution

How Rob Kaufelt Built Murray's Cheese From the Rind Up

Einat Admony: From RV Park Chef to Budding Falafel Magnate

Lidia Bastianich: From Refugee to Culinary Star

Serious Eats Culinary Director Daniel Gritzer Sings for His Supper

Alex Guarnaschelli on Cooking for Beyoncé, Jay Z, and Prince

Jane and Michael Stern on the Origins of Roadfood

Paulie Gee on the Fear and Joy of Quitting Your Day Job

Call Special Sauce: "Taste Is Fabricated In Our Brain"

Kenji and Ed Tackle Listener Questions of Authenticity and More

Brian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success

Dinosaur BBQ's John Stage on His Unlikely Path to Pitmaster

Pastry Wizard Stella Parks (BraveTart) on Iconic American Desserts

Danny Meyer Tells the Shake Shack Origin Story

Danny Meyer Talks Hospitality and Comfort Food

How Roy Choi Plans to Change the World

Ed and Kenji Take Your Calls (Part 2)

Extra-Special Sauce: Ed and Kenji Take Your Calls.

Eric Ripert on the Making of His Memoir and What Inspires Him

Tom Douglas on the Moral Imperative of Livable Restaurant Wages.

Russ & Daughters on How to Keep a 100-Year-Old Family Food Business Fresh

Jessamyn Rodriguez on Hot Bread Kitchen, NY's Bakery Incubator

Jim Lahey on the Accident of No-Knead Bread

Roy Blount Jr. on Saving Room for Pie

Special Sauce: Chris Ying on the Best and Wurst of Lucky Peach Life

Special Sauce: Dominique Ansel on Why He Doesn't Take Advice From Anyone

Special Sauce: Sweetgreen’s Nicolas Jammet on His Secrets to Success

Special Sauce: Dan Pashman on Arguing for Fun and His Mother's Fajita Obsession

Special Sauce: Francis Lam on American Identity and Chrissy Teigen's Mac and Cheese

Special Sauce: Brooks Headley Wants You to Call Your Mom. Really. Right Now.

Special Sauce: Dorie Greenspan Says, "Don't Start Baking With Your Sister's Wedding Cake"

Special Sauce: Tom Colicchio Part 2 on Hunger, Guitar, and His Favorite Food Lab Recipe

Special Sauce: Tom Colicchio on the 3 Things Every Chef Should Know

Special Sauce: Marco Canora on Keeping Calm Under Fire

Special Sauce: Jonathan Gold on How to Jonathan Gold Someone

Special Sauce: Michael Pollan on Cracker Jack and Childhood Gardens

Calvin Trillin Part 2 on Gumbo, Writing, and Cole Porter

How Sliced Bread Got Calvin Trillin Into College

Pete Wells on Writing, Ketchup, and 2-Star Restaurants

Carla Hall on Crank Calls, Hot Chicken, and Unlocking Your Creativity

Dale Talde on Fried Chicken, Ranch Dressing, and Growing Up Filipino

Brian Koppelman on Pizza, Sushi, and What It Takes to Be a Screenwriter

David Simon on The Wire, Raw Oysters, and Richard Pryor

Laura Lippman on the Baltimore Food Scene, Crime Writing, and Journalism

Susie Essman Talks Bacon, Profanity, and Vegetarianism

Rich Torrisi Talks Curiosity, Craftsmanship, and Carl Sagan

Gail Simmons Shares Her Journey From Personal Assistant to Top Chef Judge

J. Kenji López-Alt on The Food Lab, Baths, Karaoke, and Becoming a Cook

A Conversation with Phil Rosenthal