Guts

On Authenticity

Jonathan Gold

The Pulitzer Prize-winning critic Jonathan Gold explores whether or not there is such a thing as an authentic cuisine.

Feeding Hunger: The Promise of Street Food

Roy Choi

The founder of Kogi BBQ calls on chefs to use their skills to help those their restaurants typically don't reach.

On Guts

David Chang

An off-the-cuff reflection on courage from the noted Korean-American chef and restaurateur.

Alain Ducasse in Conversation

Alain Ducasse, Chris Ying, Daniel Patterson, David Chang, René Redzepi

The Gallic giant in conversation with David Chang, René Redzepi, Daniel Patterson, and Chris Ying.

Knowing Is Half the Battle

Chris Ying and Peter Freed

A new project hopes to help restaurants across the world eliminate their carbon footprint.

Carne e Spirito

Dario Cecchini

The Dante-quoting Butcher of Panzano on the importance of craft and love.

Move Your Guts or Be Gutted

Christian Puglisi

The fearless Copenhagen chef Christian Puglisi on creating a restaurant that cuts everything down to its essence.

Guts and Passion Shaped My Career

Barbara Lynch

Chef Barbara Lynch explains how she went from living in the project to owning eight of the most acclaimed restaurants in Boston.

Spontaneity in Cuisine

Pascal Barbot

The chef of Paris’ three-Michelin L'Astrance describes how encouraging a spirit of risk-taking during service are essential to his happiness as a chef, and the success of his restaurant.

GO WILD!

Roland Rittman

The Swedish forager that supplies Scandinavia's best restaurants urges us to reconnect with nature.

Koomal Dreaming: Cultural Experiences

Josh Whiteland

The Australian forager and guide Josh Whiteland talks about the importance of native ingredients and traditions.

56 Years of Traveling, Cooking, and Writing in Mexico

Diana Kennedy

The legendary author and student of Mexican cuisine talks about the importance of sustainability.

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