The Perfect Omelette
Pierre Koffmann
No one better than a three-star Frenchman to show how it's done.
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.
What Gives Me the Appetite to Be the Person That I Am
Chido Govera
A Zimbabwean activist who has changed the lives of women and orphans through sustainable mushroom farming.
The Taste of Wheat
Dan Barber
The influential American chef and author presents a play in three acts.
Do I Have an Appetite for Creativity?
Ferran Adrià
One of the most innovative chefs of all time on how to create something new.
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.
Carne e Spirito
Dario Cecchini
The Dante-quoting Butcher of Panzano on the importance of craft and love.
Opening a Restaurant is Scary
Tatiana Levha
One of today's brightest young stars on the stresses of opening a restaurant.
Fermentation Revival
Sandor Katz
Best-selling author Sandor Katz talks about the myriad benefits of fermentation.
The Passion, the Probe, and the Problem
Margot Henderson
The London chef argues that restaurant cooking has gotten too intellectual and masculine.
Seed, Food, Guts: The Contemporary Status of Agriculture
Vandana Shiva
Seed activist Vandana Shiva describes how she left the world of physics to fight against commodified food systems.
