Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer Fuchsia Dunlop has done much to introduce the finer flavors of Sichuan cuisine. She has revised her 2001 book, Land of Plenty, to create a more encompassing book of the cult ... Show More
Apr 2026
A Taste of Spain via Hemingway
Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visited and the foods he ate. Howie Southworth presents the allure ... Show More
41m 25s
Jan 2026
The History of Mac ’n Cheese, from Ancient Rome to Modern America
Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its history to Ancient Romans, Renaissance cardinals and popes and ... Show More
53m 7s
Dec 2025
Politics in the Grocery Aisle with Marion Nestle
Marion Nestle, America’s preeminent nutrition and food activist joins Linda to discuss her new book, What to Eat Now, a rewrite of her 2006 groundbreaking book, What to Eat. In those twenty years food in America has undergone a radical change. Ultra-processed foods dominate the s ... Show More
38m 33s
Sep 2023
How western eaters get Chinese food wrong, with Fuchsia Dunlop
This week, we explore Chinese cuisine with cook and food writer Fuchsia Dunlop. In the west, misconceptions and prejudices surround Chinese food: that it’s unhealthy, or oily, or simple. In reality, it’s a cuisine with ancient roots, that Fuchsia strongly believes is “endlessly t ... Show More
19m 14s