In 2008, Roy Choi was fired from his big restaurant job and ready to give up—then he started Kogi. He joins us today to discuss the making of his now-legendary food truck, how he taught Jon Favreau to look like a cook, and why there's poetry in lowriding around L.A. Plus, we hunt for clams, eels and anchovies with sea forager Kirk Lombard; and Chris and Sara Moulton take your calls, explaining what constitutes the middle rack of the oven, how to make the perfect toum, and much more. (Originally aired May 30, 2025.) 

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For this week's special rewind, Adam Conover, host of the truTV series “Adam Ruins Everything,” challenges the myth of killer Halloween candy, bogus detox diets and the rise of bacon. Plus, David Burtka transforms parties into events; we throw together an amazing Andalusian Tomato and Bread Soup; and Adam Gopnik stumbles across the perfect meal on vacation in Greece.

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Lokelani Alabanza has created over 300 wildly inventive ice cream flavors. She shares the triumphs (strawberry pretzel salad), the disasters (barbecue) and the flavors she still hopes to bring to life (…crystal store?!). Plus, Mindy Merrell and R.B. Quinn share how country and bluegrass music stars contributed to the rise of self-rising flour; Will Coley travels to Palermo to sample pastries invented by Sicilian nuns, from the Triumph of Gluttony to the Chancellor’s Buttocks; and Linda Tay Esposito takes us on a tour of Penang.

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We’re looking back on a few of our summeriest stories. We meet the self-titled Salad Freak, Jess Damuck for tips on creating the perfect hot-weather meal; Gustavo Arellano takes us from New Mexico to Colorado on the Great American Chili Highway; and Dan Pashman refines the art of picnicking.

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This week, beloved television reporter Harry Smith takes us behind the scenes at The Early Show and around the world. He recalls his most memorable meals, from Haiti to Iraq to the Netherlands, and what a he’s learned from a lifetime of travel. Plus, Leela Punyaratabandhu shares the flavors of the Southeast Asian grill; Grant Barrett and Martha Barnette of “A Way with Words” search the world for rice idioms; and Sohla El-Waylly is back on the phone lines to tackle your cooking questions!

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For this week's special rewind, we ask: Should you judge a wine by its label? Andres O'Hara studies the influence of wine label design; Alexander Smalls shares how the Afro-Asian diaspora changed the world of cooking; we settle the eternal debate: corks or screwcaps?; and we prepare a pasta with broccoli sauce.

This week, it's all about food inventions and innovations. Nicola Twilley reveals the history of refrigeration, from ingenious fridge designs to Rwanda’s pioneering “coldscape.” Plus, meat scientist Chris Calkins invents new cuts of steaks, and Dan Pashman wonders if the food tech takeover is actually a bust. Finally, we share a recipe for the pope’s carbonara. (Originally aired August 23, 2024.)

Get this week’s recipe for Spaghetti with Prosciutto, Parmesan and Peas here.

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In this special episode, we’re sharing an extended cut of our interview with Hannah Selinger about her tell-all memoir, Cellar Rat. She shares her best somm secrets and favorite stories—like what happened when she wore a Yankees cap to her restaurant job in Boston.

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Former restaurant server and sommelier Hannah Selinger shares stories from her tell-all memoir, Cellar Rat, featuring run-ins with critics, strategies for spotting bad tippers, what she considers the stuffiest restaurant in New York, and how she thinks the industry may one day reform. Plus, Özlem Warren gives us the true taste of Istanbul and Kim Severson explains why America is breaking up with the calorie.

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For this week's special episode, we're replaying our 2017 interview with Samin Nosrat about her now-classic cookbook, Salt Fat Acid Heat. Plus, Dan Pashman weighs in on burgers and we make skirt steak salad.

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This week, we share a story of revenge, betrayal and secrets … at a frozen vegetable empire. John Seabrook investigates why running “the biggest vegetable factory on Earth” led to generations of drama in his family, like a real-life version of the TV show “Succession.” Plus, Brendan Liew gives us a tour of Japan’s incredible convenience stores; Kenji López-Alt finds the best way to crack an egg; and we learn how to make Sri Lankan Spinach and Coconut Dal with Tomato Tarka. (Originally aired June 6, 2025.)

Get the recipe for Sri Lankan Spinach and Coconut Dal with Tomato Tarka here.

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