Better cooking comes from deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques, ingredients and ideas. It draws from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently.
In the final installment of our “From Home” series of mini-episodes, we hear from a chef, a bartender, and a food writer. Cory Bahr is a chef and the...
In our final episode of the "Quarantine Report" series, host Michael Ruhlman talks with two of the food industries most forward thinking minds about t...
Hawa Hassan is the Founder and CEO of Basbaas Condiments. The word basbaas comes from the Somali term for chili. Her products are inspired by the Soma...
Mimi Maumus is the chef-owner of home.made in Athens, Georgia, a restaurant and catering business specializing in bridging the modern and the traditio...
Chef Brad Miller is chef/owner at California’s Inn of the Seventh Ray. This episode he discusses a foolproof way to make the overlooked egg salad sand...
Matt Bumba is the executive chef and co-owner of Milk Money Brewing, opening later in 2020 in La Grange, Ill. On today’s episode, we check in with Mat...
Drew Belline is both the executive chef of No. 246 in Decatur and the VP of Creative at restaurateur Ford Fry’s other Atlanta-area restaurants. In thi...
Chef Nic Vanderbeeken leads the kitchen at Apéritif, the creative restaurant and bar in the Viceroy Ubud resort. Located on the island of Bali in Indo...
My guest today is Chuck Bryant, who co-hosts the iHeart podcast Stuff You Should Know as well as his own solo show Movie Crush. We check in with him t...
In this episode, host Michael Ruhlman explores the current state of the grocery store. Ruhlman begins by speaking with Tom Heinen of Heinen's Grocery ...