Melissa Clark, author of In the Kitchen with a Good Appetite, chats about her book, writing for the NY Times, and why burning garlic isn’t such a bad thing.

Joanne Chang, author of Flour and owner of Boston’s Flour Bakery, discusses her love of childhood treats and what it was like to throw down Bobby Flay.

In our latest podcast, Dorie Greenspan discusses her new book, Around My French Table, and learns she is the recipient of a long-held crush.

Shauna James Ahern, Gluten-Free Girl, and the chef, her husband Daniel Ahern, share their thoughts about loving and cooking in a gluten-free home.

In this podcast, David chats with food writer and cookbook author Amanda Hesser about her The Essential New York Times Cookbook.

Virginia Willis, author of the IACP-nominated cookbook Bon Appétit, Y’All, sits down with David for a chat about family, food, and fun.

In this podcast, David chats with Lucinda Scala Quinn, food editor and author of the cookbook, Mad Hungry: Feeding Men and Boys.

David sits down with David Guas, author of DamGoodSweet—a love letter to the Big Easy. Guas talks about New Orleans’ rich traditions, its unique culinary language, and the role the women in Guas’s life played in shaping his love of food.

David chats with Lisa Schroeder, the juggernaut behind Mother’s Bistro & Bar and Mama Mia Trattoria, both in Portland, about her new book, Mother’s Best.

David talks with chef, author, and James Beard award winner Grant Achatz about his book, his restaurant Alinea, and cooking restaurant food at home.

Food writer Elissa Altman reads her essay about the challenges her father faced when bringing back to Canada Jewish contraband: chicken fat and chopped liver.

Novelist, essayist, and food writer James Sturz reads his sensual and occasionally erotic piece about the pleasures of flesh—both animal and human—and the sometimes disquieting similarity between them.

Gary Allen reads his essays about the pleasures of eating bananas while on vacation and the unusually delicious burritos of a rotund, not-exactly-clean cook.

David Leite reads his essay about the trials and tribulations, not to mention the indigestion, that comes from being a food writer with an expense account.