Rank #1: Ina Garten is a Messy Cook: The Hidden World of the Barefoot Contessa
Also on this week's show: Up with pomegranate molasses; sheet-pan roasted chicken; J. Kenji López-Alt investigates the science of baking pizza at home; and why Australian cuisine is the most diverse, adventurous on the planet!
Rank #2: 143: Ottolenghi’s Supercalifragilisticexpialidocious Desserts
Former Eater Editor Helen Rosner on what's hot in food media; Sumac Chicken; cooking onions; and Dan Pashman of the Sporkful on Willy Wonka, food and parenting. (Originally aired 11/4/17)
Rank #3: 149: The French Revolution: Paris Unveils New Bistros, New Menus, and New Chefs
Lindsey Tramuta on the New Paris cuisine; we take a pilgrimage to India; offer a new recipe for steamed marmalade pudding; and wine expert Stephen Meuse has tips on the best glasses to use for champagne.
Rank #4: 147: The Three-Star Soup Kitchen
Italian chef Massimo Bottura feeds the world; ARFID is a new picky eating disorder; our recipe for ricotta cheesecake; and the New Yorker's Adam Gopnik on what the next generation is drinking.
Rank #5: Ina Garten is a Messy Cook: The Hidden World of the Barefoot Contessa
Also on this week's show: Up with pomegranate molasses; sheet-pan roasted chicken; J. Kenji López-Alt investigates the science of baking pizza at home; and why Australian cuisine is the most diverse, adventurous on the planet! (Originally published September 27, 2018.)
Rank #6: 202: The Breath of A Wok: Wok Master Grace Young Stirs it Up!
Reporter Danny Lewis reports on Elbert Budin and how he made food fly; we go to Tunisia for a couscous cooking lesson; and J. Kenji López-Alt explores the differences between flours.
Rank #7: 106: Taste of Persia
Naomi Duguid discovers the backstreet cooking of Armenia, Georgia and Iran; plus we learn a better way to make stew; Fuchsia Dunlop joins us live at Milk Street; The New Yorker's Adam Gopnik discusses ethical eating; and we take your calls with Sara Moulton.
Rank #8: 114: Dorie’s Cookies
Dorie Greenspan remembers her experiences with Julia Child, wine expert Stephen Meuse decodes vintage wines, we offer our recipes for high-heat scrambled eggs and Georgian Chicken Soup, Nigella Lawson gives us a quick Tuesday night meal, and Sara Moulton and Christopher Kimball take your calls. (Originally aired 2/11/17)
Rank #9: Bollywood Kitchen: Singing, Dancing, Cooking!
Also on this week's show: The true story of donuts and war; Spanish-style French toast; and defending MSG. (Originally aired April 12, 2018.)
Rank #10: 209: Hippie Food: The Secret History of Avocado Toast, Smoothies, Carob Cookies and The Health Food Store
Joshua McFadden cooks for six seasons; easy French chicken in a pot; coconut rice; and Dan Pashman on pork.
Rank #11: 205: An American in Paris: How Chef Braden Perkins Crashed The Paris Restaurant Scene
Grace Young on stir-fried rice; J. Kenji López-Alt on cooking with alcohol; and Vietnamese meatball soup.
Rank #12: The Peanut Butter Wars: A Homemaker Changes How Food is Regulated in America
Filipino delicacies found at a bus station in Tel Aviv; Marketplace's Krissy Clark reports on the peanut butter controversy that changed how the FDA regulates commercial foods; and how to revive stale spices.
Rank #13: 145: Thanksgiving Special: From Calcutta to Make-Ahead Mashed
Reporter Sandip Roy desperately seeks turkey in Calcutta; tea-rubbed maple turkey; The Sporkful's Dan Pashman onThanksgiving Anxiety; holiday call-ins with Sara Moulton; the science behind tryptophan with Dr. Aaron Carroll; The New Yorker's Adam Gopnik on his first Thanksgiving in 1980s New York; J. Kenji Lopez-Alt on make-ahead mashed; and wine expert Stephen Meuse says Burgundy wines are best for the holiday table.
Rank #14: 103: The Pollen Detective
This week, we learn how pollen analysis is used to foil honey laundering and solve cold murder cases; plus our Chinese white-cooked chicken recipe; chef Andy Ricker’s favorite kitchen tools; we take your calls with Sara Moulton; wine expert Stephen Meuse offers insight on dry Rieslings; and the strange science of marinades.
Rank #15: How to Eat A Peach: Diana Henry on The Art of The Perfect Simple Menu
The ethics of free ice cream samples; pork/pineapple tacos; and Whetstone Magazine travels the world.
Rank #16: Wine Label Revolution: Goodbye Chateau, Hello Dancing Frog!
The new Harlem fusion cooking; corks or screwcaps?; and pasta with broccoli sauce.
Rank #17: 144: Why Does Bread Rise? Nathan Myhrvold on Bread Science
Nathan Myhrvold on Modernist Bread; J. Kenji Lopez-Alt on the science of cooking meat; smashed potatoes; and a quick Turkish supper from Robyn Eckhardt, author of “Istanbul and Beyond.” (Originally aired 11/09/2017, Available for rerun Thursday 3/1 - Thursday 3/8/2018)
Rank #18: Chefs, Drugs and Rock & Roll: Misfits, Hippies and Celebrity Chefs
Are supermarket leafy greens dangerous?; inside Brooklyn's Aska Restaurant; and olive oil bundt cake from Italy.
Rank #19: 139: The Sheepherder’s Ball: Basque Cooking in America
The Kitchen Sisters report on the secret history and food of Basque sheepherders in America; our recipe for French apple cake; and the difference between mass-produced and artistan wines.
Rank #20: 140: David Lebovitz: An American in Paris
David Lebovitz buys an apartment in Paris (and barely survives the experience); our recipe for light, bright Cape Malay curry; we discover momo, spicy Nepalese dumplings; and Dan Pashman of The Sporkful on the new science of taste.