Rank #1: 649: Behind the Restaurant
The complicated community of restaurants and their people.
Rank #2: 655: The Seeds of Flavor
Celebrate spring with seeds that create new flavors -- and change lives. Plus, one-bottle cocktails and unexpected ways to cook spring vegetables.
Rank #3: 628: Food From Faraway Places
Sheldon Simeon on Hawaiian food, Francis Lam on Faroe Islands, Shane Mitchell's Far Afield, ATK on poached eggs, Aleksandra Crapanzano on London
Rank #4: 630: Recipes: The Good, the Bad & the Ugly
Samin Nosrat on acid balance, Emily Kaiser Thelin on Paula Wolfert, America's Test Kitchen on cooking with cannabis, Tom Scocca on caramelized onions
Rank #5: 670: René Redzepi – Fermentation, Inspiration and the Balance of Life
Chef René Redzepi on how fermentation is the future of great cooking, Noma's global influence, and his work/life balance.
Rank #6: 640: Iconic Desserts
Stella Parks on desserts, Leslie Pariseau on goddess pilgrimage, Adam Federman on Patience Gray, ATK on Boston cream pie, and Lisa Mendelson on halva
Rank #7: 681: Burrito Royalty, Kitchens in Palestine & the Food of Nigeria
We go inside the kitchens of Palestine, look at the diversity of Nigerian cuisine, meet frozen burrito royalty, and find out what’s up with bowl food.
Rank #8: 678: Say Cheese!
We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.
Rank #9: 679: Four Persian Cooks
It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.
Rank #10: 651: Eating in the Instagram Era
We look at food and identity through the lenses of social media, Instant Pot/multicookers, social protest, rediscovered roots, and shopping behavior
Rank #11: 669: An Award-Winning Duo: Susan Feniger & Mary Sue Milliken
2018 Julia Child Award winners Susan Feniger and Mary Sue Milliken talk about their partnership and the changing face of the American food world.
Rank #12: 680: The Sharpest Tools
This week, it’s all about surprising stories behind the little tools in your kitchen.
Rank #13: 650: The Art of the Sandwich
Turning the sandwich, a workday workhorse, into a work of art
Rank #14: 677: Do We All Eat the Same?
We look at foods that connect us, the loss of lunchtime, the culture of insect eating, and a burger that is not served your way.
Rank #15: 673: How Chefs Holiday at Home
Bring on the holidays with dishes from chefs Matty Matheson, Christina Tosi and Victor Albisu. Plus, the story of the ultimate golden gift.
Rank #16: 647: Mexican Food in America
Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe
Rank #17: 642: The Sioux Chef
Sean Sherman on indigenous kitchens, Dorie Greenspan on butter, America's Test Kitchen on pumpkin pie spice, Liz O'Keefe on mushrooms
Rank #18: Eating Italy: A Holiday Menu
Italian food expert Jack Bishop (America’s Test Kitchen) takes us to Italy with an authentic holiday menu featuring six regionally inspired dishes.
Rank #19: 641: Gail Simmons's Key 3
The Key 3 with Gail Simmons, Michael Harlan Turkell on vinegar, America's Test Kitchen on sous vide, and Tejal Rao on oysters and love.
Rank #20: 654: The Oyster King and the Seagull Test
Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell.