cooking

Margaret and Irene Li join Tom to discuss their latest book, "Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking."

Award-winning married Baltimore chef duo David and Tonya Thomas use African American food history to free Black chefs from confined European culinary standards.

Writer Bonnie Garmus discusses why her first novel about a smart, self-assured young woman in early 1960s America has become a run-away best seller.

Two new books take us behind the scenes and into the crazy chaos of the commercial kitchen and high end cuisine.

How a German Jewish immigrant invented the best thing to ever happen to shellfish

Is the misleading name a red herring?

Restaurant workers took a huge hit during the pandemic. The comeback is steady … but slow. Now a special cookbook, called ‘Back of House,’ is dedicated to them, and to raising funds to lighten their hardships.

Chefs Keanu Hogan, David Thomas and Damian Mosley offer grilling tips and recipes for your holiday cookouts.

One of the great bonuses of documenting Baltimore is that we happen across lots of incredible kitchens. This episode is our love letter to all the…