Books

Dan Pashman dives into the global pantry to develop innovative pasta recipes.

from Good Food

"Modern Korean cuisine doesn't know any kind of stricture. It really is expanding at the speed of light."

from Good Food

Michael Pollan, investigative journalist, writer, and author of numerous books including “This is Your Mind on Plants” talks about his trip into the world of food and the new science…

Michael Pollan’s long and strange trip: shifting perspectives on food and psychedelics

Michael Pollan, investigative journalist, writer, and author of numerous books including “This is Your Mind on Plants” talks about his trip into the world of food and the new science…

from Life Examined

After writing a book on Northern Thai food, Austin Bush explores the spicy, colorful cuisine of Southern Thailand.

Seafood, spice, and coconuts — the food of Southern Thailand

After writing a book on Northern Thai food, Austin Bush explores the spicy, colorful cuisine of Southern Thailand.

from Good Food

When Karla Vasquez couldn't find an English-language Salvadoran cookbook that she loved, she created her own.

Salvadoran cuisine gets a stunning new cookbook

When Karla Vasquez couldn't find an English-language Salvadoran cookbook that she loved, she created her own.

from Good Food

From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table.

A Passover table loaded with dishes from around the world

From Baghdad and Buenos Aires to Montreal and Mexico City, Naama Shefi taps the Jewish diaspora to fill her holiday table.

from Good Food

Hilton Carter, a.k.a. The Plant Doctor, is out with “The Propagation Handbook.” He shares his tips on how to propagate plants such as pothos, ficus, succulents, and more.

‘The gift that keeps on giving’: How to propagate your houseplants

Hilton Carter, a.k.a. The Plant Doctor, is out with “The Propagation Handbook.” He shares his tips on how to propagate plants such as pothos, ficus, succulents, and more.

from Press Play with Madeleine Brand

Neil Mullarkey is a comedian, actor, and author of In the Moment: Build your confidence, creativity, and communication at work.

Laughter, leadership, and Improv: navigating the unscripted parts of your life

Neil Mullarkey is a comedian, actor, and author of In the Moment: Build your confidence, creativity, and communication at work.

from Life Examined

The Folio Society’s Head of Editorial James Rose talks about assembling their new book, “DC: Batman”, and whether he was Team Marvel or Team DC as a kid.

Folio Society’s Head of Editorial James Rose: Team Marvel or Team DC?

The Folio Society’s Head of Editorial James Rose talks about assembling their new book, “DC: Batman”, and whether he was Team Marvel or Team DC as a kid.

from The Treatment

Even in a place as small as the Gaza Strip, there's plenty of micro-regional variation in the food, says Laila El-Haddad.

How Laila El-Haddad keeps the cuisine of Gaza alive

Even in a place as small as the Gaza Strip, there's plenty of micro-regional variation in the food, says Laila El-Haddad.

from Good Food

On this episode of the Scheer Intelligence podcast, host Robert Scheer welcomes Maxwell L.

Is an American parliament the answer to our rotting democracy?

On this episode of the Scheer Intelligence podcast, host Robert Scheer welcomes Maxwell L.

from Scheer Intelligence

A neuroscience professor explains how episodic memory works and why our brains sometimes hold onto inane information. He also gives tips on strengthening your power of recall.

How to better remember what’s important (you can dump the rest)

A neuroscience professor explains how episodic memory works and why our brains sometimes hold onto inane information. He also gives tips on strengthening your power of recall.

from Press Play with Madeleine Brand

The group Open Books is giving what they deem “LGBTQ+ affirming literature” to public schools, including every elementary campus in the LAUSD.

Donating LGBTQ literature is a benefit to all kids: Open Books co-founder

The group Open Books is giving what they deem “LGBTQ+ affirming literature” to public schools, including every elementary campus in the LAUSD.

from Press Play with Madeleine Brand

Philip Gefter’s latest book “Cocktails With George and Martha” takes us inside the making of Mike Nichols’ 1966 film, “Who’s Afraid of Virginia Woolf?”

Author Philip Gefter examines the institution of marriage in 'Cocktails with George and Martha'

Philip Gefter’s latest book “Cocktails With George and Martha” takes us inside the making of Mike Nichols’ 1966 film, “Who’s Afraid of Virginia Woolf?”

from The Treatment

Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories.

A new cookbook focuses on fresh produce in Bangladeshi cooking

Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories.

from Good Food

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions.

Unpeeling the onion's culture and history

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions.

from Good Food

Lizzie Stark hatches stories exploring the cultural history and uses of eggs while sharing her personal story.

Exploring the symbolism, uses, and cultural significance of eggs

Lizzie Stark hatches stories exploring the cultural history and uses of eggs while sharing her personal story.

from Good Food

Tove Danovich loves raising backyard chickens, a tradition that dates back to her great-grandmother.

The challenges and heartbreaks of raising backyard chickens

Tove Danovich loves raising backyard chickens, a tradition that dates back to her great-grandmother.

from Good Food

Dr. Margaret Magat describes eating balut, an embryonic egg delicacy enjoyed across the Philippines.

The cultural context of balut, the Filipino fertilized egg delicacy

Dr. Margaret Magat describes eating balut, an embryonic egg delicacy enjoyed across the Philippines.

from Good Food

Arielle Johnson chases deliciousness by taking science and making it fashion.

Noma's in-house flavor scientist explains how taste works

Arielle Johnson chases deliciousness by taking science and making it fashion.

from Good Food