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This is the 25th year that Wolfgang Puck has catered the official Oscars after-party. So how does he pull it off year after year?

Andrea Nguyen is back to say that cooking Vietnamese is doable any day of the week. What we eat and how we do it binds humanity across geography and culture, according to Chris Ying.

Persian cooking expert Najmieh Batmanglij talks to Evan about what it was like to return to Iran and cook there after years of exile.

This week we visit a museum exhibit featuring foods that are inarguably revolting—or are they? Plus, a look at how formerly hippie foods like dense grain breads went mainstream.

Celebrated Swedish chef Magnus Nilsson returns to Good Food to expand on Nordic baking traditions. We’re also looking at matpakke , or the Norwegian art of packed lunch.

America’s Test Kitchen host Julia Collin Davison drops by to talk recipe testing and Cook’s Illustrated, which recently turned 25.

We’re talking inventive ways to cook with scraps with author Lindsay-Jean Hard. Also, a close look at the Farm Bill that passed in Congress last month.

Went a little too hard on New Year’s Eve? Meet Shaughnessy Bishop-Stall, who spent a decade trying all the hangover cures he could find.

2018 was a year of incredible change in the food world. It’s a tradition at Good Food to wrap up the year by sharing a few of our favorite segments.

For many, wine and the holidays simply go together. Journalist Kevin Begos wrote a book about his search for wine’s origins.

Holiday gift buying is in full swing, and so we’re looking back on a year of stellar cookbooks with Celia Sack of Omnivore Books.

Nik Sharma represents a new vanguard of personal stories being told in food media. Julia Turshen shares some tips about spending time with loved ones during the holidays.