Hugh Amano

chef and writer of “Let’s Make Dumplings”

Hugh Amano on KCRW

Dumplings are a delightful staple of cuisine around the world. But you might be reaching for those Trader Joe’s frozen gyoza because making the bundles of goodness can be intimidating.

With ‘Let’s Make Dumplings’ cookbook, creating dumplings at home can be less daunting

Dumplings are a delightful staple of cuisine around the world. But you might be reaching for those Trader Joe’s frozen gyoza because making the bundles of goodness can be intimidating.

from Press Play with Madeleine Brand

More from KCRW

From the ancient plant silphion to raw cheese, Taras Grescoe looks at what we've lost as we move toward a monocultural food supply.

from Good Food

MIT cognitive scientist and author Tali Sharot delves into the science behind habituation and how breaking up habits and routines can help reset our brains.

from Life Examined

Leslie Jamison, writer and author of “Splinters: Another Kind of Love Story,” reflects on the end of her marriage months after the birth of her daughter.

from Life Examined

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

from Life Examined

On this episode of Scheer Intelligence, host Robert Scheer and Les Leopold discuss Leopold’s new book, “Wall Street's War on Workers: How Mass Layoffs and Greed Are Destroying the…

from Scheer Intelligence

Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion.

from Good Food

A higher minimum wage benefits fast food workers in an expensive state. It could also mean higher menu prices for customers, and tighter budgets for franchises.

from KCRW Features

It's a great time to sort through clutter. Here's how to do it in a way that's sustainable… for your sanity.

from Good Food

Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois.

from Good Food