Michael Phillips

Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest? One reason might be acclaimed chef Rene Redzepi.

Santa Barbara pastry chef Sandra Adu Zelli will debut her new bakery business, Gipsy Hill Bakery at the Santa Barbara Night Market, a holiday pop-up inside the old Macy’s building…

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

Already bored by holiday fruitcake? In his first cookbook “Season,” writer Nik Sharma draws upon his unique journey from India to the U.S.

Grab a snack for this chat with David Gelb, creator of Chef’s Table and director of Jiro Dreams of Sushi.

Still recovering from Thanksgiving? Relax with some bingeable television. Andrew Knowlton of Netflix’s “The Final Table” reflects on filming the star-studded cooking competition show.

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.

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.