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Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking	Salt & Spine	45:28
Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'	Salt & Spine	52:43
John Bersani on the art of Tuscan hospitality	Salt & Spine	43:17
Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld	Salt & Spine	48:08
In Their Words: Elizabeth Poett on Life and Legacy at Rancho San Julian	Salt & Spine	03:30
A year of recipes and stories from Elizabeth Poett's California ranch	Salt & Spine	45:23
In Their Words: Makenna Held on Embracing New Beginnings	Salt & Spine	03:23
At Julia Child's French home, Makenna Held is leading a recipe-free revolution	Salt & Spine	53:13
Tyler Florence on grilling, fame, and embracing the unknown [Live from Cookbook Fest 2024]	Salt & Spine	55:14
In Their Words: Viola Buitoni on the Timeless Taste of Bottarga	Salt & Spine	04:39
How Viola Buitoni turns simple pantry ingredients into Italian magic	Salt & Spine	50:13
In Their Words: Sohla El-Waylly Reads from 'Start Here'	Salt & Spine	02:45
Sohla El-Waylly is teaching a new generation how to cook	Salt & Spine	47:37
Lara Gilmore on building an Italian hospitality powerhouse	Salt & Spine	55:08
James Park gets spicy & saucy with his debut, Chili Crisp	Salt & Spine	36:07
'The State of California Cuisine' is Native, Black, Arab, and More	Salt & Spine	57:01
From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe	Salt & Spine	41:40
LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash	Salt & Spine	43:28
In Their Words: Hetty Lui McKinnon reads from Tenderheart	Salt & Spine	02:44
Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs'	Salt & Spine	54:31
Deb Perelman on building Smitten Kitchen and what makes a "keeper" recipe	Salt & Spine	40:22
Katie Parla on the Italian islands, shepherd culture, and diving for urchin	Salt & Spine	40:05
Frankie Gaw on Olive Garden, Lion's Head Big Macs, and learning to love yourself	Salt & Spine	46:39
Preserving Tradition, One Nonna at a Time, with Pasta Grannies' Vicky Bennison	Salt & Spine	33:52
Don't panic! Unlocking the secrets of pantry cooking with Noah Galuten	Salt & Spine	34:47
Breathing freshness into Midwestern fare with Maren Ellingboe King	Salt & Spine	33:14
Mission Possible: Danny Bowien's vegan revolution arrives, in cookbook form	Salt & Spine	61:48
Claire Saffitz Returns! Unleashing the power of nostalgia (and stovetop desserts)	Salt & Spine	45:41
Uliks Fehmiu on his beloved bakery, born from war-forged friendships	Salt & Spine	53:00
An education in pies and community with Maya-Camille Broussard's Justice of the Pies	Salt & Spine	41:52
Brian Noyes' celebration of rural baked goods & Virginia farmhouse cooking	Salt & Spine	41:13
Laurel Kratochvila illuminates a new type of baking, rooted in tradition	Salt & Spine	40:31
Erin Jeanne McDowell's 'salt tooth' inspired her latest, Savory Baking	Salt & Spine	39:32
Brian Levy leans into natural sweeteners in debut Good & Sweet	Salt & Spine	35:24
Rose Levy Beranbaum & Woody Wolston return—with cookies!	Salt & Spine	50:51
Melissa Clark on bringing one-pan (and one-pot, one-tray, one-dish…) meals to the masses	Salt & Spine	46:06
Odette Williams on pasta, pleasure, and… more pasta!	Salt & Spine	46:11
Vote—then bake your feelings with Becca Rea-Tucker	Salt & Spine	23:05
It's simple, genius. Kristen Miglore returns with her latest, Simply Genius	Salt & Spine	43:03
🌽 Jorge Gaviria on the third wave of masa	Salt & Spine	51:10

Cathy Whims on Forty Years of Cheffing, Her First Cookbook, and the Art of Simple Cooking

Salt & Spine

45:28

Peter Som: 'People Aren't Coming for a Michelin Dinner—They're Coming to Hang Out With You!'

Salt & Spine

52:43

John Bersani on the art of Tuscan hospitality

Salt & Spine

43:17

Deuki Hong & Matt Rodbard chart a culinary revolution in Koreaworld

Salt & Spine

48:08