Chef Marcus Samuelsson learned in culinary school that French cuisine is the gold standard of cooking. One day, he realized that "somebody lied."
Conan’s sidekick tells us why he chose a really nice refrigerator over a sports car. And he traces his issues with weight back to a childhood ice cream outing with his grandmother.
The musician talks about finding deliciousness while on tour, and about trying to alter her brain, in the wake of a bad breakup. Turns out the story also reveals something about her eating habits.
Bill Nye nerds out on PB&J, explains why he now supports GMOs, and answers our burning food science questions.
Dan's mom, a therapist, joins us to counsel a married couple who can't agree about how to salt their food.
What can an iconic Chicago restaurant tell us about segregation and the Great Migration? Poet and South Side native Nate Marshall joins Dan live on stage in Chicago to perform his poetry and discuss.
We feast on Philly's most iconic foods, then bring samples to a scientist to find out what makes greasy treats like cheesesteak and scrapple so irresistible.