James Beard Award-winning podcast exploring the unspoken rules and traditions of restaurant kitchens through the stories of people that work in them.
Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she... more
Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she... more
Katy went on the road to podcast from the Southern Smoke Festival in Houston, TX. In this 3-episode miniseries, she... more
We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience... more
We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience... more
We're celebrating 5 years of Copper & Heat by reflecting on the first season "Be A Girl," about Katy's experience... more
This week, we're bringing you a special guest episode from The Sporkful about Back Home Beer and owner Zahra Tabatabai's... more
In this guest episode from our friends at Opening Soon, they introduce their new project, "The Build."
Reporter Jessica Terrell explores the cultural figure of “the lunch lady,” and how students and workers lose when bureaucrats focus... more
If you were to rate the Michelin Guide, how many stars would you give it?
Is the rigid hierarchy and division of labor characteristic of the brigade system good for people working in restaurants?
How are restaurateurs and producers in Portland, OR, a city that is 76% white and 9% Mexican, using corn to... more
What is the role of tasting menus in the modern restaurant industry?
Is culinary school worth the investment in terms of money and time?
With the rise in sustainable, craft, and local food movements, are the people behind the food, like meat, valued more... more
As cooks and others from the restaurant industry leave traditional jobs to strike out on their own, what does it... more
What does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food,... more
How have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine... more
What does the popularity of culinary foam say about the types of food – and the kinds of chefs –... more
We're back with a brand new season! And it's all about the things the food industry values - or rather,... more