How do cultural heritage and community shape business strategy and product development?

How do you grow and scale a business while navigating investment strategies, marketing, and personal development?

What's it like for a professional restaurant cook to write a cookbook?

How can Boise’s restaurant community navigate rapid growth and rising tensions to carve out a unique food identity?

This episode is a special guest episode from another show we produce, Loading Dock Talks with Chef Preeti Mistry. Through... more

Katy & Rachel talk to Geraldine DeRuiter about her new book "If You Can't Take the Heat: Tales of Food... 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

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

Today's guest episode is from the So You Want to Run a Restaurant podcast powered by Back of House. Back... more

We're sharing a special preview of the new podcast, What’s Your Problem? from Pushkin Industries.

A new ASMR recipe podcast from Tastemade and Mastercard produced by the Copper & Heat Creative team exploring the sounds... more

In this Pre-Shift, we talk with Jazmin Villalta and Enrique Soriano from Cocina del Corazon about how grassroots growth has... more