Eat Feed

Eat Feed 109: Pudding, Act 2: "What an excellent thing is an English pudding"

Fruitpig Butchers and real black pudding.

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Eat Feed 108: Pudding, Act 1: "What an excellent thing is an English pudding"

The strange history and surprising way of a global food.

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Eat Feed 107: Pie

A big slice of everything in a crust.

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Eat Feed 106: Four Ways of Looking at an Apple

Apples: historical, sociological, botanical, political.

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Eat Feed 105: Food and Memory

The women who feed us and the food that makes us who we are.

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Eat Feed 104: The Lost Art of Real Cooking

Ken Albala on truly tasting the past by making it yourself

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Eat Feed 103: Not Your Mother's Casserole

Faith Durand revitalizes a classic dish with the same flare she brings to Apartment Therapy's The...

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Eat Feed 102: Roots

nutritious potatoes, carrots, parsnips and beets - and making them interesting to kids - with...

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Eat Feed 101: Fat Tuesday Icelandic Style

Nanna Rögnvaldardóttir on winter holidays Bolludagur (Bun Day) and Sprengidagur (Bursting Day)

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Eat Feed 101: Fat Tuesday Icelandic Style

Nanna Rögnvaldardóttir on winter holidays Bolludagur (Bun Day) and Sprengidagur (Bursting Day)

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Eat Feed 100: Fresh Welsh for St. David's Day

Welsh food writer, broadcaster, and cookery school owner on artisanal cheeses, salt marsh lamb,...

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Eat Feed 100: Fresh Welsh for St. David's Day

Welsh food writer, broadcaster, and cookery school owner on artisanal cheeses, salt marsh lamb,...

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Eat Feed 99: Eat Britannia!

Eccentricities and epicurean delights from past shows on British food.

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Eat Feed 98: Asparagus

Bill Laws, author of Spade, Skirret and Parsnip-The Curious History of Vegetables, on history,...

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Eat Feed 97: Braising

Molly Stevens, author of the award-winning kitchen classic All About Braising: The Art of...

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Eat Feed 96: Beets

Chef Tori Chastain gives Italian inspired ideas for cooking with beets and Professor Irwin...

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Eat Feed 20: January in Season

Oysters while shellfish are at their best, and coming in from the cold with your favorite hot...

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Now Serving 4

Natalie MacLean pairs food and wine and Erin Ergenbright reads her essay Table for One.

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Eat Feed 19: October in Season

The perfect autumn drink: Tom Oliver's artisanal perry from Herefordshire, England,...

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Eat Feed Amuse-Bouche 15

Andy Smith, editor of the Oxford Companion to American Food and Drink, talks about "American"...

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