Bon Appétit

Wilson Tang of Nom Wah Tea Parlor in NYC's Chinatown talks about taking over the nearly 100-year-old restaurant from his uncle. He managed to keep it true to its roots while attracting a whole new demographic of young and hungry patrons. After that, BA Food Stylist (and ace cook) Sue Li reminisces about her mom's chive pockets and dumplings--and tells us how to make scallion pancakes at home.

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Reem Assil, a first generation American chef who was featured in our March issue, talks about building up her business and the crazy-good Levantine flatbread she makes, topped with all sorts of beautiful California produce. After that, Senior Food Editor Andy Baraghani tells us how to prepare a feast for the Persian New Year.

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Chef Seamus Mullen talks about how his diagnosis of Rheumatoid Arthritis led him to turn his whole life around. He's got himself strong and healthy again--all because of the way he cooks and eats.

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Fermentation expert—or as he calls himself, fermentation revivalist—Sandor Katz goes in deep on the history and benefits of fermenting, as well as how to do it yourself. Vegetables into sauerkraut and kimchi, sugar into alcohol, milk into yogurt, and so much more. Ready to nerd out?

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In this week's episode we sit down with Amanda Chantal Bacon, founder and owner of Moon Juice, the cult shop in Venice, California where you can find all sorts of tonics, powders, and treats with ingredients you've never heard of. After that, we talk you through how to make Moon Milk, the drink that will put you to sleep better than a glass of wine, as well as Chai Masala, the drink that will make you feel better than a glass of wine.

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Sara Kramer, chef of Los Angeles restaurants Madcapra and Kismet talks about her Cali-Mediterranean food and even sings on air (she used to be a Broadway star). After that, we go big on small fish--all the mackerel, anchovies, smelt, and sardines you should be eating.

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The Super Bowl is this Sunday. We go in deep on all the things you should be cooking (Philly Cheese Steaks! Hoagies! Gumbo!), plus party etiquette (get out of the kitchen, please) and, of course, beer.

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Nate Appleman looks back on his years as an unhappy chef and talks about how he turned his life around by cooking good, wholesome food. After that, we get into all the ways you should be incorporating meat into your diet--that means shopping smarter, cooking strategically, and feeling better.

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Epicurious editor David Tamarkin talks about #Cook90, the challenge to make breakfast, lunch, and dinner (nearly!) every day in January. Then we break down how to slow roast, the technique that turns your tough cuts of meat into the tenderest, melt-in-your-mouth dinner, all with the magic of time.

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Chef Hugh Acheson talks about the state of Southern cuisine, what to order at Waffle House, and how he might even be a better illustrator than he is cook.

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