Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story.

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When senior associate food editor Molly Baz set out to develop BA's Best Matzo Ball Soup, she not only solicited input from highly-opinionated BA staffers, but she also reached out to Mitchell Davis, chief strategy officer for the James Beard Foundation and matzo ball soup expert. Adam Rapoport chats with both of them. After that, associate editor Hilary Cadigan reads her essay from our recent Red Sauce America package, The Best Worst Take-Out Counter Employee Suburban Boston Has Ever Seen.

Get the recipe from this episode:

BA's Best Matzo Ball Soup

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Around here, we really like carrot cake, so much so that we have three (!) different recipes for it. There’s BA’s Best Carrot Cake, Healthyish's Gluten-Free Carrot Cake, and Basically's Carrot Loaf Cake. Adam talks with senior food editors Claire Saffitz, Chris Morocco, and Molly Baz, who each developed one, about what makes their cake unique. After that, he sits down with senior editor Amiel Stanek to chat about the importance of the freezer clean out, how to organize the fridge, what to do about the junk drawer, and more.

Get the recipes from this episode:

BA's Best Carrot Cake

Gluten-Free Carrot Cake

Basically Carrot Loaf Cake

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Angela Dimayuga, the former executive chef of NYC’s Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels’ restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects.

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Missy Robbins is the chef-owner of two acclaimed Italian restaurants in Brooklyn. In 2016, she opened Lilia—it's still one of the hardest reservations in town. Then, last year, she opened the handmade pasta-focused Misi (well, pasta and super delicious veg sides). Adam Rapoport chats with Missy about how she got where she is, her menus, and her affinity for jumpsuits.

Also, we're putting on another live show! It's on Wednesday, April 17th at The Bell House in Brooklyn, NY. You can find more details and purchase tickets here.

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Our very own Carla Lalli Music wrote a cookbook! And it's out in the world now! Carla shares how her book will teach you to be a smarter shopper and a more intuitive cook.

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Alex Wagner and Mark McKinnon are two of the three hosts of the weekly Showtime documentary series, The Circus. Alex and Mark, plus their third counterpart, John Heilemann, travel around talking to key political players and—this is where our podcast comes in—eating at restaurants all across the country. We chat about how food became part of the premise of the show, what role it plays in politics, and get the insider scoop about the eating habits of some of our former presidents.

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Andy Young is a winemaker based in Oregon. This week, he explains how he got into the industry and how he makes his relatively small batch natural bottles. After that, we talk about our new recipe for Spicy-Sweet Sambal Pork Noodles.

Get the recipe from this episode:

Spicy-Sweet Sambal Pork Noodles

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Soup can be tricky to make at home. It often doesn’t turn out quite as rich and flavorful and dynamic as you want, especially if you’re not working with homemade stock. This week we give some tips and techniques (and recipes!) that will help convince you you can, indeed, do it.

Get the recipes from this episode:

Creamy Tomato Soup with Cheese Toasties

Beef and Bacon Stew

Quite Possibly the Best Chickpeas

Chicken and Rice Soup with Garlicky Chile OilKale Minestrone with Pistou

Vegan Butternut Squash Soup

Chile Crisp

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Sohui Kim is the chef of The Good Fork and Insa in Brooklyn. This week, she and associate editor Christina Chaey talk about re-embracing the Korean comfort food of their childhoods.

Get the recipes from this episode:

Kimchi Jigae

Spicy Soft Tofu and Seafood Stew

Red Wine and Soy-Braised Short Ribs

Soy-Marinated Eggs

Dashi-Steamed Egg Custard

Crunchy Gochujang Fennel

Quick-Cooked Kale

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