After the international success of Modernist Cuisine, followed a few years later by the equally impressive Modernist Bread, author/publisher Nathan Myhrvold and his talented team of food geniuses are back with the eye-popping, four-volume boxed set, Modernist Pizza. It has everything you could possibly want to know about pizza and more, accompanied by the always spectacular in-your-face photography for which the Modernist books are known. In this lively conversation, Nathan tells us all about his early days as an assistant to Stephen Hawking, his role as chief technology officer at Microsoft, his work as technical advisor to Steven Spielberg for the Jurassic Park films, founder of Intellectual Ventures where he invests in world changing inventions, and how all of this intersects with his lifelong passion for food, cooking and, now, pizza. It’s quite a journey, and we’ll hear all about it on Pizza Quest with Peter Reinhart, on HRN.

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Two Brits walk into a pizzeria… and the rest is history. Brother James and Thom Elliot decided to buy a three-wheeled Piaggio-Ape scooter and travel the world on a quest for the best pizza they could find. They not only wrote a book about their journey but opened three Pizza Pilgrims restaurants in London, where they put everything they learned into practice. Thom Elliot is the spokesman in this episode (though James drops by briefly) and he tells us all about their wild and crazy adventure.

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Mark Todd lives hidden in the woods along the Russian River in western Sonoma County, where he ferments everything he can get his hands on. But, more importantly, he is also a consultant to many cheese companies and marketing boards because, quite simply, when it comes to cheese, he is The Dude. In this episode he tells us how he became The Dude, and also gives us a master class in the category of cheese called Pasta Filata, which includes mozzarella, This will be the first of an ongoing series of episodes with Mark, in his mission to turn us all into cheese experts.

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The best olive oil no longer comes from old trees in romantic olive groves. There is a new art and science emerging, and it promises to revolutionize the olive oil industry across the world. Master miller David (pronounced Daveed) Garci-Aguirre and educator Lisa Pollack, explain how Corto, and other olive oil producers around the world, are applying new knowledge to the most ancient of crafts to create the best olive oil you ever had.

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We begin Season Two with a very special bittersweet tribute episode to Shawn Randazzo. Shawn, founder of the Detroit-Style Pizza Company, passed away last year at the far too young age of 44. Together with Jeff Smokevich of Brown Dog and Blue Pan Pizza in Colorado, these two Detroit-born natives were the next generation guys most responsible for inspiring the now ubiquitous Detroit-Style pizza renaissance, following 60 years as Detroit’s little secret. In this extended episode, they tell us all about their parallel journeys and present two demo’s, commenting on each other’s techniques as they show us the differences in their methods. Shawn also describes his battle with brain cancer and his hopes for beating it. Sadly, these are the last interviews he ever gave, so treasure them.

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Most pizza operators know that “Best Of” lists are a lot of hype and very subjective (but no one ever turns down being listed, right?). When we interviewed Sarah Minnick, of Lovely’s Fifty Fifty in Portland, Oregon, it was months before the author’s of Modernist Pizza cited Lovely’s as the best pizza in America, but it already seemed like special was going on there. In this episode, Sarah makes us a pizza, explains the Portland food ethic (shades of Portlandia?) and tells us about that crazy name — not too crazy, really, when we learned that her business is 50% pizza and 50% ice cream — and how lovely is that?

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Professor Athena Aktipis's mission at Arizona State University is to prepare us all for the "zombie apocalypse," which is more than a metaphor to her, and involves lots of dough making and fermentation. This episode will blow your mind!

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One of the pizza world's best-kept secrets, Leo Spizzirri is a dynamic force of nature. Even though he doesn't have a pizzeria of his own, Leo has trained hundreds of professional and amateur pizza makers, raising their games to greatness. Meet the "greatest guy you never knew."

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Whether you call it Parlor Pizza, Tavern Pizza, or Bar Pizza, the Yodis are on fire with it and are joined by the guy driving the return to these American pizza classics. They each have their own take on how to make it and share their tips and tricks. Right here.

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When Paul Giannone decided that he no longer loved his long corporate life, he decided to follow his bliss and start a pizzeria. Fast forward 10 years and Paulie Gee is now the "Legendary Paulie Gee," and is mentoring the next generation of pizza legends. He shares his vision in this illuminating conversation with Peter.

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