Bryant Simon, Professor of History and Director of the American Studies Program at Temple University with his study of how the desires of daily life...
Owner and founder of Vosges Haut-Chocolat Katrina Markoff reveals her four step process of inspiration that leads her to delicious and creative new chocolate collections....
Dan Barber, Chef/Owner, Blue Hill & Blue Hill at Stone Barns and Creative Director, Stone Barns Center for Food and Agriculture, on carrots and castration....
Moto Restaurant's 21-year-old Pastry Chef Ben Roche demonstrates the unique dining experience at Moto with his version of Carrot Cake, Nachos and Wine and Food...
Paul Stamets, Mycologist at the Taste3 Conference in 2007. Paul Stamets has been studying mushrooms for more than 30 years. Having discovered and named...
Blair Randall, program director for San Francisco's Garden for the Environment, proposes re-implementing the WWI and WWII Victory Gardens as a way to gain independence...
Leo McCloskey, owner of Enologix, an expert in fine wine analytical chemistry, manufacturing and quality metrics, suggests using Bordeaux's classification system in the United States...
Former crack cocaine dealer and prison inmate, Chef Jeffery Henderson tells his story from the streets to the stoves and how cooking changed his life....
