Noma, arguably the most influential restaurant of the 21st century, uses fermentation in a revolutionary way. For the first time, the chefs behind this alchemy share the fruits of their years of experimentation, as well as predictions for the future of food, with host Howie Kahn.

REDZEPI & ZILBER: FERMENTATION

From New Yorker covers to dozens of books for adults and children, and exhibitions, Maira Kalman’s iconic art and prose have made her a national treasure. Food often features in her work, like in this year’s book Cake, and the forthcoming Autobiography of Alice B. Toklas, by Gertrude Stein. Mark Kurlansky, best known for his brilliant books, Cod, Salt and most recent, Milk! met with Maira in her Manhattan studio to find out how she makes her paintings look so delicious, and wound up finding a soulmate in the most surprising and hilarious ways.

Don’t call them foodies: Maira Kalman x Mark Kurlansky

Chef Magnus Nilsson, who helped launch the Nordic food revolution from Fäviken, his 24-seat restaurant in Sweden has just published another, epic must-have cookbook: The Nordic Baking Book.  Howie Kahn finds out why Nilsson believes Nordic baking is the “best baking culture in the world,” why fika is like “a nap with food,” the worst thing a creative person can do, what Nilsson means when he talks about sandwich cake and much more.

MAGNUS NILSSON

If you love wine, you know who Jancis is, and if you don't, this is a great introduction to her. Author of dozens of wine books, wine advisor to the Queen, among other achievements, with designer Richard Brendon, Jancis has just launched a beautiful wine glass that's good for both red & white wine. 

In this lively, intimate interview with Bianca Bosker, Jancis answers timeless questions like, Is there a direct correlation between price and quality in wine? (No!) What's the next trend going to be in wine? Is natural wine really all that much better? And much more.

JANCIS ROBINSON

Prince Street is the acclaimed podcast that brings you the most fascinating people in food. Our team of award-winning journalists explores what we eat, what we cook, and the surprising ways food is life.