Chef Mark joins me to talk about the compelling points that have come up regarding feminism, sensuality, and women in the kitchen.

How do we get to the right ideas about femininity, sensuality, and their relation to food? It starts, as always, with philosophy.

Let’s take a look at the real ideas behind embracing life as a sensual being.

Continuing our exploration of labels, we look at gourmets, gourmands, gastronomes and gluttons with French author James de Coquet. Unfortunately, the book A letter to gourmets, gourmands, gastronomes and gluttons about their behaviour at table and in private is no longer available, but it was released by Relais & Chateaux in 1996. In my [...]

We are thrilled to announce that Chef Ming Tsai is the newest member of the Culinary Podcast Network. The Simply Ming Videocast delivers his unique brand of culinary instruction, which has been an inspiration for both professional and amateur cooks, and we are honored to have him as part of our collection of shows. Host [...]

Continuing our discussion on labels and the power of language, we’ve put up a poll on the forum to see what term you might use to define yourself as a food lover. Is it foodie? Gourmet? Gourmand? Gastronome? Do you refuse to wear a label at all? Registration is required to vote, but not to [...]

An interesting discussion has begun over on the CPN blog about my first show and my dislike of the term “foodie.” As I had anticipated, some people will not be happy about what I had to say, but I think this is a great opportunity to start a dialogue on the very subject. I am [...]

In my first show, we’re diving right in with an examination of the word “foodie”: what does it mean, and why should it disappear from the culinary lexicon?