The City Cook Podcast

The founder and editor of Milk Street, and co-founder and former editor of Cook's Illustrated and America's Test Kitchen, shares candid advice about home cooking.

Karen Seiger, author of Markets of New York City, talks with us about how to shop at urban food and farmers markets.

Mark Bitterman, author of Salted: A Manifesto On The World's Most Essential Mineral, With Recipes, gives us a salt primer.

Robert Esposito, a third generation master butcher, talks with us about all things pork, from nose to tail.

Mark Russ Federman, of Russ & Daughters, with an introduction to smoked and cured fish.

Butcher Marc Reyes, head of Eli's Manhattan's meat department, tells you what you need to know before you order, buy and cook your holiday turkey.

Paul Greenberg, author of Four Fish: The Future of the Last Wild Food, talks with us about what will happen if we continue to catch, cook, and eat whatever we want.

Norman Kornbleuth, founder and owner of Broadway Panhandler, tells us what we need to know about choosing, buying and taking care of our kitchen knives.

David Graves of Berkshire Berries and the originator of N.Y.C. Roof-Top Honey, talks with us about city beekeeping, cooking with honey, and why bees are disappearing.

Arthur Schwartz, author of The Southern Italian Table, talks with us about the traditions, flavors and pleasures of southern Italian cooking.

Alan Kaufman of The Pickle Guys on the subject of all things pickled.

Bonnie Slotnick of Bonnie Slotnick Cookbooks tells us why we collect and treasure cookbooks.

Andy Fisher of Astor Wines & Spirits/Astor Center gives us "Wine 101" for the city cook.

Steven Jenkins talks about his new memoir, The Food Life, his 30 years in the New York food world, and how he helped make Fairway the granddaddy of all New York food markets.

Rob Kaufelt, the proprietor of Murray's Cheese and one of New York's top cheese mongers, tells us all about chevre.

Award-winning cookbook author Barbara Kafka talks with us about successful and flavorful microwave cooking and much more.

In his wonderful new cookbook, Arthur Schwartz brings us favorite Yiddish recipes and the traditions of Eastern European food.

Wild Edibles' Steve Schafer gives us a primer on sustainability, wild versus organic, and other important seafood-buying facts.

PBS host Mary Ann Esposito tells us more about modern Italian cooking and the traditions of winter pastas.

Mary Ann Esposito, host of PBS's Ciao Italia, talks about her newest cookbook, Ciao Italia Slow and Easy, and the delicious tradition of Italian slow cooking.