Evan Funke knows more about pasta than, like, anyone. (Photo: Courtesy of Felix.)

We recently celebrated our 50th episode of the Food Republic Today podcast! In honor of the monumental episode, we put together a delightful compilation of clips from some of our favorite interviews. Listen below!

Since launching the podcast, we’ve invited chefs, sommeliers, writers, distillers, musicians and even movie directors to join us in conversations about women in the restaurant industry, the #MeToo movement, natural wines, pasta-making with Italian grandmothers, gentrification, racism and much, much more. …

Mezcal Unión is distilled on pelanques like this one in the Oaxacan desert. The brand hosted guests here during a recent trip, part of a day of hiking, drinking, roasting agave and dancing.

by Richard Martin

People talk about Oaxaca like it’s a mystical place. Like on your first night there you’ll experience some hint of magic and it’ll guide your journey and you’ll go home feeling not so much refreshed but changed. Maybe the world will be a little clearer. Maybe you’ll see in the Technicolor of the craft-made spirit animals you see street vendors selling in the square outside the Templo de Santo Domingo. Or maybe you actually haven’t managed to leave Oaxaca yet.

Me, I went for the mezcal and to check out the peeling-paint pastel décor and to warm…

Amanda Cohen is the executive chef and owner of the almost decade-old Dirt Candy. She’s also become outspoken about gender inequality in the restaurant world.

Amanda Cohen made a bold statement in the days following the revelations about John Besh’s sexual harassment scandal, writing on Esquire.com that it was now time for the media to pay more attention to women in the industry. That was back in early November, and since that article went viral, well, a lot has happened. Like, most notably, the still-unfolding sexual harassment allegations against Mario Batali and Ken Friedman, who co-owns restaurants with April Bloomfield.

Cohen, the executive chef and owner of New York City’s Dirt Candy, deserves to be known for her cooking, as well as for being a…

by Richard Martin

I’m not going to lie: A business decision spurred the launch of Food Republic Today, our daily podcast. At a time when print and digital media is still struggling to convert audience into dollars, podcasting offers more promise. That doesn’t mean it’s easy, and podcasting is an increasingly crowded space to be sure, but we saw an opportunity.

There are several great weekly podcasts covering various areas of the food world — I’m a fan of The Splendid Table, Prince Street Podcast, House of Carbs, Eater Upsell and at least a few from the Heritage Radio Network…

One of the classrooms at NYC’s Institute of Culinary Education.

by George Embiricos

After almost five years spent working on the editorial team at Food Republic, I devoted my last nine months to a full-time, graduate-degree program studying Restaurant Management at the Institute of Culinary Education in New York City. While in school, which was targeted towards eventual first-time restaurant owners, I learned about the day-to-day operations of the business side of restaurants via units such as menu design and concept, marketing, food safety, staff management, purchasing, financials and accounting and wine certification. Though the program was intended to be taken over the course of two years, I opted for…

Elmhurst Milked has a long list of solid reasons

Once a dairy plant, Elmhurst Milked now cold mills four types of nut milk. (Photos courtesy of Elmhurst Milked.)

by Tiffany Do

From big dairy to completely plant-based vegan nut milks, Elmhurst Milkedhas done a total 180°.

For 90 years, Elmhurst Dairy, owned by brothers Max and Arthur Schwartz, processed dairy from local farms and delivered milk to New Yorkers. Fast-forward to 2016, CEO Henry Schwartz, son of Max, changed the company’s name and flipped facilities that once pasteurized milk and made yogurt into a home for mills. They grind cashews, almonds, hazelnuts and walnuts with water, then press and filter it. The final product is bottled up and shipped as Elmhurst’s cold-milled nut milk. …

Stir a little mascarpone into simple tomato sauce for…creamy tomato sauce! But wait, there’s more. (Photo: enerva/Flickr)

by Jess Kapadia

I’ve been cooking with mascarpone, and I can’t recommend it enough. Right off the bat, let’s get into what mascarpone actually is — other than the sweet star of The Tiramisu Show. Originating in Italy, it’s a cultured, strained dairy product like creme fraiche and cream cheese, with a high fat content and extra-creamy consistency. If that sounds delicious, it’s because it is.

Here’s how it began. A few months ago, I accidentally grabbed a container of Vermont Creamery’s mascarpone, thinking it was the Temp-Tee cream cheese next to it in the refrigerated section, and didn’t realize…

Daniel Giusti founded Brigaid to help improve public school food in the U.S. He gave up a high-profile job as the chef at Rene Redzepi’s Noma to do so.

by Richard Martin

A story about Daniel Giusti could start with his unlikely rise to running the kitchen at Noma when it was the top-rated restaurant in the world, or with the day he approached his boss, Rene Redzepi, to tell him that he was quitting as head chef. Or it could begin with Giusti’s unexpected nomination as one of 10 finalists for the 2017 Basque Culinary Prize, which awards $111,000 to innovators who work to propel society in a better direction (the award went to Colombian chef Leonor Espinosa). …

Chef Seamus Mullen has a simple, effective list to keeping your kitchen (and body) as healthy as possible.

by Seamus Mullen

Seamus Mullen is one of the most outspoken voices in favor of healthy food within the celebrity chef world. His latest book, Real Food Heals, is a follow-up to 2012’s Hero Food, which seeks to teach home cooks how to make the most nutritionally dense food while leaving out the stuff that slows you down. Mullen continues to chronicle his journey to healthful living through delicious food. Looking for a slimmer waistline and an energy spike? Follow Mullen’s healthy kitchen guidelines — they’re not hard! — and usher in a new era of nutritional prowess.

“When I…

Baker Ellen King wants to bring back heritage grains for the people, farmers and environment. (Photos courtesy of Hewn.)

by Tiffany Do

Cozied up in the Chicago suburb of Evanston, Illinois, Ellen King is baking breads that she traveled through time to conceptualize.

Unlike conventional loaves found in grocery stores across America, the breads at King’s bakery, Hewn, are baked with heritage wheat varieties like Orleans, Rouge de Bordeaux, White Sonora and Turkey Red, all of which she was able to track down with the help of old farmers’ journals. Akin to a mad scientist crossed with a historian, King made her latest loaf with a grain that nearly went extinct. Working with specialty grain farmer Andrea Hazzard, she…

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