Fat

From The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters American Public Media

This week we have a conversation between Michael Ruhlman, author of The Book of Schmaltz, and celebrity chef Andrew Zimmern about cooking with fat, the Sterns join us with their take on the best regional American pizza, Bon Appétit’s Adam Rapoport teaches us a simplified duck confit recipe, and travel and food writer Anya Von Bremzen talks about her memoir, Mastering the Art of Soviet Cooking.

Broadcast dates for this episode: