For almost 30 years, Jimi Yui has designed kitchens for chefs like Eric Ripert and Masaharu Morimoto. He tells Francis Lam about one of the most important tools to successful designing -- knowing how to listen. Writer and reporter Lisa Napoli has been obsessed with the lives of Ray and Joan Kroc, and how the couple created one of the world's most recognizable restaurant brands. Contributor Russ Parsons learns more about the famous power couple. Chef Marcus Samuelsson wants you to expand your pantry and palate beyond European-American food, and embrace a larger world of flavors. He has a few suggestions for the home chef. America's Test Kitchen puts stovetop tea kettles to the test. Lisa McManus joins us to talk about what to look for in a good kettle, and the winner of their equipment review. Olia Hercules shares her passion for cooking with the flavors of the Ukraine. Megan Krigbaum, senior wine editor at Food & Wine, talks about training your palate to taste for tannin, sweetness and oak in wine. And The Washington Post's Bonnie Benwick tracks down an authentic recipe for toum, the otherworldly garlic paste from Lebanon.Broadcast dates for this episode:January 26, 2018

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related