The Menu
Interviews with top chefs, food innovators, and producers. Discover ingredients, trends, and stories shaping the world of food and drink.
Latest Episodes
From Mexico with love
The world is discovering mezcal but how much is the international boom changing the industry in Mexico? Plus: why wine from the Greek island of Kefalonia is worth a try and a round-up of…
Perfect music-festival food
We’re in Helsinki to hear how one music festival has doubled up into a culinary event, we meet one of New York’s most famous pizza connoisseurs, Frank Pinello, and we find out how farmers…
The new wave of British cooking
Merlin Labron-Johnson, one of the UK’s youngest Michelin-starred chefs, talks to us about his cooking principles. Plus: top tricks to fight food waste and London’s unique ice-cream exhibition by Bompas & Parr.
Truffle hunting in Australia
We ask what makes for a great restaurant bar and go hunting for truffles in Australia, where the industry is booming. Plus: a round-up of the week’s top US news from our friends at…
How to feed a Tour de France cyclist?
We’re at the Tour de France where chefs are trying to ensure cyclists get the 10,000 calories they need every day to compete. Plus: South Tyrolean top chef Norbert Niederkofler’s ‘Cook the Mountain’ philosophy…
Chicken and charcoal
Matt Abergel of Hong Kong’s Yardbird restaurant talks about the secrets to quality chicken and how his dining spot gained a cult following. Also, a look at Santa Fe’s unique beer products, plus the…
Anissa Helou
World-renowned writer and chef Anissa Helou’s look into the food culture of the Islamic world, how Brazilian acai berries became a global nutrient phenomenon, plus a little-known wine region in Portugal that deserves more…
Foods for enjoying life
The Melbourne concept store and restaurant that focuses on making customers feel good, recipes that make use of the whole fish and Italian star chef Massimo Bottura’s food festival project.
Best in class
Top chefs Jean-Georges Vongerichten and Fredrik Berselius on what makes for a great restaurant. Plus: why it’s Albert Adrià’s turn to be in the spotlight.
Bagel bonanza
North American lessons on great bagels, foraging for rare ingredients in Ontario and the week’s top headlines from Italy.
