Food 101, now in its fifth season, proudly features Lindsey Masterman—Founder and CEO of Cucina Fantasma—as our special guest. In this engaging episode, Lindsey shares the story behind building her culinary brand, the creativity that fuels her vision, and the real-world lessons she’s learned as a food entrepreneur. From innovation in the kitchen to leadership in business, her journey offers listeners inspiration, insight, and a taste of what it truly takes to turn passion into a successful food venture.

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Food 101, now in its fifth season, celebrates the artistry of Italian cuisine by featuring three beloved classics: Prosciutto e Melone, Fettuccine Alfredo, and Tiramisu. This episode brings listeners on a flavorful journey, starting with the refreshing contrast of sweet melon and salty cured ham, followed by the rich, velvety comfort of perfectly coated fettuccine. To complete the experience, we explore the layered decadence of tiramisu, a dessert that embodies both tradition and indulgence. Together, these dishes showcase Italy’s gift for transforming simple ingredients into unforgettable culinary moments.

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Abstract Essay, now in its fifth season, features David Stephan, Vice President of Truehope, as my guest. In this enlightening episode, we explore his work with Truehope and their groundbreaking use of micronutrients to support mental wellness. David explains how specific vitamins, minerals, and essential nutrients play a crucial role in stabilizing mood, improving cognitive function, and strengthening overall emotional health. Through research, personal experience, and real-world testimonies, he highlights the transformative potential of micronutrient support in addressing mental health challenges. Our conversation offers listeners a powerful and holistic perspective on healing, resilience, and the science behind nutritional balance.

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Food 101, now celebrating its fifth season, highlights a delectable trio of iconic Italian dishes that showcase the heart of regional cuisine. This episode dives into the rich and comforting Osso Buco alla Milanese, a slow-braised masterpiece of tender veal shanks. We then explore the fresh, vibrant simplicity of Bruschetta al Pomodoro, a timeless appetizer bursting with ripe tomatoes and aromatic basil. To complete the culinary journey, we savor the sweet indulgence of Cannoli Siciliani, filled with creamy ricotta and wrapped in a crisp pastry shell. Together, these dishes embody the depth, tradition, and irresistible charm of Italy’s beloved food culture.

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Evan Nadler

A Childhood Obesity Treatment Pioneer on a mission to transform the lives of 100 million people battling this disease.

For over 60 years the conventional wisdom regarding weight control has been a simple energy equation: calories in versus calories out. If one eats more calories than one burn, weight is gained. The corollary is that if one burns more calories than taken in, weight will be lost. Yet diet and exercise programs have failed over and over at both treating individuals with excess weight, and combating the obesity epidemic. Why, because we have been ignoring the complex mechanism behind weight control that the human body has devised to defend its weight and how difficult it is to overcome those mechanisms. I’ve spent my entire academic career treating children with obesity and also studying how fat cells and other organ systems in the body respond to excess weight. I’ve come to realize some basic facts about weight gain and obesity, that everyone should know:

1. Obesity is a disease and not a lifestyle choice.

2. It looks the same on the outside for everyone who has it, but it comes from many different pathways on the inside.

3. Much, if not most, of obesity risk is inherited and not due to factors people are often blaming such as poor food choices or lack of exercise.

3. Individuals have to focus on both prevention and treatment, especially if they are at high risk for developing obesity which is something that can be assessed.

4. Health and weight are not inextricably linked.

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Food 101 Review, now in its fifth season, spotlights three beloved Italian classics—Fagioli Soup, Arancini, and Panna Cotta—as our featured recommended recipes. This episode guides listeners through each dish’s regional roots, essential ingredients, and hallmark techniques, offering both beginners and seasoned home cooks a clear path to mastering authentic flavors. From the comforting richness of slow-simmered beans to the crispy indulgence of Sicilian rice balls and the silky elegance of a perfectly set dessert, these recipes showcase the depth and diversity of Italy’s culinary tradition. Whether you’re exploring new dishes or refining your skills, this curated trio delivers a satisfying journey through Italy’s timeless cucina.

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Wrangling the Doubt Monster: Fighting Fears, Finding Inspiration

Cooking isn't just an art, it's a science―150 fascinating food facts to make you a better cook

Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship.

Learn food science―how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you're cooking.

Inside 150 Food Science Questions Answered you'll find:

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Food 101, now in its fifth season, takes listeners on a flavorful journey through Italy’s most beloved pasta creations. This season features iconic dishes such as Spaghetti alla Carbonara, a creamy Roman classic made with eggs, cheese, and pancetta; Penne all’Arrabbiata, known for its bold, spicy tomato sauce; Lasagna alla Bolognese, layered with rich meat ragu and velvety béchamel; and Pasta alla Norma, a Sicilian favorite that combines eggplant, tomato, and ricotta salata. Each episode dives into the history, ingredients, and culinary artistry behind these timeless recipes, celebrating the soul of Italian cuisine one plate at a time.

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