Do you consider a restaurant to be a business? Is the chef an artist or a craftsperson turning out identical versions of the same thing? What is your expectation from a restaurant? Adam Reiser has been a part of the wait staff in many high-end restaurants. He has seen many catastrophes happen. And he shares his experiences and his ideas about guests and guest comportment in his new book, The New Rules of DIning Out: An Insider’s Guide to Enjoying Restaurants. Listen to our conversation. It’s on Tip of the Tongue.

Adam Reiner is a James Beard Foundation award-winning writer. Calling on his previous experience as part of the wait-staff at restaurants, he now writes about food for many publications.

When you are looking for a quick way to perk up your cooking, just grab Milk Street Shorts: Recipes That Pack a Punch , a new book from Milk Street. We talk to J.M.Hirsch, James Beard Foundation award-winning writer and Editorial Director at Milk Street about the book and its recipes, with ideas inspired by the library of recipes developed from 10 years of Milk Street. We talk about shortcuts, quick fixes, and my favorite tip from the interview - using an overturned sheet pan on top of cauliflower steaks to cook both sides at once.

You’ll find lots of ideas and inspiration in the book. J.M.’s enthusiasm for deep flavor is contagious. Listen. It’s on Tip of the Tongue.

Dedra Faine is a hospitality maven. But hospitality to her includes love and connection. And when she plans for a public event, these same elements are present. Even if you don’t need her services you can learn abouth her attitudes and priorities from her books.

Her new book is A Breath of Grace: Embracing the Spiritual Gift of Hospitality. We talked about this and more. Listen. It’s on Tip of the Tongue.