It is fairly clear that I was sceptical of the merits of Nathan Myhrvold's Modernist Cuisine: The Art and Science of Cooking. After the fact, I thought I should probably give Nathan the right to reply and asked him if...

As flagged yesterday, I got to speak to David Sax tonight and you can listen to the podcast below. He is undoubtedly committed to the cause of saving the deli and his recipe isn't so complex: stick to doing the...

I had intended that I'd record my interview with Shaun, write it up and just put snippets of our chat as recordings on the site. However, I enjoyed the call so much, and he's so brilliantly frank about himself and...

I was delighted to be able to speak tonight to Claudia Roden. She is an exceptionally friendly and gracious lady who has a fantastic knowledge and love of the food she writes about. Listen to the podcast to learn about...

Phil Mossop and Nuno Mendes are doing amazing things at Bacchus. They're also both incredibly nice people. In my chat with them today Phil says there's no ego at the restaurant, it is hard to believe but could well be...

From everything I have read and seen of Giorgio Locatelli, I got the impression he was a nice guy. My chat with him has confirmed that. We talked about a number of issues, ranging from the relative influences of his...

I've just had a great chat with Michael Ruhlman. He laid into celebrity chefs, including a warning that Gordon Ramsay cannot afford to be dull at The London in New York. He reassured me that Thomas Keller has found his...

Tonight I went international and interviewed Aki Kamozawa and Alexander Talbot of the blog Ideas in Food, as previously touted. I have followed their blog for some time and cannot fathom why they haven't got wider recognition. I cannot claim...

I think it went rather well. It, is the first, hopefully not the last, Silverbrow podcast. As previously announced, Dan Lepard was the man at the other end of the phone. He is one of the UK's best bakers and...