We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We sit down with Nigella Lawson to talk studying abroad, her favorite comfort food, and Nigellissima, her latest cookbook inspired by Italian cuisine.

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We chat with Greg Graft of Grateful Greens about urban farming, keeping herbs in your kitchen, and kale salad.

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We catch up with the lovely ladies of Canal House Cooking. 

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else

Today: David Ellner of the cooking app Panna talks with us about his new video-cooking magazine.

The best products come from frustrated consumers. And so is the story of David Ellner, a home cook who became frustrated by not knowing if his dishes, made from cookbooks by chefs, were coming out exactly as they were intended to. There is much more to it -- the fact that he has a background rooted in the music industry, his work on American Idol -- but this story circles back to that one frustration. His solution? To make an app for that. Panna is what resulted -- and praise for it is spreading almost as quickly as artisanal chocolate and small-batch kombucha have in Brooklyn. In what is referred to as the first video-cooking magazine, iPad-owners are invited inside the kitchens of well-known chefs (Anita Lo, Rick Bayless, among many) for a cooking lesson.

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

When we think of spice these days, the name Lior Lev Sercarz isn't far behind. Known as the spice master to the stars, Sercarz has forged his own Silk Road from of the streets of Manhattan, peddling his blends to restaurants like Le Bernardin and Daniel. If you walk into his spice shop, La Boîte à Epice, Lior will happily talk you through spice, and then weather, and then whatever you like, really. He's so approachable, so interested, you might forget for a moment how busy and accomplished he really is. (He published his new book, The Art of Blending, in just six months.) 

We chatted with Lior about life, cooking, and how our spice racks have power well beyond salt and pepper. And because he's so nice, he's giving away his new book to one lucky commenter! See below for the scoop. 

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We chat with Jen Causey, a Brooklyn-based photographer (and former Food52 contributor!) whose new book, Brooklyn Makers: Food, Design, Craft, and Other Scenes from a Tactile Life documents the artisans behind Brooklyn's creative renaissance. 

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: Adam Roberts catches up with us over a virtual cup of coffee.

If you've ever opened an internet browser with a food blog as your destination, chances are you're well acquainted with Adam Roberts. He's been blogging as the Amateur Gourmet since 2004 -- he's a veteran at this point, a wise cook, toeing the line between amateur and full-on professional. 

His recent publication of Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks is only further evidence of his skill, and of our inkling that Roberts long graduated from the kitchen fumblng his title might suggest. 

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We talk to chef and artist Michael J Cirino about the love of collaboration and his group A Razor, A Shiny Knife.

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else. 

Today: We talk history and the top 3 kitchen advances of all time with Bee Wilson, author of the new book Consider the Fork: A History of How We Cook and Eat.

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: Shauna James Ahern on her new gluten-free Thanksgiving iPad app, the ultimate go-to guide for a deliciously wheat-free Thanksgiving -- plus, a giveaway!