FROM THE EDITOR

ONE OF THE few comforts I’ve discovered during the pandemic—perhaps because of the void left after Anthony Bourdain’s untimely death—has been actor Stanley Tucci’s excellent food series, Searching for Italy.

In each episode, Tucci explores the country’s regional cuisines. It’s fitting material for the acclaimed actor, who decades ago worked in a restaurant kitchen under the tutelage of chef Gianni Scappin (who also taught Bourdain). As Tucci notes in his new memoir, , creating a cooking show or culinary-driven documentary “requires very particular talents, energies, and skill sets, which I have been slowly learning over many years.”