From the Archive: Parmigiano-Reggiano: Chef Christian Petroni & Ambrosi Food USA

Truffles: Rowan Jacobsen & Sabatino Truffles: Truffles are a rare and prized ingredient. They can be described as having a powerful aroma, euphoric smell and intoxicating flavor. This season in particular, truffle prices are skyrocketing. Rowan Jacobsen, author of "Truffle Hound: On the Trail of... by Ingredient Insiders: Where Chefs Talk

60 min listen

Scallops: Daniel Boulud, Bristol Seafood & The Right Scallops by The Chefs' Warehouse: Scallops are easy to love. The luxurious and delicate seafood dish is versatile in nearly every cultural cuisine where it can be dressed up with different flavors. Among the most well-known scallop dishes is “Sea Scallops in Black Tie,” crafted by... by Ingredient Insiders: Where Chefs Talk

48 min listen

Greek Olive Oil: Doug Psaltis & ILIADA: Chef and restaurateur Doug Psaltis of Chicago's Andros Taverna opens up about his heritage and passion for Greek cuisine and the versatility Greek olive oil plays in his cooking. He shares his experiences using different olive oils in some of the... by Ingredient Insiders: Where Chefs Talk

47 min listen

Mozzarella: Nancy Silverton & Di Stefano Cheese: Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned dairy company... by Ingredient Insiders: Where Chefs Talk

32 min listen

Kelp: Victoria Blamey & Atlantic Sea Farms: Kelp, a type of edible seaweed, is starting to catch on as more chefs are incorporating the ingredient on their menus. Groundbreaking chef Victoria Blamey opens up about her creativity with the nutrient-rich saltwater vegetable and how her Chilean... by Ingredient Insiders: Where Chefs Talk

44 min listen

Ramen Noodle: Ivan Orkin & Sun Noodle: Self-described ramen junkie Ivan Orkin, owner of Ivan Ramen, shares the philosophy of the ramen noodle – from falling in love with the ramen noodle in Tokyo, Japan to opening up his famed slurp shop in New York City. Sun Noodle President Kenshiro Uki... by Ingredient Insiders: Where Chefs Talk

35 min listen

Panna: Hallie Meyer & Five Acre Farms: Ice cream aficionado Hallie Meyer, founder of New York City's Caffè Panna, is serving ice cream with a twist using some of the best Italian and local ingredients available. She shares where her obsession with panna comes from, opens up about her... by Ingredient Insiders: Where Chefs Talk

53 min listen

Oregano: Sasha Grumman & The Chefs' Warehouse Spices: Oregano is often considered an underrated ingredient despite people using it for thousands of years to add flavor to dishes and to treat health conditions. Houston-based chef Sasha Grumman reveals why oregano is the secret ingredient to her focaccia... by Ingredient Insiders: Where Chefs Talk

33 min listen

Vanilla: Natasha Pickowicz & Nielsen-Massey: Pastry chef Natasha Pickowicz is passionate about vanilla – where it comes from, how it’s made and its versatility. She was nominated for three James Beard awards as the former executive pastry chef at New York City’s Flora Bar and Café Altro Paradiso... by Ingredient Insiders: Where Chefs Talk

48 min listen

Tomatoes: Dan Richer & Mutti Pomodoro: Dan Richer, Chef & Owner of Razza Pizza Artigianal, details the art of tomatoes and how the ingredient is key to pizza making. He breaks down the variation among tomatoes from California to Italy and the several components he looks for when tasting... by Ingredient Insiders: Where Chefs Talk

41 min listen

Brown Sugar: Auzerais Bellamy & Wholesome Sweeteners: Brown sugar is an ingredient with widespread use contributing a dark sweetness to both baked goods -- and savory dishes for sweet sauces and glazes. Its distinctive brown color due to the presence of molasses adds depth in flavor -- and has been a... by Ingredient Insiders: Where Chefs Talk

30 min listen

Grana Padano: Grist Provisions & Atalanta: If Parmigiano-Reggiano is considered the “King of Cheese,” let’s call Grana Padano the “Queen of Cheese.” What are the key differences? Price, age and milk fat. Grana Padano, a milder and less complex version of Parmigiano-Reggiano, is the number one... by Ingredient Insiders: Where Chefs Talk

31 min listen

Kalamata Olives: Einat Admony & Siouras: Kalamata olives are a classic Mediterranean flavor that are commonly served as table olives, in a Greek-style salad or featured in tapenades that can be spread on warm pita bread. Chef Einat Admony is the ultimate balaboosta ("perfect housewife" in... by Ingredient Insiders: Where Chefs Talk

31 min listen

Caviar: Michael White & Sasanian Caviar: Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed... by Ingredient Insiders: Where Chefs Talk

39 min listen

Pasta: Michele Casadei Massari & Felicetti: Boxes of dried pasta -- in all shapes, sizes and textures -- are a staple in kitchen pantries around the world. Italian Chef Michele Casadei Massari of New York City’s Lucciola boils down the differences between dried pasta and fresh pasta. Both are... by Ingredient Insiders: Where Chefs Talk

38 min listen

Burgers: Eric Greenspan & Allen Brothers: Eric Greenspan aka Chef Greeny is a self-described creator and curator of delicious – and he knows a thing or two about burgers as a partner behind MrBeast Burger and acclaimed chef of Los Angeles restaurants The Foundry and Patina. He is leading the... by Ingredient Insiders: Where Chefs Talk

43 min listen

Parmigiano-Reggiano: Christian Petroni & Ambrosi Food USA: Christian Petroni, chef and TV personality, shares his love for parmesan cheese, what he refers to as the "undisputed king of cheese." He walks through its flexibility and versatility, from grating and microplaning to shaving and slicing. Giacomo... by Ingredient Insiders: Where Chefs Talk

35 min listen

Prosciutto: Eataly's Tess McNamara & Prosciutto di Parma: Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head... by Ingredient Insiders: Where Chefs Talk

51 min listen

Introducing Ingredient Insiders: Inside the minds of the world’s top chefs and the ingredients that inspire them in the kitchen. Join The Chefs’ Warehouse’s John Magazino and Andrea Parkins on a culinary journey with leading food makers. In partnership with The Chefs' Warehouse, a... by Ingredient Insiders: Where Chefs Talk

2 min listen

What's In Your Pantry?: A favorite question to ask guests on the program is "what's in your pantry?" It's an insider look into the ingredients and pantry staples that top chefs, acclaimed food writers and more have in their home kitchens. Expect these special bonus clips in... by Ingredient Insiders: Where Chefs Talk

6 min listen

Fried Chicken: Lee Schrager & Freebird Chicken: Fried chicken is a global fanfare. The crispy, savory dish is enjoyed around the world, and nearly every country has a different spin on how to prepare it. Few know more about fried chicken than Lee Schrager, the creator and force behind the South... by Ingredient Insiders: Where Chefs Talk

35 min listen

Feta: Charles Bililies & Kolios Greek Dairy: Feta is having a moment thanks to a TikTok feta pasta recipe. But the soft, salty and briny block of cheese has been around for centuries, and nearly every Greek meal incorporates it in some manner. Charles Bililies is the founder and CEO of Souvla, a... by Ingredient Insiders: Where Chefs Talk

29 min listen

Lemons: Ruth Reichl & Manicaretti Italian Foods: From the juicy pulp to the zesty peel, lemons balance the flavors of both sweet and savory dishes, adding acidity and brightness to just about every meal. It is one of the most essential ingredients for novice cooks and professional chefs alike.... by Ingredient Insiders: Where Chefs Talk

56 min listen

Ricotta: Missy Robbins & Calabro Cheese: Acclaimed chef Missy Robbins of Lilia and Misi restaurants in Williamsburg, Brooklyn, shares her affinity for ricotta cheese, produced by Calabro, and her many dishes inspired by the ingredient. She also opens up about her background specializing in... by Ingredient Insiders: Where Chefs Talk

40 min listen

Pastrami: Nicky Liberato & Schaller & Weber: Pastrami sandwiches are the quintessential dish at traditional Jewish delis, which are few and far between in this day and age. The smoked and cured deli meat is seasoned with a flavorful spice, served in delicate slices. Chef Nicky Liberato has his... by Ingredient Insiders: Where Chefs Talk

32 min listen

Maple Syrup: Jamie Bissonette & McClure's: Maple syrup is made from the sap of sugar maple trees found primarily in North America. It is used to sweeten many dishes, from pancakes and waffles to bacon and salmon. Boston-based restauranteur and award-winning chef Jamie Bissonnette of Toro,... by Ingredient Insiders: Where Chefs Talk

30 min listen

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to... by Ingredient Insiders: Where Chefs Talk

85 min listen

What's In Chef Brad Rubano's Pantry?: Chef Brad Rubano of Seaspice Miami reveals his favorite ingredients and go-to staples in his home pantry. You can find all the pantry staple ingredients at The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality... by Ingredient Insiders: Where Chefs Talk

4 min listen

What's In Eataly's Tess McNamara Pantry?: Eataly's Tess McNamara, head of salumi and formaggi, shares the mouthwatering ingredients found in her kitchen pantry at home with partner Chef Hillary Sterling of the critically acclaimed Ci Siamo restaurant in New York City. You can find all the... by Ingredient Insiders: Where Chefs Talk

4 min listen

Pepperoni: Anthony Falco & Ezzo Sausage Co.: Pepperoni is among the most popular pizza toppings in America. The spicy sausage made from cured pork and beef is seasoned with paprika or other chili pepper. In recent years, cupping pepperoni has become a fan favorite, especially on social media.... by Ingredient Insiders: Where Chefs Talk

31 min listen

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From the Archive: Parmigiano-Reggiano: Chef Christian Petroni & Ambrosi Food USA

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