Dinner parties are having a moment again; where homemade meals feel almost radical in our fast-paced world. But this isn’t the first time they’ve surged back into American life. Reporter Otis Gray visits three New York dinner parties where we learn it’s never just about the food.

Inspired to host your own dinner party? Check out our website for this list of dishes that are sure to wow.

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What happens when two chefs, Yia Vang and Colby Rasavong, inherit a fraught history and decide to cook their way through it? In this episode, reporter Ngoc Bui takes us inside a Hmong-Lao dinner where they use food to open conversations about a complex past and explore how a new culinary vernacular can bridge generations.

Check out our recipe for Hmong Grilled Hilltribe Chicken with Kua Txob, inspired by Yia Vang, and this classic Laotian recipe for Nam khao!

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What happens when food travels with a diaspora? Reporter Kat Chow thought her family’s corned beef stew was a Chinese take on an Irish dish...until she discovered its true origins. In this episode of Proof, Kat traces the unexpected route that luo song tong—Hong Kong-style Borscht—took across continents and generations.

Craving a hearty beef stew? Check out this recipe on our website.

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The way wild mushrooms make it to your plate defies almost every rule of the modern food system. Unlike most produce, wild mushroom cultivation isn’t easily scalable, predictable, or consistently regulated. Instead, a web of small-scale, often hidden systems connects wild fungi to the commercial marketplace, including one that operates deep in the forest. Reporter Sarah Vitak embeds with mushroom foragers to understand this mysterious supply chain.

Foraged some mushrooms? Consider making our Wild Mushroom Lasagna, which uses oyster, shiitake, and chanterelle mushrooms.

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Today’s story, from Dan Pashman and The Sporkful, is about the people behind New York’s hot dog carts, and one man’s fight to keep his spot. From street corners to museum steps, street vending is a grind that is shaped by city politics, impossible permits, and everyday hustle. In this episode, we meet Dan Rossi, a Marine vet who’s spent nearly 20 years guarding his cart outside The Met, the most coveted location for selling a hot dog in New York City, and fighting for his right to stay.

Listen to and learn more from The Sporkful on their website.

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Is the mushroom foraging business as innocent as it seems? What does it take for two cultures at odds to come together to make the ultimate fusion cuisine? How does the development of a viral cookie recipe work here at America's Test Kitchen? We answer these questions and more on the new season of Proof.

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In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.

Episode three investigates the mysterious final chapter of James Hemings' life, exploring the unanswered questions surrounding the death of one of America's first great chefs. We also examine his undeniable legacy and the widespread impact of his cooking on modern day American cuisine and traditions.

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In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.

Episode two meets Hemings back at Monticello where his cooking became the backdrop to some of the most pivotal moments of Jefferson's political career and our country's history; all the while training his brother Peter in exchange for his freedom.

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In this three-part series, reporter Otis Gray explores the extraordinary life of James Hemings; the enslaved chef who forever changed American cuisine.

Episode one traces James’ early years at Thomas Jefferson’s Monticello, his journey to becoming the first American to train in the kitchens of Paris, and the pivotal choice that would ultimately shape his future and his freedom.

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Many meat eaters might have experienced a phenomena called the meat paradox, where we acknowledge our love animals--like beef, or cow--but we...eat them. Reporter Avery Thompson faces the paradox head-on at a farm in Oklahoma. (We discuss death, animal slaughter, and other sensitive topics in this episode, so listener discretion is advised.)

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What does it take to serve a dinner in first class at 37,000 feet? And are we in a new golden age of fine dining on airplanes? Reporter Emily Siner reports.

Want to channel your inner first-class diner? Check out our breakdown of different kinds of caviar here.

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