332: New York Times Restaurant Critic Pete Wells Speaks Out

Email a Friend
This week, we talk to the man who some would say has the most coveted job in the food industry: New York Times restaurant critic Pete Wells. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about how Yotam Ottolenghi is changing our most basic ideas about cooking and eating. Then we’ll head into the test kitchen to learn how to make the best slow-roasted bone-in pork rib roast. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired November 6-13, 2014. Available for rerun September 1-7, 2016