Food People by Bon Appétit

Anyone with a television spent the '90s enthralled by the larger-than-life essence of chef Emeril Lagasse. On today's episode, we sit down with him to talk cooking for Julia Child (yes, he was nervous) and who he'd rather binge-watch: Ina Garten or Guy Fieri. Learn about your ad choices: dovetail.prx.org/ad-choices

'Tis the season to stuff your face—specifically, to stuff your face with all those cookies, pies, and cakes. Food director Carla Lalli Music and senior associate food editor Claire Saffitz break down everything you need to conquer your holiday baking plans. Learn about your ad choices: dovetail.prx.org/ad-choices

Chef Magnus Nilsson runs the kitchen at the Michelin-starred Fäviken, one of the world's most isolated restaurants, in Järpen, Sweden. Tickets to Nilsson's dinners sell out constantly, but now anyone can experience the pleasures of Nordic cooking, thanks to his 768-page new book, "The Nordic Cookbook." He joins deputy editor Andrew Knowlton to talk about how Nordic food got its street cred. Learn about your ad choices: dovetail.prx.org/ad-choices

Comedian Marc Maron has interviewed everyone from Keith Richards to President Barack Obama on his hugely popular podcast, "WTF." Today, he joins us in our own podcast studio—this time, in the guest seat—and we find out the man can cook. Learn about your ad choices: dovetail.prx.org/ad-choices

Celebrated cookbook author and TV personality Nigella Lawson joins us in the podcast studio today to talk about her tenth(!) cookbook, Simply Nigella. Learn about your ad choices: dovetail.prx.org/ad-choices

How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving! Learn about your ad choices: dovetail.prx.org/ad-choices

If you consider yourself a baking fiend and know how to work a dough hook, Liz Prueitt of Tartine Bakery and Claire Ptak of London's Violet Bakery are two names you need to know. The pair chat with executive editor Christine Muhlke on today's episode about all things baked goods. Learn about your ad choices: dovetail.prx.org/ad-choices

Most chefs hate brunch. (Cooking eggs at 6 a.m. on a Sunday after Saturday night dinner service? No thanks.) But on today's podcast, a chef who needs no introduction explains why he takes his brunch very seriously—both in his restaurants and at home. Ladies and gentlemen: Bobby Flay. Learn about your ad choices: dovetail.prx.org/ad-choices

On a seaside jungle road in Mexico's Tulum lies Hartwood, a tiny restaurant with no walls, stoves, electricity, or refrigeration. Chef Eric Werner joins deputy editor Andrew Knowlton and executive editor Christine Muhlke to talk about the unique challenges of running a restaurant in the middle of the jungle. Learn about your ad choices: dovetail.prx.org/ad-choices

Chefs Beverly Kim and Edward Kim (no relation) grew up during a time when Korean food was obscure (and sometimes "stinky"). Now, diners are flocking to try their respective takes on modern Asian. Learn about your ad choices: dovetail.prx.org/ad-choices