Massimo Bottura

3.2.18

Massimo Bottura Has a Secret Ingredient for the Perfect Pesto

Pine nuts are freaking expensive, anyway.

2.19.18

Pasta with Mint and Breadcrumb Pesto Recipe

Mint, stale bread, and some ice cubes set this simple pesto apart from any other.

6.21.17

MUNCHIES: The Podcast: Anatomy of Shake Shack

We sit down with Shake Shack's Culinary Director, Mark Rosati, to discuss some of the secrets behind how this popular burger spot runs its operations.

2.1.17

Cooking with Food Waste for Refugees, Recovering Drug Addicts, and Former Sex Workers

We spoke to Canadian chefs John Winter Russell and Jeremy Charles about using waste from the "Supermaket of the Future" to feed one of Milan's poorest neighborhoods.

8.12.16

Olympic Athletes' Leftover Food Is Being Used to Feed Rio’s Poor

Michelin-starred chef Massimo Bottura and social entrepreneur David Hertz have launched a scheme for surplus Olympic Village food to be turned into meals for Rio’s favelas.

6.13.16

Massimo Bottura Is Struggling to Unite Italian Cuisine

"We create an Italian kitchen that is not centered around regions, but is about all of Italy," says the chef. "We unite our own culture."

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4.28.16

Homeless People in Italy Threatened to 'Return to the Streets' After Being Served Vegan Food

When Simone Salvini was called in to help make a healthier menu at a local soup kitchen, he decided to serve vegan food—light, clean, healthy, and notably free of meat. Thoughtful, right?

7.13.15

How Mission Chinese Transformed noma into a Wonderland of Fried Chicken and 'Titanic'

I watched Danny Bowien and Angela Dimayuga transform the world-renowned restaurant noma into a Gonzo-esque space where beautifully composed dishes including koji-fried chicken paired with weed were served alongside the Titanic soundtrack. The...