This week Rick and Steve sit down with Kevin Boehm, one half of the successful BoKa Restaurant Group and talk about restaurant design, chef-driven restaurants and the work that goes into becoming a successful restaurateur.

There are many different way to write a cookbook.  This week on The Feed Podcast, TV host, food writer and author Nigella Lawson joins Steve Dolinsky and Rick Bayless to talk about the comforting food of  her new cookbook, Simply Nigella: Feel Good Food.

Rick travels to Mérida,Yucatán to talk with David Sterling, founder of Los Dos, the first school in Mexico devoted exclusively to the tastes and traditions of Yucatan.  His debut effort Yucatán: Recipes from a Culinary Expedition received a James Beard Award this year.  They speak about the cuisine of the region and the years long expedition he took to write it.

Travel to Tuscany with Rick Bayless as he sits down with Faith Willinger, food writer, author of Adventures of an Italian Food Lover and other books on Italian cuisine, chef and Italian food enthusiast, as they have a meal that represents flavors from all over Italy.

It is the time for summer BBQ, so Rick speaks with Adam Danforth, author of two books on Butchering. They talk  at the Chef Boot Camp for Policy and Change about sacred reverence and process of slaughtering and butchering an animal.

Rick Bayless just got back from the preeminent culinary event, the Aspen Food and Wine Classic, where he met up with chef Ricardo Zarate and had a taste of Peru.

Here's the ultimate food Lover's bucket list.  Rick Bayless talks with former New York Times Food Critic, Mimi Sheraton about her newest book 1,000 Foods To Eat Before You Die: A Food Lover's Life List

Being inspired by two new Southern themed cookbooks, Steve heads to Big Jones, in Chicago's Andersonville neighborhood to speak with chefs Hugh Acheson, author of The Broad Fork - Recipes for the Wide World of Vegetables and Fruits and Paul Fehribach, author of The Big Jones Cookbook about taking the flavors of the south to the next level.

The U.S. confections industry generates about $35 billion worth of business, and every year, the The National Confectioners Association (NCA) holds its annual Sweets and Snacks Expo at McCormick Place, in Chicago, adjacent to the National Restaurant Show. This week, Steve roamed the show floor to talk with attendees as well as some buyers, to learn about what’s new in sweet and salty snacking.

Revolutionary restaurateur and Founder of Lettuce Entertain You Enterprises, Richard Melman, is going to be honored with a Lifetime Achievement Award at the James Beard Foundation Awards next week in Chicago.  Rick and Steve sit down to talk to him about his successes, concept and chef-driven restaurants and what is next for him.