The Science and Misconceptions Behind Food Allergies

Have you ever wondered if you have a food allergy? Doctors John Deledda, M.D. and Edward Zoratti, M.D. join Ann and James to break down the findings of the latest scientific studies on food allergies, including the roles genetics and environment play in food allergies and the potential for misdiagnosis of these conditions.

Jared Gadbaw, the Michelin-starred chef-owner at Oak and Reel, sits down for a conversation with Ann and James, delving into the chapters of his culinary expedition from culinary school to New York City, and ultimately Detroit, where he started Oak & Reel. Gadbaw compares Detroit and New York's food scenes and talks about building trust and pushing the boundaries of the Midwestern palate with seafood and house made pasta.

Detroit chef and social media star Jon Kung sits down with Ann and James to discuss his new book: "KUNG FOOD: Chinese American Recipes from a Third Culture Kitchen."

Ann and James sit down with cousins Emmet and Gino Baratta from Fairway Packing for a conversation about their family business located in Southeast Michigan. They talk about how relationships with chefs are vital to their success, and they discuss the quality focused mindset that began with the generations before them. Tune in to learn what goes into producing and supplying quality meats, from farm to to delivery truck. And get your notepad out, because they're going to teach you a thing or two about how to perfectly prepare that nice steak you just bought.

How would a Chef approach traveling to a country renowned for its culinary excellence? In this episode, Ann sits down with her co-host, Chef James Rigatto, to discuss his recent adventures in Italy—a country that holds food in the highest regard. James shares his practical strategies for planning his trips, including booking flights, indulging in local cuisine and drinks, and finding balance after a week of indulgent dining. Get ready to be inspired as James reveals his secrets for maximizing his culinary journeys in Italy.

Warda Bouguettaya is the visionary chef behind Warda Patisserie in Midtown Detroit. Warda has achieved remarkable success in the culinary world, being named one of Food and Wine's Best Chefs in America in 2022 and receiving the prestigious James Beard Foundation Award for Outstanding Pastry Chef. Warda’s creations are a fusion of Algerian heritage, French flair, and Chinese influences. She talks with Ann Delisi and James Rigato about her path to Detroit, the enduring influence of her mother's cooking, and the thrill of being nationally recognized and celebrated for her delectable pastries.

Sadie Quagliotto of Hip in Detroit, and Vegan pro-artist Jessica Hayes join Ann and James to break down what it means to be vegan. They tackle the subjects of "animal product free" food, lifestyle, and makeup. Learn where to get a great vegan meal in the Detroit region, and how to know if your makeup is truly vegan.

Dearborn, Michigan is known for its fantastic food scene that boasts cuisine from around the Arab World. Fred Sareini is a hands-on expert on Dearborn's food. His day job as a clay sculptor for Ford Motor Company also plays very nicely into his reverse engineering mindset for food. Listen to hear about some of Fred’s favorite Halal destinations in the Arab American capital of the United States.

John Vermiglio is the chef behind Detroit restaurants Grey Ghost, 2nd Best, and Basan, but his career kicked off in Chicago under the direction of the highly influential and infamous chef, Charlie Trotter. In this episode, John dives into what it was like to work with the legendary chef and how those experiences shaped his approach to opening his Detroit dining destinations.

In her latest book, the New York Times bestselling cookbook author and Emmy nominated TV host, Katie Parla, breaks down what makes each Italian Island’s cuisine unique and delicious! In this episode, she joins Ann and James to discuss her writing, the Italian emphasis on digestion, life as an American living abroad, and where to find her favorite dishes. Buon appetito!