Podcast appearances and mentions of Molly Stevens

When Kate Leahy was in Paris recently, I was happy to have a chat with her in my kitchen for my podcast. A former restaurant cook, Kate seamlessly pivoted to food writing, collaborating on books with a variety of chefs, bakers, and sommeliers, and has also penned several books on her own.Kate co-authored La Buvette with Camille Fourmont, the owner of the charming La Buvette wine bar in Paris, and most recently, My Egypt with chef-restaurateur Michael Mina. She also co-wrote Lavash, which explores the world of Armenian flatbreads; Cookie Love with Mindy Segal; Burma Superstar, featuring recipes from San Francisco's legendary Burmese restaurant; and A16 Food+Wine, from one of the best Italian restaurants in America.While Kate was in Paris working on a project with me, in between baking together and hitting the town, attending chocolate tastings, and checking out the $15 ham & cheese sandwich at the Ritz Hotel's Le Comptoir bakery (see below), we talked about writing cookbooks in this podcast. A lot goes into writing a cookbook, especially when she's collaborating with a chef and travels to places such as Egypt and Armenia to research and cull recipes. We discussed how she chooses what projects to work on, which chefs and sommeliers to work with, what are the most rewarding parts of writing cookbooks…and what are the most difficult. (And no, working with me wasn't one of the latter…hopefully!

How can cutting-edge nanoscience transform medicine and inspire groundbreaking startups within Oxford? In this episode, Susannah de Jager sits down with Professor Dame Molly Stevens, John Black Professor of Bionanoscience at the University of Oxford. Together, they explore Molly's extraordinary journey in interdisciplinary research, the process of spinning out successful companies from academia, and the unique opportunities Oxford offers for scientific innovation. Molly also shares insights on fostering diverse teams, driving impactful research, and the future of quantum sensing in biomedical applications.(00:00) - Bringing Science to Society with Molly Stevens (00:18) - Meet Professor Dame Molly Stevens (03:59) - Innovative Biomedical Applications (04:38) - Breakthrough Technology: SPARTA (06:38) - Interdisciplinary Opportunities at Oxford (09:51) - UK-Wide and International Collaborations (11:08) - Spinning Out Companies: Challenges and Insights (23:10) - Championing Diversity in Entrepreneurship (27:44) - The Kavli Institute for Nanoscience Discovery About the Guest:Molly Stevens is the John Black Professor of Bionanoscience at the University of Oxford, with part-time positions at Imperial College London and the Karolinska Institute. As a world-leading expert in biomaterial interfaces, her multidisciplinary research spans regenerative medicine, advanced therapeutics, and diagnostics. She is a serial entrepreneur, founding successful companies such as Spot by Discovery and she serves as Deputy Director of the Kavli Institute for Nanoscience Discovery. Recognised internationally, Molly is a Fellow of the Royal Society, the Royal Academy of Engineering, and numerous other prestigious academies.Connect with Molly on LinkedInAbout the host:Susannah de Jager is a seasoned professional with over 15 years of experience in UK asset management. She has worked closely with industry experts, entrepreneurs, and government officials to shape the conversation around domestic scale-up capital.Connect with Susannah on LinkedInVisit our website to learn more and subscribe to our newsletter - oxfordplus.co.ukIf you have a question for Susannah, please get in touch - oxfordplus.co.uk/contactOxford+ is hosted by Susannah de Jager, supported by Mishcon de Reya and produced and edited by Story Ninety-Four in Oxford.

A reading of Mark 14:1 - 15:47 by an ensemble of CoM laypeople with music by Molly Stevens and Kyle Hamlin. "Hosanna Song" written by Jon Guerra, Kate Bluett, Paul Zach © 2021 Jaguerra Songs; Integrity's Alleluia! Music; Kate Bluett Music; Paul Zach Publishing "Were You There" written by Frederick J. WorkJohn W. Work Jr. © Public Domain

Today I'm talking all about holiday cooking with one of my favorite food writers and educators, Molly Stevens. Molly is a James Beard award-winning author, cooking instructor, and recipe developer. Her cookbooks include All About Dinner: Simple Meals, Expert Advice (Norton, 2019), All About Roasting (Norton, 2011), and All About Braising (Norton, 2004). She has been named Cooking Teacher of the Year by both the International Association of Culinary Professionals and Bon Appétit.Molly and I explore how we can bring more ease into planning and prepping for holiday gatherings. She offers such great advice, not just for cooking, but also for preparing for the holidays mentally and emotionally. Oftentimes this is just as important as the physical planning. It allows us to check our expectations and tune into what we really want, as opposed to being swept up in obligations and to-do lists. We also get into the practical side of hosting and planning, from menu planning tips, to prep tricks, cooking techniques, easy appetizers, timing dinner, and more. (Take warning: you're going to leave hungry!). While the holidays are one of my favorite times of the year, they can also be incredibly stressful. I think this conversation is going to help you clarify what you want this holiday season to feel like, why you cook for others, and how you can better align those two things to bring more ease and flow into the season. Links and resources (and recipes!) mentioned in this episode:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Molly's website: https://www.mollystevenscooks.com/* Find Molly on Instagram: https://www.instagram.com/mstevenscooks/* Make-Ahead Pie Crust: https://fromscratchfast.com/easy-gluten-free-pie-crust/* Gingerbread Trifle: https://fromscratchfast.com/gingerbread-trifle-recipe-gluten-free/ Get full access to Mind, Body, Spirit, FOOD at mindbodyspiritfood.substack.com/subscribe

Hi, long time! Phew, October is always the wildest cookbook month—it's even officially dubbed National Cookbook Month—and we've been a bit quiet around here. With two little ones running around the house, germs have been rampant, and my voice just hasn't been cooperating. So we're catching back after falling a bit behind on our fall release schedule and thrilled to share today's chat with Hetty Lui McKinnon with all of you.And now, somehow, it's Oct. 31 - Halloween! I'm a sucker for anything fall. We're in a judgment-free zone, of course, so I'll readily admit that I'm happily ordering pumpkin-spiced lattes. I made chili as soon as the temps dipped a bit after our recent heat wave. I broke out my extra warm sweaters, put them away (see: heat wave), and broke them out again.Tonight, I'm making a big batch of Eric Kim's Creamy Baked Macaroni and Cheese, which keeps it simple with cheddar and Velveeta. It feels equal parts crowd-pleasing (we're talking actual toddlers here) and nostalgic. (Usually, for holidays, Martha Stewart's baked mac is my trusted go-to.)Ah, and costumes. How fitting that we're talking with Australia-born Hetty today as my family prepares to transform into the animated, hilarious Australian sheepdog family of Bluey, Bingo, Chili, and yours truly, Bandit. Wish us luck on the trick-or-treat streets!

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Episode 33 of the 2022-23 NSIC Spotlight features Augustana's Molly Stevens. Powered by gpac. YouTube

Andrea Nguyen ís the prolific author of eight cookbooks, including Vietnamese Food Any Day, The Pho Cookbook, Asian Tofu, and The Banh Mi Handbook. She's also the co-host of a brand new podcast called Everything Cookbooks where she, along with her co-hosts Molly Stevens, Kate Leahy, and Kristin Donnelly discuss the ins and outs of the cookbook publishing world. That's the very subject of today's talk -- the cookbook biz! -- and Andrea lays out how she got her start, how she keeps getting books published, when to self-publish, how you support yourself (spoiler alert: you don't!), and lots more. So if you've ever thought about publishing a cookbook, or just like collecting cookbooks and want to learn more about how the sausage is made, this is the episode for you. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

In this week's episode, Melissa and Desiree interview special guest Molly Stevens, award-winning cookbook author and instructor, and recipe developer. Molly describes how the atmosphere and interactions at the dinner table with family, friends, and neighbors influenced her to pursue cooking despite the difficulties that would come of studying abroad and the opposition her family had at the time. Listen in to hear her discovery of how food is a life, the influence her teachers and mentors had to have her pursue being and instructor herself, the challenges she pushed herself to overcome, the steps she took to become and author, and the origin of her podcast.

Today on the show, we welcome Molly Stevens into the studio. Molly is the cookbook author behind the “All About” trilogy—that would be All About Braising, All About Roasting, and All About Dinner. Molly is also a food educator and one of the cohosts of an amazing podcast, Everything Cookbooks, that covers the ins and outs of writing cookbooks—the highs, the lows, and the many edits. Stevens has great insight into the cookbook industry, and we were thrilled to share the mic with her.Also on today's show, we have a talk with Lorenzo Carcaterra, the writer behind the book Sleepers, which was adapted into a 1996 film starring Dustin Hoffman and Robert De Niro. We talk about what food was like when he was growing up in Hell's Kitchen and about his latest book, Nonna Maria and the Case of the Missing Bride.More from Molly Stevens:Grown-Up Chicken Nuggets with Herb and Radish Salad [Food and Wine]Molly Stevens Makes Roasted Carrots [YouTube]Buy: All About Braising, All About Roasting, All About Dinner

Winner of the James Beard Foundation Award for Best Single Subject Cookbook, "All About Roasting: A New Approach to a Classic Art" is a must have book in your pantry. Amy chats with author Molly Stevens about the principles behind the essential technique of roasting.

Zero Proof Raleigh is hosting an acoustic performance by Molly Stevens on July 24th at Pine State Coffee! Join them for a night of great music and alcohol-free festivities. The event kicks off at 5pm, is FREE to attend, and donations are being collected for Healing Transitions. In this episode, Chris sits down with Jacqueline Lee who founded Zero Proof, and country/folk singer/songwriter Molly Stevens. They talk about Zero Proof's mission to bring alcohol-free events and activities to Raleigh, Molly's recovery journey, her music career, and her experience on The Voice, and they talk about the upcoming event on July 24th. Find out more about Zero Proof on their Facebook page or on Instagram @zerproofraleighFollow Molly on Instagram @mollystevensmusic and check out upcoming events and more music on her website mollystevensmusic.com

Richard Winham shares a session by Molly Stevens - an Americana singer / songwriter from Macon, GA now based in Nashville - and her band from the Mountain Spirit Acoustic Series at the Isis Music Hall in Asheville, NC.

Welcome back to AND, A Diet Soda! On this week's episode, we spoke with Molly Stevens, a western wedding photographer. @forthewestandwildphoto @mrsmollystevens @shopwildhaven This lady is an incredibly talented self-made photographer, business owner, role model, and all around amazing gal. We loved this episode so much! This week we talked about Molly's non-linear path to her passion in photography and why it's okay to take a non-linear approach in life. We spoke about how to balance exercise on a busy work trip or on vacation, how to be alert and safe as a woman alone in a new place, and that you aren't the only one who struggles while shopping for clothes! We can't wait to hear your thoughts on this episode. Check us out on: YouTube: AND, A Diet Soda Instagram: @andadietsoda TikTok: @andadietsoda Facebook: @andadietsoda

In this episode of Discovery Matters, Dodi and Conor meet a professor of biomedical materials and regenerative medicine at Imperial College, a brilliant #DiscoveryMaker who heads the Stevens Group: a diverse band of researchers working at the frontier between living and non-living matter. Meet Molly Stevens. A scientist exploring the frontier between living and non-living matter. Molly works at the nanoscale, a million times beyond the range of the human eye, to boost the body’s powers of repair. In this strange world, a million times beyond the range of the naked eye, Molly and her team design materials that help the body heal itself.

Dr. Sangeeta Chavan is a professor at the Feinstein Institutes for Medical Research. In September of 2020, the Feinstein Institutes hosted its fourth annual Bioelectronic Medicine Summit located in New York. In this episode, Dr. Sangeeta Chavan discusses the key takeaways of the summit.    Top three takeaways:  Bioelectronic medicine uses modulation and stimulation of neural activity for the benefit of those with diseases as an alternative to drugs.  Various advances are being made in clinical trials dealing with problems such as Crohn’s disease, neural plasticity disorders, and vision loss.  Vagus nerve stimulation has opened a gateway to many bioelectronic medicine applications.      [0:00] Ladan introduces the episode and the guest, Dr. Sangeeta Chavan.     [3:40]  Dr. Chavan discusses Dr. Kevin Tracey’s background in neuromodulation.     [5:10]  Bioelectronic medicine takes into account molecular mechanisms and neural circuits that contribute to diseases, to be able to modulate them.    [7:20] At the summit, Dr. Chris Puleo discussed non-invasive neuromodulation using ultrasound as a form of therapy.    [9:30] The speakers that inspired Dr. Chavan the most were Dr. Molly Stevens and Dr. Chris Collier for their cutting-edge projects.     [11:50] The keynote speaker for the second day was Dr. Lawrence Steinman, whose research focuses on the role of amyloid proteins in inflammatory disease models.    [13:40] Dr. Larry Miller spoke about the uses of bioelectronic medicine in regulating sphincter function.      [15:00] Targeting nerves to treat diseases has been proven to work for many patients and is continuing to grow.    To learn more about the Feinstein Institutes, listen to these episodes: Dr. Stavros Zanos, Dr. Kevin Tracey, Jojo Platt, Dr. Harbi Sohal   

We welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks. A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals. Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook. Her latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." Learn more about your ad choices. Visit megaphone.fm/adchoices

Step aside brunch, dinner is here to take over as your favourite meal of the day. Today we speak with cooking instructor, recipe developer, and cookbook writer Molly Stevens about her new cooking book. All About Dinner: Simple Meals, Expert Advice, was nominated for a James Beard Foundation Award, was one of The Atlantic’s Top 5 Cookbooks of 2019, and was a finalist in the IACP 2020 Cookbook Awards, among other recognition. In addition, she is also the author of All About Braising: The Art of Uncomplicated Cooking and All About Roasting: A New Approach to a Classic Art. Want to make delicious and easy meals? Find Molly’s cookbooks on Amazon.Website: https://www.mollystevenscooks.comInstagram @mstevenscooks  

Full show notes, tips, and links here: https://thebeardedtog.com -- Links Join The Bearded Tog Facebook group Patreon The Bearded Tog Website Follow @thebeardedtog on Instagram Follow Adam on Instagram @masonphotography Tave: Contracts, Payments, Scheduling Photo Booth Supply Co: Salsa Photo Booth Leave a review on Apple Podcasts

Our first guest (and first-born child) Ruby Hogan shares the creative process behind the world premiere of her song, "Unicorn, Unicorn, Unicorn," ft. The Voice contestant, Molly Stevens. From a songwriting collab Zoom call, to how poetry can help you process, and from winging it, to starting new things in quarantine, this episode gets the whole family in the mix. 

Molly Stevens has always been one of my favorite cookbook authors. Her cookbook "All About Braising" remains a desert island disc for me (that's a reference to another podcast) and her new cookbook "All About Dinner" is full of the kinds of recipes everyone should be making now to comfort themselves and their families. With mandatory social distancing, I was super disappointed that Molly's book tour was postponed and that she wouldn't be able to come to Lunch Therapy headquarters in person; but then I hit upon an idea: what if we used FaceTime? So in today's first-ever FaceTime Lunch Therapy session, Molly and I talk about her growing up in Buffalo, being the third of four children, seeking solace in the kitchen, her love for technique, and how she wound up in Vermont. We also cover her literary ambitions, how a food career crept up on her, working at Anne Willan's cooking school in France, realizing that a career in food could be meaningful, and how she got into publishing her own cookbooks. PLUS: as a bonus, my parents make a cameo from Boca in today's intro. See acast.com/privacy for privacy and opt-out information.

This week, we're thrilled to welcome cookbook author and culinary instructor Molly Stevens to Salt + Spine, the podcast on cookbooks.A native New Yorker who spent a short stint learning culinary skills in France, Molly has written several cookbooks and has been named Cooking Teacher of the Year by both Bon Appétit magazine and the International Association of Culinary Professionals.Her first two solo cookbooks — All About Braising and All About Roasting — both won the James Beard Award for Single-Subject Cookbook.Molly's latest cookbook, All About Dinner, is aimed at helping home cooks "invigorate your everyday menus and build your kitchen know-how." The book includes 150 recipes, ranging from chipotle pork tacos to parmesan risotto to a triple-ginger apple crisp.In today's show, we're talking with Molly about:how she still considers herself primarily a home cook;what led her to cookbook writing;and how she approaches recipe development as a culinary teacher.Plus, as always, we're playing a Salt + Spine game with Molly!Also in today's show:Food writer Charlotte Druckman joins us to talk cookbook covers—and why British cookbooks often get a different cover in the United States.Stained Page News editor Paula Forbes joins us to talk about March's new cookbook releases.And recipes for Chard and Onion Tart with Two Cheeses and White Bean Gratin with Tomatoes and Sausage. See acast.com/privacy for privacy and opt-out information.

All About Dinner: Simple Meals, Expert AdviceBy Molly Stevens Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Molly Stevens: Hi, I'm Molly Stevens and my newest cookbook is All About Dinner: Simple Meals, Expert Advice.Suzy Chase: For more Cookery by the Book, follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book, and now on with the show. You are a two-time James Beard award-winning cookbook author; and fun fact, All About Dinner popped up on NPRs list of their favorite books of 2019, plus many other Best of 2019 lists. And I don't know if you know, but I had Becky Krystal of the Washington Post on for my 2019 recap and we chatted about you there too.Molly Stevens: Oh, I didn't know that.Suzy Chase: Yes, you'll have to listen.Molly Stevens: I will. Great, thanks.Suzy Chase: You've spent your working life teaching others how to cook. I would have to say you're the originator of the idea that cooking is not about perfection. Talk a little bit about that.Molly Stevens: I think this gets even harder and harder, Suzy, because in our Instagram, everything looks so good. There's so many wonderful images out there. And when we cook at home... I mean, this even happens to me, I've been doing something side by side where I cook a dish and I'll compare it to the one... Even in my own cookbook, I'm like, "It doesn't look the same," but it still tastes great. And sometimes I make mistakes and we all do. And I think when we set up perfection, what is it? Perfection is the enemy of good or something. But if our expectations are too, too high, I think you can get in the way of just the enjoyment of cooking and the enjoyment of the meal as well.Suzy Chase: Gosh, I get it because I take a picture of everything I make out of each cookbook. And sometimes when I make it in my kitchen, it's dark and the lighting is awful and it looks just horrific. And I'm just like, "But it tasted so good."Molly Stevens: Right or we didn't spend this time styling it. And it's not all just about the visual too. I think that one of the things, especially around the past couple of months with the holidays and everything, a lot of people call me or I get these messages saying, "I'm doing this and I don't have this ingredient, or this happened while I was working on this recipe." And more and more, I want to tell people it's going to be okay. It's usually going to be okay. I mean, if you burned the heck out of something, well, maybe it's not going to be okay or if you've over salted it. I mean there are a few things that it's really hard to come back from. But in general, we can use a workaround or a fix it. Just to relax a little bit and say it's going to be fine. It helps a long way for me, I think.Suzy Chase: Well, on that note, how can we be present when we're in the kitchen?Molly Stevens: I talk about this being like a domino effect. If we're already uptight and nervous and worried about the outcome and when we worry about the outcome, it's really hard to pay attention to the process because you've jumped ahead. And so if we can slow down and pay attention to the process.Molly Stevens: I wrote this essay about picking up a lemon and squeezing the lemon and feeling how juicy it is, and then digging your thumbnail into the rind and letting yourself just smell that citrus aroma for a minute, and just take a minute and breathe that in. And for me, it's a reset almost where I was like, "Oh, it's me in the lemon right now." And then think about, well, maybe this lemon, I can turn it into something or add a little bit to whatever I'm making.Molly Stevens: And it's just paying attention to what we're doing while we're cooking makes us better cooks. And it also helps us relax in the process of cooking because there's a certain enjoyment that comes from that. And the more we can pay attention and the more we can relax, the better cooks we become. And so that's why I call it sort of a domino effect is that the more we can be present and pay attention, the better we get at cooking.Suzy Chase: God, those are some wonderful words of wisdom.Molly Stevens: It's hard and I get it. I mean, our lives are busy and crazy and the kitchen is often the center of activity, so it's hard to clear a space both mentally and physically. But even just again, back to not being about perfection. It doesn't have to be completely quiet, it doesn't have to be completely clean. But if you find a little bit of mental space and a little bit of counter space, take a deep breath and start chopping onion.Suzy Chase: Tell me about the photo of the handwritten recipes to the right of the dedication at the beginning of the cookbook.Molly Stevens: Yeah, those are from... That's one of my favorite pages in the whole book, and those are a collection of pages out of a series of notebooks that I have, my grandmother's, my mother's, one of my aunts. And I love that because what I was trying to sort of message there is that I come from a long line of home cooks, and it's really where we as a family come together and where I learned my love of the table and the kitchen. I didn't grow up going out to restaurants. We had dinner at night together as a family and we celebrated the holidays around the table.Molly Stevens: And I love that tradition of passing on recipes. I mean it's really, Suzy, it's what you're talking about here with the Cookery by the Book is that cookbooks are a way of doing that, whether they're family cookbook or cookbook we go to the store and buy.Suzy Chase: Speaking of home cooks, I love that after all of your training and years of experience, you still think of yourself as a home cook. Not a chef, but a home cook.Molly Stevens: Well, yeah. I mean for me, and I spent some time in professional kitchens and I spent a lot of time around chefs. To me the linguistics of it is a chef who's someone who's chief, who's in charge, and that means in charge of a staff or running a restaurant or in a professional capacity. And I don't do that right now. I cook at home and I write recipes for home cooks.Molly Stevens: I mean there are a lot of wonderful chef cookbooks out there that are incredibly inspirational. But I also know that some of them can be frustrating for home cooks because we don't have teams of prep, cooks and dishwashers, and the recipes that have all these sub recipes because you have a whole prep kitchen cooking things for you. I am a home cook. I really am.Suzy Chase: Talk about your reluctance to let people in when they ask you what you cook at home.Molly Stevens: Before we were talking about the difference between a chef and a home cook, and for years I was a professional chef instructor teaching in a vocational situation. And so that's where my reluctance came was to talk about being a home cook to people who are aspiring chefs. But over the years, I've realized that really for me what we cook at home is such an expression of who we are and how we relate to the world, and also that's who my audience is for this book. And I've been writing for magazines for a number of years and a lot of that audience are home cooks. And I just realized that really that is what people are looking for is that the simple answer to the Tuesday night, Wednesday night, Thursday night supper.Suzy Chase: You include steps and believe that knowing why we do something helps us remember how to do it. Talk a little bit about that.Molly Stevens: Right. This goes back to being a cooking teacher. And so if you cook with someone who is a good cook, they may not be using recipes. In fact, they're probably not using recipes all the time, but they still have a roadmap in their head. They kind of know where they're going with something and they know the direction a dish is going to take.Molly Stevens: And say I'm making a simple stew, if it's a protein-based stew, the first step is going to be to brown the meat. That takes a little bit of time to brown the meat. It a can be a little bit messy if splatters some, so I guess you could see it as a nuisance to have to brown the meat. But if you know that browning the meat is going to develop a deeper flavor in that stew, then you're more apt to really take time. Because as you're browning the meat, it goes back to paying attention, being present. You're browning the meat.Molly Stevens: And for me, and I'm thinking about, "Ooh, the flavor of this stew is going to be a nice... It's a beef stew. It's cold out. I want a nice beef and carrots stew with maybe some red wine and broth in there. And so I'm browning the meat and I'm thinking about all the flavor that I'm developing that's going to balance out the sweetness of the carrots. And so knowing why I'm doing something, you're more apt to take the time to do it right or to just incorporate that into your understanding. So next time you're making something, maybe you don't need the recipe, you can just do it because it's habitSuzy Chase: In All About Dinner, you list 15 habits of highly-effective cooks. Tell us about number eight, which says "Take advantage of fat's ability to carry flavor."Molly Stevens: Right. Yeah. Cooks often like to say that fat is flavor and it is. I mean, there are a lot of really flavorful fats out there when we think about it, olive oil and duck fat and a lot of good, delicious butters more and more. But the other thing about fat is that a lot of flavorings and seasonings are fat soluble, meaning they're only really fully expressed when they are warmed up in a little bit or blended with a little bit of fat. If you try to make a dish without fat, say it's a pasta sauce or something and you're trying to cut way back on fat, if you don't have some amount of fat in there to help those flavors really express themselves and really come out, the dish will fall flat. Having a little bit of fat makes a big difference in getting full flavored.Molly Stevens: Now if you are trying to cut back because that certainly carries a lot of... It's got more calories than proteins and carbohydrates. I understand why people want to cut back and don't want things too, too rich. It's a really good idea if you can to at least include a little bit of fat because it's going to go a long way bringing out the full flavoredness of all those great ingredients you're putting into food.Suzy Chase: Is this why you included a pat of butter at the end of your recipe for pasta with chard and Italian sausage?Molly Stevens: Exactly. It just adds a little bit, certainly richness obviously, and sweetness from the butter, the flavor. But that single pat of butter just helps bring all those flavors into concert so you'd get this full-flavoredness. There's a little bit of liquid in there, water from the pasta because it's not strained, it's just pour in the... I should say scooped into the pan. And so that little bit of butter just rounds everything out.Molly Stevens: And the other thing that fat does is it helps the way it behaves in the mouth gives us a feeling of fullness and richness that you don't get without it. Even a little pat of butter and say, you're like, "Oh that pat of butter looks like too much," then use half a pat of butter. It's still going to make a difference.Suzy Chase: On to number 13, you wrote, don't rush hot food to the table. Now that goes against everything I was taught.Molly Stevens: I know, and I catch some flack for this one. I get it, Suzy, because certainly if you're in a restaurant setting, they call them runners for a reason because they take the hot food to the table. And I think this goes back to talking about perfection again, is that there's a certain amount of pressure that especially if you're making a couple of dishes at once and you feel like everything has to get on the table at once, it's a real juggling act. And so I don't mean to imply that you should let your food sit around before you eat it, but just to take a little bit of the pressure off.Molly Stevens: And also with this insistence on hot food, I think we do miss out sometimes, especially if you're looking at roasts or even stews, but roasts in particular. If you roast something and carve into it right away, you can ruin it. I mean it needs to rest for a time before you take it to the table. A casserole, you want to let it settle a little bit.Molly Stevens: It's more, I think of being a little provocative with this one in that I'm not saying let your food cool before you serve it, but to just relax a little bit. Think about a little more room temperature food. I love room temperature food. Plus hot food, if it's too hot, temperature hot, it actually is harder to taste all the elements of the... Just like spicy food can numb your taste buds, temperature hot food can also do that.Suzy Chase: You've said you owe your cookbook career to Maria Guarnaschelli, your original editor. She's legendary. Can you tell us about her?Molly Stevens: Maria Guarnaschelli, she's retired now. She retired actually part way through this book, through All About Dinner. We started it together and then she retired, but she... Incredibly brilliant, very demanding. The list of authors that she has shepherded onto the marketplace, I mean, Lynne Rossetto Kasper, Marcella Hazan, Julie Sahni, Rose Levy Beranbaum, the list goes on and on. The Food Lab, Kenji López-Alt, Fuchsia Dunlop, some of our greatest voices in cookbooks, maria was the editor to get their work onto the page and she was my first editor. I did the my All About Braising book with her, and I learned so much from her and I wouldn't be the writer that I am without her.Suzy Chase: What was her special superpower?Molly Stevens: She was brilliant. She was brilliant. I mean, she is still brilliant. Before she even got into cookbook, I think, she had a PhD is from Yale. She was incredibly demanding. She would stop everything to take it to the next level. You never knew when it was finished because there might be more work to be done. And so her special superpower was just her insistence on excellence. She didn't just do cookbook, she did a lot of other nonfiction. But she combined that the writing had to be good and the recipes had to be good. I should say more than good. She pushed, she pushed really hard.Suzy Chase: Last week, I made your recipe for Pasta with Chard and Italian Sausage on page 93 that includes the pat of butter at the end of this recipe. Can you describe this dish?Molly Stevens: Oh, that's one of my favorite dishes. This dish is skillet pasta. I'm so glad you chose this dish. Because what this book does a lot of is, it'll be a recipe and then following the recipe is a description on the basics of the dish and how you could riff and improvise and turn it into something else. It's basically your sauteing onions and vegetables in a skillet and then on the burner next to you, you're boiling a pot of pasta. And when the onions and vegetables are tender and flavorful and ready to be eaten, you scoop the pasta out of the pot. It's cooked by then. You scoop it out and put it into the onion and vegetables, and then you let it all heat together and then tossing and tossing and adding a little pat of butter. By the time it takes the water to boil to cook the pasta, you made a skillet pasta dish.Molly Stevens: And it's one that's endlessly open to improvisation because you could just change out what those vegetables are. You could add a little bit of crumbled sausage. You could change the cheeses, all the different things that you could do to make a weeknight supper.Suzy Chase: Now for my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Molly Stevens: Oh, this is the hardest question, and I think it does change. But the book that I've chosen is the Zuni Cafe Cookbook by Judy Rogers. I didn't realize this when I chose this book, but this is actually a book that Maria Guarnaschelli edited as well. And the reason is because it is just one of the most eloquent, intelligent, beautiful cookbooks. It talks about the art of tasting and seasoning, and it talks about shopping for ingredients. The recipes go from very, very basic to more sophisticated, but there's something in there for a cook at any level. It's an absolutely beautiful book cover to cover for every reason. And I just love how it's written and it's one, it's filled with more bookmarks than any other book of my entire library, I think.Suzy Chase: Where can we find you on the web and social media?Molly Stevens: So my handle on Instagram and Twitter is mstevenscooks and my website is mollystevenscooks.Suzy Chase: Well, thanks, Molly, for taking us through a virtual cooking class today, and thanks for coming on Cookery by the Book Podcast.Molly Stevens: Thanks so much, Suzy. It was really fun.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

11 cookbooks that inspired us in 2019 according to The Washington Post.Photo credit- Stacy Zarin Goldberg Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Becky Krystal: I'm Becky Krystal. I'm the lead writer for Voraciously at Washington Post. Voraciously is a part of the Washington Post food section where we are aimed at beginner and intermediate cooks. We try to take the mystery out of cooking, teach a lot of basic recipes, interesting recipes, and really try to walk people through all kinds of ingredients and things we think are really helpful to know in the kitchen. Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show. So Becky, you're the lead writer for Voraciously at Washington Post Food. How long have you been with the newspaper? Becky Krystal: I've actually been here for 12 years, not the whole time with food. I started out actually writing about TV, which was really fun, and I've kind of been food and food adjacent for the past 10 years, but Voraciously has been my full time gig for about the past two years. I'm actually a home-taught, self-taught cook. I didn't go to culinary school. It's been the school of culinary hard knocks, if you want to call it that, but I've learned a lot and I think everyone else can teach themselves how to cook too.Suzy Chase: I just read an article in Fortune Magazine yesterday that was all about discovering the allure of cookbooks. Why do you love cookbooks? Becky Krystal: I love being inspired by cookbooks, obviously. Of course, making new dishes out of new cookbooks is a very obvious thing to do, but I also just like to read cookbooks, kind of like I do novels, looking at the photos and learning about new ingredients. I think a lot of, actually, my reading is kind of recreational, as opposed to, I'm going to make something out of every book, because I don't necessarily have that kind of time. I love looking at the photos, seeing what other people are doing in terms of art direction in photos because we do a lot of that here at Voraciously, and just learning about ingredients and dishes that I have not cooked before.Suzy Chase: The article in the Washington Post is 11 Cookbooks That Inspired Us In 2019. Each of these 11 cookbooks are handpicked by a staff member. You can read the whole piece over on washingtonpost.com. Could you take us through the process of putting this article together? What was the criteria you had to work with, if any? Becky Krystal: Yeah, it's a very scientific process. Actually it's pretty casual. We had a couple ... We have a weekly staff meeting, and so over the course of a couple then we sort of threw out ideas about what each of us are interested in. Obviously we want to make sure that we don't have a ton of overlap. Not everyone's cooking the same cuisine or not everyone's doing baking books. But really we just talked about books that inspired us, books that we cooked out of, books that we just saved on our desk. That's a major criteria, because we get so many that come and go, and if you have even just held onto a book, of probably hundreds we get a year, that's already a good sign. Yeah, we just all kind of picked one and it ended up working out well. We got a really good diversity of types of food and authors. Suzy Chase: What are some cookbook trends you saw this year? Becky Krystal: It's almost like there are too many trends to be any trends, because there are so many different types of books, and the common themes, there's been a lot of the specialty diets, keto, paleo, gluten-free, vegan, low sugar, stuff like that. Obviously Instant Pot multi-cookers are still a huge powerhouse. I'm just looking at our closet right now and there's Mexican Instant Pot, Mediterranean Instant Pot. Basically any type of Instant Pot is going to be out there. We saw a lot of deeper dives on global cuisines. We featured Island Kitchen, which was about cuisine from some of the Pacific islands, Mexico with Oaxaca, Sichuan food, a lot of immigrant-based cuisines, which are very timely with what's going on in our country. And then a lot of, there are people who are experimenting with more personal and casual approach to recipes and cookbooks, so people are kind of pushing the boundaries.Suzy Chase: Let's go for a few of these cookbooks on the list. First, All About Dinner by Molly Stevens. One thing that makes this cookbook stand out for me is that you get Molly's teacherly voice on the page. It's easy to follow the directions and succeed with every recipe you make of hers. Becky Krystal: Yeah. Molly, I've interviewed Molly a few times for stories and looked over some of her cookbooks, and like you said, she's a great teacher, and not intimidating. She's not going to give you imposter syndrome. She really wants to teach you, and that's what we liked a lot about this cookbook. She has lots of these sidebars where she pulls things out on the side of the page, or she throws in a few pages on perfecting pilaf for example, or boiling rice, or the difference between red and green curry paste. She doesn't want to just throw things at you, she wants you to understand either the ingredients or the methodology. The food in there is really approachable. It's not necessarily overly complicated. It skews a little bit towards comfort, but interesting. There's a pork loin with a miso glaze on there. And my colleague Emily Heil who chose this book, the book got her really into sumac, which is one of my favorite flavors. So you can learn a lot but also make very approachable dinners that you'll probably just keep making over and over again.Suzy Chase: Now to Vietnamese Food Any Day by Andrea Nguyen. I like that Andrea focuses on ingredients that are easily accessible. You don't need to go to the Asian market. Becky Krystal: Yeah, a lot like Molly, Andrea is someone else I've talked to and she also is a really great teacher and, like you said, the accessibility of the ingredients in this book is awesome. Her family came from Vietnam, and when they ended up in California, they obviously didn't have access to the types of ingredients they had where they came from. And so it was this combination of couple hours trip for one big shop, and then we're going to deal with whatever our local grocery store has. Obviously stores have come a long way since Andrea was young, so you walk into Trader Joe's, Safeway, Harris Teeter or whatever your local grocery store, and you're actually going to find probably a lot of Asian ingredients that she would not have been able to find at stores. But even then, she makes some fun and interesting substitutes. She uses French's fried onions, which we all know from that green bean casserole at Thanksgiving instead of fried shallots, which is a popular Asian ingredient, and it's a brilliant swap. She wants to streamline her recipes but not dumb them down, so that obviously get the spirit of Vietnamese food without having to go to a specialty store. Suzy Chase: Milk and Cardamom by Hetal, Hetal? How do you pronounce her name? Becky Krystal: Hetal Vasavada. I haven't actually heard her say it, but.Suzy Chase: Okay, we're going to stick with that one. Now, this was your personal pick. I had never heard of this cookbook before. Why did you pick this one? Becky Krystal: I love to bake. It's really my forte and my passion, and it's just if I have free time, that's really what I want to do. I also absolutely adore Indian food and Indian cuisines, so Indian desserts naturally are of interest to me. Indian desserts are not, you can't just go to the supermarket, so I think they're kind of underappreciated in America still, and people aren't familiar with them, so immediately I was intrigued by that. What I also like about this book is that she gives you both quote-unquote, "Traditional Indian desserts." But she often combines them in interesting ways with American ingredients, or American foods, so it's this cool mashup. She does this peanut ladoo, which an Indian dessert, but she sort of rifts on buckeyes, which are a, Ohio, Midwest staple. So she combines those, she puts pomegranate curd in the brownies. She uses more common Indian spices jaggery in her monkey bread. I just wanted to make everything out of the book, and to me that's always the sign of a book that got my attention. My favorite recipe, and the one that I ended up featuring in the story was a gulab jamun Bundt cake. Gulab jamun is, they're basically fried dough balls, so they're a little bit like donuts, they're smaller than golf balls and they're soaked in this rose and cardamom, this saffron, very aromatic syrup, and formed them into a very classic American Bundt cake. Phenomenal flavor, it's beautiful. It's way more interesting than your typical Bundt cake and people here really went bonkers for it. Suzy Chase: Now, moving onto one of my faves this year, Ruffage by Abra Berens. I call this the vegetable bible. This is the book you need if you have a membership to a CSA or just if you're strolling through your grocery store. Becky Krystal: One of the reasons Matt Brooks, who's the Voraciously editor who picked this book, was he has been a long time CSA member, and of course with CSA it's a little bit like, "We're letting you get what you get and you have to figure out what to do with it." So what's nice, she includes buying information and fridge information, and she really lets the vegetables shine rather than burying them under other ingredients. Suzy Chase: Whole Food Cooking Every Day by Amy Chaplin was another cookbook that I wasn't familiar with this year. What's her take on vegetarian cuisine? Becky Krystal: Joe Yonan, who's a food editor just absolutely raved about this book, and she obviously wants you to focus on eating seasonally. She is really great about offering base recipes that you can riff on, depending on the event, or your taste, or whatever you happen to have on hand. Again, it's gluten-free, it's low refined sugar, but she is not preachy about it. She kind of makes everything feel off the cuff and it's relaxed and she's not making you feel guilty. She just wants you to learn how to cook like this, and make dishes that appeal to you, and that are as close to the original state of the ingredients as possible, so it's kind of refreshing in that way. Suzy Chase: This next cookbook moved me. It's one of my personal favorites this year. I was so happy to see it on the list. It's Midnight Chicken by Ella Risbridger, from the watercolor illustrations in the book, to Ella's stories surrounding despair and mental health, to the homey recipes, it sounds odd just saying it like that, but there's something oddly brilliant about this cookbook. I just loved it. Becky Krystal: Yeah, it's a really good combination of cookbook and memoir. Like I mentioned earlier, it's sort of this less traditional approach to cookbooks and recipes. You mentioned the watercolor paintings, there are no photos, which is really different from a lot of cookbooks you seen now. It really lets you focus on the words and she's very lyrical in her recipe writing. There's a lot of kind of short, almost poetic sentences, and then there's these longer stretches where she's talking about kneading bread and you see the sunshine, and it's beautiful, and it's casual, without being cutesy. It's going to let people feel free to cook and relax and admit that there's a lot of connection between feelings and cooking too. Suzy Chase: What cookbooks are you excited about coming out in 2020?Becky Krystal: Well, I would not be a good employee if I didn't mention Cool Beans by Joe Yonan, the food editor, but I'm actually genuinely excited. I cook a ton of beans, especially now that I have an Instant Pot. I cook beans every week, I love that. I'm really looking forward to Rose's Ice Cream Bliss by Rose Levy Berandbaum, whose books are, I mean they're airtight, so many great recipes and I actually talked to Rose for a story I did on ice cream earlier this year, so I know that she's got some amazing flavors that are going to be in there. Also really excited about Erin McDowell's High book, that's coming out next year. You can see there's a common theme here, I like baking a lot. Erin's an awesome teacher, so smart. One other one I'm really looking forward to is Healthy Indian. If you're a Great British Baking Show fan, you probably remember Chetna who was on the first season it aired in the US. I love her, I think she's so fun, and really nice to see her doing things well beyond baking. And like I said earlier, Indian is one of my favorite cuisines, and I really like eating a lot of vegetarian food, so I think this is one to look out for. Suzy Chase: What can we look forward to with Voraciously in the new year? Becky Krystal: That's a good question. I think maybe we're going to try to do maybe a couple more slightly more involved recipes, not too much. We're in year three and we want to keep giving people the fundamentals of cooking and basic recipes. But I just got an email from a reader who said, "I am on the hunt for the perfect baguette recipe. That could be fun." Give people something that's a little more projecty, but it's still kind of this approachable dish. And yeah, I think I'm going to try to do more of my own recipe development. And it's going to be an unexpected mix I hope. Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all-time favorite cookbook and why? Becky Krystal: You're going to make me choose. That's really hard as someone who collects cookbooks. If I had to, had to, had to pick, I would probably say The Gourmet Cookbook. Actually one of the first cookbooks I owned. It's just a nice all around book, and I think especially for people who haven't cooked a lot, it will encourage you to go a little bit outside of your comfort zone. Suzy Chase: Where can we find you on the web and social media? Becky Krystal: I am at voraciously.com. On Facebook I'm @BeckyKrystal, all one word. And on Instagram I'm @becky.krystal.Suzy Chase: Wonderful. Well thanks Becky for coming on Cookery by the Book Podcast. Becky Krystal: All right, thanks Suzy. Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast Cookery by the Book.

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cooking teacher and award-winning cookbook author Molly Stevens. The episode is All About Dinner, which also happens to be the name of Molly’s latest cookbook. Plus, Molly shares her Julia Moment.Image courtesy of Abby Portman.Inside Julias Kitchen is powered by Simplecast. 

This episode we welcome Molly Stevens into our kitchen to chat with Nancy Leson about her new cookbook, All About Dinner. Molly answers some Thanksgiving Rapid Fire Questions, then shares insights into her career's beginning and her everyday life . Enjoy this talk and purchase your copy of All About Dinner (https://www.booklarder.com/books/info/all-about-dinner-expert-advice-for-everyday-meals) here. All About Dinner https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/pPYFeuss.jpg Special Guests: Molly Stevens and Nancy Leson.

Who's ready for comfort food? Molly Stevens discusses the techniques you need to know to create perfect roasts.

Our guest today is the girl you want to go to if you want to learn how to market to a specific niche in order to book your dream clients. Molly Stevens if For the West and Wild a wedding photographer for western and boho brides. You’ll learn incredible insight from how to repel and attract, to how to create an ideal client profile and so much more! Find Molly at: www.forthewestandwild.com Instagram: @forthewestandwild For questions or concerns, please email me directly at morgan@ladyilgphotography.com. If you’d like to know more about me or my brand, you can follow me on Instagram at @ladyilg or visit www.ladyilgphotography.com I encourage suggestions for future interviews and topics! Please also feel free to rate this podcast and share on your insta stories!

Whether you boil, stuff or braise it, cabbage is a canvas. We chew into eternity as we become Cabbage Heads and discover that this beloved of brassicas will one day save us all. Get ready to ooh and ahh. STIR-FRIED CABBAGE Cabbage Ginger Soy sauce Rice wine Vegetable or peanut oil Rice vinegar This is more of a method than a recipe. Cut green cabbage into rough one-inch squares. (A quarter-head of cabbage makes a good side dish for two people.) Prepare a teaspoon or two of minced ginger. Pour one tablespoon each of soy sauce and rice wine into a small bowl. Heat a wok or skillet over high heat. Add the oil and heat until you see a wisp of smoke. Add the cabbage and cook, stirring every 30 seconds or so, until well browned and a bit charred in places, reducing the heat slightly if necessary. Add the ginger and stir to combine. Drizzle in the soy sauce mixture, reserving a little and tasting for a good level of salt. Cook until the soy sauce and rice wine has evaporated. Stir in 1 teaspoon rice vinegar and serve Links: All About Braising: The Art of Uncomplicated Cooking - Kindle edition by Molly Stevens. Cookbooks, Food & Wine Kindle eBooks @ Amazon.com. Stuffed cabbage in the troo style | Good Food Channel Spilled Milk: Episode 130: Coleslaw Out of love | Orangette Salvadoran Cabbage Relish (Curtido) Recipe | Bon Appetit Spilled Milk: Episode 7: Irish Spring Outline of a Theory of Cabbage | Orangette Simple Red Cabbage Salad with Lemon and Black Pepper

Molly Stevens helps with tips for roasting vegetables and anything you may need for dinner or a holiday feast.

Molly Stevens teaches the techniques needed for successful roasting.

This podcast is an interview with authors Molly Stevens and Perry Block covering largely the subject of baby boomers in contemporary society.

Special guest Molly Stevens, Director of UX Research for Uber, joins the show. We talk about what it’s like to manage research with a distributed team for a company that does business in countries around the world.

This podcast is an interview with Molly Stevens, the author of "Boomer on the Ledge."

An interview with one of America's top chefs and award winning cookbook author Molly Stevens.

¿Qué se requiere para regenerar hueso en cantidades masivas? La regeneración ósea típica, en la que se retira hueso del muslo del paciente para injertarlo en otra parte del cuerpo, es limitada y puede causar gran dolor unos años después de la cirugía. En una charla informativa, Molly Stevens presenta una nueva aplicación de la células madres que aprovecha la habilidad intrínseca del hueso para regenerar y producir vastas cantidades de tejido óseo sin dolor.

대량으로 뼈를 재성장시키는 데에는 무엇이 필요할까요? 대표적인 뼈 재생- 여기서는 환자의 엉덩이 뼈에서 뼈를 채취하여 신체 다른 부분의 손상된 뼈에 이식하는 경우를 말합니다.-은 제한적이고 수술 후 몇해가 지나면 엄청난 퉁증을 유발합니다. 많은 정보가 담긴 이 강연에서 몰리 스티븐스는 뼈에 내재하는 재생 능력을 활용하여 고통없이 대량으로 뼈 조직을 만들어 내는 새로운 줄기 세포의 응용법을 소개합니다.

O que é necessário para promover o novo crescimento do osso em quantidades massivas? A regeneração típica do osso, na qual ele é retirado do quadril de um paciente e enxertado em um osso lesionado no seu corpo, é limitada e pode causar uma grande dor alguns poucos anos depois da operação. Em uma palestra informativa, Molly Stevens apresenta uma nova aplicação de célula-tronco e que produz vastas quantidades de tecido ósseo, de modo indolor.

What does it take to regrow bone in mass quantities? Typical bone regeneration -- wherein bone is taken from a patient’s hip and grafted onto damaged bone elsewhere in the body -- is limited and can cause great pain just a few years after operation. In an informative talk, Molly Stevens introduces a new stem cell application that harnesses bone’s innate ability to regenerate and produces vast quantities of bone tissue painlessly.

Que faut-il pour regénérer l'os dans de grandes quantités ? La regénération osseuse typique - où l'os est prelevé de la hanche du patient et greffé sur l'os endommagé ailleurs dans le corps - connaît des limites et peut causer d'atroces douleurs à peine quelques années après l'opération. Dans cette intervention informative, Molly Stevens nous explique une nouvelle technique d'utilisation de cellules souches qui exploite la capacité inhérente de l'os à se regénérer et à produire de grandes quantités de tissu osseux de façon indolore.

How does a chicory root become a bunch of tightie whities? What can broccoli rabe teach us about Matthew’s masculinity? And if you close your eyes, can you taste the difference between escarole and radicchio? If you’re mad keen for bitter greens, this is the episode for you. Recipes: Sauteed Radicchio and Escarole, Molly Stevens’s Braised Endive with Prosciutto. spilledmilkpodcast.com

Jim al-Khalili talks to a scientist who grows human bones in a test tube, Molly Stevens. Molly Stevens does geeky hard core science but her main aim is to help people. Twenty years ago, nobody thought it was possible to make human body parts in the laboratory, but today scientists are trying to create almost every bit of the body. Professor Molly Stevens grows bones. Towards the end of her PHD, a chance encounter with the founding father of tissue engineering and an image of a little boy with chronic liver failure, convinced her that this was what she wanted to do. Ten years on, she runs a highly successful lab at Imperial College London and has been photographed by Vogue. Producer: Anna Buckley.

Managing Editor Heather Tierney highlights features and research content from Volume 5, Issue 10. In this episode we learn about graphene flash memory. We also introduce two new Associate Editors joining ACS Nano, Professors Andrey Rogach and Molly Stevens. Featuring an interview with authors Emil Song and Augustin Hong.

Cognitive psychologist, Steven Pinker, has been dubbed "science's agent provocateur". Pinker studies how the mind works. Presenter Jim al-Khalili wants to find out how his mind works. Pinker replies: "as a psychologist you look at your own life as data and say geez that's what I'm like". From verbs to violence, he's author of several books that many say are mind-changing. He's now something of a science superstar, but his early experiments with electrodes on rats didn't quite go according to plan: "I realised then that that kind of science required a level of meticulousness that I just didn't have". So instead of studying neuroscience, he became a cognitive psychologist. Now perhaps better known for his writing than his science, he shot to fame with his book The Language Instinct, based on his early studies of how children tackle irregular verbs, for example saying "holded" not held, and "digged" instead of dug. These cute sounding mistakes are proof that three year olds are grammatical geniuses, he says. And he met his wife Rebecca Goldstein over an irregular verb. Later, Pinker set the cat among the social science pigeons by stressing the importance of nature rather than nurture: an assertion that led to some bitter arguments with, among others, the psychologist Oliver James. He readily admits that genes aren't everything: he's decided not to have children and says "if my genes don't like it, they can go jump in the lake". But he says, "there's a phobia of genetics that it's time to get over". Our failure to even think about genetic influences has given us a false impression of the amount of influence parents have over their children: it's skewed the science. Parents like to think that they mould and shape their children in certain ways but Pinker argues, as long as children are not abused, parenting makes little difference to how they turn out at 18. His most recent book 'The Better Angels of Our Nature' is about the decline in global violence from 8500 BC. Despite two World Wars, Vietnam, Kosovo, Iraq, Darfur and many others, Pinker asserts that we are living in the most peaceful times ever and wants to know why our better angels triumph over our inner demons. Is he now showing the better angel of his Nature? Each week on The Life Scientific, Jim al-Khalili invites a leading scientist to tell us about their life and work: he wants to get under their skin and into their minds. And he'll ask what their discoveries might do for us. He talks to Nobel laureates as well as the next generation of beautiful minds and finds out what inspired them to do science in the first place and what motivates them to keep going. Fellow scientists will comment on their work, putting it in context and offering alternative perspectives. Future guests include: astronomer Jocelyn Bell-Burnell; the brains behind the Human Genome Project, John Sulston; Molly Stevens, a tissue engineer who's work growing bones could mean the end of metal pins for broken legs; Hugh Montgomery, who discovered the fitness gene. Themes and ideas from the interviews will be explored on The Life Scientific website, which will aggregate some of the best Radio 4 Science archive around the topics discussed in the programmes.

Their work is changing the world we live in, but what do we really know about their lives beyond the lab? Each week on The Life Scientific, Jim Al-Khalili, Professor of Physics at Surrey University, invites a leading scientist to tell us about their life and work. He wants to get under their skin and into their minds; to find out what first inspired them towards their field of research and what motivates them to keep going when the evidence seems to be stacking up against their theories. And he'll ask what their ideas and discoveries will do for us. He'll talk to Nobel laureates as well as the next generation of beautiful minds, finding out what inspired them to do science in the first place and what motivates them to keep going. The programme will also feature short drop-ins from fellow scientists. Some will comment on our guest's early career, the implications of their discoveries, or offer alternative perspectives. In this first programme, Jim talks to geneticist Paul Nurse, arguably the most powerful scientist in Britain today. Nurse's interest in science was sparked by the early days of the space race, when one night as a boy, he chased Sputnik down the road in his pyjamas, in a vain attempt to catch up with the Russian satellite as it passed overhead. Nurse, a Nobel Laureate and President of the Royal Society is now firmly part of the science establishment but his upbringing and early academic life was far from conventional. Brought up by working class parents, in North London, Nurse struggled at first to even get accepted by any University. According to one of his tutors (who we'll hear from in the programme) Nurse didn't exactly shine as an undergraduate, either. But these experiences taught him to be self reliant, determined and not afraid of failure. It was a attitude that paid off. In 2001, Nurse shared the Nobel Prize for Physiology or Medicine for his research on how cells divide, a process which is not only fundamental to all living things but has major implications for understanding and treating diseases like cancer. His rise was, some say, meteoric. But it's not how he sees it, especially in the early days: " I did have a lot of trouble getting a proper job". Now President of one of the oldest and most respected scientific institutions in the world, Nurse's career has been far from predictable, and at times, controversial. Yet the same could be said for his personal life, when in his 50s, he was hit with a major revelation that would change forever how he viewed his past. Confirmed guests on future programmes include the cognitive scientist Stephen Pinker; Astronomer Jocelyn Bell-Burnell; the brains behind the Human Genome Project, John Sulston; Epidemiologist Michael Marmot, neuroscientist Colin Blakemore and Molly Stevens, a tissue engineer whose work growing bones could mean the end of metal pins for broken legs; Producers: Anna Buckley and Geraldine Fitzgerald.