Amy Traverso makes two versions of Julia Child's classic French Crepes: Mushroom crepes, the first Julia recipe she ever made as a teenager; and a New England crepe inspired by Eventide's brown butter lobster roll.

Amy Traverso re-creates Julia Child's Casserole Roast Chicken in her home kitchen and shows us how to truss, massage and carve a chicken just like Julia.

Bastianich talks with Amy Traverso about being mentored by Julia, their enduring friendship, and the time Lidia taught Julia to make mushroom risotto.

Love is in the air for the latest episode of "You & Julia: At Home." Amy Traverso, co-host of GBH's "Weekends with Yankee," whips up a sweet treat from her home kitchen — Julia Child's Chocolate Mousse — and she and husband Scott share some equally sweet memories from the early years of their relationship.

The appliances are part of a national trend of volunteers providing free food to people in need.

Chef Amy Traverso makes Julia Child's Beef In Red Wine, also known as Beef Bourguignon, alongside Julia in her home kitchen. She calls it the "ultimate cozy comfort weekend dish."

Food writer Corby Kummer spoke to Boston Public Radio on Tuesday about community fridges popping up around Boston. “If you have extra food that is perishable and needs a refrigerator, different communities have set up community fridges,” he said. “They’re actually plugged into outdoor outlets, and have shelves where you can put in pantry food-bank-style donations.” Kummer is a senior editor at The Atlantic, an award-winning food writer, and a senior lecturer at the Tufts Friedman School of Nutrition and Policy.

Julia Child, who famously said, “Life itself is the proper binge,” didn’t skimp on the good stuff in life or in the kitchen. The legendary chef and host…

Next week, Puritan & Company's Will Gilson and Brian Mercury will offer guests a taste of the cuisine inspired by one of the most celebrated culinary…

Meet the women who lent their talents to the culture of education-based cooking shows and not only created a new genre of programming; they also molded the way we cook, eat, talk, and think about food today.