Three Ingredients

Live with Three Ingredients at the Ojai Food & Wine Festival 2026

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Three Ingredients on restaurant critic anonymity and the Thomas Keller incident

Nancy and Laurie share a screen from Nancy’s home in Umbria and join Ruth in New York for this live and unedited conversation. Their talk ranges from the current state of

Three Ingredients Talk About Charlie Trotter

Charlie was famous for, among other things, a vegetable-forward menu and pioneering a new tasting menu every day. His restaurant is about to reopen. This is a public

Three Ingredients, Unedited

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Three Ingredients Raw: Live and Unedited

The hiatus is over. Ruth Reichl, Nancy Silverton and Laurie Ochoa are firing up Three Ingredients again. This season, we’re going live and mostly unedited. You’ll notice

Hospital Food: Why is it so Bad?

Why are the sickest people in our country being served the worst food? Not content to limit our complaints to hospital food, we move on to school food. Shouldn’t it be b

Episode 10 Bonus

In which we discuss our favorite scripted food shows. A few old favorites, and a couple you might never have heard of. This is a public episode. If you would like to

Sriracha: Has it become an old lady condiment?

In Episode 9 of “Three Ingredients,” Ruth, Nancy and Laurie have a heated discussion about chiles. First we talk about how they hurt so good that sriracha has possibly be

Would you eat an armadillo?

What will you eat? What won't you? In this bonus episode of "Three Ingredients" we discuss eating some things that many people consider very strange. Tarantula anyone? Ho

Is This the World's Strangest Breakfast?

What do you eat for breakfast? In Episode 8 of “Three Ingredients” we introduce you to what might be the strangest way to start the day. It’s also the most delicious. The

How To Feed a Newborn

A friend shares what Italian babies are fed as their first solid food. It is, frankly, hard to believe. But then we fed our kids some pretty strange foods too. This

Did Nancy Silverton just revolutionize carrot cake?

In Episode 7 of “Three Ingredients,” we talk about what separates restaurant chefs from home cooks. Is it training? Obsession? A drive for perfection? Or something less t

The right way and the wrong way to cook in someone else's kitchen

How do you feel about people who come in and just take over your kitchen? That’s the burning question that starts off our conversation and reveals Ruth’s territorial tend

Episode 5: How Nancy cornered the celery heart market. Thoughts on great dinner parties.

You’ll hear no iceberg lettuce shaming in this episode. The great little food shops we talk about in this episode * Talbott and Arding, where Ruth does a lot of shoppin

Bonus 'Ingredients': A health inspector story plus Ruth's food cart chicken recipe

What happens when the health department shows up during the busiest time at a restaurant? It's not pretty. Plus, the recipe Ruth invented for those times when she's out o

Ruffled feathers at the first James Beard Awards

How to shock a badass woman chef In our fourth episode, Nancy talks about winning the James Beard Award for Best Pastry Chef in 1991, and how aghast the presenter, Fren

A salty conversation: The mini episode on salt

This is a free preview of a paid episode. To hear more, visit threeingredients.substack.com Diamond versus Morton kosher salt Walk into almost any restaurant kitchen an

Hawaiian punch and the violence of pesto

We’re in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth

Episode 2: Critic bait, vanity cooking and the queen of pistachios

Why do we call Nancy the queen of pistachios? What secrets can Ruth tell us about critic bait? And is Laurie really the only one of the three of us who loves tripe? Also,

Episode One

The debut episode of “Three Ingredients." Artichokes Alice Waters would hate, fish lessons, trashcan stuffing, a panna cotta cook-off...plus Ruth and Nancy throw lemons a