I’m Cody Duckworth, a creative professional with 15+ years of experience in film and video production, leading teams, providing technical solutions, resolving creative issues, and delivering best-in-class content for production companies, digital media agencies, and globally acclaimed brands such as Showtime, Amazon, Verizon, and Condé Nast.
I’m an easy-to-work-with, problem-solving, detail-oriented self-starter who excels at turning concepts into polished deliverables. I thrive in fast-paced, collaborative environments, bridging creative vision with production workflows across multi-camera shoots, post-production, color grading, motion graphics, and editorial. I’m committed to growth, teamwork, and clear communication, and I stay curious about new tools, AI-assisted workflows, and industry trends to elevate storytelling.
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Writer-director, Bong Joon-ho, and actor, Woo-sik Choi, break down the symbolism of the opening scene in their critically-acclaimed foreign film, ‘Parasite.’ They take us through the bizarre moment we first see the scholar stone and explain how scavenging for set materials and costume design helped create a world that highlights the disparities of wealth and poverty. Bong is honored his film coincides with the celebration of Korean film’s 100th anniversary.
Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes. This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don’t discount those buttery-soft, nearly-confited potatoes, which cook gently in the chicken fat. Makes you wonder why you haven’t always been roasting long-cooking vegetables—carrots, cauliflower, turnips (?!), winter squash, fennel—under the bird for a built-in side, huh?
Today, one of NYC’s best Indian chefs, Chintan Kiran Pandya, demonstrates how he cooks the perfect Biryani. Pandya owns Dhamaka, one of New York’s most popular Indian restaurants, but even top chefs still love the classic dishes you can make at home.
Today, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even top chefs still love the classic dishes you can make at home.
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