Rose Wilde is the pastry chef and owner of Red Bread in Los Angeles, a pioneering microbakery that’s been championing whole grains and sustainable baking for over a decade.  

DeVonn Francis is a chef, recipe developer, and events producer based in Brooklyn. His culinary events studio, Yardy World, has developed a cult following around vibrant, lush experiences rooted in Caribbean cuisine.

Sana Javeri Kadri is the founder of Diaspora Co., an equitable—and highly useful—spice company paying an average of six times the commodity price to 150 farm partners across India and Sri Lanka.

Klancy Miller is the author of For the Culture: Phenomenal Black Women and Femmes in Food, a fantastic new anthology pairing recipes and reflections that began as a magazine with the same name.

Cake Zine is an independent print magazine exploring society through sweets, cofounded by Tanya Bush and TASTE contributing editor Aliza Abarbanel.

Nasim Lahbichi is a recipe developer based in Brooklyn, where he’s built a big following creating videos that blend craveable recipes drawing from his Moroccan and Puerto Rican heritage with highly relatable dating escapades.

Melissa King is a Top Chef icon—but she’s also much more. Julius Roberts is a farmer, chef, and star of TikTok. We have a great double episode right here.

Bryan Washington is a writer from Houston whose latest novel, Family Meal, is an intimate portrayal of friendship, queerness, and pastries.

Sanaë Lemoine is a novelist and cookbook author whose work is united in its ability to make you very, very hungry.

Abena Anim-Somuah is the host of The Future of Food Is You, a Cherry Bombe podcast network show. Also on this show Matt catches up with Margie Nomura. Margie is a UK chef and the host of a great podcast and Instagram, Desert Island Dishes.

Yossy Arefi is a recipe developer and back with a new book, Snacking Bakes. Natasha Kravchuk is the creator of the popular website Natasha’s Kitchen, and the author of the NYT Best Seller of the same name.

Christina Ward is the author of Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat.

Rie McClenny’s tsukune recipe mixes in tofu for a bouncy, bountiful chicken meatball

If you’d call yourself a “fruit person,” you’ll eat this episode up. William Mullan is a photographer and marketing manager whose book, Odd Apples, documents the stunning, strange world of heirloom apple varietals.

Luke Fortney is a reporter at Eater New York, where he keeps an eagle eye on openings and closings. Ravinder Bhogal is a British cookbook author, journalist, and chef. 

“Affordable affluence.” “Permissible indulgence.” What happened to fun?

Skyler Mapes, cofounder of EXAU Olive Oil and coauthor of the new book The Olive Oil Enthusiast, joined us from her home in Calabria, Italy, to drop invaluable olive oil knowledge from harvest to bottle.

C Pam Zhang is the author of the acclaimed novel How Much of These Hills Is Gold and a new book, Land of Milk and Honey.

The coolest dessert of the summer starts with a grater and a dream.

Ham El-Waylly is a chef, recipe developer, and video creator based in New York City.

Chef Eric Adjepong was a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All-Stars, where he earned consistent acclaim from judges and popularity among viewers.