“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.

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has.

Running one pastry program alone is a feat of organization and carbohydrates—but two? Well, that’s all in a day’s work for Camari Mick.

For Rachel Karten, “link in bio” isn’t just a social media call to action—it’s a career.

We all love The Bear, which means we all love Lionel Boyce. His truly hilarious depiction of Marcus, a middling line cook turned burgeoning pastry chef, stole hearts and laughs in Season One. And he's back for more.

Not all cake is created equal, and Jenneh Kaikai is always raising her game.

Chefs aren’t the only ones wearing their love for citrus on their sleeves

Emily Sundberg has a knack for writing stories that get people talking. We talk about some of those stories on this really fun episode.

Come for the expertly made Manhattan, stay for the speed dating. 

Andrea Nguyen is back on the show to talk about her latest—perhaps even greatest—cookbook: Ever-Green Vietnamese.

The future of food is fungi—at least if you ask Adam DeMartino and Andrew Carter, the cofounders of Smallhold.

Emma Orlow is a reporter for Eater New York whose colorful aesthetic is matched only by her thoughtful reporting—and her love of Jell-O.

The Top Chef Junior finalist’s debut cookbook is filled with punchy flavors and a deep love of the grocery store.

Chef Caroline Schiff shares her pastry philosophy, her take on the most iconic desserts in NYC, and the origin behind her book, The Sweet Side of Sourdough.

Nobody makes cake—or cookies, or tarts, or anything else in the pastry case—quite like Natasha Pickowicz.

Grabbing ingredients off a moving platform to cook a dish for Gordon Ramsay to judge truly sounds like a stress dream we’ve had before—but for Mehreen Karim, it’s a good time.