Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
Bartender and author Toby Maloney has made somewhere north of half a million cocktails over thirty-plus years, from Milk & Honey and Pegu Club to the Violet Hour.
Hasung Lee spent a decade cooking inside other people’s restaurants—Gramercy Tavern, Geranium, Atomix, the French Laundry—before Netflix viewers met him as Culinary Monster.
Luke Fortney went from covering New York’s restaurant scene at Eater to contributing weekly to the terrific New York Times food newsletter Where to Eat.
Becca Millstein built Fishwife into one of the buzziest brands in food, turning a sleepy pantry category into something people actually want to talk about.
