Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.
Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation.
We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks
Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It.
Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet.
Dan Frommer is the founder and editor in chief of the New Consumer, an influential publication that covers the intersection of technology and consumer brands—and many of these brands live in the food world.
Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention.
Sandor Katz is an activist, a fermentation guru, and the author of many influential books, including The Art of Fermentation and the deeply reported The Revolution Will Not Be Microwaved.
Michigan chef and cookbook author Abra Berens returns to the studio to talk about her third book in a trilogy on Midwestern farming and cooking that started first with vegetables and followed up with grains and legumes.
Alicia Kennedy is a writer and academic living in San Juan, Puerto Rico, and she’s the voice behind one of our favorite newsletters, From the Desk of Alicia Kennedy.
Snaxshot, the curatorial and slightly mercurial grocery newsletter and community, has grown into an industry force, read by CPG executives and members of food media on a near-religious level.
Did you catch longtime New York Times restaurant critic Pete Wells dropping a monumental story this week, the 100 Best Restaurants in New York City? We talk about it.
