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)
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.
In Dan Ahdoot’s smart and candid memoir, Undercooked, the Cobra Kai actor and longtime stand-up comedian has written with truth and wit, and we couldn’t put the book down.
It’s a good day when we can get an expert at the top of their game to join us in the studio. Writer and editor Jon Bonné is just that in the wine game—but he’s also an erudite observer of food and culture trends.
Chanie Apfelbaum is the author of a really cool new book, Totally Kosher, and the force behind Busy in Brooklyn, a go-to resource for kosher recipes and thoughts on modern Jewish living.
Today is a special episode devoted to our love of the SPAM® brand—the multifunctional and influential canned meat that is used creatively in kitchens around the world every day.
Alex Prud’homme’s new book, Dinner with the President, is a history of American food, politics, and 26 presidents, from George Washington starving at Valley Forge in 1777 to Donald Trump’s burger banquets.
