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)
Delia Cai is a journalist, the newsletter savant behind the popular Deez Links send, a Vanity Fair staffer, and the author of a great debut novel, Central Places.
The name Maya Kaimal may be familiar to many. She runs an amazing packaged foods company that sells delicious premade South Asian sauces and dals in more than 10,000 stores across the United States. She is grocery store royalty.
It’s a great day when our friend Alison Roman turns up at our New York City studio. We’ve really enjoyed reading and cooking through her new baking book, Sweet Enough, and we wanted to ask her all about it.
How does a venture capitalist working in and around food actually grocery shop? Elly Truesdell, founder and managing partner of New Fare Partners, joins us on the show to tell us all about it.
Gail Simmons is a very cool human being—had to say that from the jump! While many know her best from Top Chef, Gail’s career in food expands way beyond a judge’s table.
Chef and budding TV personality Daniel Harthausen is one of the most exciting voices in food, having just won the first season of HBO’s very good cooking competition show The Big Brunch.
Indian chef and Unapologetic Foods co-founder Chintan Pandya is a James Beard Award– winning chef and runs some of the best restaurants in NYC, including Adda, Dhamaka, Semma, Rowdy Rooster, and his latest Bengali triumph, Masalawala & Sons.
Ryan is one of the most respected critics in the game, and we wanted to invite him to the studio to talk about his career and some of the memorable stories he’s worked on.
After working as a fact checker for years at the New Yorker and contributing to the magazine’s Tables for Two column, Hannah Goldfield was named the magazine’s first full-time restaurant critic in 2018.
Justin Smillie is the chef of Il Buco Alimentari and the author of the now-classic live-fire cooking book Slow Fires: Mastering New Ways to Braise, Roast, and Grill.
On this episode, we catch up with Ben Van Leeuwen, the cofounder of a namesake chain of ice cream shops with an accompanying grocery store freezer section line.
Stay calm and…just act like Eric Ripert. Ripert, a celebrated chef and TV personality, is a balancing force. We talk about how he keeps the exquisite (and massive) Le Bernardin empire running, day after day.
We wanted to have journalist Anne Helen Petersen on the show not only to talk about modern office lunch culture...we wanted to have journalist Anne Helen Peterson on the show to talk about soup!
