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.
We hear about Daniela’s journey from pastry cook and private chef to holding down editorial jobs at LA Weekly, Eater, and the Post. We also talk about some of the great work she’s done as a writer for TASTE, particularly focusing on pastry and desserts.
In this episode, we talk about some of Shteyngart’s world travels, both as a hired gun and for fun, as well as what he’s eating and drinking in his Upstate New York home.
Massih formerly worked as a caterer, and during the pandemic, he took over a Brooklyn storefront and began selling all sorts of delicious foods—all with a modern and exciting point of view. Here's his story.
We talk with the cookbook author about her recipes for chocolate chip cookie pie and the “best dal ever” (controversial!) while diving into her understated and, we'd say, highly seasoned take on plant-based cooking.
Jamie Oliver was a joy to have on the program, and we talk about the early days of his television career, working at the River Café with the legends Ruth Rogers and Rose Gray, and a pressing question: Blur vs. Oasis.
The truly unique food worldview of chef and entrepreneur Lucas Sin is shaped by a Hong Kong upbringing, a US education, and a deep love for culinary history, which we talk about in this entertaining interview with one of the food world’s rising stars.
Archestratus is Paige Lipari’s Greenpoint, Brooklyn, café and cookbook store. For over six years, the store has become one of New York City’s go-to spots for exceptionally curated book browsing paired with molten arancini.
Vallery Lomas is a former Washington, DC, lawyer, a current New York City food writer and restaurant chronicler, and the author of a wonderful new cookbook, Life Is What You Bake It.
In this interview, we talk about the new book she wrote with David Chang, Cooking at Home, and how they both set out to write a book that was original, opinionated, and clearly not the Momofuku Cookbook 2.0.
