With his debut cookbook, Korean American, Eric Kim captures the multiplicity and idiosyncrasies of Korean home cooking.

We’ve long been fans of Jenny G. Zhang’s incisive journalism and podcasting, and we couldn’t wait to have the current Gawker editor and writer on the show.

On today’s episode, we have a great conversation with Emily Weinstein, the Food and Cooking editor of the New York Times. We’ve been great admirers of the work at NYT Cooking, and we took the opportunity to cover many subjects in home cooking and food media.

The baker and cookbook author thinks dessert can answer life’s biggest questions and quandaries.

In praise of oven ribs, the more-practical, year-round answer to pit smoke.

On today’s episode, we have a really fun conversation with the one and only J. Kenji López-Alt. As the author of The Food Lab, Kenji has been a guiding force in home cooking for over a decade.

Jesse Szewczyk thinks there’s no better time than now for a batch of pineapple and rum macaroons or cinnamon sugar speculoos squares.

Today on the show we are speaking with one of the clearest and most singular voices in Italian cooking in New York City, Missy Robbins.

How TASTE’s newest Cook in Residence went from hyping restaurants to cooking her own hype.

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.

Vittles, a newsletter started by writer Jonathan Nunn, takes on Salt Bae, Viennetta, and chilli paneer pizza.

Cara Nicoletti is a fourth-generation butcher, writer, and cofounder of the vegetable-centric sausage company Seemore Meats & Veggies.

We talked to baker-turned-entrepreneur Erin Patinkin about some of her strongest grocery store convictions and predictions for 2022.

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 speak with Jean about how she writes about food in her fiction, as well as not writing about food on Law & Order: Organized Crime.

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.

Korea’s Buddhist cuisine is a nuanced world of plant-based cooking that varies expansively from temple to temple, and from chef to chef.

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.