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.
Photographer Clay Williams and chef Chad Williams ask: Why are Philadelphia diners and restaurant critics so quick to undervalue the work of Black chefs?
The author and former Momofuku bar director John deBary has strong opinions about the Singapore Sling, swim-up bars, and pisco (you should buy a bottle).
