The Four Horsemen in Brooklyn. Have you been there? Have you drank some wine there? Had some of the restaurant’s bread and cultured butter? It’s an amazing place, up on Grand Street, and I had a great time talking with the chef, Nick Curtola, and co-owner, James Murphy.

There is no journalist we would rather talk to about Italy—and, really, talk about food in general— than Katie Parla.

Ethiopian coffee is one of the world’s great culinary treasures. It’s also extremely undervalued. Geoff Watts, cofounder of Intelligentsia Coffee, is on a mission to get you—and the $100 billion industry—to pay more. Much more.

Sandwiches are beautiful; sandwiches are fine. But Akuto, a crazy-talented Los Angeles chef with New York City lineage, sure doesn’t want to make them all the time. Tune in to find out.

The Los Angeles food world has the most low-key power couple. And they are very OK keeping it low key. Ori Menashe & Genevieve Gergis are the chefs and owners of two of the buzziest and most influential restaurants in the city: Bestia and Bavel.

British journalist and cookbook author Yasmin Khan writes about Palestinian food tasting alive. But what does that mean? Plenty.

Phan is the owner of a highly original Los Angeles restaurant Porridge + Puffs, located in the city’s Historic Filipino Town neighborhood.

He's the longtime restaurant critic at the New York Times and a man of slight mystery and sound judgment—or bad taste, if you ask some of the chefs he’s goose-egged during his prodigious reviewing career.

Nicole Rucker is a star baker and the co-owner of Los Angeles restaurant Fiona.

In this episode we catch up with the ramen legend to tell the story of how he first brought his unique style of ramen to America, through a legendary pop-up at Momofuku Noodle Bar in 2012.

Laurie Woolever is a fresh and highly original voice in the food writing game. She’s a journalist—having worked as an editor at Art Culinaire and Wine Spectator—and was Anthony Bourdain’s longtime assistant.

She’s a journalist, cookbook writer, cycling fan, and the co-author of the new book Joe Beef: Surviving the Apocalypse.

While the name Zabar is most associated with a delicatessen empire based on New York’s Upper West Side, it’s Eli Zabar (the most punk rock of all in the Zabar clan) who has the most interesting story to tell.

Rosner is a journalist, Twitter commentator, and the editorial force behind much of The New Yorker’s food coverage.

Epicurious editor and author of Cook90 talks about cooking 90 meals in 30 days, and how it's actually doable. For real! Also, Tamarkin's favorite cookbooks of the year.

Lo is a supreme talent, having run one of the city’s top restaurants—Annisa—for 17 years. She’s also a mentor to many in the industry and a leading light.

The talented young chef talks about his New York City restaurant, Gem, and putting his head down and just cooking.

The Momofuku Ssam Executive Chef tells his amazing story of climbing the ladder at David Chang's Momofuku empire.

London chef and author Yotam Ottolenghi puts out cookbooks that meet at the intersection of practical and cool. We talk about his latest.

NYC chefs and cookbook authors allow us to enter their very serious food brains.

Chef and owners of Korean restaurant Atomix in New York City discuss their new restaurant, and incredibly bright future.