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.

The celebrated chef and TV personality is a balancing force in this trash-fire age. We talk to him about staying calm, and being Eric Ripert.

Chef, TV judge, and Milk Bar CEO and CCCO (Chief Compost Cookie Officer) talks cake. Yellow cake, mug cake, overrated cake, baking cake.

Philadelphia chef and cookbook author discusses Israel's major food groups, and how he's building a falafel and tahini-shake empire.

New York city chef and James Beard Award winner shares her supreme love of the regionality of Mexican cuisine, and how she is just getting started in this pro cooking game.

Deuki Hong is a chef and the co-author of Koreatown: A Cookbook. Here he discusses the incredible state of Korean cooking in America, and his recent trip to Korea. He ate all the meats.

NYC pastry chef talks about a crazy tryout she once had for a job and what she actually cooks for herself at home.

Legendary writer and editor grades the current New York Times restaurant critics, talks about the very bad economic reality facing restaurants. She also might surprise some with her take on journalism in the #MeToo era.

Rosenthal, host of Netflix series "Somebody Feed Phil", makes food television can be both accessible and interesting. A rare combo.

On this episode, we caught up with chef Angela Dimayuga to talk about her hypercreative moves in the kitchen and how she is shaking up room service.

On this episode, we talk to David Lebovitz about why soft serve really mostly exists as a vessel for sprinkles, why it’s so hard to take photos of chocolate, and all about the newest edition of his book about ice cream, The Perfect Scoop.

“The thing is, the restaurants here are as good as the restaurants in Seoul.” A meal in Los Angeles Koreatown with the late, great J. Gold. 

The New York City chef talks about being reviewed by fickle restaurant critics and recalls the day she had to fire her entire kitchen staff. Crazy!

Israeli-American chef Alon Shaya joins the podcast to talk about his incredible journey from punk teenager to one of the most-innovative chefs in America

Thai restaurateur and cookbook author Andy Ricker joins the podcast with his longtime book collaborator, JJ Goode.

Gail Simmons is a very cool human being. While many know her best from Top Chef, her career in food expands way …

We’ve followed the career of cookbook author and op-ed columnist Mark Bittman for nearly two decades, through his How to Cook Everything …

We’ve been reading Smitten Kitchen for more than a decade now. At its helm is the hilarious and candid Deb Perelman, who …