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 …

For Samin Nosrat, the James Beard Award–winning author of Salt, Fat, Acid, Heat, the majority of great meals spring from a combination of those …

Remembering New York City restaurants of the 1980s through the dishes of the times. I just watched American Psycho the other night and could …

A pile of fries, topped with cheese and gravy, has been a decade-long obsession for Americans. But in French-speaking Canada, it’s simply …

For nearly 20 years, Uri Jeremias has been cooking fish and spreading the gospel of Israeli cooking. It’s about time the world …

One hundred years old, the downtown market represents the city’s ever-evolving food scene. And now there’s a book documenting it all.   A …

 Chef Elliott Moss is on a mission to document, and celebrate, the dying art of South Carolina hash. Let’s be real: Forrest …

A new Pok Pok book promises a deep look at the world of eating, drinking, and eating more in Northern Thailand. Andy Ricker’s …

On a North Carolina mountainside, the chefs of Chai Pani introduce us to an exciting new era of Indian-American home cooking. Meherwan …

In her cookbook, Dinner, the bird goes global with fish sauce, harissa and za’atar. “Sometimes cooking is about shopping,” admits Melissa Clark, …

On February 7 we celebrated the launch of TASTE with a party at New York City dim sum hall Joy Luck Palace. The …