Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
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.
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.
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
