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.
Today on the show we have a really fun conversation with Jon Kung, a Detroit-based chef and TikTok creator we’ve fallen hard for over the past couple years.
Leah Koenig is the author of six cookbooks, including The Jewish Cookbook and Modern Jewish Cooking. Her latest book, Portico, is one of my favorites of the busy fall and taps into the rich history of Jewish food in Rome.
Today on the show, we have Claire Saffitz back in the studio for a really entertaining conversation. Claire is the author of a great recent cookbook, What’s For Dessert, and she’s truly one of our favorite cooking instructors and personalities on the internet.
Fly By Jing is one of the most exciting brands in food, and we were lucky to have the company’s founder, Jing Gao, live in conversation at Rizzoli Bookstore in New York City.
Today on the show we welcome in Ethan Frisch and Ori Zohar, the co-founders of the Burlap & Barrel, a very well-regarded spice company that may very well play a starring role in your kitchen.
Andrew Rea is the man with the sharp knives behind Binging with Babish, a wildly popular YouTube channel and series of food and food-adjacent productions (we can call them short films).
Joshua Weissman is one of the strongest (and largest) voices on the food internet and the host of a series of YouTube shows that clock more than eight million subscribers.
Chris is a cookbook author, podcast host, and the cofounder and former editor in chief of Lucky Peach. He’s currently running point at Majordomo Media, and he cohosts the podcast The Dave Chang Show.
We’re thrilled to welcome Sohla El-Waylly back to the show. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO’s cooking competition The Big Brunch.
Yewande Komolafe is a recipe developer, food stylist, and author of the New York Times “10 Essential Nigerian Recipes”. She also has a terrific new cookbook out now, My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora.
What a fun time it is having Max La Manna in the studio. Max is a recipe developer and former NYC and Los Angeles line cook. He’s also big on TikTok and various other social media channels.
As writer and podcast host Chris Black tells it, he sits at the heart of American culture. “The bridge between the high and the low; the very high and the very low.” This is a very good—and often entertaining—place to live.
Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times and the author of a terrific new book, The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes.
With a signature voice and absolutely wild recipe development skills (as well as years of professional cooking under her belt), Molly Baz has won over millions of fans worldwide.
Dwight Garner has been a book critic for the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration).
Hillary Dixler Canavan is Eater’s restaurant editor and the author of the publication’s debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters.
Laurent Dagenais is one of our favorite chefs online today, and has carved out a really cool space that blends streetwear, French Canadian cooking, and good vibes.
