To kick things off, we are catching up with Francis Lam, editor in chief of Clarkson Potter and host of The Splendid Table. Francis is Deuki and Matt’s longtime editor, and he speaks about how they collaborated on the book.

Abi Balingit is the author of Mayumu: Filipino American Desserts Remixed, a delightful cookbook full of maximalist personality and transfixing sweets, like the adobo chocolate chip cookie.

It’s a simple promise in a land of broken ones: no booze, no added sugar, no nasties. Ghia, founded by a French former investment banker named Mélanie Masarin, has played the NA spirits game straight, and we find out so much about the brand in our interview

This hearty spring salad is a whole meal on its own

There’s great water, water everywhere, but nobody seems to care. Let’s change that now.

Michael McCarty is the owner of two restaurants, Michael’s in Santa Monica, which opened in 1979, and Michael’s on West 55th Street in Midtown Manhattan, which followed a decade later.

Felix Salmon has lived in and around NYC for over 25 years, and he’s one of the sharpest observers of food culture and trend without officially writing about food.

It’s really great to catch up with Cree LaFavour, a novelist, cookbook author, and chef who just returned from four months at the South Pole, as documented in her excellent Substack.

Behind the bubbly cashiers in Hawaiian shirts, craveable snacks, and bargain-basement prices are questionable business practices that have many food brands crying foul at the company’s blatant and aggressive copycat culture.

We’ve long been a fan of Bill’s writing, going back to his well-considered restaurant criticism in Atlanta, Dallas, and San Francisco, for Eater as a roving national critic, and for the past four-plus years as the head restaurant critic at the Los Angeles Times.

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. Wylie Dufresne is a legendary force in the New York City chef world.

Jean-Georges Vongerichten is the man behind his eponymous Midtown restaurant as well as some of the most influential dining in the canon of American gastronomy: Spice Market, JoJo, 66, Vong, Matsugen, the Tin Building. It's great catching up with JG!

Olga Massov and Sanaë Lemoine are the authors of Hot Sheet, a delightful new cookbook dedicated to the wide world of possibilities unlocked by the humble sheet pan.

Three mission-driven brands are making the case with rescued peaches, heirloom raisins, and politically driven pineapples.

A delicious tuna pasta with Kalamata and Castelvetrano leading the charge.

Marguerite Zabar Mariscal started as an intern at Momofuku in 2011, working her way through the influential restaurant group founded by David Chang all the way to the position of CEO, which she has held since 2019.

Today on the show we have a special conversation with Emily Sundberg, the voice behind the must-read (and much-read) Feed Me, a newsletter about business, culture, food, and good gossip.

Our guest this episode is one of our friends in the food podcasting world. Dan Pashman is the creator and host of the long-running podcast The Sporkful. He’s also the author of a great new book, Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People.

Make syrup, add bubble water, and please enjoy.

Arielle Johnson is a flavor scientist who advises some of the top restaurants and chefs in the world on how to turbocharge their cooking with chemistry.

After 100 years, the bright and bold fusion cuisine is looking to the future without forgetting its past