Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet.

A novelist digs into the kelp- and cacao-boosted movement that inspired her work.

Emily Sundberg has a knack for writing stories that get people talking. We talk about some of those stories on this really fun episode.

Come for the expertly made Manhattan, stay for the speed dating. 

Here’s a bonus episode from our recent conversation with cookbook authors Eric Kim and Ali Slagle, recorded live at Rizzoli Bookstore in NYC.

Dan Frommer is the founder and editor in chief of the New Consumer, an influential publication that covers the intersection of technology and consumer brands—and many of these brands live in the food world.

Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention.

The Grand National Recipe and Baking Contest, the competition that became known as the Pillsbury Bake-Off, paved the way for today’s cooking reality shows and reshaped the American recipe book.

Sandro Roco is the founder of Sanzo, which has been our go-to flavored sparkling water of choice.

Andrea Nguyen is back on the show to talk about her latest—perhaps even greatest—cookbook: Ever-Green Vietnamese.

Today on the show, we welcome in James Harris, one half of Throwing Fits, a very funny podcast and online community dedicated to all things menswear.

Making the iconic summer treat a little more summery.

Samantha Irby is a humorist, a TV writer, and the author of an incredible new essay collection, Quietly Hostile.

In Norway, my family lived by the rhythm of the potato harvest. I still remember everything it taught me.

The future of food is fungi—at least if you ask Adam DeMartino and Andrew Carter, the cofounders of Smallhold.

Jamie is a comedy writer and podcast host behind some of our favorite series, including My Year in Mensa and Aack Cast, a very “Cathy” podcast.

Can any startup compete with the massive scale and heavy nostalgia of a single legacy brand?

We’ve long admired Chris Crowley’s reporting at Grub Street, the food and drink arm of the great New York magazine.

Why not whip up a squid paella in the woods?

Sandor Katz is an activist, a fermentation guru, and the author of many influential books, including The Art of Fermentation and the deeply reported The Revolution Will Not Be Microwaved.

Danny Trejo is an actor and the author of several cookbooks, including Trejo’s Tacos and his latest, Trejo’s Cantina.