Grabbing ingredients off a moving platform to cook a dish for Gordon Ramsay to judge truly sounds like a stress dream we’ve had before—but for Mehreen Karim, it’s a good time.

If you can melt butter in a saucepan, you can make your own ghee—and flavor it too.

It’s a great day when our friend Alison Roman turns up at our New York City studio. We’ve really enjoyed reading and cooking through her new baking book, Sweet Enough, and we wanted to ask her all about it.

The author of Everyday Grand will have you celebrating, even on a random Monday morning. There will be banana pudding smoothies.

There is no food writer we would rather talk to about Italy—and, really, talk to about food in general—than Katie Parla.

How does a venture capitalist working in and around food actually grocery shop? Elly Truesdell, founder and managing partner of New Fare Partners, joins us on the show to tell us all about it.

Giving frozen vegetables a main character moment.

No longer a “secret weapon,” Southeast Asian cooks are getting creative with the traditional umami ingredient.

Gail Simmons is a very cool human being—had to say that from the jump! While many know her best from Top Chef, Gail’s career in food expands way beyond a judge’s table.

Chef and budding TV personality Daniel Harthausen is one of the most exciting voices in food, having just won the first season of HBO’s very good cooking competition show The Big Brunch. 

Trigg Brown is the chef and co-owner of Win Son and the coauthor of a really great new book, Win Son Presents a Taiwanese American Cookbook.

Noah Morayniss is behind the rapping, cooking, occasionally foul-mouthed cheetah that is legitimately the freshest voice in food media.

Talia has one of the sharpest minds in food media, and we talk about the publication she has run for nearly a decade, PUNCH.

In Fake Meat, Isa Chandra Moskowitz unleashes the power of wheat gluten and lentils to DIY the deli counter and beyond.

Yay, it’s Smitten Kitchen day, and we’re really, really excited to welcome back our friend Deb Perelman.

Indian chef and Unapologetic Foods co-founder Chintan Pandya is a James Beard Award– winning chef and runs some of the best restaurants in NYC, including Adda, Dhamaka, Semma, Rowdy Rooster, and his latest Bengali triumph, Masalawala & Sons.

And as a spicy, fermented condiment, it’s one of the greatest tools for any cook. 

Bill is our favorite critic, writing about our favorite food city in the United States, and we talk about what’s exciting about LA right now.

Ryan is one of the most respected critics in the game, and we wanted to invite him to the studio to talk about his career and some of the memorable stories he’s worked on.

One man’s journey to understanding the draw of Carbone in a can. Well, a jar.

After working as a fact checker for years at the New Yorker and contributing to the magazine’s Tables for Two column, Hannah Goldfield was named the magazine’s first full-time restaurant critic in 2018.