In this episode, we talk about some of Shteyngart’s world travels, both as a hired gun and for fun, as well as what he’s eating and drinking in his Upstate New York home.
In addition to making some of New York’s most legendary doughnuts, Fany Gerson has written extensively about the paletas, ice creams, and other sweets of Mexico, where she grew up.
James Hoffmann is juicing vegetables, eating espresso martini cheese, and grinding on half-a-million-dollar machines—all in the name of coffee education.
In addition to collaborating with Yo-Yo Ma and interviewing musicians like Michael Stipe and Alicia Keys, Hrishikesh is also the cohost, with Samin Nosrat, of Home Cooking, which has quickly become one of our favorite food podcasts during the pandemic.
The Dutch chef has written many cookbooks for an international audience (including several on the topic of tinned fish), and he’s the founder of Sea Tales, a company that sells sustainable canned tuna, anchovies, and sardines.
Massih formerly worked as a caterer, and during the pandemic, he took over a Brooklyn storefront and began selling all sorts of delicious foods—all with a modern and exciting point of view. Here's his story.
We picked a few highlights from a very memorable year, including the new rules of nonstick, the great soda awakening, kimbap, carbonara, and asking the question “Was cast iron almost canceled?”
