Every couple of weeks, Matt invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole.

Today we have a really great episode where we go behind the scenes with two incredible chefs.

Sara Kramer is co-chef and co-owner of Kismet in Los Angeles, a restaurant that blends Mediterranean and Californian sensibilities flawlessly.

Chefs, influencers, and booming demand from the dining public are recasting an often-maligned flavor.

David Lebovitz is a cookbook author and pastry chef based in Paris.

Ruby Tandoh is a writer and baker based in London.

A meat-free midday meal that hits no matter where you take your lunch break.

Fardad Khayami, the chef-owner of ⁠Muse⁠ in Santa Monica, has a really great story.

Eric Valdez is the chef at Naks, a high-energy Filipino restaurant in New York’s East Village.

Cookbook author Jake Cohen returns to the studio for a really fun conversation.

Today is a really special episode as we dive into the deeply researched food writing, tucked into sparkling novels, with Ed Park and Jason Diamond.

Bettina Makalintal is a senior reporter at Eater and helps lead the publication’s cookbook coverage.

Aaron is the chef-partner at two of New York’s buzziest restaurants, ⁠Cervos⁠ and ⁠Eel Bar.

Gilberto Cetina is the chef at the iconic restaurant Holbox in Los Angeles.

Praise the first United Methodist Church Peanut Crew.

King is a chef, entrepreneur, television personality, activist, model, tastemaker, and author of the incredible new cookbook ⁠Cook Like a King.

We talk about BA’s best new restaurants of 2025 list that drops today.

Evan Funke is a Los Angeles chef and roller of pastas, starring on Netflix and in the dining rooms around America.

It’s the Resy Hit List on This Is TASTE, where we speak with a Resy editor to hear about what is exciting them in the world of restaurants.

The rise of the stewfluencer is more than a TikTok trend. It’s a way of life.

Dan Pelosi as ⁠GrossyPelosi⁠, a self-proclaimed “Italian meatball making meatballs.”